Buffalo Chicken Mac & Cheese - Such An Easy Recipe!

Ingredients

• 1 pound Chicken Breast (cut into bite‑size cubes)
• 2 tablespoons Butter (unsalted, cut into cubes)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1 teaspoon Garlic Herb Seasoning (store‑bought blend)
• 1 teaspoon Blackening Seasoning (or paprika)
• 1 large Shallot (finely chopped; can substitute half a yellow onion)
• 2 cloves Garlic (minced)
• 1/3 cup Buffalo Sauce (Frank's or any hot sauce you like)
• 2 cups Whole Milk (prefer 2% or whole for creaminess)
• 1 cup Heavy Cream (for extra richness)
• 1 cup Chicken Stock (low‑sodium)
• 8 ounces Cavatappi Pasta (or shells, elbows, bow ties)
• 1 cup Cheddar Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded)
• 2 stalks Scallions (thinly sliced for garnish)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 1 tablespoon Blue Cheese Crumbles (optional topping)

Instructions

1. Season and Sauté Chicken

   Toss the cubed chicken with garlic herb seasoning and blackening seasoning. Melt butter with olive oil in the Dutch oven over medium‑high heat and cook the chicken until about 75% done, roughly 7‑8 minutes, stirring occasionally.

   Time: PT8M

   Temperature: medium‑high heat

2. Prepare Aromatics

   While the chicken cooks, finely chop the shallot and mince the garlic cloves. Once the chicken is 75% done, push it to the side of the pot, lower the heat to medium‑low, and sauté the shallot until translucent, about 2 minutes. Add the minced garlic and sauté for another 30 seconds, being careful not to let it brown.

   Time: PT3M

   Temperature: medium‑low heat

3. Add Buffalo Sauce

   Stir in the buffalo sauce, letting it coat the chicken and aromatics for just a few seconds. Then remove the chicken‑shallot mixture and set aside in a bowl; the pot will be used for the sauce and pasta.

   Time: PT1M

4. Create the Creamy Base

   Return the pot to the burner, add milk, heavy cream, and chicken stock. Sprinkle a little more garlic herb seasoning (about ½ tsp) and bring the mixture to a gentle boil, stirring occasionally.

   Time: PT5M

   Temperature: medium heat

5. Cook the Pasta

   Add the cavatappi (or your chosen pasta) to the boiling liquid, ensuring it is fully submerged. Partially cover the pot and cook, stirring occasionally, for 7‑8 minutes or until the pasta is al dente. Taste the broth and adjust seasoning if needed; additional salt is rarely required because the stock and seasoning are already salty.

   Time: PT8M

   Temperature: medium‑high heat

6. Combine Chicken and Cheese

   Remove the pot from heat. Stir in half of the shredded cheddar and mozzarella until partially melted. Gently fold the set‑aside chicken‑shallot mixture back into the pasta, distributing evenly. Sprinkle the remaining cheese over the top.

   Time: PT3M

7. Broil for a Golden Top (Optional)

   Preheat the oven broiler to high (about 500°F). Transfer the pot to a broiler‑safe pan or place the pot under the broiler for 2‑3 minutes, watching closely, until the cheese melts and turns lightly golden. Remove with oven mitts.

   Time: PT3M

   Temperature: 500°F

8. Garnish and Serve

   Scatter sliced scallions and chopped parsley over the finished mac and cheese. Serve hot, with extra buffalo sauce or blue‑cheese crumbles on the side if desired.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

55g

Fat

30g

Fiber

2g