Buffalo mac and cheese is packed with an array of textures and flavors: creamy melted cheese, crisp panko breadcrumbs, tangy hot sauce, and tender chicken breast. We cook the macaroni, chicken, and cheese sauce separately before stirring together and broiling to a gooey, cheesy finish. 

Buffalo Mac and Cheese

  • Servings: 4
  • Difficulty: 2 hours and 45 minutes
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  • 1 tsp garlic powder
  • ½ tsp mustard powder
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 14 oz chicken, vacuum sealed 
  • 8 oz elbow macaroni 
  • ⅓ cup hot sauce 
  • 2 tbsp unsalted butter, melted 
  • ½ cup panko bread crumbs


1) Stir together garlic powder, mustard powder, 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 into your Suvie. 

2) Place chicken in a Suvie pan, cover with water, and insert into top right zone of your Suvie. Place macaroni in a starch pan and insert into your Suvie. Input settings, and cook now or schedule.

Suvie Cook Settings

Protein: 155°F for 1 hour

Vegetable: 0 minutes

Starch: 12 minutes 

3) While the chicken cooks, whisk together hot sauce and butter in a medium bowl. 

4) After the cook, whisk cheese sauce to reincorporate and transfer to a large bowl with the macaroni. 

5) 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.

6) Transfer macaroni and cheese to a clean, dry Suvie pan. Sprinkle remaining ½ cup cheddar, ¼ cup mozzarella, and panko on top.

Insert into your Suvie and broil for 8 minutes, or until browned and bubbling. Divide between plates and serve. 


Nutritional Information per serving (4 servings per recipe): Calories 540, Total Fat 29g, Total Carbohydrates 30g, Total Sodium 1510mg, Total Protein 41g

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