Description
A spicy twist on classic mac and cheese combining al dente pasta with a velvety sharped cheddar sauce and cayenne-based buffalo heat. Shredded chicken soaks up the tangy-spicy blend, while a golden baked crust adds textural contrast. Uses a precise butter-flour roux to balance acidity and achieve ultra-creamy results.
Ingredients
16 oz macaroni (elbow or cavatappi)
2 cups shredded chicken (rotisserie or poached chicken breast)
3 cups sharp cheddar cheese (freshly shredded)
1/2 cup buffalo sauce (cayenne-based, adjust for heat)
2 cups whole milk
1/2 cup unsalted butter
3 tablespoons all-purpose flour
Instructions
Preheat oven to 375°F (190°C)
Cook macaroni according to package instructions until al dente
Melt butter in a large saucepan over medium heat
Whisk in flour to form a roux; cook for 2 minutes
Gradually add milk while whisking constantly to create a smooth beurre blanc
Bring mixture to a simmer until thickened (10-12 minutes)
Stir in cheddar cheese until fully melted and glossy
Remove from heat and fold in buffalo sauce and shredded chicken
Transfer mixture to a greased 9×13-inch baking dish
Sprinkle additional cheese and bake for 15-20 minutes until golden and bubbly
Let set 10-15 minutes before serving
Notes
Verify buffalo sauce is halal-certified and non-alcoholic
Add 1 tsp garlic powder or onion powder for enhanced depth
Chicken may be substituted with diced turkey or halal-certified alternative
Use gluten-free pasta for gluten-sensitive versions
Store leftovers in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Easy Chicken Dinner Recipes for Busy Nights
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 10g
- Sodium: 1500mg
- Fat: 25g
- Saturated Fat: 16g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg