Ultimate Creamy Buffalo Chicken Mac and Cheese: A Quick & Spicy Delight
Prepare your taste buds for an unforgettable culinary experience with this rich and creamy Buffalo Chicken Mac and Cheese. This dish elevates classic macaroni and cheese to new heights, infusing it with the bold, zesty flavors of buffalo sauce and succulent shredded chicken. It’s more than just a meal; it’s a comforting, satisfying, and incredibly easy-to-make sensation that will quickly become a favorite in your home. Perfect for a busy weeknight or a cozy weekend, this recipe delivers maximum flavor with minimal effort.
Why You’ll Love This 25-Minute Buffalo Chicken Mac and Cheese
This Buffalo Chicken Mac and Cheese isn’t just another pasta dish; it’s a hearty, creamy, and undeniably satisfying meal designed for convenience and flavor. Here’s why it’s destined to be your next go-to recipe:
- Incredibly Quick: Ready in just about 25 minutes, this recipe is ideal for those busy evenings when you crave a homemade meal but are short on time.
- One-Pot Wonder: Minimizing cleanup is always a win! This recipe streamlines the cooking process, allowing you to create a delicious meal without dirtying multiple pots and pans.
- Flavor Explosion: Experience the perfect harmony of tender shredded chicken enveloped in a velvety cheese sauce, all brought to life with a delightful kick of buffalo spice. It’s comfort food redefined.
- Family Favorite: Its irresistible taste appeals to almost everyone, making it a guaranteed hit at the dinner table. If you’re a fan of the classic buffalo chicken flavor profile, you’ll adore this creamy twist.
Frequently Asked Questions: Your Buffalo Chicken Mac and Cheese Guide
Absolutely! While this recipe focuses on a quick stovetop method, you can certainly adapt it for your slow cooker. To do so, follow a proven slow cooker mac and cheese recipe, incorporating the buffalo sauce and pre-cooked shredded chicken during the final hour of cooking to ensure they heat through thoroughly and meld with the cheesy goodness. Just before serving, sprinkle with fresh green onions and crumbled blue cheese, if desired. This method is fantastic for meal prepping or when you need a dish to simmer while you’re busy.
Evaporated milk is key to the ultra-creamy, thick sauce in this mac and cheese, as it’s significantly denser than regular milk. A direct 1:1 substitution with standard milk won’t yield the same rich results. However, you have a couple of options. You can easily make your own evaporated milk at home by simmering 3½ cups of 2% or whole milk over medium-low heat for about 20-25 minutes, stirring frequently, until it reduces to approximately 1¼ to 1½ cups. This process concentrates the milk, mimicking the store-bought version. If time is a constraint, a 1:1 substitution with half-and-half can work due to its similar consistency, though it will result in an even richer sauce than evaporated milk. Avoid using sweetened condensed milk, as it will drastically alter the flavor profile to be sweet rather than savory.
Yes, you certainly can! If you prefer the distinct texture and melt of Velveeta, a 16-ounce block would be a suitable replacement for both the American and sharp cheddar cheeses in this recipe. Velveeta offers a very smooth and consistent melt, which some find ideal for mac and cheese. You can even use a homemade Velveeta substitute if you’re looking for a more artisanal approach.
While elbow macaroni is traditional and excellent for capturing the creamy sauce, many other pasta shapes work beautifully. The key is to choose pasta that has nooks, crannies, or curves to hold onto the rich cheese sauce effectively. Excellent alternatives include cavatappi, shells (conchiglie), rotini, or even penne. Avoid flat pasta varieties like fettuccine or linguine, as the sauce tends not to cling to them as well, leading to a less cohesive dish.
If you’re a spice enthusiast craving an extra kick, it’s easy to adjust the heat level. Simply add an 1/8 to 1/4 teaspoon of cayenne pepper to the cheese sauce mixture before you incorporate the cooked pasta. You can also increase the amount of buffalo-style hot sauce to your preference. Remember to taste and adjust gradually!
