One pot buffalo chicken mac and cheese

Cube chicken breast into bite-sized pieces; season well with garlic and herb seasoning and a little blackened seasoning; no extra salt.

Melt butter with olive oil in a shallow Dutch oven and cook the chicken until about 75% cooked through.

Finely chop shallots (or a small yellow onion), add to the chicken, lower the heat slightly and saute.

Dice two cloves of garlic and add for the last 30 seconds.

Add buffalo sauce and cook a few seconds; remove the chicken and set aside without cleaning the pan.

Add milk, cream and chicken stock to the same pan with a little more garlic and herb seasoning; bring to a boil.

Preheat the broiler.

Add the cavatappi, well submerged; cook partially covered 7 to 8 minutes until al dente, tasting for seasoning halfway.

Off the heat, stir in about half the cheese and spread the pasta in a thin layer.

Scatter the buffalo chicken over and bury it a little; top with more cheese.

Broil until the cheese is melted, or cover and melt over the flame; finish with chopped scallions and parsley.