Buffalo Chicken Mac and Cheese is a tasty and creamy dish with a bit of spicy flavor. It mixes cheesy macaroni with shredded chicken covered in buffalo sauce and blue cheese dressing. This meal is easy to make and perfect for any day when you want something warm and filling. The spicy sauce adds a nice kick to the smooth cheese and pasta.
Why You’ll Love This Buffalo Chicken Mac and Cheese Recipe
This recipe stands out because it offers more than just mac and cheese—it’s a hearty, flavorful meal all on its own. You get the comfort of creamy cheddar and cream cheese melted into a velvety sauce, with just the right amount of heat from buffalo and hot sauce. The shredded chicken adds a meaty texture and protein punch that turns this dish into a complete dinner. Plus, using simple pantry staples and straightforward cooking steps means you don’t need to be a kitchen pro to nail this dish. Whether you’re feeding family or impressing friends, this Buffalo Chicken Mac and Cheese brings a delicious twist to a classic everyone will love.
Ingredients for Buffalo Chicken Mac and Cheese
- 1 boneless, skinless chicken breast (about ½ pound)
- 1/3 cup blue cheese dressing
- 8 ounces cavatappi pasta or macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon tomato paste
- ½ cup heavy cream
- 1 cup milk
- ¼ cup buffalo sauce
- ½ teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1¼ cups shredded cheddar cheese
- 2 ounces softened cream cheese
How to Make Buffalo Chicken Mac and Cheese
Start by preparing the chicken so you can multitask efficiently. Place the chicken breast in a pot and cover it with water. Slowly bring the water to a gentle boil—this slow increase keeps the chicken juicy instead of tough. Let it cook for 15 to 20 minutes until fully cooked through. Once done, remove the chicken and shred it finely using two forks. Toss the shredded chicken in the blue cheese dressing and set it aside to absorb those rich flavors.
While the chicken cooks, bring a large pot of salted water to a boil for the pasta. Once boiling, add your cavatappi or macaroni and cook it until just al dente—firm but tender. Drain the pasta and set it aside.
Next, create the luscious cheese sauce. In a pot over medium heat, melt the butter. Once melted, sprinkle in the flour and stir constantly for about a minute. This forms a roux, which will thicken your sauce. Add the tomato paste and mix well to incorporate it fully into the roux, creating a thick base.
Slowly pour in the heavy cream and milk in small amounts, stirring continuously to keep the sauce smooth and thick. Bring this mixture to a boil, then lower the heat so it simmers gently.
Now, add the buffalo sauce and hot sauce for that signature spicy kick. Stir in mustard powder, onion powder, salt, and pepper to enhance the flavors. Gradually add the shredded cheddar cheese and softened cream cheese, stirring until melted and the sauce is creamy.
Finally, stir in the shredded chicken with blue cheese dressing, then fold in the cooked pasta. Use a silicone spatula to gently combine everything evenly without breaking the pasta. Serve immediately while warm and gooey.
How to Serve Buffalo Chicken Mac and Cheese
Serving this dish fresh and hot is best to enjoy the full creaminess of the cheese sauce. You can plate it on its own for a hearty meal or pair it with some crisp green veggies or a fresh salad to balance the richness. A simple side of steamed broccoli or a light cucumber salad works wonderfully here.
If you want to add extra texture, consider topping the mac and cheese with a handful of toasted breadcrumbs or crushed crackers for crunch. For a final touch, drizzle a little extra buffalo sauce over the top if you love the heat. This dish also pairs well with cornbread or garlic bread to soak up every last bit of sauce.
Expert Tips for Perfect Buffalo Chicken Mac and Cheese
To get the best flavor, shred your own cheese from a block rather than using pre-shredded cheese. Freshly shredded cheese melts better and gives a creamier texture.
When cooking the chicken, adding a couple of chicken bouillon cubes to the boiling water infuses more depth into the meat. This step is optional but highly recommended for richer flavor.
Don’t rush the roux stage; stirring the flour and butter together for a full minute ensures the sauce will thicken properly and won’t taste floury.
Bring your cream and milk closer to room temperature before adding them to the roux. Cold dairy can cause the sauce to seize or become grainy.
Use a silicone spatula to fold the pasta into the sauce gently—this preserves the shape of the pasta and helps keep the texture perfect.
How to Store Buffalo Chicken Mac and Cheese
If you have leftovers, store them in an airtight container in the refrigerator. The dish will keep well for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce and heat it gently on the stovetop or in the microwave. This prevents the mac and cheese from drying out.
Avoid freezing this recipe because the texture of the cheese sauce and pasta can change and become grainy when thawed. It’s best enjoyed fresh or within a few days stored in the fridge.
Variations of Buffalo Chicken Mac and Cheese
Want to mix it up? You can swap the blue cheese dressing for ranch if you prefer a milder, creamier flavor. This simple substitution makes the dish less tangy but still delicious.
For extra spice, add diced jalapeños or a pinch of cayenne pepper to the cheese sauce. If you’re not a fan of spicy food, reduce or omit the buffalo sauce and replace it with a smoky barbecue sauce for a different twist.
Try mixing in cooked vegetables like peas, corn, or sautéed mushrooms for added texture and nutrition. You can also top the dish with crispy cooked bacon bits or toasted nuts for crunch if you eat those.
To make it lighter, use whole wheat pasta or substitute half the cheese for low-fat options. Just keep in mind that these changes will slightly affect the creaminess.
Frequently Asked Questions About Buffalo Chicken Mac and Cheese
What kind of pasta works best for this recipe?
Cavatappi or elbow macaroni are great choices because their shapes hold the creamy sauce well. But feel free to use your favorite pasta type, just cook it to al dente.
Can I use leftover or rotisserie chicken instead of cooking fresh chicken?
Absolutely! Using pre-cooked chicken saves time. Just shred it and toss it with the blue cheese dressing as directed.
Is this dish very spicy?
The heat level can be adjusted by changing the amount of buffalo and hot sauce. Start with less if you prefer milder flavors and add more to taste.
Can I prepare this recipe ahead of time?
It’s best served fresh, but you can cook the components separately ahead and combine before reheating. Avoid freezing for best texture.
Can I substitute blue cheese dressing?
Yes, ranch dressing is a popular alternative that adds creaminess without the strong blue cheese flavor.
Does the mustard powder really make a difference?
Yes! Mustard powder adds a subtle depth and slight tanginess that enhances the overall flavor of the cheese sauce.
Buffalo Chicken Mac and Cheese
Ingredients
- 1 piece boneless, skinless chicken breast (about ½ pound)
- 1/3 cup blue cheese dressing
- 8 ounces cavatappi pasta (or macaroni)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
- 1 cup milk
- 1/4 cup buffalo sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups shredded cheddar cheese
- 2 ounces softened cream cheese
Instructions
- Cook the chicken in a pot covered with water, bringing it to a gentle boil for 15-20 minutes until fully cooked. Shred the chicken and toss it with blue cheese dressing.
- Bring a large pot of salted water to a boil and cook the cavatappi or macaroni until al dente. Drain and set aside.
- In a pot over medium heat, melt the butter and stir in the flour, cooking for about a minute. Add the tomato paste and mix well.
- Slowly pour in the heavy cream and milk, stirring continuously until smooth. Bring to a simmer.
- Add buffalo sauce, hot sauce, mustard powder, onion powder, salt, and pepper. Gradually stir in the cheddar and cream cheese until melted and creamy.
- Mix in the shredded chicken and then fold in the cooked pasta until evenly combined. Serve immediately.
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