Honey Buffalo Chicken Mac and Cheese

Ingredients

• 500 g Chicken Breast (diced into 1‑inch cubes)
• 1 tsp Smoked Paprika
• 1.5 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground if possible)
• 1 spray Cooking Spray (for air fryer basket)
• 200 g Elbow Macaroni (dry)
• 480 ml Low‑Fat Milk (2 cups, preferably 2% or 1% milk)
• 2 tbsp Corn Flour (also called cornstarch)
• 2 tbsp Water (for slurry)
• 100 g Low‑Fat Cheddar Cheese (shredded)
• 25 g Parmesan Cheese (finely grated)
• 0.5 tsp Garlic Powder (additional for sauce)
• 1 tsp Dijon Mustard
• 2 tbsp Hot Sauce (choose your preferred heat level)
• 2 tbsp Honey
• 1 tbsp Low‑Fat Butter (cut into small pieces)
• 2 tbsp Fresh Parsley (chopped for garnish)

Instructions

1. Season the Chicken

   Place the diced chicken breast in a mixing bowl. Add smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until the chicken is evenly coated.

   Time: PT5M

2. Air‑Fry the Chicken

   Lightly spray the air‑fryer basket with cooking spray. Spread the seasoned chicken in a single layer and air‑fry at 180°C for about 12 minutes, shaking the basket halfway through.

   Time: PT12M

   Temperature: 180°C

3. Cook the Pasta

   While the chicken cooks, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, usually 8‑10 minutes, until al dente. Drain in a colander.

   Time: PT12M

   Temperature: boiling

4. Prepare the Cheese Sauce

   In a saucepan, pour the low‑fat milk and bring to a light simmer over medium heat. In a small bowl, mix corn flour with water to form a smooth slurry. Whisk the slurry into the simmering milk and continue cooking for 2‑3 minutes until the mixture thickens. Remove from heat and stir in shredded cheddar, grated Parmesan, garlic powder, Dijon mustard, a pinch of salt and black pepper until smooth.

   Time: PT5M

   Temperature: medium

5. Combine Pasta and Sauce

   Return the drained pasta to the pot, pour the cheese sauce over it, and toss until every piece is coated.

   Time: PT2M

6. Make the Honey Buffalo Glaze

   In a skillet over medium heat, melt the low‑fat butter. Add hot sauce and honey, stirring until the mixture is glossy and the butter is fully incorporated.

   Time: PT3M

   Temperature: medium

7. Toss Chicken in Glaze

   Add the air‑fried chicken pieces to the skillet, stirring to coat them evenly with the honey buffalo glaze. Cook for an additional 2 minutes to heat through.

   Time: PT2M

   Temperature: medium

8. Assemble and Garnish

   Plate the cheesy macaroni, top with the honey buffalo chicken, and sprinkle chopped fresh parsley over the top.

   Time: PT1M

Nutrition Facts

Calories

567

Protein

64 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g