Tini's Buffalo Chicken Mac and Cheese (Viral TikTok)

Name: Tini’s Buffalo Chicken Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 450 g (1 lb) boneless chicken breasts; 1 tsp garlic powder; 1 tsp smoked paprika; ½ tsp fine sea salt; ½ tsp black pepper; 1 tbsp olive oil; 120 ml (½ cup) buffalo hot sauce; 60 g (¼ cup) ranch dressing; 450 g (1 lb) elbow macaroni; 55 g (4 tbsp) unsalted butter; 55 g (⅓ cup) plain flour; 600 ml (2½ cups) whole milk; 200 g (2 cups) sharp cheddar cheese, grated; 100 g (1 cup) mozzarella cheese, grated; 60 g (½ cup) blue cheese, crumbled; 80 g (¾ cup) sharp cheddar cheese, grated; 40 g (½ cup) panko breadcrumbs; 1 tbsp buffalo hot sauce, to drizzle; 2 tbsp fresh chives, chopped

This is Tini’s viral buffalo chicken mac and cheese — the one that took over TikTok this Thanksgiving season and earned a spot on Food Network’s Friendsgiving table. It is everything you want from a holiday side that refuses to stay a side: creamy three-cheese macaroni, shredded chicken folded through buffalo sauce, and a golden, bubbling crust that cracks under the spoon.

The trick is building the sauce in the right order. A proper roux first, then warm milk in slowly, then the cheese off the heat so it melts silk-smooth instead of grainy. The buffalo sauce goes in with the chicken, not the cheese sauce, so the heat stays bright and the sauce stays creamy.

It feeds a crowd, reheats well, and disappears fast. Serve it straight from the baking dish with extra buffalo sauce and ranch on the side — nobody will ask for the turkey first.

Ingredients

450 g (1 lb) boneless chicken breasts
1 tsp garlic powder
1 tsp smoked paprika
½ tsp fine sea salt
½ tsp black pepper
1 tbsp olive oil
120 ml (½ cup) buffalo hot sauce
60 g (¼ cup) ranch dressing
450 g (1 lb) elbow macaroni
55 g (4 tbsp) unsalted butter
55 g (⅓ cup) plain flour
600 ml (2½ cups) whole milk
200 g (2 cups) sharp cheddar cheese, grated
100 g (1 cup) mozzarella cheese, grated
60 g (½ cup) blue cheese, crumbled

For the topping

80 g (¾ cup) sharp cheddar cheese, grated
40 g (½ cup) panko breadcrumbs
1 tbsp buffalo hot sauce, to drizzle
2 tbsp fresh chives, chopped

Instructions

Cook the chicken: Season the chicken breasts with garlic powder, smoked paprika, salt and pepper. Heat the olive oil in a large pan over medium-high heat and cook for 6 to 7 minutes per side, until the juices run clear and the thickest part reads 74°C (165°F). Rest for 5 minutes, then shred with two forks.
Toss with buffalo sauce: Put the shredded chicken in a bowl with the buffalo sauce and ranch dressing and toss until every strand is coated. Set aside.
Boil the pasta: Cook the macaroni in a large pot of salted water until just shy of al dente, about 1 minute less than the packet says. Drain and set aside.
Make the cheese sauce: Melt the butter in the same pot over medium heat. Whisk in the flour and cook for 1 minute until it smells nutty. Pour in the milk a little at a time, whisking constantly, until smooth. Simmer for 2 to 3 minutes until it coats the back of a spoon.
Add the cheese: Take the pot off the heat and stir in the cheddar, mozzarella and blue cheese a handful at a time until completely melted and silky. Season and taste — the buffalo chicken will add salt and heat later.
Combine: Fold the drained macaroni and the buffalo chicken into the cheese sauce until everything is evenly coated. Tip into a buttered 23 x 33 cm (9 x 13 inch) baking dish and level the top.
Top and bake: Scatter over the extra cheddar and panko. Bake in a 190°C (375°F) oven for 20 to 25 minutes, until the edges bubble and the top is deep golden. Rest for 10 minutes, then drizzle with buffalo sauce and scatter over the chives.

Tips for the best result

Take the cheese sauce off the heat before adding the cheese — overheating is what makes it grainy.
Undercook the pasta by a minute; it finishes in the oven and stays springy instead of soft.
A rotisserie chicken makes this a genuine weeknight dinner.
For a milder version, use half the buffalo sauce in the chicken and serve extra at the table.

Storing and reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 175°C (350°F) oven for 15 to 20 minutes with a splash of milk to loosen the sauce.