Buffalo Mac N ' Cheese Recipe

Cook pasta

Bring 4 cups of water to a rolling boil in a large pot with 1/2 tsp salt. Add 3 cups elbow macaroni and cook 1–2 minutes less than package directions so pasta is slightly firm (al dente). Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.

Make roux

In the same pot over medium heat, melt 3 tbs unsalted butter. Whisk in 3 tbs all-purpose flour and cook 1–2 minutes, stirring constantly, until the mixture is bubbly and light golden (this removes raw flour taste).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream. Continue whisking until mixture is smooth. Bring to a gentle simmer, stirring, and cook 3–4 minutes until sauce thickens enough to coat the back of a spoon.

Finish cheese sauce

Lower heat to low. Whisk in 2 cups shredded sharp cheddar, 1 cup shredded monterey jack, and 2 oz softened cream cheese in small additions, stirring until smooth before adding more. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1 tsp hot sauce (optional). If sauce is too thick, add up to 1/2 cup reserved pasta water, 1–2 tbs at a time, to reach desired consistency.

Combine with pasta

Fold drained pasta into the cheese sauce until evenly coated. Keep warm over very low heat while preparing chicken, stirring occasionally to prevent sticking.

Marinate chicken

Pat 1 lb chicken tenders dry. In a bowl combine 1/2 cup buttermilk and 1 tbs hot sauce. Add chicken and toss to coat. Refrigerate and marinate for at least 15 minutes (up to 1 hour).

Prepare dredge

In a shallow bowl or dish, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper.

Bread the chicken

Remove each marinated tender from buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere. Place coated tenders on a wire rack for a few minutes to set the coating.

Heat oil

In a heavy skillet or Dutch oven, add 2 cups vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into oil — it should sizzle immediately and brown slowly.

Fry chicken

Fry tenders in batches so oil temperature stays consistent, about 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a paper towel–lined tray or wire rack to drain.

Make buffalo sauce and toss

In a small saucepan over low heat melt 2 tbs butter. Add 1/2 cup Frank's-style hot sauce and whisk until combined and slightly warm (do not boil). Place fried tenders in a bowl, pour buffalo sauce over them, and toss gently to coat evenly.

Portion the mac n' cheese into serving bowls or a shallow baking dish. Arrange 3–4 buffalo chicken tenders on top (depending on size). Spoon any extra buffalo sauce from the bowl over the tenders and mac.

Sprinkle 1/2 cup blue cheese crumbles (or drizzle ranch) over the top and finish with 2 tbs chopped fresh chives or parsley. Add extra hot sauce to taste if desired.

Serve immediately while the chicken is crispy and the mac is hot. Leftovers: store components separately (chicken and mac) for best texture; reheat gently.