Description
This baked mac and cheese recipe elevates a classic comfort food by incorporating a unique smoky roasted red pepper and smoked Gouda cream swirl with tangy buffalo chicken.
Ingredients
Scale
- 450 g (16 oz) Elbow Macaroni
- 680 g (1.5 lb) Boneless, Skinless Chicken Breast
- 30 ml (2 tbsp) Olive Oil
- 180 ml (3/4 cup) Hot Sauce (e.g., Frank’s RedHot Original)
- 30 g (2 tbsp) Unsalted Butter (for buffalo sauce)
- 30 g (2 tbsp) Unsalted Butter (for cheese sauce roux)
- 60 g (4 tbsp) All-Purpose Flour
- 960 ml (4 cups) Whole Milk, warmed
- 225 g (2 cups) Shredded Sharp Cheddar Cheese
- 115 g (1 cup) Shredded Monterey Jack Cheese
- 5 ml (1 tsp) Garlic Powder
- 2.5 ml (1/2 tsp) Onion Powder
- 5 ml (1 tsp) Smoked Paprika, divided
- 2.5 ml (1/2 tsp) Black Pepper
- 7.5 ml (1.5 tsp) Sea Salt, divided
- 200 g (7 oz) Jarred Roasted Red Peppers, thoroughly drained
- 115 g (1 cup) Shredded Smoked Gouda Cheese
- 60 g (2 oz) Full-Fat Cream Cheese, softened
- 120 ml (1/2 cup) Whole Milk (for red pepper cream)
- 120 g (1.5 cups) Panko Breadcrumbs
- 30 g (2 tbsp) Unsalted Butter, melted (for topping)
- 15 g (1/4 cup) Fresh Chives, finely chopped
Instructions
- Prep the Oven and Pasta: Preheat oven to 190°C (375°F) and lightly grease a 23×33 cm (9×13 inch) baking dish. Cook elbow macaroni in salted water to a firm al dente texture; drain well and set aside.
- Sear and Shred the Chicken: Season chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-7 minutes per side until cooked through. Remove chicken, let rest, and shred.
- Prepare the Buffalo Chicken Mixture: In a small saucepan, melt 30g (2 tbsp) butter over low heat. Remove from heat and stir in hot sauce, 1/2 tsp garlic powder, and 1/4 tsp onion powder until smooth. Toss shredded chicken with the buffalo sauce mixture until evenly coated.
- Create the Creamy Cheese Sauce Base: In a large pot or Dutch oven, melt 30g (2 tbsp) butter over medium heat. Whisk in the flour and cook for 1 minute to form a light roux. Gradually whisk in warmed milk until smooth and bring to a gentle simmer for 5-7 minutes until thickened.
- Melt the Cheeses: Remove pot from heat. Stir in shredded sharp cheddar and Monterey Jack cheeses until completely melted and smooth. Season with remaining spices (1/2 tsp garlic powder, 1/4 tsp onion powder, 0.5 tsp smoked paprika, 1/4 tsp black pepper, and 1 tsp sea salt).
- Combine Macaroni and Cheese Sauce: Stir cooked elbow macaroni into the prepared cheese sauce until every noodle is coated. Taste and adjust seasonings before transferring half of the mixture to the baking dish.
- Prepare the Smoky Red Pepper Swirl: In a blender, combine drained roasted red peppers, shredded smoked Gouda, softened cream cheese, and 120 ml (1/2 cup) milk. Blend until completely smooth and creamy.
- Assemble and Layer the Buffalo Chicken Mac and Cheese: Spread half of the mac and cheese mixture into the baking dish. Spoon about half of the prepared buffalo chicken and half of the red pepper cream over the mac and cheese. Gently swirl with a knife.
- Add Topping and Bake: Repeat layering with remaining mac and cheese, buffalo chicken, and red pepper cream. Combine Panko breadcrumbs, melted butter, and remaining smoked paprika; sprinkle evenly over the surface. Bake for 25-30 minutes, or until bubbly and golden brown.
- Finish and Serve: Let the dish rest for 10 minutes before serving. Garnish with fresh chives.
Notes
To achieve the best melt, shred cheese from a block rather than using pre-shredded varieties. For a smoother cheese sauce base, warm the milk slightly before adding it to the roux. If the cheese sauce clumps, whisk in a tablespoon of milk off the heat until smooth.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 300 g)
- Calories: 800 calories
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 48 g
- Saturated Fat: 28 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
Keywords: buffalo chicken, mac and cheese, baked pasta, comfort food, Gouda, roasted red pepper, dinner recipe, cheesy pasta