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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, boneless skinless chicken thighs
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Garlic Powder: fresh minced garlic, garlic granules
• Instead of Onion Powder: finely minced onion, shallot powder
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Cooking Spray: light oil brush
• Instead of Elbow Macaroni: corkscrew pasta, whole‑wheat macaroni
• Instead of Low‑Fat Milk: unsweetened almond milk, low‑fat soy milk
• Instead of Corn Flour: all‑purpose flour slurry, arrowroot powder
• Instead of Low‑Fat Cheddar Cheese: reduced‑fat mozzarella, part‑skim Swiss
• Instead of Parmesan Cheese: Grana Padano, nutritional yeast for dairy‑free
• Instead of Garlic Powder: fresh minced garlic
• Instead of Dijon Mustard: yellow mustard, spicy brown mustard
• Instead of Hot Sauce: sriracha, Frank's RedHot
• Instead of Honey: maple syrup, agave nectar
• Instead of Low‑Fat Butter: light olive oil, reduced‑fat margarine
• Instead of Fresh Parsley: cilantro, chives

Equipment Needed

• Air Fryer
• Mixing Bowl
• Whisk
• Saucepan
• Measuring Cups and Spoons
• Large Pot
• Colander
• Skillet
• Spatula
• Cooking Spray Bottle (optional)

Critical Steps — Do Not Skip

• Season the chicken evenly before air‑frying.
• Ensure the cheese sauce thickens without lumps.
• Do not over‑cook the sauce to prevent curdling.
• Air‑fry chicken until internal temperature reaches 75°C.
• Combine the honey, hot sauce, and butter gently to avoid separation.

Chef Tips from the Video

• Use a light spray of oil instead of drizzling to keep the chicken crisp without excess fat.
• For extra heat, add a pinch of cayenne to the honey buffalo glaze.
• Finish the dish with a light drizzle of extra honey for a sweet contrast.

Troubleshooting

Storage

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

Freezer: Freeze the mac and cheese (without the chicken) for up to 1 month; reheat and add fresh chicken when serving.

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

Make-Ahead Tips

• Season and air‑fry the chicken a day ahead; store in the fridge and reheat in the glaze before serving.
• Prepare the cheese sauce up to the point of adding cheese; keep warm and finish just before assembly.

Frequently Asked Questions