Buffalo Mac and Cheese

Name: Buffalo Mac and Cheese with Crispy Panko Topping
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tsp garlic powder; ½ tsp mustard powder; 1 cup whole milk; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 14 oz boneless skinless chicken breasts, vacuum sealed; 8 oz elbow macaroni; ⅓ cup hot sauce; 2 tbsp unsalted butter, melted; ½ cup panko bread crumbs; ½ tsp salt; ½ tsp ground black pepper

Buffalo mac and cheese is a creamy, tangy pasta bake layered with shredded cheddar and mozzarella, tender chicken breast, and finished with a crispy panko breadcrumb topping under the broiler.

🌍American 🏷️Buffalo 🏷️Mac and cheese 🏷️Chicken 🏷️Sous vide 🏷️Suvie Panko breadcrumbs

🏷️

Total

3h 5m

Servings

4

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tsp garlic powder
½ tsp mustard powder
1 cup whole milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
14 oz boneless skinless chicken breasts, vacuum sealed
8 oz elbow macaroni
⅓ cup hot sauce
2 tbsp unsalted butter, melted
½ cup panko bread crumbs
½ tsp salt
½ tsp ground black pepper

12 Ingredients

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Instructions

1
Stir together 1 tsp garlic powder, 1/2 tsp mustard powder, 1 cup whole milk, 1 cup shredded cheddar, 1 cup shredded mozzarella, ½ tsp salt, and ½ tsp ground black pepper in a Suvie pan. Insert pan in the top zone of Suvie.
2
Place chicken in a Suvie pan, cover with water, and place in the bottom zone of Suvie. Input settings, and cook now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 160°F for 1 hour, Top Zone: Sous Vide at 160°F for 1 hour
3
Place 8 oz elbow macaroni in the Suvie starch strainer set within the Suvie pasta pot. Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings - Pasta, 4 cups, 10 minutes
4
While the chicken cooks, whisk together 1/4 cup hot sauce and 2 tbsp butter in a medium bowl.
5
After the cook, whisk cheese sauce to reincorporate and transfer to a large bowl with the macaroni.
6
Remove chicken from packaging and chop into bite-sized pieces. Transfer chicken to bowl with the hot sauce, stirring to coat. Transfer chicken to bowl with macaroni, stirring to incorporate.
7
Transfer macaroni and cheese to a clean, dry Suvie pan. Sprinkle remaining ½ cup cheddar, ¼ cup mozzarella, and 1/2 cup panko on top.
8
Place pan in Suvie and broil for 8-10 minutes, or until browned and bubbling, rotating pan halfway through cooking. Divide between plates and serve.

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Tips & Notes

Pro tips

Cook pasta 1–2 minutes under al dente; residual heat during assembly will finish cooking it without mushiness.
Stir the cheese sauce off heat after adding cheese to prevent grainy texture and ensure a smooth, creamy finish.
Broil on the middle or lower rack and watch closely—the panko topping browns in 2–3 minutes and can char quickly.
Shred cheese from blocks rather than using pre-shredded for a creamier sauce that incorporates evenly.

Substitutions

Hot sauce → Frank's RedHot (tangy, classic), sriracha (spicy-sweet), or cayenne pepper mixed into the sauce (more control over heat and flavor)
Panko breadcrumbs → crushed crackers or crushed chips (adds texture; use same amount)
Cheddar → sharp cheddar (more tangy) or a mix of provolone and cheddar (deeper flavor)
Whole milk → half-and-half or light cream (richer, thicker sauce)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven, covered with foil, for 10–12 minutes until warmed through; add a splash of milk if needed to restore creaminess.

Common Questions

Can I make buffalo mac and cheese ahead of time?

Yes. Assemble the dish through the panko topping step, cover, and refrigerate up to 24 hours. Broil for 2–3 minutes longer from a cold state until the topping is golden and the cheese is bubbly.

What hot sauce works best for this recipe?

Frank's RedHot is traditional and tangy without overwhelming heat. Use any hot sauce between 350–2,000 Scoville units for balanced flavor; adjust the amount to your heat preference.

How do I know when the chicken is cooked through?

If vacuum-sealed and poached, cook until the internal temperature reaches 165°F (74°C) on an instant-read thermometer, typically 12–15 minutes depending on thickness.

Can I substitute the cheese blend?

Yes. Use sharp cheddar for tangier flavor, or swap mozzarella for gruyère or fontina for a nuttier taste. Avoid pre-shredded cheese with cellulose, which prevents smooth melting.

Why is my broiled topping burning before the cheese melts?

Move the rack lower in the oven, reduce broiler heat if possible, or cover the top loosely with foil for the first minute, then uncover to finish crisping.