Buffalo Chicken Mac & Cheese

Make it tonight.

1. Bread and bake the bites

   Heat the oven to 220°C / 200°C fan / 425°F. Line a large baking tray. Mix the panko with oil, paprika, garlic powder, salt and pepper. Put 40 g flour and the beaten egg in separate bowls. Coat each 3 cm chicken bite in flour, then egg, then seasoned panko. Space out on the tray and bake for 18–22 minutes, turning halfway, until golden and the centre of the largest bite reaches 74°C / 165°F.

2. Boil the macaroni

   Meanwhile, boil the macaroni for 1 minute less than the packet time. Drain and set aside. Grease a baking dish lightly using a little of the measured sauce butter.

3. Make and bake the mac

   Melt the remaining portion of the 20 g sauce butter in the pasta pan. Stir in 20 g flour for 1 minute. Gradually whisk in milk and gently simmer for 3–4 minutes until slightly thickened. Turn off heat, stir in 140 g cheddar, then the macaroni. Transfer to the dish and top with the remaining 40 g cheddar. Bake for 10–12 minutes until bubbling and lightly golden; it can share the oven with the chicken.

4. Buffalo on top

   Melt the other 20 g butter in a small pan. Take off the heat and stir in hot sauce. Just before serving, lightly toss the cooked chicken bites in the buffalo sauce, keeping any extra for the table. Pile them on top of the baked mac. Thin the yogurt with a little water and drizzle over. Serve immediately so the coating stays crisp.

Make it yours.