Don’t worry if your mac and cheese turns out a bit thicker than desired. The reserved pasta water is your secret weapon for achieving the perfect consistency. Gradually stir in a tablespoon or two of the leftover ¼ cup pasta water at a time until your macaroni and cheese reaches your preferred creaminess and thickness. The starches in the pasta water also help the sauce cling to the pasta.
Leftovers of this delicious Buffalo Chicken Mac and Cheese store wonderfully. Simply transfer any remaining portions to an airtight container and refrigerate promptly. It will stay fresh and delicious for about 3-4 days. For reheating, gently warm on the stovetop over low heat, adding a splash of milk or chicken broth to restore its creamy texture, as the sauce tends to thicken in the refrigerator.
Essential Ingredients for the Best Buffalo Chicken Mac and Cheese
Crafting this incredible Buffalo Chicken Mac and Cheese relies on a thoughtful selection of ingredients. Each component plays a vital role in achieving that perfect balance of creamy, cheesy, and spicy flavor. Here’s a closer look at what you’ll need and why:
- Elbow Macaroni: The classic choice for macaroni and cheese, elbow macaroni is ideal for trapping the rich sauce within its curves. While traditional, feel free to use other sturdy pasta shapes like cavatappi or medium shells if you prefer a different texture.
- Evaporated Milk: This is the secret to an incredibly creamy, luxurious cheese sauce without needing heavy cream. Its concentrated nature provides a depth and body that regular milk simply can’t match. Ensure you pick up evaporated milk, not sweetened condensed milk, which is often shelved nearby but would create a dessert-like, unpalatable dish. If you’re out, refer to our FAQ section for instructions on making your own.
- Cornstarch: Acting as a reliable thickener, cornstarch helps achieve a smooth, lump-free sauce. Unlike flour, which often requires a roux, cornstarch can be easily whisked directly into the cold evaporated milk, simplifying the process and ensuring a silky finish.
- Kosher Salt: Essential for seasoning the pasta water and balancing the flavors in the cheese sauce, kosher salt provides a clean, pure salty taste.
- American Cheese, grated: White or yellow American cheese is a melting marvel. Its unique emulsifying properties ensure an incredibly smooth and velvety cheese sauce that resists breaking. It blends beautifully with cheddar to create the ultimate creamy texture. You can substitute with more cheddar or a blend of Colby Jack or Monterey Jack if American cheese isn’t your preference.
- Sharp Cheddar Cheese, grated: For that irresistible, classic mac and cheese flavor, sharp cheddar is indispensable. For the best melt and flavor, we highly recommend grating cheese from a block rather than using pre-shredded varieties. Pre-shredded cheese often contains anti-caking agents that can hinder smooth melting, but if convenience is key, pre-shredded will still work!
- Unsalted Butter: The foundation of our flavorful sauce, unsalted butter allows you to control the overall saltiness of the dish while adding rich, buttery notes.
- Lemon Juice (Optional but Recommended): A small splash of fresh lemon juice might seem unconventional, but it’s a culinary trick that brightens and sharpens the other flavors in the sauce without adding a noticeable lemon taste. It acts as an acid to cut through the richness of the cheese and enhance its complexity. Freshly squeezed is always best!
- Garlic Cloves, minced (Optional but Recommended): For an extra layer of aromatic depth and savory flavor, minced garlic is a fantastic addition. It complements the buffalo spice beautifully but can be omitted if you prefer a simpler cheese sauce.
- Buffalo-Style Hot Sauce: The star of the show for that signature spicy kick! Frank’s RedHot is a popular choice for its classic buffalo flavor profile, but feel free to use your favorite brand of cayenne pepper-based hot sauce to customize the heat and tang.
- Shredded Cooked Chicken Breast: Tender, savory chicken pieces are what make this dish a complete meal. You can easily prepare chicken ahead of time using an Instant Pot Shredded Chicken recipe, use leftover roasted or grilled chicken, or even grab a rotisserie chicken from the store for ultimate convenience. Canned chicken can be a viable option in a pinch.
