This Buffalo Chicken Mac and Cheese is the ultimate comfort dish! With cheesy pasta, spicy buffalo chicken, and a crunchy topping, it’s full of flavor that makes you want more.
It’s like a cozy hug in a bowl! I love making this for game days or when I need a little pick-me-up. Plus, it’s super easy to whip up—no fancy skills required!
Key Ingredients & Substitutions
Pasta: Elbow macaroni is a classic choice for this recipe, but you can switch it up! Try cavatappi or fusilli for added texture. They hold onto the cheese sauce nicely!
Cheese: Sharp cheddar provides a great flavor, while mozzarella adds creaminess. If you want a twist, use pepper jack for a bit of spice or gouda for richness.
Chicken: Cooked chicken breast is a go-to, but any leftover chicken works! You can use rotisserie chicken for convenience or shredded turkey for a variation.
Buffalo Wing Sauce: Frank’s RedHot is popular, but hot sauce or sriracha can also do the trick! Adjust the amount based on how spicy you like it.
Cream Cheese: This makes the cheese sauce extra creamy. If you’re not a cream cheese fan, try using Greek yogurt for a healthier twist.
How Do I Make a Creamy Cheese Sauce Without Clumps?
Making a smooth cheese sauce is key to this dish! The roux is your starting point. Here’s how to ensure it’s creamy:
- Start by melting butter in a saucepan over medium heat. Sprinkle in flour and whisk for 1-2 minutes until combined—don’t let it brown.
- Slowly add the milk while whisking continuously. This helps eliminate lumps. Keep whisking until it thickens (3-5 minutes).
- Lower the heat before stirring in the cream cheese so it melts without risking the sauce separating.
- Finally, add the shredded cheese gradually, continuing to stir until it’s melted and the sauce is smooth.
With these steps, you’ll have a creamy, delicious base for your Buffalo Chicken Mac and Cheese every time!
Buffalo Chicken Mac And Cheese
Ingredients You’ll Need:
For the Pasta:
- 8 oz elbow macaroni or similar pasta
For the Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, softened
For the Buffalo Chicken:
- 2 cups cooked chicken breast, diced or shredded
- 1/4 cup buffalo wing sauce (such as Frank’s RedHot)
Seasoning:
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
For Garnishing:
- 1/4 cup blue cheese or ranch dressing (optional, for drizzling)
- Fresh parsley or chives, chopped (for garnish)
- Cooking spray or oil (for pan)
How Much Time Will You Need?
This delicious dish takes about 30 minutes total. You’ll spend around 10 minutes prepping and cooking the pasta, and another 20 minutes to make the creamy cheese sauce, mix in the chicken, and finish everything off. So, get ready for some cheesy goodness in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the elbow macaroni in a large pot of salted boiling water. Follow the package instructions until the pasta is al dente. Once done, drain the pasta and set it aside while you prepare the cheese sauce.
2. Make the Roux:
In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for about 1-2 minutes. This creates a roux, which will help thicken the cheese sauce without browning the mixture.
3. Create the Cheese Sauce:
Gradually whisk in the whole milk, continuing to stir until the sauce thickens and becomes smooth. This should take about 3-5 minutes. Don’t rush it; patience is key for a creamy sauce!
4. Add the Cream Cheese:
Lower the heat and stir in the softened cream cheese. Keep stirring until it melts and becomes smooth—this is what makes the sauce super creamy!
5. Mix in the Cheddar and Mozzarella:
Next, add the shredded sharp cheddar and mozzarella cheeses into the sauce, stirring until everything is melted and creamy. Yum!
6. Season the Sauce:
Now, it’s time to season! Add salt, black pepper, garlic powder, and smoked paprika (if you’re using it) to your cheese sauce. Taste it and adjust the spices if you want more flavor!
7. Prepare the Chicken:
In a small bowl, toss the cooked chicken pieces with the buffalo wing sauce until they’re evenly coated. This will give your mac and cheese that spicy kick!
8. Combine Pasta and Cheese Sauce:
Add the cooked pasta to the cheese sauce and stir until everything is fully combined and coated with that cheesy goodness.
9. Mix in the Buffalo Chicken:
Gently fold half of the buffalo chicken into the pasta and cheese mixture, making sure the spicy flavor is evenly distributed throughout.
10. Transfer to Skillet:
Transfer the mac and cheese mixture to a cast-iron skillet or an oven-safe dish, spreading it evenly.
11. Top with Remaining Chicken:
Arrange the remaining buffalo chicken pieces on top of the mac and cheese. This looks great and adds more flavor!
12. Optional: Broil for a Golden Finish:
If you want a bit of a crispy top, place the dish under the broiler for 2-4 minutes. Keep an eye on it to prevent burning—just until it’s slightly golden!
13. Drizzle with Dressing:
Once done, remove from the oven and let it cool for a minute. Drizzle your choice of blue cheese or ranch dressing right on top, along with a bit of extra buffalo sauce for flair.
14. Garnish:
Sprinkle some freshly chopped parsley or chives on top for a pop of color and freshness.
15. Serve and Enjoy:
Your Buffalo Chicken Mac and Cheese is ready! Serve it hot, and get ready to enjoy this creamy, spicy delight!
This recipe is sure to be a hit, combining the comfort of mac and cheese with the exciting flavors of buffalo chicken. Enjoy every cheesy bite!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is traditional, you can use any pasta shape you like, such as cavatappi, penne, or even shells. Just make sure to adjust the cooking time if necessary.
How Do I Store Leftover Buffalo Chicken Mac And Cheese?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the microwave or on the stovetop, adding a splash of milk or cream if it seems dry.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the mac and cheese up to the baking step, then cover it and refrigerate for up to a day. When ready to eat, just bake until heated through and bubbly.
What If I Don’t Like Spicy Food?
No problem! You can either reduce the amount of buffalo wing sauce or use a milder hot sauce. If you prefer, you can also omit it entirely and enjoy a creamy chicken mac and cheese instead!
