BUFFALO CHICKEN MAC AND CHEESE

Ingredients

• unspecified Chicken Breast (boneless, skinless; cut into bite‑size pieces after cooking)
• unspecified Buffalo Sauce (use a hot sauce mixed with melted butter; add to chicken in two stages)
• 8 oz Elbow Macaroni (half a standard 16‑oz box; cook al dente)
• 8 oz Sharp Cheddar Cheese (grated)
• 6 oz American Cheese (shredded or diced)
• 4 Tbsp Unsalted Butter (divided: 4 Tbsp for roux, extra pieces for topping)
• 3 Tbsp All-Purpose Flour (for roux)
• 2 cup Whole Milk (full‑fat for creaminess)
• 0.5 tsp Mustard Powder (adds subtle tang)
• 1 cup Italian Seasoned Bread Crumbs (for crunchy topping)
• to taste Salt
• to taste Black Pepper
• to taste Garlic Powder (season chicken)
• 1 Tbsp Avocado Oil (for searing chicken in cast‑iron skillet)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil, add the elbow macaroni and cook until al dente, about 8‑10 minutes. Drain and set aside.

   Time: PT12M

   Temperature: 212°F

2. Season and Sear Chicken

   Pat the chicken dry, season both sides with salt, pepper, and garlic powder. Heat 1 Tbsp avocado oil in the pre‑heated cast‑iron skillet over medium‑high heat and sear the chicken for about 4‑5 minutes per side until golden.

   Time: PT12M

   Temperature: medium‑high

3. Add First Buffalo Sauce

   When the chicken is almost cooked through, drizzle a generous amount of buffalo sauce over each piece, flip, and let the sauce caramelize for 1‑2 minutes.

   Time: PT3M

4. Cut Chicken

   Remove the skillet from heat, transfer the chicken to a cutting board and use kitchen scissors to cut into bite‑size pieces.

   Time: PT2M

5. Finish Chicken in Sauce

   Return the chopped chicken to the skillet, add a little more buffalo sauce, and cook for another 5 minutes, stirring occasionally, until the chicken is fully cooked and coated.

   Time: PT5M

   Temperature: medium

6. Make Roux

   In the same skillet (or a separate pan if you prefer), melt 4 Tbsp butter over medium heat, then whisk in 3 Tbsp flour. Cook, stirring constantly, for about 2 minutes until the mixture turns light golden.

   Time: PT4M

   Temperature: medium

7. Create Cheese Sauce

   Slowly whisk in 2 cups whole milk, ensuring no lumps remain. Continue to whisk until the mixture thickens and begins to simmer, about 4‑5 minutes.

   Time: PT6M

   Temperature: medium

8. Add Cheeses and Seasonings

   Reduce heat to low, stir in the grated sharp cheddar, American cheese, 0.5 tsp mustard powder, and a pinch of salt and pepper. Mix until smooth and fully melted.

   Time: PT4M

   Temperature: low

9. Combine Pasta and Cheese Sauce

   Add the cooked macaroni to the cheese sauce, stirring to coat evenly.

   Time: PT2M

10. Fold in Buffalo Chicken

    Gently fold the buffalo chicken pieces into the mac and cheese, distributing but not fully mixing; you want pockets of chicken.

    Time: PT2M

11. Add Topping

    Sprinkle 1 cup Italian seasoned bread crumbs over the surface, then dot with small pieces of butter (about 1‑2 Tbsp).

    Time: PT2M

12. Bake

    Place the skillet in a pre‑heated oven at 375°F and bake for 20 minutes, until the topping is golden and the sauce is bubbling.

    Time: PT20M

    Temperature: 375°F

13. Broil for Finish

    Switch the oven to broil and cook for an additional 3 minutes, watching closely, until the breadcrumbs are crisp and deeply browned.

    Time: PT3M

14. Rest and Serve

    Remove the skillet from the oven, let it rest 5 minutes before serving. Garnish with optional blue‑cheese crumbles if desired.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

2g