Buffalo Chicken Mac & Cheese

Steps

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1. 1
   Cut chicken breast into bite-sized pieces and season with garlic and herb seasoning and paprika or Cajun seasoning to taste.
   ▶ ≈0:45
2. 2
   Heat olive oil and butter in a Dutch oven or large braising pan, then add chicken and cook until about 75% done through.
   ▶ ≈1:04
3. 3
   Add minced shallot and reduce heat slightly, sautéing gently. Add minced garlic in the last 30 seconds of cooking.
   ▶ ≈1:52
4. 4
   Pour in the buffalo sauce and stir quickly for a few seconds.
   ▶ ≈2:39
5. 5
   Transfer the chicken mixture to a bowl and set aside without washing out the pan to retain the flavorful browned bits.
   ▶ ≈2:52
6. 6
   In the same pan, add milk, heavy cream, and chicken stock, and season with additional garlic and herb seasoning.
   ▶ ≈3:05
7. 7
   Bring the mixture to a boil and add the pasta, ensuring it is fully submerged. Cover partially and cook for 7–8 minutes until the pasta is al dente.
   ▶ ≈3:24
8. 8
   Taste the broth halfway through cooking and adjust seasoning if needed (usually no additional salt is required).
   ▶ ≈5:13
9. 9
   When the pasta is al dente, remove from heat and stir in about half of the grated cheddar cheese.
   ▶ ≈5:40
10. 10
    Spread the cooked pasta into a thin layer and scatter the reserved chicken mixture and sauce evenly over the top.
    ▶ ≈5:52
11. 11
    Sprinkle the remaining cheese over the pasta. Either place under a preheated broiler until the cheese is melted and golden, or cover and heat on the stovetop until the cheese melts.
    ▶ ≈6:46
12. 12
    Serve garnished with chopped scallions and parsley. Optional: drizzle with blue cheese crumbles or ranch dressing.
    ▶ ≈7:05