- Sliced Green Onions (Optional Garnish): Fresh green onions add a mild oniony bite and a vibrant pop of color, providing a refreshing contrast to the rich mac and cheese. Chives can also be used.
- Crumbled Blue Cheese (Optional Garnish): Blue cheese is a polarizing topping, but for those who love it, its pungent, tangy flavor is a traditional pairing with buffalo chicken. If it’s not to your liking, simply leave it out!
Step-by-Step Guide to Making Buffalo Chicken Mac and Cheese
Creating this irresistible Buffalo Chicken Mac and Cheese is straightforward and quick, ensuring a delicious meal on your table in no time. Follow these steps for perfect results every time:
- Cook the Pasta: Begin by bringing 5 quarts of water to a rolling boil in a large pot. Add 1 pound of elbow macaroni and cook according to package directions until it reaches al dente. Al dente means the pasta is firm to the bite but still cooked through. This slight firmness prevents it from becoming mushy when mixed with the sauce.
- Prepare the Cheese Mixture: While the pasta is cooking, prepare your luscious cheese sauce base. In a separate large bowl, whisk together the 2 (12-ounce) cans of evaporated milk, 4 teaspoons of cornstarch, and ½ teaspoon of kosher salt until thoroughly combined and no lumps remain from the cornstarch. Then, stir in the 12 ounces of grated American cheese and 12 ounces of grated sharp cheddar cheese. Set this mixture aside.
- Reserve Pasta Water & Drain: Once your pasta is cooked to al dente, carefully scoop out 1 cup of the starchy pasta cooking water and set it aside. This water is invaluable for adjusting the sauce’s consistency later. Then, drain the remaining liquid from the pasta. Do not rinse the pasta, as the residual starch helps the sauce adhere better.
- Sauté Aromatics: Using the same pot the pasta was cooked in (to maximize flavor and minimize cleanup!), melt ¼ cup (½ stick) of unsalted butter over medium heat. Once the butter is bubbly and melted, add 3 tablespoons of lemon juice and 2 minced garlic cloves. Stir continuously for about 1 minute, just until the garlic becomes fragrant and slightly softened. Be vigilant and do not allow the garlic to burn, as this will impart a bitter taste to your entire sauce.
- Create the Cheese Sauce: Reduce the heat to low. Add ½ cup of buffalo-style hot sauce to the butter and garlic mixture, stirring well. Immediately pour in your prepared cheese mixture (evaporated milk, cornstarch, and grated cheeses). Continue to stir constantly until all the cheese is completely melted and the sauce is smooth, creamy, and free of any lumps. This step requires patience and low heat to prevent the cheese from seizing or becoming grainy.
- Combine Pasta & Sauce: Add the cooked elbow macaroni back into the pot with the rich cheese sauce. Stir in ¾ cup of the reserved pasta water. Continue to cook on low heat, stirring gently, until the mixture is slightly thickened to your desired consistency. Taste the mac and cheese and season with additional salt if needed.
- Fold in Chicken: Gently incorporate 3 to 4 cups of shredded cooked chicken breast into the macaroni and cheese using a soft silicone spatula. Stir carefully to avoid breaking apart the pasta, ensuring the chicken is evenly distributed throughout the creamy sauce.
- Garnish and Serve: Transfer your Buffalo Chicken Mac and Cheese to serving bowls. Garnish generously with 1 cup of sliced green onions and ¼ cup of crumbled blue cheese, if using. Serve immediately while it’s warm and utterly delicious!
Buffalo Chicken Mac and Cheese Recipe
All the flavors of a homemade mac and cheese with the bold pop of buffalo sauce and tender shredded chicken.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Author: Brandie Skibinski
Ingredients
- 1 pound elbow macaroni
- 2 (12 ounce) cans evaporated milk
- 4 teaspoons cornstarch
- ½ teaspoon kosher salt
- 12 ounces American cheese, grated
- 12 ounces sharp cheddar cheese, grated
- ¼ cup (½ stick) unsalted butter
- 3 Tablespoons lemon juice (optional)
- 2 garlic cloves, minced (optional)
- ½ cup Buffalo-style hot sauce (e.g., Frank’s hot sauce)
- 3 to 4 cups shredded cooked chicken breast
- 1 cup sliced green onions (optional, for garnish)
- ¼ cup crumbled blue cheese (optional, for garnish)
Instructions
- Bring 5 quarts of water to a boil and cook 1 pound elbow macaroni until al dente.
