Name: Tinis Viral Mac and Cheese with Buffalo Chicken
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 8 to 10 servings
Ingredients: Butter, for greasing the dish; Kosher salt; 1 pound dried cavatappi pasta; 1 pound chicken tenderloins, cut into bite-size pieces; 2 teaspoons dried ranch seasoning, plus more for serving; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 16 ounces Colby Jack cheese, grated (about 4 cups); 8 ounces mozzarella, grated (about 2 cups); 8 ounces Cheddar, grated (about 2 cups); 8 ounces smoked Gouda, grated (about 2 cups); 3 tablespoons unsalted butter; 1 teaspoon smoked paprika; 3/4 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon freshly ground black pepper; 3 tablespoons all-purpose flour; 1/2 cup hot sauce, such as Frank’s, plus more for serving; One 12-ounce can evaporated milk; 2 cups heavy cream; 1 tablespoon Dijon mustard; 1 tablespoon chopped chives (optional)

Directions

For the pasta: Position oven racks in the upper third and middle of the oven and preheat to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
Fill a large pot three quarters full with water and salt it like the ocean. Bring to a boil and cook the cavatappi according to the package directions for al dente (or 1 minute less than the full cooking time); remember, it will keep cooking in the oven so you don’t want it too soft! Drain and set aside.
For the chicken: In a large bowl, toss the chicken with the ranch seasoning, garlic powder, onion powder, chili powder, smoked paprika, cayenne, salt and black pepper.
In a large skillet over medium, heat the oil. Add the chicken and cook until cooked through, 3 to 5 minutes; set aside.
For the cheese sauce: In a large bowl, combine the Colby Jack, mozzarella, Cheddar and smoked Gouda cheeses.
In a large skillet over medium heat, melt the butter and add the smoked paprika, salt, garlic powder and black pepper. Using a wooden spoon or heatproof spatula, stir and cook until fragrant, about 30 seconds. Add the flour and continue to cook, stirring, until the mixture becomes a thick paste, 3 to 5 minutes. Stir in the chicken and hot sauce.
Slowly whisk in the evaporated milk, a little at a time; continue to cook, whisking, until the mixture thickens, about 5 minutes. Add the heavy cream and mustard and whisk again until well combined. Reduce the heat to low and slowly whisk in 2 1/2 cups of the grated cheese, allowing it to melt before adding another 2 1/2 cups of the cheese (you should have 5 cups of grated cheese left in the bowl). Be patient. If your heat is too high, your sauce will break and curdle, which will make your sauce grainy. Continue to whisk until the sauce is creamy and smooth. Stir in the cooked cavatappi and make sure it’s completely coated with the cheese sauce.
To the prepared baking dish, add a layer of cavatappi, then a layer of grated cheese, then repeat with layers of cavatappi and cheese, ending with the cheese on top, until you’ve used up all the pasta and cheese.
Bake on the middle rack until the cheese is melted and bubbly, 25 to 30 minutes. Remove the baking dish from the oven.
Preheat the broiler. Return the dish to the upper rack and broil until golden brown on top, about 2 minutes. Top with more hot sauce and ranch seasoning, then sprinkle with the chives, if using.
Leftover mac and cheese may be stored in an airtight container for up to 4 days. To reheat, add a splash of milk to loosen up the pasta, cover with foil and warm in a preheated 350 degree F oven until the pasta is warmed through. Top with a sprinkle of grated cheese and broil until the top is golden, another minute or two.

Cook’s Note

Don’t use pre-grated cheese—it has anti-clumping preservatives that can prevent it from melting well and will make it grainy. Plus, it’s less cost effective. My mac and cheese actually has French roots—the base of the sauce is a béchamel, one of the five French mother sauces, which becomes a mornay sauce when I add grated cheese and seasonings. I always make my mac and cheese a day in advance for the holidays.

Adapted with permission from “Today We Are Cooking: Recipes That Teach You to Think Like a Chef” by Tini Younger, copyright © 2026. Published by Clarkson Potter Publishers, an imprint of Penguin Random House.