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- Elbow macaroni: I like to use 8 ounces of elbow macaroni. This shape holds the cheese sauce well. Cook it until it is al dente. This means it should still have a little bite to it. After cooking, drain it and set it aside. - Chicken and buffalo sauce: For this dish, you need 1 cup of cooked, shredded chicken. You can use leftover chicken or rotisserie chicken for ease. The star is the buffalo sauce. You can choose store-bought sauce or make your own. I recommend using 1 cup of buffalo sauce. It adds the spicy kick that makes this dish special. - Types of cheese to use: The cheese mixture is key to a creamy, rich texture. I use 2 cups of sharp cheddar cheese, shredded. It gives a robust flavor. The sharpness of the cheddar balances the heat from the buffalo sauce. - Cream cheese importance: Don’t skip the cream cheese! You need 1 cup of softened cream cheese. It makes the sauce extra smooth and creamy. It also helps to bind everything together. - Garlic and onion powder benefits: To amp up the flavor, I add 1 teaspoon each of garlic powder and onion powder. These spices enhance the taste without overpowering the dish. They add depth and warmth to every bite. - Optional toppings like blue cheese and green onions: For a fun twist, consider adding toppings. I suggest ½ cup of blue cheese crumbles, if you like that tangy flavor. You can also add ¼ cup of sliced green onions on top for freshness and crunch. These add a pop of color and flavor to your dish. {{ingredient_image_1}} First, bring a large pot of salted water to a boil. This adds flavor to the pasta. Once the water is boiling, add 8 ounces of elbow macaroni. Cook it according to the package directions until it is al dente, which means it's firm but not hard. This usually takes about 7-9 minutes. After cooking, drain the macaroni in a colander and set it aside. In a large skillet, pour in 1 tablespoon of olive oil and heat it over medium heat. Add 1 cup of cooked, shredded chicken to the skillet. Then, pour in 1 cup of buffalo sauce. Stir the chicken and sauce together. Heat this mixture for about 3-4 minutes. Make sure to stir occasionally so it heats evenly. Next, grab a separate saucepan and set it over low heat. Add 1 cup of cream cheese to the pan. Then sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of smoked paprika. Add 1 cup of shredded sharp cheddar cheese to the mixture. Stir until everything melts and becomes smooth. Once your cheese mixture is ready, fold in the cooked macaroni and the buffalo chicken. Mix well until all the ingredients are combined. Season with salt and pepper to taste. Now, transfer the mac and cheese mixture into a greased baking dish. Make sure to spread it evenly in the dish. Sprinkle the remaining 1 cup of cheddar cheese on top. If you like blue cheese, add ½ cup of blue cheese crumbles as well. Preheat your oven to 350°F (175°C). Bake the dish for 15-20 minutes. Watch for the cheese to become bubbly and golden. When it’s done, remove it from the oven and let it cool for a few minutes. Before serving, garnish with freshly sliced green onions. Enjoy your delicious Buffalo Chicken Mac and Cheese! To make the cheese sauce smooth, start with low heat. Mix cream cheese with spices first. This step helps the cheese melt evenly. Add the shredded cheddar slowly and stir until it blends well. If your sauce seems too thick, add a splash of milk. This will keep it creamy and easy to mix with the pasta. You can adjust the spice level to fit your taste. Use less buffalo sauce for a milder dish. If you want more heat, add extra sauce or a dash of hot sauce. Taste the mixture as you go. This way, you can find the perfect balance for your meal. Buffalo chicken mac and cheese pairs well with simple sides. Try serving it with a fresh salad or steamed veggies. The crispness of a salad will balance the creamy dish. For a fun twist, serve it with celery sticks and blue cheese dip on the side. This adds extra flavor and a crunchy texture. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand to save time. Adjust the Spice Level: If you prefer a milder dish, use a milder buffalo sauce or mix in some ranch dressing to tone down the heat. Make It Creamier: For an extra creamy texture, you can add a splash of milk or a dollop of sour cream to the cheese mixture. Garnish Wisely: Fresh garnishes like cilantro or parsley can add a fresh burst of flavor and color to your finished dish. {{image_2}} You can make Buffalo Chicken Mac and Cheese lighter. Use low-fat cheese to cut calories. You can also swap out regular cream cheese for a low-fat version. For buffalo sauce, look for a brand with less sugar. These swaps keep the taste but make it better for you. If you want a meatless dish, skip the chicken. Try using chickpeas or tofu instead. Both options add protein and soak up flavor well. You can also add mushrooms for a hearty bite. This way, you still enjoy a creamy, spicy dish without meat. You can change the taste by adding veggies. Try bell peppers, spinach, or broccoli for extra nutrition. They add color and crunch, too. You could also mix in different sauces. BBQ sauce gives a sweet twist. A ranch dressing can add creaminess. Get creative with your flavors and enjoy! To keep your Buffalo Chicken Mac and Cheese fresh, store it in an airtight container. Let the dish cool down first before sealing it. Place it in the fridge within two hours after cooking. This helps prevent bacteria growth. It’s best to eat leftovers within three to four days for optimal taste. You can freeze this dish if you want to save some for later. Cut the mac and cheese into portions for easy thawing. Wrap each portion tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag or container. When you are ready to eat, thaw it in the fridge overnight. Reheat it in the oven at 350°F (175°C) until warmed through. This keeps the texture nice. In the fridge, Buffalo Chicken Mac and Cheese lasts up to four days. If you freeze it, it can last for up to three months. Make sure to label the containers with the date. This way, you know when to use them. Always check for any signs of spoilage before eating. Trust your senses; if it looks or smells off, it’s best to toss it. Yes, you can make Buffalo Chicken Mac and Cheese ahead of time. Prepare the dish up to the baking step. Then, cover it and store it in the fridge. When you're ready to eat, just bake it. Preheat your oven to 350°F. Bake for about 20-25 minutes until hot and bubbly. This is a great way to save time on busy days. If you want a different flavor, you can swap buffalo sauce for other sauces. Hot sauce works well for a kick. Barbecue sauce gives a sweet twist. For a milder option, try ranch dressing or a creamy garlic sauce. Mix them with some spices to keep the kick. This way, you can find a flavor you love. To make it spicier, add more buffalo sauce or use a hotter variety. You can also sprinkle in some cayenne pepper or crushed red pepper flakes. If you want it milder, use less buffalo sauce. You can mix in cream cheese to tone down the heat. Adjust to fit your taste and enjoy every bite! In this post, we explored how to make Buffalo Chicken Mac and Cheese. We covered main ingredients, including elbow macaroni and chicken. The cheese and cream mixture enhances flavor, while seasonings add depth. Cooking and combining steps make it easy. You can customize spice and try healthier options. In conclusion, this dish is fun to make and eat. Experiment with flavors and enjoy! You'll create a meal that everyone loves.