- While the pasta is cooking, whisk together 2 (12 ounce) cans evaporated milk, 4 teaspoons cornstarch and ½ teaspoon kosher salt in a large bowl.
- Stir in 12 ounces grated American cheese and 12 ounces grated sharp cheddar cheese. Set aside.
- Once the pasta is done, scoop out 1 cup of the pasta cooking water and drain the remaining liquid. Set aside the reserved pasta water for later use.
- In the same pot the pasta was cooked in, add ¼ cup (½ stick) unsalted butter and cook over medium heat just until melted. Add 3 Tablespoons lemon juice and 2 minced garlic cloves and stir until fragrant and the garlic soft (about a minute or so). Do not let the garlic burn.
- Reduce the heat to low and add ½ cup Buffalo-style hot sauce and the cheese mixture. Stir until melted and smooth.
- Add the cooked pasta and ¾ cup of the reserved pasta water and cook on low heat until the mixture is slightly thickened. Season with salt to taste.
- Gently stir in 3 to 4 cups shredded cooked chicken breast with a soft silicone spatula.
- Top with 1 cup sliced green onions and ¼ cup crumbled blue cheese and serve.
Notes
- For detailed substitutions and common questions, please refer to the Frequently Asked Questions section above.
Nutrition Information
(Estimated values per serving)
- Calories: 820 kcal
- Carbohydrates: 56 g
- Protein: 45 g
- Fat: 46 g
- Sodium: 1778 mg
- Fiber: 2 g
- Sugar: 12 g
Nutritional Disclaimer
The nutritional information provided is an estimate only. Calorie counts and other nutritional values can vary significantly based on ingredient brands, precise measurements, and preparation methods. If specific dietary information is crucial for you, we recommend calculating the values using your preferred nutritional calculator with the exact ingredients you use.
Serving Suggestions and Variations
This Buffalo Chicken Mac and Cheese is a complete meal on its own, but it also shines with a few thoughtful additions or modifications:
- Side Salad: A crisp green salad with a light vinaigrette makes for a refreshing contrast to the richness of the mac and cheese.
- Crusty Bread: Serve with a side of warm, crusty bread to soak up every last drop of the creamy sauce.
- Vegetable Boost: Feel free to stir in some cooked peas, corn, or finely diced bell peppers along with the chicken for added vegetables and texture.
- Baked Version: For a crispy topping, transfer the finished mac and cheese to a baking dish, sprinkle with breadcrumbs or extra cheese, and bake at 375°F (190°C) for 15-20 minutes, or until golden and bubbly.
- Spice Level Adjustment: Beyond cayenne pepper, a pinch of red pepper flakes can boost the heat. For a milder version, reduce the amount of buffalo sauce or use a milder hot sauce.
- Cheese Variations: Experiment with other melting cheeses like Gouda, Fontina, or Gruyere for different flavor profiles.
Explore More Buffalo Chicken Delights
If you’ve fallen in love with the spicy, tangy goodness of buffalo chicken in this mac and cheese, you’ll be thrilled to discover more recipes featuring this iconic flavor. Dive into these other buffalo-inspired dishes that are sure to tantalize your taste buds:
- Crock Pot Mac and Cheese
- Crock Pot Buffalo Chicken Pasta
- Buffalo Chicken Wraps
- Buffalo Chicken Enchiladas
- Crock Pot Buffalo Chicken Tacos
- Crock Pot Buffalo Ranch Chex Mix
- Buffalo Chicken Wings
- Crispy Baked Chicken Wings
- Crock Pot Buffalo Chicken Sliders
- Buffalo Chicken Pinwheels
- Air Fryer Buffalo Chicken Quesadillas