Buffalo Chicken Mac 'n Cheese Recipe
Make Buffalo Chicken Mac 'n Cheese Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buffalo Chicken
Macaroni & Cheese Base
Topping & Garnish
Method
Buffalo Chicken
- 1
Prepare and cook the chicken
Pat the chicken dry and season both sides with 1/2 tsp salt, 1/2 tsp black pepper, garlic powder, and onion powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes.
- 2
Shred and toss in buffalo sauce
Using two forks, shred the rested chicken into bite-sized pieces. In the same skillet over low heat, melt 2 tablespoons butter, then stir in 1/2 cup hot sauce. Add the shredded chicken and toss until evenly coated. Keep warm on lowest heat while you prepare the mac 'n cheese.
Macaroni & Cheese Base
- 3
Cook the pasta
Bring a large pot of salted water to a boil. Add 12 oz pasta and cook until 1–2 minutes shy of package al dente (usually 7–9 minutes). Reserve 3/4 cup pasta cooking water, then drain the pasta and set aside.
- 4
- 5
Add milk and thicken
Slowly whisk in 2 cups whole milk and 1/2 cup half-and-half. Continue whisking and bring to a gentle simmer, whisking constantly, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.
- 6
Finish the cheese sauce
Lower heat to low, add 2 oz softened cream cheese and whisk until melted and smooth. Stir in 1 teaspoon Dijon mustard, smoked paprika, cayenne (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gradually add 2 cups shredded sharp cheddar and 1 cup Monterey Jack, stirring until melted and smooth. If the sauce seems too thick, whisk in up to the reserved 3/4 cup pasta water, a few tablespoons at a time, to reach a creamy, saucy consistency.
- 7
Combine pasta and sauce
Add the drained pasta to the cheese sauce and fold gently until the pasta is evenly coated. Taste and adjust seasoning if needed.
- 8
Incorporate buffalo chicken
Stir the shredded buffalo-coated chicken into the mac and cheese, reserving a few tablespoons for garnish if desired. Mix gently so the sauce remains creamy and the chicken is distributed evenly.
Topping & Garnish
- 9
Prepare breadcrumb topping
Preheat the broiler to high (or oven to 400°F / 200°C if you prefer baking). In a small bowl toss 3/4 cup panko with 1 tablespoon melted butter until evenly moistened.
- 10
Assemble and brown
Transfer the buffalo chicken mac 'n cheese to a 9x9-inch baking dish or ovenproof skillet. Sprinkle the panko mixture evenly over the top. Broil on the top rack 1–3 minutes, watching closely, until the breadcrumbs are golden brown. If using oven baking, bake at 400°F (200°C) for 12–15 minutes until bubbly and golden.
- 11
Finish and garnish
Remove from oven and let rest 3–5 minutes. Sprinkle 1/2 cup blue cheese crumbles and 2 tablespoons chopped scallions over the top. Serve with extra hot sauce on the side for anyone who wants more heat.