You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil
1 tsp smoked paprika, 1 tsp garlic granules, 1 tsp onion granules
1 tsp sea salt, ½ tsp black pepper
Buffalo Sauce
80ml Buffalo hot sauce, 30g butter
1 tsp Worcestershire sauce, 1 tsp honey
Mac & Cheese
300g cooked macaroni, 200ml double cream, 150ml whole milk
150g mature cheddar, grated, 50g mozzarella, grated
30g cream cheese, 1 tsp Dijon mustard, ½ tsp black pepper
To Finish
50g grated mature cheddar
2 spring onions, finely sliced
Optional but Dangerous
Ranch dressing
Blue cheese crumbles
Crispy bacon pieces
Jalapeños
Garlic bread
Method
Preheat your air fryer to 190°C.
Toss the chicken with the olive oil, smoked paprika, garlic granules, onion granules, salt and black pepper.
Air fry for 10–12 minutes, shaking halfway through, until lightly browned and cooked through.
Meanwhile, gently warm the Buffalo sauce, butter, Worcestershire sauce and honey until smooth.
Toss the cooked chicken through the Buffalo sauce until evenly coated.
In a large bowl, mix together the cooked macaroni, double cream, milk, grated cheddar, mozzarella, cream cheese, Dijon mustard and black pepper.
Fold the Buffalo chicken through the macaroni mixture.
Divide between four oven-safe ramekins or transfer to one large foil tray.
Sprinkle the remaining cheddar evenly over the top.
Return to the air fryer and cook at 180°C for 8–10 minutes, until bubbling and golden.
Finish with sliced spring onions and a drizzle of ranch dressing if using.
Serve immediately while the cheese is still molten and gloriously stretchy.