Buffalo Chicken Mac and Cheese


for the buffalo chicken:

  • 1 quart water
  • ½ cup hot sauce I used Frank’s, divided
  • ¼ cup salt
  • ¼ cup sugar
  • 3 boneless skinless chicken breasts
  • ¼ cup hot sauce I used Frank’s
  • canola oil for sautéing

for the macaroni

  • ½ (8opound small elbow macaroni
  • ½ cup chopped green onions about 4
  • 1 ½ tablespoons butter
  • ½ cups chopped onions
  • 1 cloves large garlic chopped
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 4 oz provolone cheese about 2 cups, coarsely grated
  • ½ teaspoons paprika
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

blue cheese topping

  • ½ cup panko Japanese breadcrumbs
  • ¼ cup crumbled blue cheese optional
  • 1 tablespoons butter


make the buffalo chicken:

  1. Combine ¼ cup hot sauce, salt, and sugar in large Ziploc bag and shake until salt and sugar have dissolved. And water and chicken and shake until all have combined. Refrigerate for 30 minutes or up to 1 hour. In a large skillet, heat 2-3 tablespoons of oil. Add chicken and Sautee until golden brown and cooked until the chicken has reached an internal temperature of 165°F, about 10-15 minutes. Remove from pan and place on a cutting board. Chop the chicken breast into small pieces, about ½ inch. In a medium bowl, toss chicken pieces with ¼ cup of hot sauce. Set aside.

make the macaroni:

  1. Preheat oven to 350°F. Cook macaroni in large pot of boiling salted water until just al dente (about 7 minutes). Drain; transfer to very large bowl. Melt butter in same large pot over medium heat. Add both onions and garlic. Sauté until onions are transparent and soft stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add cheddar and provolone cheese, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Stir in chicken pieces. Mound mixture in 9 x 9-inch baking dish. In a small microwave safe bowl melt butter and cheese in the microwave at 30 -second increments until the cheese is melted. Stir to combine between intervals. Add panko combining thoroughly. Sprinkle blue cheese topping on top of macaroni and cheese. Bake macaroni uncovered until heated through and the panko is golden brown, about 30 – 35 minutes.