Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1/4 tsp (1.25g) black pepper
  • 1/2 cup (120ml) buffalo wing sauce (e.g., Frank's RedHot)
  • 2 tbsp (30g) unsalted butter, melted
  • 1 lb (454g) elbow macaroni
  • 6 tbsp (85g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1/4 tsp (1.25g) paprika
  • 4 cups (400g) shredded sharp cheddar cheese
  • 1/2 cup (120ml) sour cream
  • 2 green onions, thinly sliced (for garnish)

Instructions:

  1. Season chicken breasts with garlic powder, onion powder, and pepper.
  2. Sauté in olive oil until cooked through (internal temperature 165°F/74°C).
  3. Shred chicken with two forks.
  4. In a bowl, whisk together buffalo wing sauce and melted butter.
  5. Toss shredded chicken with buffalo sauce mixture, ensuring it's evenly coated.
  6. Cook elbow macaroni according to package directions, until al dente.
  7. Drain pasta and set aside.
  8. Melt butter in the same pot over medium heat.
  9. Whisk in flour and cook for 1 minute, creating a roux.
  10. Gradually whisk in milk until smooth.
  11. Bring to a simmer, stirring constantly, until thickened.
  12. Reduce heat to low and stir in salt, pepper, and paprika.
  13. Remove from heat and stir in cheddar cheese until melted and smooth.
  14. Stir in sour cream until well combined.
  15. Add cooked pasta and buffalo chicken to the cheese sauce. Stir to combine.
  16. Pour into a greased 9x13 inch baking dish (optional for a baked mac and cheese).
  17. Bake at 350°F (175°C) for 20 minutes, or until bubbly and lightly browned (optional).
  18. Garnish with sliced green onions.
  19. Serve immediately.