I Made the Cheesiest Buffalo Chicken Mac & Cheese for Me and Baby ️

Ingredients

• 8 oz Cheddar Cheese (shredded)
• 8 oz Pepper Jack Cheese (shredded)
• 8 oz Mozzarella Cheese (low‑moisture, shredded)
• 4 oz Goat Cheese (soft, crumbled)
• 1 lb Rotisserie Chicken (shredded, skin removed)
• 1 lb Cavatappi Pasta (uncooked)
• 4 tbsp Butter (unsalted, divided)
• 2 tbsp All-Purpose Flour (for roux)
• 2 tbsp Garlic (minced)
• 2 tbsp Onion (grated)
• 3 cup Evaporated Milk (full‑fat, from two 12‑oz cans)
• 0.5 cup Collagen Powder (unflavored, adds protein)
• 1 cup Frank's RedHot Buffalo Sauce (zero‑calorie wing sauce)
• 1 tsp Dijon Mustard (ground)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Butter (softened, for greasing baking dish)

Instructions

1. Prepare Cheeses

   Shred the cheddar, pepper jack, and mozzarella. Reserve about 12 oz of the shredded mixture for layering and topping; set the rest aside for the sauce.

   Time: PT5M

2. Shred Chicken

   Pull the meat off a store‑bought rotisserie chicken, discard the skin, and shred into bite‑size pieces (about 1 lb).

   Time: PT3M

3. Prep Aromatics

   Mince 2 tbsp garlic and grate 2 tbsp onion.

   Time: PT3M

4. Make Roux

   In a saucepan melt 4 tbsp butter over medium heat. Add minced garlic and grated onion, sauté 1 min. Sprinkle 2 tbsp flour, whisk constantly for 2 min until lightly golden.

   Time: PT4M

   Temperature: medium heat

5. Create Cheese Sauce

   Gradually whisk in 3 cup evaporated milk, stirring until the mixture thickens (about 4 min). Add 0.5 cup collagen powder, 1 tsp salt, and 0.5 tsp black pepper. Remove from heat.

   Time: PT5M

6. Flavor the Sauce

   Stir in 1 cup Frank's RedHot buffalo sauce, 1 tsp Dijon mustard, and the 4 oz crumbled goat cheese until smooth. Then fold in the shredded cheddar, pepper jack, and mozzarella (reserve portion already set aside).

   Time: PT5M

7. Cook Pasta

   Bring a large pot of salted water to a boil. Add 1 lb cavatappi and cook al dente (about 8‑9 min). Reserve 1 cup pasta water, then drain.

   Time: PT10M

   Temperature: boiling

8. Combine Pasta, Chicken, and Sauce

   In the large mixing bowl, combine cooked cavatappi, shredded rotisserie chicken, and the cheese‑buffalo sauce. Add a splash of reserved pasta water for extra sauciness.

   Time: PT3M

9. Assemble in Baking Dish

   Grease a 9×13‑inch baking dish with 1 tbsp butter. Spread half of the mac‑and‑cheese mixture, sprinkle half of the reserved shredded cheese, add the remaining mixture, and top with the rest of the reserved cheese.

   Time: PT5M

10. Bake and Broil

    Bake in a preheated oven at 375°F for 25‑30 min, until bubbling and golden. Switch to broil for 2‑3 min to crisp the top, watching closely to avoid burning.

    Time: PT32M

    Temperature: 375°F

Nutrition Facts

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

32 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cheddar Cheese: Colby Jack, Monterey Jack
• Instead of Pepper Jack Cheese: Jalapeño Jack, Spicy Cheddar
• Instead of Mozzarella Cheese: Provolone, Mild mozzarella
• Instead of Goat Cheese: Cream cheese, Feta
• Instead of Rotisserie Chicken: Cooked chicken breast, Rotisserie turkey
• Instead of Cavatappi Pasta: Elbow macaroni, fusilli
• Instead of Butter: Margarine, olive oil (for roux)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Onion: Shallots, dry onion flakes (1 tsp)
• Instead of Evaporated Milk: Whole milk, half‑and‑half
• Instead of Collagen Powder: Whey protein isolate, no addition
• Instead of Frank's RedHot Buffalo Sauce: Homemade buffalo sauce, hot sauce of choice
• Instead of Dijon Mustard: Yellow mustard (1 tsp)
• Instead of Salt: Kosher salt, sea salt
• Instead of Black Pepper: White pepper
• Instead of Butter: Cooking spray

Equipment Needed

• Large Mixing Bowl
• Saucepan
• Whisk
• Wooden Spoon
• Cheese Grater
• Measuring Cups
• Measuring Spoons
• Colander
• 9x13‑inch Baking Dish
• Oven
• Broiler Setting (optional)

Critical Steps — Do Not Skip

• Make the roux without burning the flour.
• Add cheese to the sauce off the heat to prevent graininess.
• Ensure the sauce reaches the right thickness (spatula test).
• Bake until bubbling and finish with a brief broil for a crisp top.

Chef Tips from the Video

• Use low‑moisture mozzarella for a stretchier melt.
• Shred the cheeses yourself for better meltability versus pre‑shredded bags.
• Reserve a portion of cheese for a crunchy topping; it creates a beautiful golden crust.

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and bake at 350°F for 20‑25 min.

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

Make-Ahead Tips

• Prepare the cheese sauce up to step 6 and refrigerate; reheat gently before adding pasta.
• Assemble the casserole without baking, cover tightly, and refrigerate up to 24 h.
• Cook pasta al dente and cool before storing to prevent over‑cooking during reheating.

Frequently Asked Questions