Buffalo Chicken Mac 'n' Cheese Recipe

Instructions

Put a large pan of water on to boil ready for the macaroni.

Starting with the chicken, heat the oil in a large frying pan over a medium-high heat. When hot, add the chicken, salt, pepper, Cajun spice and Cayenne pepper. Cook for 7-8 minutes, stirring often, until the chicken is just cooked through. Remove the chicken from the pan and place in a bowl.

By now the water should be boiling. Add in the macaroni and cook as per the pack instructions. Then drain in a colander, reserving a cup of the pasta cooking water.

Meanwhile, add the butter to the frying pan that you cooked the chicken in and heat on a medium heat until melted. Add the onion and Jalapeno and cook for 5 minutes, stirring often, until the onion has softened.

Stir in the flour until it coats the onion. Cook for 1 minute, stirring often, then a splash at a time, add the milk. Stir with a whisk between each addition of milk until all the milk is used and the sauce has no floury lumps.

Continue to stir whilst heating until the sauce starts to thicken. Then add cooked chicken and the cooked and drained pasta. Cook for a further minute to heat the chicken back through. Add in splashes of the reserved pasta cooking water if you want to loosen up the sauce.

Stir in the salt and pepper, hot sauce, Worcestershire sauce, all three cheeses. Cook, while stirring, for a further 2 minutes, until the cheese melts.

Divide between bowls and top with sliced spring onions before serving.

Dinner