Super Cheesy Buffalo Chicken Mac and Cheese Mukbang + Recipe
Super Cheesy Buffalo Chicken Mac and Cheese MUKBANG + Recipe! is a medium American recipe that serves 6. 800 calories per serving. Recipe by The Hunger Diaries TV on YouTube.
Prep: 10 min | Cook: 39 min | Total: 1 hr
Cost: $19.21 total, $3.20 per serving
Ingredients
- 12 oz Elbow Macaroni (dry, about 3 cups)
- 4 Tbsp Unsalted Butter (cut into cubes)
- 4 Tbsp All-Purpose Flour (sifted)
- 2 cup Whole Milk (prefer 2% or whole for richness)
- 4 oz Cream Cheese (softened, cut into cubes)
- 4 oz Sour Cream (plain)
- 2 cup Mozzarella Cheese (shredded)
- 2 cup Dubliner Cheddar (sharp, shredded)
- 1/3 cup Frank's Buffalo Sauce (or any hot wing sauce)
- 12 oz Chicken Breast (cut into large chunks)
- 2 cloves Garlic (minced)
- 1/4 cup Onion (grated)
- to taste Salt
- to taste Black Pepper
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 5-6 minutes, half the time the package recommends, until just al dente. Drain and set aside.
Time: PT6M
Temperature: boiling
Make the Béchamel (Mornay) Sauce
In a saucepan melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, forming a light roux. Gradually whisk in the milk, stirring constantly until the mixture thickens and becomes smooth, about 5 minutes.
Time: PT7M
Temperature: medium heat
Enrich the Sauce with Cheese and Tangy Elements
Reduce the heat to low. Stir in the shredded mozzarella, shredded Dubliner cheddar, cream cheese cubes, and sour cream until fully melted and the sauce is glossy. Season with salt and pepper.
Time: PT5M
Temperature: low
Prepare the Buffalo Chicken
Cut the chicken breast into large bite‑size chunks. In a skillet over medium‑high heat, sauté the minced garlic and grated onion for 1 minute, then add the chicken pieces. Toss with Frank's Buffalo sauce and cook for about 5‑6 minutes, just until the chicken is barely cooked through (it will finish in the oven).
Time: PT6M
Temperature: medium-high
Combine Pasta, Chicken, and Sauce
In a large mixing bowl combine the drained pasta, buffalo‑coated chicken, and the cheese‑filled béchamel. Stir gently until everything is evenly coated.
Time: PT4M
Assemble and Bake
Transfer the mixture to a greased 9x13‑inch baking dish. Sprinkle an extra handful of shredded cheddar and mozzarella on top for a golden crust. Bake in a pre‑heated oven at 375°F for 15 minutes, or until the top is bubbly and lightly browned.
Time: PT15M
Temperature: 375°F
Rest and Serve
Allow the baked mac and cheese to rest for 5 minutes before serving. This helps the sauce set and prevents it from spilling.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 35 g
- Carbohydrates
- 60 g
- Fat
- 45 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains gluten, High protein, Spicy
Allergens: Milk, Cheese, Wheat, Chicken
Ingredient Substitutions
- Instead of Elbow Macaroni: Penne, Shells
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Whole wheat flour (will affect texture)
- Instead of Whole Milk: 2% milk, half-and-half
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Sour Cream: Greek yogurt
- Instead of Mozzarella Cheese: Provolone
- Instead of Dubliner Cheddar: Sharp Cheddar, Aged Gouda
- Instead of Frank's Buffalo Sauce: Homemade buffalo sauce
- Instead of Chicken Breast: Rotisserie chicken, Cooked turkey
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Onion: Shallots, Onion powder (1 tsp)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Colander
- Saucepan
- Whisk
- Mixing Bowl
- Baking Dish
- Oven
- Knife
- Cutting Board
- Spatula
Critical Steps — Do Not Skip
- Cooking the roux for the béchamel without browning it.
- Melting the cheeses over low heat to avoid a grainy sauce.
- Undercooking the chicken slightly so it stays moist after baking.
- Baking until bubbly and golden without over‑browning.
Chef Tips from the Video
- For extra heat, add a pinch of cayenne pepper to the sauce.
- Mix in a handful of blue cheese crumbles for an authentic buffalo wing flavor.
- Use a mix of mozzarella for stretch and sharp cheddar for bite.
Troubleshooting
Sauce turned grainy after adding cheese.
Make sure the béchamel is not boiling when cheese is added and keep the heat low; stir continuously.
