Buffalo Chicken Mac Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt.

Add 3 cups dry cavatappi and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of the starchy pasta water, then drain pasta and set aside.

In a small saucepan over medium-low heat, melt 4 tablespoons butter. Add 0.75 cups hot sauce, 1 tablespoon white vinegar and 1 tablespoon honey; whisk to combine.

Stir in 1 teaspoon garlic powder, 1/4 teaspoon cayenne (or less if you prefer milder), and 1/4 teaspoon salt. Bring to a gentle simmer for 1–2 minutes, then remove from heat and keep warm.

In a medium saucepan over medium heat, melt 3 tablespoons butter. Sprinkle in 3 tablespoons flour and whisk continuously to form a smooth roux; cook 1–2 minutes without browning.

Slowly whisk in 2 cups whole milk, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

Reduce heat to low. Stir in 2 cups shredded sharp cheddar and 0.5 cup chopped American cheese a handful at a time until melted and smooth.

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon hot sauce (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. If the sauce is too thick, whisk in 1–3 tablespoons reserved pasta water until you reach a creamy consistency.

Prepare the chicken: if breasts are thick, butterfly or halve horizontally and then gently pound to an even 1/2" thickness. Pat dry.

Marinate: In a bowl combine 1 cup buttermilk and 1 tablespoon hot sauce. Submerge chicken and refrigerate 15–30 minutes (longer for more tenderizing, up to 2 hours).

While chicken marinates, prepare dredging stations: whisk together 1 cup flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow dish. Beat 2 eggs in a second shallow dish. Place 1.5 cups panko in a third dish.

Remove chicken from marinade, let excess drip off. Dredge each piece first in the flour mixture (shake off excess), then in beaten eggs, then press into panko to coat fully.

Heat vegetable oil in a skillet over medium-high heat to about 350°F (if you have a thermometer). Add enough oil to come about 1/4–1/2" up the side of the pan for shallow frying (about 1–1.5 cups).

Fry chicken, working in batches so you don't overcrowd, until golden brown and cooked through, 3–4 minutes per side depending on thickness. Internal temperature should reach 165°F. Transfer to a wire rack set over a sheet pan to drain and rest 4–5 minutes. Slice into strips or cutlets after resting.

Combine: Return the drained pasta to the pot or a large mixing bowl. Pour the SC Cheese Sauce over the pasta and stir to coat. If needed, add reserved pasta water 1 tablespoon at a time to loosen the sauce until it reaches desired creaminess (usually 1–3 tablespoons).

Toss chicken with buffalo: Place sliced fried chicken in a bowl and pour 1/4 cup house buffalo sauce over it; toss gently to coat. Reserve extra buffalo sauce for drizzling if desired.

To serve: Divide the cheesy cavatappi among plates or a shallow serving dish. Arrange buffalo-coated fried chicken strips atop the mac & cheese. Drizzle additional buffalo sauce over the top if you like it spicier.

Finish with 1/2 cup blue cheese crumbles (optional) and 2 tablespoons chopped scallions. Serve immediately.