Super Cheesy Buffalo Chicken Mac and Cheese MUKBANG + Recipe!

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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