Buffalo Chicken Mac 'n' Cheese Recipe
This buffalo chicken Mac n' Cheese is a cosy, creamy, slightly spicy pasta dish with 3 cheeses, PLUS juicy pieces of buffalo chicken. No oven required - it's all done on the stovetop!
Servings: 4 people
Ingredients
Chicken
- 1 ½ tbsp oil
- 450 g (1lb) chicken breasts chopped into bitesize chunks
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp Cajun spice mix
- 1 tsp Cayenne pepper
Mac n Cheese:
- 280 g (9.9oz) elbow macaroni
- 2.5 tbsp unsalted butter
- 1 large onion finely chopped
- 1 Jalapeno sliced
- 2.5 tbsp plain (all purpose) flour
- 400 ml (1 + 2/3 cups) full-fat milk
- ¼ tsp salt
- ¼ tsp black pepper
- 4 tbsp hot pepper sauce - I use Frank's hot sauce (not sponsored!)
- 1 tbsp Worcestershire sauce
- 125 g (1 + 1/4 packed cup) cheddar cheese grated
- 75 g (3/4 packed cup) Gruyere cheese grated
- 35 g (1/3 cup) mozzarella cheese grated
To finish:
- 2 tbsp chopped spring onions (scallions)
Instructions
- Put a large pan of water on to boil ready for the macaroni.
- Starting with the chicken, heat the oil in a large frying pan over a medium-high heat. When hot, add the chicken, salt, pepper, Cajun spice and Cayenne pepper. Cook for 7-8 minutes, stirring often, until the chicken is just cooked through. Remove the chicken from the pan and place in a bowl.1 ½ tbsp oil, 450 g (1lb) chicken breasts, 1/4 tsp salt, 1/4 tsp black pepper, 1 tsp Cayenne pepper, 2 tbsp Cajun spice mix
- By now the water should be boiling. Add in the macaroni and cook as per the pack instructions. Then drain in a colander, reserving a cup of the pasta cooking water.280 g (9.9oz) elbow macaroni
- Meanwhile, add the butter to the frying pan that you cooked the chicken in and heat on a medium heat until melted. Add the onion and Jalapeno and cook for 5 minutes, stirring often, until the onion has softened.2.5 tbsp unsalted butter, 1 large onion, 1 Jalapeno
- Stir in the flour until it coats the onion. Cook for 1 minute, stirring often, then a splash at a time, add the milk. Stir with a whisk between each addition of milk until all the milk is used and the sauce has no floury lumps.2.5 tbsp plain (all purpose) flour, 400 ml (1 + 2/3 cups) full-fat milk
- Continue to stir whilst heating until the sauce starts to thicken. Then add cooked chicken and the cooked and drained pasta. Cook for a further minute to heat the chicken back through. Add in splashes of the reserved pasta cooking water if you want to loosen up the sauce.
- Stir in the salt and pepper, hot sauce, Worcestershire sauce, all three cheeses. Cook, while stirring, for a further 2 minutes, until the cheese melts.¼ tsp salt, ¼ tsp black pepper, 4 tbsp hot pepper sauce, 1 tbsp Worcestershire sauce, 125 g (1 + 1/4 packed cup) cheddar cheese, 75 g (3/4 packed cup) Gruyere cheese, 35 g (1/3 cup) mozzarella cheese
- Divide between bowls and top with sliced spring onions before serving.2 tbsp chopped spring onions (scallions)
Video
Notes
Note: If you want the sauce to be a bit thinner then add in a splash of pasta cooking water.
Nutritional information is per serving (this recipe serves 4).
Nutrition
Calories: 837kcal | Carbohydrates: 68g | Protein: 53g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 162mg | Sodium: 1317mg | Fiber: 4g | Sugar: 9g
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