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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Black Pepper: White Pepper
• Instead of Greek Seasoning: Italian Seasoning
• Instead of Smoked Paprika: Regular Paprika
• Instead of Egg: Egg substitute
• Instead of Milk: Half‑and‑half, Almond Milk (for dairy‑free version)
• Instead of Elbow Macaroni: Shells, Cavatappi
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Corn Starch: Tapioca starch
• Instead of Kobe Jack Cheese: Monterey Jack
• Instead of Gouda Cheese: Smoked Gouda, Cheddar
• Instead of Smoked Paprika: Regular Paprika
• Instead of Barbecue Sauce: Honey BBQ sauce
• Instead of Buffalo Sauce: Hot sauce

Equipment Needed

• Large Skillet
• Baking Dish
• Saucepan
• Whisk
• Mixing Bowl
• Measuring Cups and Spoons
• Oven
• Tongs

Critical Steps — Do Not Skip

• Marinating the chicken briefly to lock in flavor.
• Creating a smooth roux without burning.
• Baking until the top is golden but not over‑cooked.

Chef Tips from the Video

• Use smoked Gouda if you can find it for an extra depth of smoky flavor.
• For a crunchier topping, mix panko breadcrumbs with melted butter and sprinkle before baking.
• A dash of hot sauce in the cheese sauce adds a subtle heat without overwhelming the buffalo flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze individual portions wrapped tightly for up to 1 month. Reheat in oven at 350°F until hot.

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

Make-Ahead Tips

• Prepare the cheese sauce up to step 4 and refrigerate; reheat gently before adding pasta and chicken.
• Cook the pasta ahead of time, toss with a little oil, and store in the fridge.

Frequently Asked Questions