Buffalo Bona Fides Mac Recipe

Cook the pasta

Bring a large pot of water to a boil. Add 1 tsp salt. Cook 12 oz cavatappi according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Roast the chicken

Preheat oven to 425°F (220°C). Pat 1 lb chicken breast dry, rub with 1 tbs olive oil, 1 tsp salt, and 1 tsp black pepper. Place on a rimmed baking sheet and roast 18–22 minutes, until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice or shred into bite-sized pieces. Alternatively, grill or pan-sear if preferred.

Make a roux

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Whisk in 3 tbs all-purpose flour and cook 1–2 minutes until the mixture is bubbly and slightly golden (do not brown).

Add dairy

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer for 2–3 minutes until slightly thickened.

Finish the sauce

Reduce heat to low. Whisk in 2 cups sharp cheddar and 1 cup monterey jack a handful at a time until melted and smooth. Stir in 2 oz softened cream cheese to add silkiness. Add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, and 1 tbs hot sauce. Slowly whisk in 1 cup buffalo wing sauce until fully combined. Taste and season with salt and black pepper to taste. If the sauce is too thick, thin with reserved pasta water, 1–2 tbs at a time, until desired consistency for tossing is reached.

Keep warm

Keep the sauce over the lowest heat and stir occasionally while you finish other components; avoid boiling.

Prepare garlic bread crumbs

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 1 cup panko breadcrumbs and cook, stirring frequently, until golden brown and crisp, about 3–5 minutes. Stir in 1 tbs finely chopped parsley if using. Transfer to a bowl and let cool.

Prepare bleu cheese and green onion

Crumble 3 oz bleu cheese and thinly slice 3 green onion stalks, separating whites and greens. Reserve for garnish and mixing.

Combine pasta and sauce: In the pot used for the pasta (off heat) or a large mixing bowl, add the drained cavatappi and pour the warm buffalo cheese sauce over it. Toss gently to coat evenly. If needed loosen with reserved pasta water, 1–2 tbs at a time, until the sauce clings but is not watery.

Add chicken: Fold in the diced fire-roasted chicken so the pieces are distributed evenly throughout the pasta.

Plate and top: Portion onto plates or shallow bowls. Sprinkle crumbled bleu cheese over each serving, then distribute garlic bread crumbs over the top for crunch. Scatter sliced green onion (white and green parts) over each portion.

Finish with heat: Drizzle extra buffalo sauce (about 2 tbs total, or more to taste) over each serving and finish with freshly ground black pepper if desired.

Serve immediately: Serve while hot so the sauce is creamy and the crumbs remain crisp.