How to cook BUFFALO CHICKEN MAC & CHEESE

Ingredients

• 3 pieces Chicken Breast (boneless, skinless, cut into bite‑size strips)
• 1 tablespoon Seasoning Salt
• 0.5 cup Water (for batter)
• 0.5 tablespoon Baking Powder
• 2 cups All-Purpose Flour (for seasoned coating)
• 0.5 cup Cornstarch
• 1 tablespoon Salt
• 0.5 tablespoon White Pepper
• 1 tablespoon Paprika
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Ground Mustard
• 1 tablespoon Garlic Powder
• 0.5 tablespoon Black Pepper
• 1 teaspoon Ginger Powder
• 1 tablespoon Onion Powder
• 5 large Eggs
• 0.5 cup Water (for egg wash)
• 4 cups Elbow Macaroni (uncooked)
• 2 tablespoons Butter (unsalted, cut into cubes)
• 2 tablespoons All-Purpose Flour (for roux)
• 1 cup Heavy Whipping Cream
• 1 cup Low‑Sodium Chicken Stock
• 0.5 teaspoon White Pepper
• 0.5 tablespoon Garlic Salt
• 0.5 tablespoon Onion Powder
• 0.5 cup Cream Cheese (softened)
• 0.5 cup Mozzarella Cheese (shredded)
• 0.5 cup Marble Cheese (shredded; a blend of mozzarella and cheddar)
• 1 cup Sharp Cheddar Cheese (shredded)
• 3 tablespoons Buffalo Hot Sauce (adjust to heat preference)
• 2 tablespoons Ranch Dressing (for drizzling on top)

Instructions

1. Cut and Season Chicken

   Trim any fat from the chicken breasts, then cut against the grain into bite‑size strips. In a bowl combine 1 tbsp seasoning salt, 0.5 cup water and 0.5 tbsp baking powder; stir and pour over the chicken. Mix well and refrigerate for 1 hour.

   Time: PT5M

2. Prepare Seasoned Flour Coating

   In a large bowl whisk together 2 cups all‑purpose flour, 0.5 cup cornstarch, 1 tbsp salt, 0.5 tbsp white pepper, 1 tbsp paprika, 1 tbsp chili powder, 1 tsp cumin, 1 tsp ground mustard, 1 tbsp garlic powder, 0.5 tbsp black pepper, 1 tsp ginger powder, and 1 tbsp onion powder.

   Time: PT5M

3. Make Egg Wash

   In a separate bowl whisk 5 large eggs with 0.5 cup water until fully combined.

   Time: PT2M

4. Coat Chicken Bites

   Remove chicken from the fridge. Dip each piece first in the egg wash, then roll in the seasoned flour, shaking off excess. Set coated pieces on a tray.

   Time: PT5M

5. Cook Macaroni

   Bring a large pot of salted water to a boil. Add 4 cups uncooked elbow macaroni and cook 7‑8 minutes until al dente. Drain and rinse briefly with cold water to stop cooking.

   Time: PT10M

   Temperature: 212°F

6. Make Cheese Sauce

   In a saucepan melt 2 tbsp butter over medium‑low heat. Whisk in 2 tbsp flour and cook 1 minute to form a roux. Slowly whisk in 1 cup heavy whipping cream and 1 cup low‑sodium chicken stock, stirring until thickened (2‑3 minutes). Add 0.5 cup cream cheese, stirring until melted. Remove from heat and stir in 0.5 cup mozzarella, 0.5 cup marble cheese, and 1 cup sharp cheddar until smooth.

   Time: PT12M

   Temperature: Medium Low

7. Fry Chicken Bites

   Heat oil in a deep frying pan to 350°F. Fry the coated chicken pieces in batches for 8‑10 minutes, turning once, until golden brown and the internal temperature reaches 165°F. Transfer to a paper‑towel‑lined plate.

   Time: PT10M

   Temperature: 350°F

8. Toss Chicken in Buffalo Sauce

   Place the fried chicken bites in a large bowl, drizzle 3 tbsp buffalo hot sauce (or to taste), and toss until evenly coated.

   Time: PT2M

9. Combine and Serve

   Fold the buffalo chicken bites into the cheesy macaroni, mixing gently. Plate, drizzle a little extra buffalo sauce if desired, and finish with a drizzle of ranch dressing.

   Time: PT3M

Nutrition Facts

Calories

820

Protein

35 g

Carbohydrates

55 g

Fat

45 g

Fiber

3 g