No-Boil Buffalo Chicken Mac and Cheese
Ingredients
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1 boneless, skinless chicken breast
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1 teaspoon canola oil
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½ teaspoon salt
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1 tablespoon unsalted butter
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2 cups elbow macaroni
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1 tablespoon corn starch
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1½ teaspoons salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the chicken and insert the June Food Thermometer
Place the chicken breast on a June Pan. Drizzle the chicken with the oil, turning the breast to get the other side too, then sprinkle all over with salt. Insert the June Food Thermometer so the tip is in the thickest part of the breast. Confirm "Boneless & skinless" using the button below.
1 boneless, skinless chicken breast
1 teaspoon canola oil
½ teaspoon salt
June Pan
measuring spoons
June Food Thermometer
Roast the chicken
Transfer the June Pan to the middle shelf of the June Oven. Roast the chicken until it’s cooked through, about 24 minutes. June will notify you when the chicken is ready.
June Oven
Grease the baking dish
While the chicken cooks, rub the butter all over the interior of the baking dish, including up the sides.
1 tablespoon unsalted butter
rectangular baking dish
Add mac and cheese ingredients
To the baking dish, add the uncooked pasta, corn starch and salt. Toss to break up any lumps of corn starch, then add the milk and cream. Stir to combine, then spread the pasta out in an even layer, ensuring it’s submerged in the liquid.
2 cups elbow macaroni
1 tablespoon corn starch
1½ teaspoons salt
3 cups whole milk
1 cup heavy whipping cream
spatula
liquid measuring cup
measuring cups
Partially cover the dish
Cover the baking dish tightly with foil, then lift about 1” of the foil back up from one corner to allow steam to escape. Set aside.
foil
Make the topping
In a small bowl, combine the panko and blue cheese crumbles. Using your fingers, rub the blue cheese into the panko to hydrate the crumbs and break up larger blue cheese pieces. Set aside.
½ cup panko bread crumbs
⅓ cup blue cheese crumbles
small bowl
Keep the June Oven hot
When June notifies you that the chicken is ready, remove the June Pan from the June Oven and set it on a cooling rack, then transfer the chicken to a chopping board to rest 5 minutes. Keep the June Oven hot using the button below.
Shred and season the chicken
While the June Pan is still hot, add the hot sauce to it and use a spatula or wooden spoon to scrape up any browned bits and combine them with the hot sauce and cooking juices. Once the chicken has rested, shred it into small pieces with two forks and transfer it back to the June Pan, stirring to coat in the sauce.
chopping board
2 forks
cooling rack
⅓ cup hot sauce
Start baking the mac and cheese
Transfer the partially covered baking dish to the middle shelf of the June Oven. Bake the mac and cheese 1 hour, until the pasta is tender. June will notify you when the pasta is ready. If the pasta is not tender after 1 hour, cover the baking dish again and follow onscreen instructions to continue cooking.
Remove the foil and finish the sauce
When June notifies you, remove the baking dish from the June Oven and set on a cooling rack. Remove the foil from the baking dish. Add the cheese and green onions, then stir the pasta vigorously to melt the cheese. Add up to ½ cup cream or milk and continue stirring until the sauce is thick and creamy, but loose enough to coat the pasta generously.
8 ounces grated cheddar cheese
6 tablespoons sliced green onions
½ cup heavy whipping cream
Add the chicken and topping
Gently fold the shredded chicken and any hot sauce from the June Pan into the mac and cheese, then sprinkle the blue cheese topping evenly over the surface.
Broil the uncovered macaroni
Return the uncovered baking dish to the middle shelf of the June Oven. Broil the macaroni until the topping is browned, about 3 minutes. June will notify you when the mac and cheese is ready.
Garnish and serve
Remove the mac and cheese from the June Oven and set it on a cooling rack to rest 5 minutes. Before serving, add a few dashes of hot sauce to the top and sprinkle it with the green onions, if using.
1 tablespoon sliced green onions
1 tablespoon hot sauce