buffalo chicken mac n cheese recipe
The Best buffalo chicken mac n cheese recipe
I’ve made this recipe a few times a month, especially when we’re hosting guests or just need something filling for dinner. It’s the kind of meal that feels special but doesn’t require a lot of fuss—just boil some pasta, mix up the sauce, and let the flavors meld together. My husband and kids swear by it, and honestly, so do I. It’s that kind of dish that makes you feel like you’ve put in effort, even if you didn’t. Plus, it’s great for meal prep because the flavors keep getting better as they sit, so you can make extra and reheat it later. It’s not a one-and-done kind of recipe, but it’s the kind that makes you want to make it again and again.
Buffalo Chicken Macaroni and Cheese
A creamy, cheesy macaroni dish infused with tangy buffalo sauce and crispy chicken for a comforting yet flavorful meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 oz elbow macaroni
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup milk
- 1/2 cup hot buffalo sauce
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 lb boneless, skinless chicken thighs
- 1/2 cup ranch dressing
- 1/4 cup hot buffalo sauce
- 1 tbsp olive oil
👨🍳Directions
-
1
Cook macaroni according to package instructions until al dente. Drain and set aside. -
2
In a large skillet, heat chicken broth over medium-high heat. Add chicken thighs, seasoned with salt and pepper, and cook until fully cooked through (about 12–15 minutes). Remove chicken and shred with forks. Set aside. -
3
In the same skillet, add olive oil and cook shredded chicken until crispy. Pour in buffalo sauce and ranch dressing, then simmer for 2–3 minutes. Stir in Greek yogurt and mayo until smooth. -
4
In a baking dish, combine cooked macaroni, shredded chicken mixture, heavy cream, and cheddar cheese. Stir until melted. Top with mozzarella and bake at 375°F for 10–12 minutes until bubbly and golden. -
5
Let cool for 5 minutes before serving. Garnish with extra buffalo sauce or green onions if desired.
🔧Equipment
- Large skillet
- Baking dish
- Mixing bowls
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Buffalo Chicken Macaroni and Cheese Works
❓ Frequently Asked Questions About Buffalo Chicken Macaroni and Cheese
What is the best way to reheat buffalo chicken macaroni and cheese leftovers?
You can reheat leftovers in a microwave by transferring them to a microwave-safe bowl, covering with a damp paper towel, and heating in 30-second intervals until hot. Alternatively, for a crispier texture, bake at 375°F (190°C) for 10–12 minutes in an oven with a sprinkle of cheddar cheese on top.
Can I substitute regular chicken for buffalo-style chicken?
No, you’ll need buffalo-style chicken sauce for the authentic flavor. If you don’t have it, use a homemade mix of hot sauce, ranch dressing, and a little mayo, but the texture and tang won’t be identical.
How do I make this dish gluten-free?
Use gluten-free macaroni and ensure all sauces (buffalo, cheese, and ranch) are certified gluten-free. Double-check labels for hidden gluten in ingredients like broth or seasoning blends.
What’s the ideal serving size for this dish?
This recipe serves about 6–8 people, depending on portion size. For a single serving, divide the ingredients roughly in half, adjusting the buffalo sauce to taste.
Can I add extra toppings like bacon or green onions?
Yes! For extra flavor, top with crispy bacon bits or finely chopped green onions before baking. You can also sprinkle extra shredded cheddar or parmesan for a cheesy finish.
