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  • Andy

Buffalo Mac & Cheese

Updated: Aug 28, 2021


3 sticks of unsalted butter

1 cup of flour

8 cups of buttermilk

2 lbs of pasta of choice, cook 2 minutes less than it states on the package

1/4 to 1/2 teaspoon red pepper flakes

1/2 teaspoon of each powdered garlic and onion

salt and pepper to taste

1 lb of mozzarella cheese grated

1 lb of goat cheese crumbled

1 lb of Chevre cheese crumbled

1/2 lb of Buffalo Blue cheese crumbled

2/3 cup of celery leaves chopped

6 to 8 large boneless chicken breast, skin removed, diced in 1-inch cubes

veggie oil

1/2 corn starch

1/2 cup flour

1/2 cup plus 2 to 3 tablespoons Louisiana Hot sauce

1/4 cup apple vinegar

3 tables spoons of onion powder

3 tables spoons of garlic powder


Preheat Oven to 375 degrees

Line a baking sheet with parchment paper and place a wire rack on top.

Now there are a lot of things you need to do here at once -

Let's start with the sauce, place one stick of butter in a saucepan and melt, then remove from heat and whisk in 1/2 cup Louisiana hot sauce, the apple vinegar, the onion, and garlic powder, and salt and pepper then set aside.

In a large skillet over medium-high heat add enough veggie oil to the skillet to be about 2 inches deep.

You will need a container with a lid that you can shake the fried chicken in with the hot sauce mixture.

Whisk together the corn starch and 1/2 cup of flour.

Dredge the cubes of chicken in the mixture, pat off any excess mixture and drop them in the hot oil, fry for about 2 to 3 minutes until crispy. Now only dredge the chicken right before fry and not before, they will become doughy. As you remove the first batch of the chicken drop it in the container and add about 1/4 cup of the hot sauce mixture, put the lid, and shake. You want the chicken well coated; shake for a least a minute. Remove from the container and place on a wire rack: DO NOT DUMP the chicken out, you want the chicken coated not swimming in the sauce.

Repeat until all the chicken is cooked and coated.

The bechamel sauce and the pasta.

Place the water on for the pasta and bring to a boil and drop the pasta; remember to cook the pasta 2 minutes less than the package states

In a deep saucepan place 2 sticks of butter over medium-high heat. Once melted add the cup of flour and whisk until you have a golden yellow rue. Now add the milk, whisk to blend. Once the bechamel starts to thicken, salt and pepper to taste, add the red pepper flakes, 1/2 teaspoon of garlic and onion powder, and 2 to 3 tablespoons of Louisiana hot sauce. Once the sauce gets to the consistency of yogurt add in a 1/4 of each of the cheese with the exception of the blue. Whisk to melt and remove from heat and add 1/3 of a cup of the celery leaves and stir.

In a very large deep baking pan add the pasta and 1/2 of each of the cheese with the exception of the blue, toss to coat. Next, add the bechamel sauce to the pan and toss to coat. Now add the chicken, the balance of the celery leaves, and the blue cheese and toss to mix throughout. Top off with the balance of the cheese.

Cover with foil and bake for 25 minutes, then remove foil and bake over 15 minutes more or until golden brown and crispy.

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