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A close-up featured image showcasing creamy Buffalo Chicken Mac And Cheese, perfect for a comforting meal.

Ultimate Buffalo Chicken Mac and Cheese

This recipe combines creamy mac and cheese with spicy buffalo chicken for a flavorful and comforting dish. The chicken is marinated in buttermilk and tossed in a homemade buffalo sauce, while the mac and cheese features a blend of cheeses for a rich and smooth texture. It's the perfect balance of comfort food and zesty flavor.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 tbsp hot sauce such as Frank's RedHot
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • Salt to taste
  • Pepper to taste
  • 1 lb elbow macaroni
  • 6 tbsp butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz Gruyere cheese, shredded
  • 4 oz Monterey Jack cheese, shredded
  • 1/2 cup hot sauce such as Frank's RedHot
  • 4 tbsp butter, melted
  • 1 tbsp white vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp honey or brown sugar
  • 1/4 tsp garlic powder
  • Chopped green onions optional
  • Crumbled blue cheese optional
  • Ranch or blue cheese dressing optional

Equipment

  • Large bowl
  • Baking dish
  • fork
  • small bowl
  • Large saucepan
  • whisk
  • Cheese grater
  • colander
  • measuring cups and spoons
  • Oven
  • Stove

Method
 

  1. Prepare the Chicken: In a bowl, combine buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
  2. Cook the Chicken: Preheat oven to 375°F (190°C). Place marinated chicken breasts in a baking dish and bake for 20-25 minutes, or until cooked through and internal temperature reaches 165°F (74°C). Alternatively, you can pan-fry or grill the chicken.
  3. Shred the Chicken: Once cooled slightly, shred the chicken using two forks.
  4. Make the Buffalo Sauce: In a small bowl, whisk together hot sauce, melted butter, white vinegar, Worcestershire sauce, honey (or brown sugar), and garlic powder.
  5. Toss Chicken in Buffalo Sauce: In a bowl, toss the shredded chicken with about half of the buffalo sauce. Reserve the remaining sauce for drizzling.
  6. Cook the Macaroni: Cook macaroni according to package directions until al dente. Drain and set aside.
  7. Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  8. Add Milk and Cream: Gradually whisk in milk and heavy cream, ensuring there are no lumps. Bring to a simmer, stirring constantly.
  9. Thicken the Sauce: Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  10. Add Cheese: Remove from heat and stir in salt, pepper, and nutmeg. Gradually add shredded cheddar, Gruyere, and Monterey Jack cheese, stirring until smooth and melted.
  11. Combine Everything: Add the cooked macaroni to the cheese sauce and stir to coat. Gently fold in the buffalo chicken.
  12. Serve: Serve immediately, drizzled with the remaining buffalo sauce and garnished with chopped green onions and crumbled blue cheese (if desired). You could even bake it in a casserole dish for a few minutes under the broiler to get the top bubbly.

Notes

For extra flavor, consider adding bacon bits or using smoked Gouda in the cheese sauce. You can also top it with crushed tortilla chips for added crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.