Chicken Mac Recipe

Cook pasta

Bring 4 cups water to a rolling boil in a medium pot. Add 1 tsp salt and the 2 cups elbow macaroni. Cook until just al dente according to package instructions, about 7–8 minutes. Reserve 1/4 cup pasta cooking water, then drain and set pasta aside.

Make a roux

In the same pot over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes until the raw flour taste is gone and the mixture is lightly bubbly.

Add milk and thicken

Slowly whisk in 2 cups whole milk, making sure there are no lumps. Continue to cook and whisk until the sauce thickens slightly and coats the back of a spoon, about 4–6 minutes.

Finish cheese sauce

Lower heat to low and stir in 1.5 cups grated sharp cheddar, 0.5 cup white cheddar or Monterey Jack, and 2 tbs softened cream cheese until melted and smooth. Add 1/2 tsp black pepper, 1/2 tsp salt (adjust to taste), 1/2 tsp hot sauce (optional) and 1/2 tsp Dijon mustard. If sauce is too thick, whisk in up to the reserved 1/4 cup pasta water, 1 tablespoon at a time, until desired consistency is reached.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and stir to fully coat. Keep warm over the lowest heat while you prepare the chicken and buffalo sauce, stirring occasionally to prevent sticking.

Prep chicken

If using a thicker breast, butterfly or pound to an even thickness (about 1/2 inch) for even cooking. Pat the 1 piece chicken dry with paper towels.

Make Cajun rub

In a small bowl combine 1 tbs olive oil, 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice (optional). Mix into a paste and rub evenly over both sides of the chicken.

Grill or pan-sear

Heat a grill pan or skillet over medium-high heat until hot. Add a light spray or small amount of oil. Place the chicken on the hot surface and cook without moving for 4–5 minutes, until a good crust forms. Flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). Cooking time will vary with thickness. Remove from heat and let chicken rest 5 minutes before slicing thinly against the grain.

Make buffalo sauce

In a small saucepan over low heat, melt 2 tbs butter. Stir in 1/2 cup hot sauce and 1 tsp honey (optional). Warm until combined and slightly thickened, about 1–2 minutes. Taste and adjust heat or sweetness as desired. Remove from heat.

Toss chicken in sauce

Place the sliced grilled chicken in a bowl and pour about 3 tbs of the buffalo sauce over it, tossing to coat evenly. Reserve the remaining sauce for drizzling over the mac or for serving on the side.

Assemble

Spoon the mac & cheese into a serving bowl or individual plates. Top with the buffalo-coated sliced chicken. Drizzle additional buffalo sauce over the top as desired. Garnish with 1 tbs chopped chives or green onions and 2 tbs crumbled blue cheese. Serve ranch or blue cheese dressing on the side if using.

Serve

Serve immediately while hot so the cheese is melty and the chicken is warm. Provide extra hot sauce or dressing at the table.