Buffalo Mac & Cheese Recipe

Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.

Slowly add the milk, whisking constantly to avoid lumps. Cook for about 5 minutes until the mixture thickens.

Reduce the heat to low and stir in the shredded cheddar cheese and cream cheese. Mix until fully melted and smooth.

Add the garlic powder, onion powder, salt, and black pepper. Stir to combine.

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dip each chicken breast in flour, followed by the egg, and then coat with breadcrumbs.

Heat oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken breasts and fry for about 5-7 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and let it drain on paper towels. Once cool, toss the fried chicken in buffalo sauce until fully coated.

In a large mixing bowl, combine the cooked pasta and cheese sauce. Mix until the pasta is well coated.

Transfer the mac and cheese to a baking dish. Top with the buffalo chicken pieces.

Sprinkle the bleu cheese crumbles and chopped green onions over the top.

Broil in the oven on high for 3-5 minutes or until the top is golden and bubbly.