Buffalo Chicken Cauliflower Mac Skillet

Ingredients

• 12 oz boneless chicken thighs, cut into bite-size pieces
• 1 small cauliflower, cut into florets
• 8 oz macaroni
• 6 oz sharp cheddar, grated
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 1/2 cups milk
• 1/3 cup buffalo hot sauce
• 2 tbsp neutral oil
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oven to 425F (220C). Toss the cauliflower florets with the oil and salt and roast for 20 minutes, until browned at the edges and tender.
2. Cook the macaroni in well-salted boiling water for 2 minutes less than the package says, then drain. It finishes in the sauce, and fully cooked pasta turns to mush in the oven.
3. Season the chicken and brown it in a skillet over medium-high heat for 6 minutes, until cooked through to 165F (74C). Add the onion for the last 3 minutes and the garlic for 30 seconds.
4. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 2 minutes, stirring, until it smells biscuity but has not coloured.
5. Pour in the milk a little at a time, whisking hard after each addition, until smooth, then simmer for 3 to 4 minutes until it thickens enough to coat a spoon.
6. Take the pan off the heat before stirring in the cheese, a handful at a time, then the hot sauce. Cheese boiled in a sauce splits into oil and rubbery strands.
7. Fold the pasta, chicken, and roasted cauliflower into the sauce and season, then scrape it into an ovenproof skillet or baking dish.
8. Bake for 15 minutes, until bubbling at the edges and lightly browned on top. Rest 5 minutes and finish with the fresh herbs.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.