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–+ servings
250ml New York Buffalo Wings Infused Olive Oil Blend – flavorful buffalo infusion
Garden Infuzions

Buffalo Chicken Mac and Cheese with Buffalo Wing Olive Oil Blend

Creamy mac and cheese gets a bold buffalo kick with tender chicken, sharp cheddar, and a golden breadcrumb finish that bakes into a bubbling, crowd-pleasing dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 ounces elbow macaroni
  • 2 tablespoons New York Buffalo Wings Infused Olive Oil Blend
  • 2 tablespoons unsalted butter
  • 1/2 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 4 ounces cream cheese cubed
  • 2 cups cooked chicken breast shredded
  • 1/2 cup buffalo sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley

Equipment

  • 1 Large pot For boiling the pasta
  • 1 Large skillet For building the cheese sauce
  • 1 whisk Helps keep the sauce smooth
  • 1 9x13-inch baking dish For baking the mac and cheese
  • 1 mixing spoon For folding everything together

Method
 

Instructions
  1. 1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  2. 2. Cook the macaroni in salted water until just al dente, then drain and set aside.
  3. 3. Warm the New York Buffalo Wings Infused Olive Oil Blend with the butter in a large skillet over medium heat.
  4. 4. Add the onion and cook until softened, then stir in the garlic and cook for 30 seconds.
  5. 5. Sprinkle in the flour and whisk for 1 minute to form a smooth roux.
  6. 6. Slowly whisk in the milk and cream until the sauce turns glossy and thickens enough to coat a spoon.
  7. 7. Lower the heat and stir in the cheddar, Monterey Jack, and cream cheese until melted and smooth.
  8. 8. Fold in the shredded chicken, buffalo sauce, salt, black pepper, and cayenne pepper.
  9. 9. Add the cooked macaroni and stir until every piece is coated in the sauce.
  10. 10. Transfer the mixture to the baking dish.
  11. 11. Combine the panko, Parmesan, and parsley, then sprinkle evenly over the top.
  12. 12. Bake for 18-20 minutes until bubbling around the edges and golden on top.
  13. 13. Rest for 5 minutes before serving so the sauce settles slightly.

Notes

For the best texture, cook the pasta just to al dente so it can finish in the oven without turning soft. The sauce should be thick, creamy, and glossy before baking. If you want a milder version, reduce the buffalo sauce slightly and add a little more cream. A small handful of extra cheese on top is welcome if you like a richer crust.

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