Buffalo Chicken Mac And Cheese

A creamy and spicy twist on classic mac and cheese, featuring buffalo chicken and plenty of cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 8 ounces elbow macaroni
  • 1 cup cooked, shredded chicken
  • 1 cup buffalo sauce
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 0.5 cup blue cheese crumbles (optional)
  • 0.25 cup green onions, sliced (for garnish)
  • 1 tablespoon olive oil (for cooking)

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the cooked, shredded chicken and pour in the buffalo sauce. Heat through for about 3-4 minutes, stirring occasionally.
  • In a separate saucepan over low heat, add the cream cheese, garlic powder, onion powder, smoked paprika, and 1 cup of shredded cheddar cheese. Stir until melted and smooth.
  • Once the cheese mixture is smooth, fold in the cooked macaroni and buffalo chicken mixture until everything is combined. Season with salt and pepper to taste.
  • Transfer the mac and cheese into a greased baking dish. Sprinkle the remaining cup of cheddar cheese and blue cheese crumbles (if using) on top.
  • Preheat your oven to 350°F (175°C). Bake the dish for 15-20 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let it cool slightly. Garnish with freshly sliced green onions before serving.

Notes

Feel free to adjust the spice level by adding more or less buffalo sauce.
Keyword buffalo chicken, comfort food, mac and cheese