This Buffalo Chicken Mac and Cheese is a cozy dish that combines creamy pasta with a spicy kick! Picture tender chicken mixed with cheesy goodness and a hint of buffalo sauce.
It’s like having a party in your mouth! I can’t resist adding a sprinkle of blue cheese on top. If you’re like me and love a bit of heat, this dish is your new best friend!
Key Ingredients & Substitutions
Pasta: Elbow macaroni is classic for this dish, but I love using cavatappi for its fun shape and ability to catch cheese sauce. You can also try penne or fusilli if you prefer something different!
Chicken: Use shredded rotisserie chicken for convenience! If you don’t have chicken on hand, any cooked meat, like turkey, or even canned chicken can work. You can also make it vegetarian by omitting the meat entirely.
Cheese: Sharp cheddar gives a nice kick, but feel free to mix it up! I sometimes use pepper jack for extra spice. Monterey Jack is creamy, but you can swap it for a mild cheese like mozzarella or gouda for a different flavor.
Buffalo Wing Sauce: Adjust the amount based on your spice level. If you’re looking for something milder, try mixing hot sauce with ranch dressing. For a non-spicy version, use BBQ sauce!
How Do You Make a Creamy Cheese Sauce?
Getting that cheese sauce just right can be tricky, but it’s all about the roux and temperature. Start with your butter and flour mixture, called a roux, which thickens the sauce.
- Heat the butter on medium, and whisk in flour for 1-2 minutes until smooth and bubbly. This prevents a floury taste.
- Gradually add the milk while whisking constantly. This keeps the sauce smooth and prevents lumps. Keep stirring until it thickens—don’t rush it!
- Once thickened, reduce heat before adding cheese. This helps it melt smoothly without clumping. Mix it until creamy!
Buffalo Chicken Mac And Cheese
Ingredients You’ll Need:
For the Mac and Cheese:
- 8 ounces elbow macaroni or cavatappi pasta
- 2 cups cooked chicken breast, shredded or chopped
For the Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Flavor:
- 1/2 cup buffalo wing sauce (adjust to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika, plus more for garnish
- Salt and black pepper to taste
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This delicious Buffalo Chicken Mac and Cheese takes about 30 minutes in total, including 10 minutes for prep and 20 minutes for cooking. It’s quick, easy, and perfect for a weeknight dinner or a cozy weekend treat!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the elbow macaroni or cavatappi pasta. Follow the package instructions and cook until al dente, which usually takes around 7-8 minutes. When done, drain the pasta and set it aside while you make the cheese sauce.
2. Make the Roux:
In a large saucepan, melt the butter over medium heat. Once the butter is bubbly and melted, whisk in the flour until you have a smooth mixture. Stir it for about 1-2 minutes, ensuring it doesn’t brown. This will create a roux which will thicken your cheese sauce.
3. Add Milk and Thicken:
Slowly pour in the milk while continuously whisking to prevent lumps. Keep stirring until the mixture thickens and begins to bubble gently, which should take about 3-5 minutes. This is the base of your creamy cheese sauce!
4. Cheese Time!
Reduce the heat to low and add the shredded sharp cheddar and Monterey Jack cheeses to the thickened milk mixture. Stir until the cheese melts completely and the sauce is smooth. It should look deliciously creamy!
5. Flavor the Sauce:
Stir in the buffalo wing sauce, garlic powder, and smoked paprika. Taste the sauce and season with salt and black pepper to your liking. If you love a kick, feel free to add more buffalo sauce!
6. Combine with Pasta and Chicken:
Add the cooked pasta and shredded chicken to your cheesy sauce. Stir everything together until the pasta and chicken are well coated in the sauce and everything is heated through.
7. Serve and Garnish:
Scoop the Buffalo Chicken Mac and Cheese into serving bowls. For a pop of flavor and color, sprinkle a little extra smoked paprika and some chopped parsley or chives on top.
8. Enjoy!
Serve warm and enjoy this creamy, spicy dish that’s sure to please! It’s perfect for a family dinner, or just when you need comfort food. Dig in!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni and cavatappi are classic choices, you can also use penne, fusilli, or even gluten-free pasta if you prefer. Just adjust the cooking times according to the package instructions.
How Can I Make This Dish Spicier?
If you’re a fan of heat, feel free to add more buffalo wing sauce or incorporate diced jalapeños or crushed red pepper flakes into the cheese sauce. You can also use spicy cheese varieties like pepper jack for an extra kick!
What If I Don’t Have Cooked Chicken?
No worries! You can use rotisserie chicken for convenience, or if you prefer, cook some chicken breast or thighs quickly. Alternatively, shredded turkey or even canned chicken can work fine in this recipe.
How Should I Store Leftovers?
Store any leftover mac and cheese in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stove, adding a splash of milk to help restore creaminess if needed!
