Buffalo Chicken Mac (Noodles and Company Copycat)

closeup of noodles and company mac and cheese recipe

Buffalo Chicken Mac (Noodles and Company Copycat)

Buffalo Chicken Mac is gooey, creamy, and just the right amount of spicy. Make this copycat Noodles and Company recipe in under an hour!

Author: Donna Elick

Servings:

Prep Time20

Cook Time30

Total Time50

Ingredients

For the Grilled Parmesan Chicken:

2 boneless, skinless chicken breasts skinless chicken breasts
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1 tablespoon extra virgin olive oil

For the Wisconsin Mac and Cheese:

1 pound uncooked elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups half & half
1 cup cheddar cheese, shredded (1 cup)
1 cup Monterey Jack cheese, shredded (1 cup)
Salt and pepper, to taste

To Garnish:

1/2 cup Franks Red Hot Buffalo Style Sauce
2 ounces Parmesan cheese, shredded (1/2 cup)
2 tablespoons chopped green onions

Instructions

Prepare the Chicken: Season both sides of 2 boneless, skinless chicken breasts with Salt and pepper, to taste. Press the 1/2 cup grated Parmesan cheese onto both sides of each piece.
Cook the Chicken: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes per side, or until golden brown and cooked through. Set aside and keep warm.
Cook the Macaroni: Bring a large pot of salted water to a boil. Cook the 1 pound uncooked elbow macaroni according to the package instructions until al dente. Drain and set aside.
Make the Cheese Sauce: Melt 2 tablespoons unsalted butter in a large pot over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, just until bubbly but not browned.
Add the Half & Half: Gradually pour in 3 cups half & half while whisking constantly to prevent lumps. Simmer for about 5 minutes, or until the mixture thickens slightly.
Melt the Cheese: Reduce the heat to low. Stir in 1 cup cheddar cheese, shredded and 1 cup Monterey Jack cheese, shredded until fully melted and smooth. Season with Salt and pepper, to taste.
Combine the Pasta: Add the drained macaroni to the cheese sauce and stir until the pasta is evenly coated.
Slice the Chicken: Cut the grilled parmesan chicken into strips or bite-sized pieces.
Assemble the Dish: Spoon the mac and cheese into bowls or plates. Top each serving with sliced chicken.
Add the Buffalo Sauce: Drizzle 1/2 cup Franks Red Hot Buffalo Style Sauce over the chicken and macaroni.
Garnish and Serve: Sprinkle with 2 ounces Parmesan cheese, shredded and 2 tablespoons chopped green onions. Serve hot and enjoy!

Notes

Half & Half is an American ingredient made of half heavy cream and half whole milk. If necessary, you can substitute accordingly.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, store the chicken and macaroni separately to maintain texture.

Reheating: Microwave the mac and cheese in short intervals, stirring in between and adding a splash of cream or milk if the sauce thickens too much. Reheat chicken separately in the microwave or oven. Cover with foil in the oven to prevent drying.

Customization: Want it spicier? Add more Frank’s RedHot to taste. Crumbled blue cheese also makes a bold and creamy addition alongside the garnishes.

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