This Easy Buffalo Chicken Mac and Cheese is a cozy dish that combines creamy cheese, tender pasta, and spicy buffalo chicken. Perfect for any cheese lover who likes a little kick!
You won’t believe how quickly this comes together! Just cook, mix, and enjoy. I often make it for game nights—it’s always a hit and keeps the crowd cheering! 🏈
Key Ingredients & Substitutions
Pasta: Elbow macaroni is the classic choice, but you can also use cavatappi for a fun twist. If you’re looking for a gluten-free option, try brown rice pasta or gluten-free macaroni.
Chicken: Cooked rotisserie chicken works great for this recipe and is super convenient. If you’re vegetarian, feel free to swap it with sautéed mushrooms or chickpeas for protein.
Cheese: Sharp cheddar adds a nice punch; you can replace it with medium cheddar or pepper jack for extra spice. Monterey Jack is a smooth match; if unavailable, any melty cheese will do!
Buffalo Sauce: Frank’s RedHot is my go-to, but any buffalo sauce can work. If you prefer less heat, mix the buffalo sauce with a bit of ranch, or use a milder hot sauce.
How Do You Make a Creamy Cheese Sauce?
Creating a smooth and creamy cheese sauce is the heart of this dish. Here’s how to nail it:
- Start with a roux: Melt butter and whisk in flour until combined. Cook for about a minute to remove the floury taste.
- Add milk gradually while whisking continuously. This helps avoid lumps.
- Keep stirring until the sauce thickens; it should lightly coat the back of a spoon.
- Stir in the shredded cheese slowly, allowing it to melt smoothly into the sauce.
Remember, low and slow is the key to avoiding burnt cheese or curdling, so take your time and enjoy the process!
Easy Buffalo Chicken Mac and Cheese
Ingredients You’ll Need:
For the Dish:
- 8 oz elbow macaroni or cavatappi pasta
- 2 cups cooked chicken breast, shredded or sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack or mozzarella cheese, shredded
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. It includes around 10 minutes for prep and about 20 minutes for cooking. Quick and delicious, perfect for a weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the macaroni or cavatappi and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.
2. Make the Roux:
In a large saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook for about 1 minute, whisking constantly. This will help thicken your cheese sauce.
3. Create the Cheese Sauce:
Gradually whisk in the milk to the roux, continuing to stir until the mixture thickens and starts bubbling, which should take about 5 minutes. Keep whisking to prevent lumps!
4. Add the Cheeses and Seasoning:
Once the sauce is thick, reduce the heat to low. Stir in both the sharp cheddar and Monterey Jack (or mozzarella) cheeses until they melt into a smooth and creamy sauce. Then, mix in the garlic powder, onion powder, salt, and pepper to taste.
5. Combine Chicken and Buffalo Sauce:
Add the shredded chicken and buffalo wing sauce to the cheese mixture, stirring to combine everything evenly. The sauce should be rich and flavorful with a kick!
6. Mix in the Pasta:
Gently fold the cooked pasta into the buffalo cheese sauce until it’s fully coated. Make sure every piece of pasta gets that yummy cheesy goodness.
7. Serve and Enjoy:
Now it’s time to serve! Dish out the creamy buffalo chicken mac and cheese into bowls. Garnish with freshly chopped parsley and a few cracks of black pepper for a pop of flavor.
This dish delivers rich, creamy mac and cheese mingled with tender chicken pieces and a tangy, spicy buffalo sauce kick. Let each bite dance on your taste buds—enjoy your meal!
FAQ for Easy Buffalo Chicken Mac and Cheese
Can I Use Leftover Chicken?
Absolutely! Leftover rotisserie chicken or any pre-cooked chicken works perfectly for this recipe. Just shred or slice it before adding it to the sauce!
How Can I Make This Recipe Less Spicy?
If you prefer a milder dish, you can reduce the amount of buffalo sauce or mix in some ranch dressing to lower the heat. You can also use a milder hot sauce in place of buffalo sauce.
Can I Make This Mac and Cheese Ahead of Time?
Yes, you can prepare the mac and cheese ahead of time. Assemble it up until the baking step, then cover and refrigerate for up to 2 days. When ready to serve, bake it until heated through and bubbling!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to restore creaminess.
