Introduction:
Elevate your comfort food game with this mouthwatering Buffalo Chicken Mac and Cheese. Combining creamy, cheesy macaroni with spicy buffalo chicken, this dish is perfect for a hearty dinner or a game day feast. Serve it with a side of celery sticks and a drizzle of ranch or blue cheese dressing for the ultimate indulgence.
Why You’ll Love This Recipe:
- Rich and creamy macaroni and cheese with a spicy buffalo chicken twist.
- Easy to make with simple ingredients.
- Perfect for casual gatherings, game days, or cozy family dinners.
- Can be made ahead and is great for leftovers.
Ingredients:
For the Buffalo Chicken:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- ½ cup buffalo sauce (adjust to taste)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Mac and Cheese:
- 8 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For Topping (Optional):
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
Instructions:
Prepare the Buffalo Chicken:
- In a medium skillet, heat olive oil and butter over medium heat until melted.
- Add the cooked chicken and buffalo sauce to the skillet. Stir to coat the chicken evenly. Cook for about 5 minutes, or until heated through and the sauce is slightly thickened. Set aside.
Cook the Macaroni:
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute, or until the mixture is bubbling and slightly golden.
- Gradually whisk in the milk and heavy cream, continuing to cook and whisk until the mixture is smooth and thickened, about 3-4 minutes.
- Reduce heat to low and stir in the cheddar and mozzarella cheeses until melted and smooth.
- Season with garlic powder, onion powder, salt, and pepper.
Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked macaroni and cheese sauce. Gently fold in the buffalo chicken.
- Transfer the mixture to a greased 9×13-inch baking dish or a similar-sized ovenproof dish.
- If using, mix the panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and the cheese is bubbling.
Serve:
- Serve the Buffalo Chicken Mac and Cheese hot, with a side of celery sticks and your favorite ranch or blue cheese dressing.
Tips for Success:
- Chicken: Use pre-cooked chicken for a quick and easy meal. Rotisserie chicken adds extra flavor.
- Sauce Thickness: If the cheese sauce is too thick, add a little more milk to reach your desired consistency.
- Topping: For a crunchier topping, add extra panko breadcrumbs mixed with melted butter.
Recipe Variations:
- Spicy Variation: Add extra buffalo sauce or a pinch of cayenne pepper to the cheese sauce for more heat.
- Veggie Addition: Mix in some sautéed vegetables like bell peppers or onions for added nutrition and flavor.
- Different Cheese: Experiment with different cheeses like gouda or Monterey Jack for a unique twist.
Serving Suggestions:
- Serve with a side of celery sticks and a drizzle of ranch or blue cheese dressing for a complete meal.
- Pair with a fresh salad or steamed vegetables for a balanced dinner.
Freezing and Storage:
- Storage: Keep leftover Buffalo Chicken Mac and Cheese in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooled, unbaked mac and cheese for up to 3 months. To bake from frozen, increase baking time by 10-15 minutes.
- Reheating: Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes, or until warmed through.
Special Equipment:
- Baking Dish: A 9×13-inch baking dish or similar-sized ovenproof dish is ideal for this recipe.
- Skillet: Useful for preparing the buffalo chicken.
FAQ:
- Can I use pre-cooked buffalo chicken? Yes, you can use store-bought buffalo chicken to save time.
- Can I make this dish ahead of time? Yes, you can prepare the mac and cheese and buffalo chicken in advance, then assemble and bake when ready. Allow extra baking time if the dish is cold from the fridge.
- Can I use a different type of pasta? Certainly! You can substitute with other pasta shapes like penne or cavatappi.
Nutrition Information (per serving):
- Calories: 550
- Protein: 28g
- Carbs: 50g
- Fat: 25g
Buffalo Chicken Mac and Cheese
- Total Time: 0 hours
Ingredients
Scale
For the Buffalo Chicken:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- ½ cup buffalo sauce (adjust to taste)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Mac and Cheese:
- 8 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For Topping (Optional):
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
Instructions
Prepare the Buffalo Chicken:
- In a medium skillet, heat olive oil and butter over medium heat until melted.
- Add the cooked chicken and buffalo sauce to the skillet. Stir to coat the chicken evenly. Cook for about 5 minutes, or until heated through and the sauce is slightly thickened. Set aside.
Cook the Macaroni:
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute, or until the mixture is bubbling and slightly golden.
- Gradually whisk in the milk and heavy cream, continuing to cook and whisk until the mixture is smooth and thickened, about 3-4 minutes.
- Reduce heat to low and stir in the cheddar and mozzarella cheeses until melted and smooth.
- Season with garlic powder, onion powder, salt, and pepper.
Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked macaroni and cheese sauce. Gently fold in the buffalo chicken.
- Transfer the mixture to a greased 9×13-inch baking dish or a similar-sized ovenproof dish.
- If using, mix the panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and the cheese is bubbling.
Serve:
- Serve the Buffalo Chicken Mac and Cheese hot, with a side of celery sticks and your favorite ranch or blue cheese dressing.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 550 kcal
- Fat: 25g
- Carbohydrates: 50g
- Protein: 28g
Closing Notes:
Have you tried making this Buffalo Chicken Mac and Cheese? Share your experience in the comments below! Don’t forget to tag us on social media with your tasty creations, and stay tuned for more delicious and comforting recipes.
