Buffalo Chicken Mac and Cheese
Main Dish • Chicken, Pasta
Serving size: 6–8 servings
Cook time: 1 hour 15 mins
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Ingredients
- 1lb. cavatappi, elbow macaroni, or small shells
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- 4 Tbsp. unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- 10 oz. sharp yellow cheddar, coarsely grated (about 2 cups), divided
- 8 oz. Monterey Jack, coarsely grated (about 1½ cups), divided
- 3 cups shredded skinless chicken meat (from about ½ rotisserie chicken)
- ¾ cup buffalo sauce
- 1 Tbsp. garlic powder
- ½ tsp. freshly cracked black pepper
- Thinly sliced celery stalks and leaves (for serving)
Directions
- 1. Preheat oven to 375°. Cook 1 lb. cavatappi, elbow macaroni, or small shells in 5 cups of generously salted water in a medium pot, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid; reserve pot.
- 2. Melt 4 Tbsp. unsalted butter in reserved pot over medium heat. Remove from heat and add ¼ cup all-purpose flour, whisking constantly until a paste forms. Pour in 4 cups whole milk, whisking constantly, and bring to a simmer, whisking often to prevent burning. Add 8 oz. sharp cheddar, coarsely grated (1½ cups) and 6 oz. Monterey Jack, coarsely grated (about 1¼ cups), and stir with a heatproof rubber spatula or wooden spoon until cheese is melted. Add 3 cups shredded skinless chicken meat (from about ½ rotisserie chicken), ¾ cup buffalo sauce, 1 Tbsp. garlic powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. freshly cracked pepper, pasta, and reserved pasta cooking liquid and mix well to combine. Transfer to a 13x9" ovenproof baking dish. Scatter remaining 2 oz. sharp cheddar, coarsely grated (about 6 Tbsp.) and 2 oz. Monterey Jack, coarsely grated (about 6 Tbsp.) on top and bake pasta 40 minutes. Let cool 5 minutes, then top with thinly sliced celery stalks and leaves to serve.
Notes
- Less salt!
