Spicy Buffalo Mac
Buffalo Chicken Mac and Cheese
Buffalo Chicken Mac and Cheese
Ingredients
- One pound of cavatappi, elbow macaroni, or small shell pasta
- A teaspoon of Diamond Crystal salt or half a teaspoon of Morton kosher salt, with additional salt to taste
- Four tablespoons of butter without salt
- A quarter cup of flour suitable for many purposes
- Four cups of milk from whole cows
- Ten ounces of cheddar cheese with a sharp yellow color, grated coarsely to yield approximately two cups, to be used in portions
- Eight ounces of Monterey Jack cheese, grated coarsely to yield roughly one and a half cups, also to be used in portions
- Three cups of chicken meat without skin, shredded into fine pieces, equivalent to about half of a rotisserie chicken
- Three quarters of a cup of sauce with a buffalo style
- One tablespoon of powder made from garlic
- Half a teaspoon of black pepper, freshly cracked
- Sliced celery stalks and their leaves, cut into thin pieces for serving
Instructions
Step 1
To get started on our Buffalo Chicken Mac and Cheese, you'll want to preheat your oven to 375°. While that's heating up, let's cook our pasta - you can use Cavatappi, elbow macaroni, or small shells, whichever you prefer. Fill a medium pot with 5 cups of water, and don't be shy with the salt, we want it to be generously salted. Now, add your 1 lb of pasta to the pot, and cook, stirring occasionally, until it's al dente, which should take about 2 minutes less than the package directions suggest.
Step 2
Now that we have our pasta cooked and set aside, it's time to make the cheesy buffalo sauce that brings everything together. To start, melt 4 tablespoons of unsalted butter in the reserved pot over medium heat - you'll know it's ready when it's smooth and glossy. Once the butter has melted, remove the pot from the heat and whisk in ¼ cup of all-purpose flour to create a smooth paste. This is the base of our cheese sauce, so make sure to whisk constantly to avoid any lumps. As you continue whisking, slowly pour in 4 cups of whole milk, bringing the mixture to a simmer over medium heat. Be patient and whisk often to prevent the sauce from burning or sticking to the bottom of the pot. You'll know it's ready when it thickens and coats the back of a spoon, which should take about 8 minutes. Now it's time to add the cheese - stir in 8 ounces of sharp cheddar and 6 ounces of Monterey Jack until they're fully melted and the sauce is smooth. With your cheese sauce ready, it's time to add the buffalo chicken and cooked pasta to the pot. Stir in 3 cups of shredded skinless chicken meat, ¾ cup of buffalo sauce, 1 tablespoon of garlic powder, and a pinch of salt and pepper until everything is well combined. Add the cooked pasta to the pot, along with some reserved pasta cooking liquid, and mix until the pasta is fully coated in the cheesy buffalo sauce. Finally, transfer the mac and cheese to a 13x9" ovenproof baking dish and top it with some extra grated cheese - you'll need about 2 ounces of sharp cheddar and 2 ounces of Monterey Jack. Now your dish is ready to go into the oven, where it will bake for 40 minutes, or until the top is golden brown and the sauce is bubbly.
Nutrition Information
My Tip
When whisking the flour and milk mixture, whisk constantly to prevent lumps. This ensures a smooth cheese sauce for your Buffalo Chicken Mac and Cheese.
Leftovers
To keep your Buffalo Chicken Mac and Cheese fresh, store leftovers in a covered glass or ceramic container to maintain the creamy texture. Reheat in the oven to preserve the golden crust.
Make It Your Own
Try swapping the chicken for crispy bacon to give it a smoky twist. Use 6 slices of cooked, crumbled bacon instead of the shredded chicken.