Buffalo Chicken Mac & Cheese

Ingredients

• 2 lb Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Salt (kosher salt)
• 1 tsp Greek Seasoning (blend of oregano, garlic, and herbs)
• 1 tsp Smoked Paprika (for smoky flavor)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 large Egg (beaten, room temperature)
• 2 tbsp Milk (whole milk)
• 8 oz Elbow Macaroni (uncooked)
• 2 tbsp Unsalted Butter (cut into cubes)
• 2 tbsp All-Purpose Flour (for roux)
• 1 tsp Corn Starch (mixed with flour for extra thickening)
• 1 cup Kobe Jack Cheese (shredded; substitute with Monterey Jack if unavailable)
• 1 cup Gouda Cheese (shredded; regular Gouda works, smoked Gouda optional)
• 0.5 tsp Smoked Paprika (extra for sauce)
• 0.25 tsp Salt (to taste)
• 0.25 tsp Black Pepper (to taste)
• 0.5 cup Barbecue Sauce (your favorite brand, sweet‑tangy)
• 2 tbsp Buffalo Sauce (optional, for extra heat)

Instructions

1. Season and Marinate the Chicken

   In a mixing bowl combine black pepper, salt, Greek seasoning, smoked paprika, onion powder, and garlic powder. Add the chicken pieces, beat one egg and 2 tbsp milk, pour over the chicken, and toss until evenly coated. Let it sit for 5 minutes while you prep the other ingredients.

   Time: PT5M

2. Cook the Chicken

   Heat the large skillet over medium‑high heat, add a drizzle of oil, and sauté the seasoned chicken until browned and cooked through, about 8‑10 minutes. Remove and set aside.

   Time: PT10M

   Temperature: Medium‑High

3. Cook the Pasta

   Bring a large pot of salted water to a boil, add elbow macaroni, and cook al dente according to package directions (usually 7‑8 minutes). Drain and set aside.

   Time: PT8M

   Temperature: Boiling

4. Make the Cheese Sauce

   In the same skillet melt butter over medium heat. Whisk in flour and corn starch, cooking for 1‑2 minutes to form a roux. Gradually whisk in 2 cups milk, stirring constantly until smooth and thickened (about 3‑4 minutes). Reduce heat to low, add shredded Kobe Jack and Gouda cheeses, smoked paprika, salt, and pepper. Stir until the cheese melts into a creamy sauce.

   Time: PT10M

   Temperature: Medium

5. Combine Pasta, Chicken, and Sauce

   Add the cooked macaroni and chicken pieces to the cheese sauce, tossing to coat evenly. Stir in the barbecue sauce (and optional buffalo sauce) until fully incorporated.

   Time: PT5M

6. Bake the Casserole

   Preheat the oven to 375°F. Transfer the mixture to the greased baking dish, spreading it into an even layer. Sprinkle any remaining shredded cheese on top for a golden crust. Bake for 20 minutes, or until the top is bubbling and lightly browned.

   Time: PT20M

   Temperature: 375°F

7. Rest and Serve

   Remove the dish from the oven, let it rest for 2 minutes, then serve hot. Garnish with chopped parsley or extra hot sauce if desired.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

60 g

Fat

45 g

Fiber

3 g