Buffalo Chicken Mac and Cheese

Inspired by Mac & Cheese with Buffalo Chicken from epicurious


for the buffalo chicken

  • 4 skinless , boneless chicken breast halves
  • Salt and pepper
  • 1 onion , finely chopped
  • 4 cloves garlic , finely chopped
  • 2 teaspoons oregano
  • 1 cup of hot sauce (I used Frank’s)
  • 2 tablespoons unsalted butter

for the macaroni

  • 1 pound small elbow macaroni
  • 1 cup chopped green onions (about 8 large)
  • 1 tablespoons chopped fresh oregano
  • 3 tablespoons butter ,
  • 1 cups chopped onions
  • 2 large garlic cloves , chopped
  • ½ cup all purpose flour
  • 4 cups whole milk
  • 1 pound sharp cheddar cheese , coarsely grated (about 4 cups packed)
  • 8 ounces provolone cheese , coarsely grated (about 2 cups packed)
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup hot sauce (I used Frank’s)

for the blue cheese topping

  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup crumbled Danish blue cheese (or your favorite blue cheese)
  • 2 tablespoons butter


make the buffalo chicken

  1. Season the chicken with salt and pepper and place in a large pot with the onion, garlic and oregano with just enough water to cover the chicken and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 – 20 minutes. Remove the chicken pot and shred with two forks. Empty and clean out pot. Add butter to the pot and melt over low heat. Add hot sauce and combine. Stir in shredded chicken and heat through. 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 for 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 hot sauce and shredded chicken pieces. Mound mixture in 13x9x2-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 mac and cheese. Bake mac and cheese uncovered until heated through and the panko is golden brown, about 30 - 40 minutes.