Buffalo Chicken Mac ‘n Cheese

That popping sound is your mind being blown all over your face.

Normally we’d try to think of some witty intro but we’ll just let this one speak for itself. This dish is stupid-good.

Equipment Needed: 3 QT Pot, Frying Pan, Chef’s Knife, Cutting Board, 13 x 9 Baking Pan, additional baking pan (just needs to be able to hold 3 chicken breasts), Mixing Bowl, Cheese Grater, Wooden Spoon

Serving Suggestion: Family Style

Servings: 6-8

Suggested Wine Pairing: Whatever you’re drinking. There are so many different flavors, this one’s a personal call.

Suggested Beer Pairing: See above (we had it with a delicious spring ale)


  • 3 boneless, skinless chicken breasts ($4.99/lb)
  • 1 lb fusilli (a.k.a. rotini or spiral) pasta $.99/lb)
  • 8 oz. extra sharp cheddar cheese ($3/8 oz)
  • 11 slices of American cheese ($3/16 slices)
  • 6-8oz. blue cheese (about $7/lb)
  • 3/4 C breadcrumbs ($2.99/24 oz package) (use either Italian seasoned or panko)
  • 1/4 C flour ($3.39/5 lbs)
  • 1 egg ($1.99/dozen)
  • 3 C skim milk ($.99/quart)
  • Frank’s Red Hot ($2.89/12 oz bottle)
  • Salt
  • Pepper


  • Preheat the oven to 350°F and take your cheese out of the fridge (if it’s room temperature it will melt easier).
  • Wash and trim the chicken breasts. Cut them into thin, 1/2 inch strips. Continue to cut each strip down until you’ve got thin little chunks (about 1/2 inch long and 1/4 inch wide).

Slice the chicken into bite sized pieces.

  • Put the chicken pieces in a bowl and toss with your flour and a couple pinches of salt. Once evenly coated, separate and egg and pour the white into the bowl with your chicken pieces. Mix it all together and make sure every piece is coated as evenly as possible.
  • Add the bread crumbs, toss to coat evenly (you’re gonna end up using your hands, deal with it) and pour the pieces into your second pan (the non 13 x 9). Put in the oven for 30 minutes, stirring once at 15 minutes.

Get in there for the good stuff.

  • About 15 minutes in, fill your pot about 3/4 full with water and put it on the stove to boil. Once it’s boiling, add your pasta and cook for approximately 5-8 minutes.
  • Put the frying pan over low heat and pour in your milk. Once it starts to heat up, add small chunks of American cheese about 2 slices at a time, along with grated cheddar. Stir everything together until the cheese has melted and repeat until you’re out.

It's the American way.

Cheddar makes it better.

  • Drain the pasta and pour into the 13 x 9 baking pan, pour the cheese mixture over top and stir together.

The most beautiful cheesefall you'll ever see.

  • Once the chicken has finished baking, pour it into a mixing bowl and toss with Frank’s Red Hot (no substitutions with this one, we mean it) until each piece is coated. Mix the chicken in with the pasta and cheese.

Coat each piece with this liquid gold.

Like joining two halves of a magical taste amulet.

  • Top the whole mess with blue cheese crumbles and place in the 350°F oven for 15. Serve and be prepared for spontaneous marriage proposals.

One response to “Buffalo Chicken Mac ‘n Cheese

  1. You guys are mad scientists, why is the world not reading this site? I love it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s