Spiciness: I use Frank’s, which is fairly mild. If you like more heat, add an extra splash or a pinch of chilli flakes. If you prefer a milder taste, use half the buffalo sauce for the chicken and half stirred into the pasta. This gives a gentle warmth throughout without overpowering the cheese sauce.
Is the sauce too thick? Just add a splash of milk or water and stir, mac & cheese thickens fast as it sits.
Crispy onions: Optional, but highly recommended for texture.
Pan size matters: Use a wide, deep pan so the pasta cooks evenly and doesn’t stick.

This recipe is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep the chicken and mac & cheese together or separate if you prefer. When reheating, add a generous splash of milk or water and heat gently in the microwave or on the hob, stirring well, until piping hot and saucy again. Mac & cheese thickens as it cools, so don’t skip the extra liquid. Freezing isn’t recommended as the cheese sauce can split and become grainy on reheating.