Mac and cheese is watery after baking.
Cook the pasta slightly less al dente and let the béchamel thicken longer before mixing.
Chicken is dry.
Undercook the chicken by 1‑2 minutes before baking, or use pre‑cooked chicken pieces.
Storage
Refrigerator: Cool, covered, up to 4 days.
Freezer: Freeze in an airtight container for up to 2 months; reheat covered.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the béchamel sauce up to step 3 and refrigerate; reheat gently before combining.
- Cook the pasta al dente and store in a sealed container in the fridge.
- Assemble the dish, cover tightly, and bake within 24 hours for best texture.
Frequently Asked Questions
What is the cultural significance and history of Buffalo Chicken Mac and Cheese in American cuisine?
Buffalo Chicken Mac and Cheese blends two iconic American comfort foods: the spicy Buffalo wing sauce that originated in Buffalo, New York in the 1960s, and classic baked mac and cheese, a staple of Southern and Midwestern home cooking. The combination reflects the modern trend of mash‑up dishes that bring together regional flavors into a single, indulgent casserole.
What are the traditional regional variations of Buffalo chicken dishes in American cuisine?
Traditional Buffalo chicken dishes are most common in the Northeast and Midwest, where they are served as wings, dip, or sandwiches. Variations include adding blue cheese crumbles, using different hot sauces, or incorporating the flavor into salads, pizzas, and pasta like this mac and cheese.
How is Buffalo Chicken Mac and Cheese traditionally served in the United States?
It is typically served hot from the oven in a casserole dish, often accompanied by a side of celery sticks, carrot sticks, or a simple green salad to balance the richness. Some diners drizzle extra Buffalo sauce on top or sprinkle blue cheese for added tang.
What occasions or celebrations is Buffalo Chicken Mac and Cheese associated with in American culture?
Because it is hearty and crowd‑pleasing, it appears at casual gatherings such as game‑day parties, tailgate events, potlucks, and family movie nights. Its spicy kick also makes it a popular choice for Super Bowl celebrations.
What authentic ingredients are essential for a true Buffalo Chicken Mac and Cheese versus acceptable substitutes?
The authentic recipe relies on Frank's Original Buffalo Wing Sauce, sharp cheddar (or Dubliner cheddar), mozzarella for melt, and real chicken breast. Acceptable substitutes include any hot wing sauce, sharp cheddar varieties, or using rotisserie chicken for convenience, but the flavor profile changes slightly.
What other American dishes pair well with Buffalo Chicken Mac and Cheese?
Pairs nicely with crisp side salads, coleslaw, roasted vegetables, or a simple garlic bread. For a full comfort‑food spread, serve alongside baked beans, corn on the cob, or a chilled beer.
What are the most common mistakes to avoid when making Buffalo Chicken Mac and Cheese at home?
Common errors include overcooking the roux (which creates a nutty taste), boiling the sauce after adding cheese (causing graininess), overcooking the chicken (making it dry), and over‑baking the casserole until the cheese burns. Follow the timing guidelines and keep heat low when melting cheese.
Why does this Buffalo Chicken Mac and Cheese recipe use a béchamel (Mornay) sauce instead of a simple cheese‑only melt?
The béchamel provides a silky, stable base that prevents the cheese from separating and creates a creamy texture that coats the pasta evenly. Adding cheese to a roux‑based sauce (Mornay) yields a richer, smoother result than melting cheese directly into milk.
Can I make Buffalo Chicken Mac and Cheese ahead of time and how should I store it?
Yes. Prepare the béchamel and cook the pasta up to step 5, then refrigerate the assembled uncooked casserole for up to 24 hours. When ready, bake as directed, adding an extra 5‑7 minutes if the dish is cold. Store leftovers in airtight containers in the fridge for 3‑4 days or freeze for up to 2 months.
What does the YouTube channel The Hunger Diaries TV specialize in?
The Hunger Diaries TV focuses on creative comfort‑food recipes, often putting a twist on classic American dishes. The channel blends detailed cooking tutorials with personal storytelling and frequently features indulgent, cheese‑heavy meals.
How does the YouTube channel The Hunger Diaries TV's approach to American comfort food differ from other cooking channels?
The Hunger Diaries TV emphasizes high‑energy, personality‑driven presentations while still providing thorough technique explanations, such as the step‑by‑step béchamel preparation. Unlike many channels that stick to quick‑fire recipes, this channel often explores variations and personal anecdotes that give each dish a unique narrative.
Last updated: September 3, 2026
