Prep time: 15 minutes
Cooking time: 30 minutes
Servings: 4
Calories: About 780 per serving
Ingredients
For the grilled buffalo-style chicken
🍗 1½ lb boneless, skinless chicken breasts or chicken tenders
🫒 2 tablespoons olive oil
🌶️ 2 tablespoons buffalo sauce or hot sauce
🧄 1 teaspoon garlic powder
🧅 ½ teaspoon onion powder
🌶️ 1 teaspoon paprika
🧂 1 teaspoon salt
⚫ ½ teaspoon black pepper
🍋 1 teaspoon lemon juice
For the creamy mac and cheese
🍝 12 oz elbow macaroni or short pasta
🧂 1 tablespoon salt, for pasta water
🧈 3 tablespoons unsalted butter
🧄 2 garlic cloves, finely minced
🌾 2 tablespoons all-purpose flour
🥛 2 cups whole milk, warm
🥛 ½ cup heavy cream
🧀 2 cups freshly shredded sharp cheddar cheese
🧀 ½ cup freshly grated Parmesan cheese
🌶️ ¼ cup diced roasted red pepper or red bell pepper
⚫ ½ teaspoon black pepper
🌶️ ¼ teaspoon paprika
🌿 2 tablespoons chopped fresh parsley
Instructions
Season the chicken. Pat the chicken dry, then toss with olive oil, buffalo sauce, garlic powder, onion powder, paprika, salt, pepper, and lemon juice. Let it marinate for 10–15 minutes while you start the pasta.
Cook the pasta. Bring a large pot of salted water to a boil and cook the macaroni until just al dente, usually 7–9 minutes. Reserve ½ cup pasta water, then drain.
Grill the chicken. Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 4–6 minutes per side, until charred in spots and the thickest part reaches 165°F / 74°C; rest for 5 minutes before slicing. Food Network gives the same safe chicken temperature and a 5-minute rest for grilled chicken breasts.
Start the cheese sauce. Melt butter in a large saucepan over medium heat. Add garlic and cook for 30 seconds, then whisk in flour and cook for 1 minute to form a smooth roux.
Make it creamy. Slowly whisk in warm milk and cream, then simmer for 3–4 minutes, stirring often, until the sauce lightly coats the back of a spoon. Keep the heat moderate so the dairy does not scorch.
Add the cheese. Turn the heat to low and stir in cheddar and Parmesan a handful at a time until melted. Serious Eats recommends adding pasta water to help sauce bind and coat pasta smoothly, so loosen the sauce with a splash if needed.
Combine the mac. Stir in the pasta, roasted red pepper, black pepper, paprika, and parsley. Toss for 1–2 minutes, adding more reserved pasta water until the sauce is glossy and thick.
Serve. Spoon the mac and cheese into a large bowl, pile the sliced grilled chicken over the top, and finish with extra parsley and a drizzle of buffalo sauce if desired.
Helpful Notes & Variations
For the boldest orange color like the photo, use sharp cheddar plus paprika or a little extra buffalo sauce. For a baked version, transfer the mac to a dish and bake at 400°F / 200°C for 15–20 minutes, which matches BBC Good Food’s timing for baked macaroni cheese until golden and bubbling.