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

Ingredient Substitutions

• Instead of Chicken Breast: boneless chicken thighs, cooked rotisserie chicken, shredded
• Instead of Buffalo Sauce: hot sauce mixed with melted butter, Frank's RedHot
• Instead of Elbow Macaroni: corkscrew pasta, small shells
• Instead of Sharp Cheddar Cheese: aged cheddar, Gruyère
• Instead of American Cheese: processed cheese slices, mild cheddar
• Instead of Unsalted Butter: margarine, ghee
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Whole Milk: 2% milk, unsweetened almond milk (will be less creamy)
• Instead of Mustard Powder: dry mustard, a pinch of Dijon mustard
• Instead of Italian Seasoned Bread Crumbs: panko breadcrumbs, plain breadcrumbs with dried herbs
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Garlic Powder: fresh minced garlic
• Instead of Avocado Oil: vegetable oil, canola oil

Equipment Needed

• Cast Iron Skillet
• Large Pot
• Kitchen Scissors
• Whisk
• Measuring Cups
• Measuring Spoons
• Oven
• Broiler (optional)

Critical Steps — Do Not Skip

• Cooking the chicken until just underdone before adding buffalo sauce prevents overcooking.
• Creating a smooth roux without lumps is essential for a velvety cheese sauce.
• Baking at the correct temperature and broiling briefly ensures a crunchy, golden topping without burning.

Chef Tips from the Video

• Use a sharp cheddar for the best flavor contrast with the tangy buffalo sauce.
• A pinch of smoked paprika in the breadcrumb topping adds a subtle smoky depth.
• Reserve a small amount of the pasta cooking water to thin the sauce if it becomes too thick.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.

Freezer: Can be frozen for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F covered with foil, then uncover for the last 5 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese sauce up to step 8 and refrigerate; reheat gently before combining with pasta.
• Cook and shred the chicken ahead of time; store in a sealed container with a thin layer of buffalo sauce.

Frequently Asked Questions