This Buffalo Chicken Mac and Cheese is a fun twist on a classic dish! It’s creamy, cheesy, and has a spicy kick from the buffalo sauce. Who doesn’t love some extra flavor in their comfort food?
But let’s be real, the combination of cheesy pasta and spicy chicken is just unbeatable! I always look forward to leftovers, but let’s face it, they rarely last long in my house. 😄
I love making this on a cozy night in; it’s so easy to whip up and always gets a thumbs up from the whole family! Pair it with a cool drink for the perfect meal.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape works well for holding the cheese sauce. If you want to mix it up, try using cavatappi or penne for a different texture.
Buffalo Wing Sauce: I like a medium heat for the sauce. If you’re sensitive to spice, go for a milder hot sauce or barbecue sauce for a sweet twist. You can also make your own buffalo sauce using hot sauce mixed with melted butter!
Cheddar and Monterey Jack: These cheeses melt beautifully for this dish. If you’re looking for alternatives, you could use Gouda, Pepper Jack for an extra kick, or even a blend of cheeses for wonderful flavor.
Whole Milk: For a creamier mac and cheese, you can substitute half-and-half or even heavy cream. If you’re looking for a lighter option, almond milk or oat milk are great non-dairy alternatives.
How Do I Create a Smooth Cheese Sauce?
Making a lump-free cheese sauce is essential for creamy mac and cheese! Here’s how to nail it:
- Make a Roux: Whisk flour into melted butter until you get a paste. Cook it for a minute or two — this helps to remove the raw flour taste.
- Slowly Add Milk: Gradually pour in the milk while whisking vigorously. This prevents lumps from forming.
- Look for Thickness: Continuously stir and let it cook until the sauce thickens (4-5 minutes), ensuring it’s not too runny.
- Incorporate Cheese Gradually: Stir in the shredded cheeses a little at a time while off the heat until fully melted.
Following these steps will help you create that dreamy, creamy sauce that makes this dish a hit!
Buffalo Chicken Mac And Cheese
Ingredients You’ll Need:
For The Mac and Cheese:
- 8 oz elbow macaroni pasta
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo wing sauce
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For Topping:
- 1/4 cup sour cream or ranch dressing (for drizzling)
- 2 tablespoons chopped fresh chives or green onions (for garnish)
- Optional: paprika for sprinkling on top
How Much Time Will You Need?
This dish takes about 30 minutes from start to finish. You’ll spend around 10 minutes on prep and cooking the pasta, and about 20 minutes to make the cheese sauce and combine everything. It’s pretty quick for such a delicious and hearty meal!
Step-by-Step Instructions:
1. Cook the Macaroni:
Bring a large pot of salted water to boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the cheese sauce.
2. Make the Cheese Sauce:
In a large pot or Dutch oven, melt the butter over medium heat. Once it’s melted, whisk in the flour to create a roux, cooking it for about 1-2 minutes until it turns a light golden color. This step helps to remove the raw flour taste and thickens your sauce.
3. Add the Milk:
Gradually whisk in the whole milk, making sure to whisk out any lumps. Keep cooking and whisking until the mixture thickens; this should take about 4-5 minutes. You want it to be creamy but not too thick — it should coat the back of a spoon!
4. Season the Sauce:
Add the garlic powder, onion powder, and season with salt and pepper to taste. Stir well to integrate the spices into the sauce.
5. Cheese, Please!
Now for the best part! Stir in the shredded sharp cheddar cheese and Monterey Jack cheese until melted and smooth. Keep the heat low to avoid burning the cheese.
6. Combine Pasta and Sauce:
Add the cooked macaroni into the cheese sauce and stir everything together until the pasta is well-coated in the cheesy goodness.
7. Prepare the Chicken:
In a separate bowl, toss the shredded cooked chicken with the buffalo wing sauce until the chicken is evenly coated. Adjust the amount of sauce based on how spicy you like it!
8. Mix in the Chicken:
Gently fold the buffalo chicken into the macaroni and cheese mixture. Make sure everything is well combined and covered in that delicious cheese sauce.
9. Optional Baking Step:
If you prefer a crunchy topping, transfer the mixture to a baking dish and bake it in a preheated 350°F (175°C) oven for about 10 minutes until bubbly and golden on top.
10. Add Toppings:
Remove from heat and drizzle sour cream or ranch dressing over the top. This adds a great cool contrast to the spicy buffalo flavor.
11. Garnish:
Finally, sprinkle some chopped chives or green onions on top, along with a dash of paprika for color and extra flavor.
12. Serve and Enjoy!
Serve your Buffalo Chicken Mac and Cheese warm, and enjoy the wonderful blend of flavors. This dish is sure to satisfy!
Perfect comfort food with a spicy kick, it’s great for weeknight dinners or any gathering with friends!
Can I Use Cooked Rotisserie Chicken Instead of Cooking My Own Chicken?
Absolutely! Rotisserie chicken is a great time-saver. Just shred it and toss it with the buffalo wing sauce, and it will work perfectly in the recipe.
What If I Don’t Like Spicy Food?
No worries! You can reduce the amount of buffalo wing sauce or opt for a milder hot sauce. Alternatively, you can use barbecue sauce for a sweeter flavor profile. Feel free to adjust according to your taste!
Can I Make This Recipe Gluten-Free?
Yes! To make it gluten-free, simply use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch in the roux. Just make sure to check your cheese labels to confirm they’re gluten-free too!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can microwave it or warm it gently on the stove over low heat, adding a splash of milk if it seems dry. Enjoy!
