Buffalo Chicken Mac Recipe

Cook the pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tsp salt and the 3 cups of elbow macaroni. Cook until al dente according to package directions (usually 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In the same pot over medium heat, melt 3 tbs unsalted butter. Sprinkle in 3 tbs flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (this removes the raw flour taste).

Add milk and thicken

Slowly stream in 2 cups whole milk while whisking to avoid lumps. Continue to cook and whisk for 3–4 minutes until the sauce begins to thicken and coats the back of a spoon.

Finish the cheese sauce

Lower heat to low. Whisk in 2 oz softened cream cheese until smooth. Stir in 1 tsp Dijon mustard, 1 tsp hot sauce (optional), 1 tsp freshly ground black pepper, and 1/2 tsp salt. Gradually add 1.5 cups shredded sharp cheddar and 0.5 cup shredded Monterey Jack, stirring until fully melted and smooth. If sauce is too thick, add reserved pasta water 1–2 tbs at a time to reach a creamy consistency.

Combine pasta and sauce

Fold the drained macaroni into the cheese sauce until evenly coated. Keep warm over very low heat while you prepare the chicken and buffalo sauce.

Prepare chicken

If the chicken breast is thick, slice it horizontally to make two thinner cutlets or pound to an even thickness (about 1/2 inch). Pat dry with paper towels. Rub 1 tbs olive oil over the chicken.

Season with Cajun spice

In a small bowl combine 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Sprinkle the spice mix evenly over both sides of the chicken and press to adhere.

Grill or pan-sear the chicken

Preheat a grill or large skillet over medium-high heat. Lightly oil the grill grates or heat a small amount of oil in the skillet. Cook the chicken 4–5 minutes per side (depending on thickness) until well browned and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized strips or cubes.

Make the buffalo sauce

In a small saucepan over low heat, combine 3/4 cup hot sauce with 2 tbs unsalted butter. Stir until the butter is melted and the sauce is smooth. Taste and add 1 tsp honey if you prefer a slightly sweeter, mellow sauce. Keep warm over the lowest heat or off the heat.

Toss chicken in buffalo sauce

Place the sliced grilled chicken in a medium bowl. Pour about half to three-quarters of the warm buffalo sauce over the chicken and toss to coat evenly. Reserve some sauce for drizzling.

Assemble the Buffalo Chicken Mac

Fold the buffalo-coated chicken into the prepared mac & cheese until evenly distributed. Taste and adjust seasoning if needed. Spoon into a serving dish or individual bowls.

Garnish and serve

Drizzle remaining buffalo sauce over the top. Sprinkle with 1/4 cup blue cheese crumbles (optional) and 2 tbs chopped fresh chives or green onions. Serve immediately.