This Buffalo Chicken Mac and Cheese is a delicious twist on classic comfort food. It’s creamy, cheesy, and adds a spicy kick with buffalo sauce mixed in!
Who doesn’t love a good mac and cheese? I like to top it off with crunchy breadcrumbs for a fun texture. Perfect for a cozy night in or a game day treat with friends!
Ingredients & Substitutions
Elbow Macaroni: This is the classic pasta choice for mac and cheese. You can substitute with penne or shells if you want a different shape. Just make sure to cook them al dente!
Cooked Chicken: For a quicker option, use rotisserie chicken or leftover chicken. If you’re vegetarian, try using jackfruit or chickpeas for a fun twist.
Cheese: I love a mix of sharp cheddar and Monterey Jack for that creamy texture. You can swap with Colby Jack or even pepper jack for an extra kick.
Buffalo Sauce: Frank’s RedHot is my go-to, but you can try other brands or make your own! Just mix hot sauce with melted butter to get a similar flavor.
Sour Cream or Ranch Dressing: If you want a healthier alternative, Greek yogurt works well and adds protein. It still gives that creamy contrast!
How Do You Make the Creamiest Cheese Sauce?
The key to a great cheese sauce is starting with a roux. When you melt butter and whisk in flour, it helps thicken the sauce without clumps. Follow these steps for the best results:
- Use medium heat to avoid burning the roux. Stir constantly for about 1-2 minutes until it’s golden.
- Slowly add milk while whisking continuously to keep it smooth. This helps prevent lumps.
- Once the sauce is bubbling and thickened, turn the heat down before adding the cheeses to keep them from separating.
Keep stirring until all the cheese melts smoothly, and you’ll have the perfect creamy sauce for your buffalo chicken mac and cheese!
Buffalo Chicken Mac And Cheese
Ingredients You’ll Need:
- 8 oz elbow macaroni
- 2 cups cooked chicken breast, shredded
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup buffalo sauce (such as Frank’s RedHot)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 cup sour cream or ranch dressing
- 2 green onions, thinly sliced for garnish
- Extra buffalo sauce for drizzling
How Much Time Will You Need?
You’ll need about 30 minutes to make this delicious dish. It takes around 10 minutes to prep the ingredients, and about 20 minutes to cook everything together. Super quick and super tasty!
Step-by-Step Instructions:
1. Cook the Macaroni:
Begin by cooking the elbow macaroni according to the package instructions until it’s al dente (a bit firm to the bite). Drain the pasta and set it aside for later.
2. Make the Sauce Base:
In a large saucepan or deep skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes. You want it to turn a light golden color, which helps thicken the sauce.
3. Add Milk:
Now, gradually whisk in the whole milk, ensuring that no lumps form. Keep stirring the mixture until it thickens and starts to bubble—this should take about 5 minutes. Keep the heat on medium to maintain a gentle simmer.
4. Mix in the Cheeses:
Once the sauce is thick and bubbly, lower the heat to low. Add the shredded cheddar, Monterey Jack, and cream cheese. Stir until all the cheeses melt and the sauce is nice and smooth.
5. Season the Sauce:
Add the garlic powder, onion powder, salt, and black pepper to taste. This will give your sauce that wonderful flavor!
6. Combine Buffalo Sauce and Chicken:
Next, stir in the buffalo sauce and shredded chicken. Mix everything until the chicken is well coated in the creamy cheese sauce.
7. Combine with Macaroni:
Add the drained macaroni to the cheese sauce, gently stirring to coat all the pasta with that deliciously creamy mixture.
8. Final Touches:
Remove the skillet from the heat. Top with dollops of sour cream or ranch dressing and drizzle extra buffalo sauce for a little more kick.
9. Garnish and Serve:
Finish by garnishing with sliced green onions. Serve immediately while warm and enjoy the creamy, spicy goodness of your buffalo chicken mac and cheese!
This dish is perfect for a crowd-pleasing dinner or a game day snack. Enjoy every cheesy bite!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using rotisserie chicken saves time and adds great flavor. Just shred the chicken from the bones and mix it right into your sauce!
What If I Don’t Have Buffalo Sauce?
No problem! You can make a simple substitute by mixing hot sauce with melted butter. A 1:1 ratio works well. Adjust based on how spicy you want it!
How Can I Make This Recipe Spicier?
If you love heat, consider adding diced jalapeños or using a spicier buffalo sauce. You could also sprinkle some red pepper flakes into the sauce for an extra kick!
Can I Prepare This Ahead of Time?
Yes! You can assemble everything up to step 7 and refrigerate it for a day. When ready to bake, just heat it gently on the stove and then add to the oven if you prefer a crispy top.
