Buffalo Chicken Mac and Cheese Recipe
This Buffalo Chicken Mac and Cheese Recipe is legit so GOOD! Each bite is a beautiful blend of cheesy, creamy and savory flavors that works so nicely together.
How to Make Buffalo Chicken Mac and Cheese
Buffalo chicken and mac & cheese are truly a match made in heaven! Consisting of bite sized chicken breasts and pasta mixed into a buffalo flavored cheese sauce before it is layered between a mix of cheeses and baked until gooey with toasted top, this Buffalo Chicken Mac and Cheese Recipe is beyond delicious. To make this recipe you will need the key ingredients shared below.
Key Ingredients
- Chicken Breasts
- Large Elbow Pasta
- Mild Cheddar Cheese
- Colby Jack Cheese
- Mozzarella Cheese
- Cream Cheese
- Buffalo Sauce
- Unsalted Butter
- All Purpose Flour
- Seasonings (Paprika, Garlic Powder, Onion Powder, Salt and White Pepper)
(See recipe card below for the exact measurements for listed ingredients.)
Preparation
- Season Chicken – in a small dish, add the seasonings and oil. Whisk to combine. Set aside. Arrange the chicken breast on a cutting board or baking sheet. Using a pastry brush, coat the tops of the chicken breasts in the season mixture. Flip the chicken breasts over and season the other side.
- Cook Chicken – heat up some oil, about 1 tablespoon, in a large frying pan under medium heat. Add in the chicken breasts and cook for 4 to 6 minutes, flip and cook for n additional 4 to 6 minutes. If your pan is not large enough, cook the chicken in batches to avoid overcrowding the pan. Transfer the cooked chicken to a clean cutting board to cool before cutting into bite sized pieces.
- Prepare Pasta – cook the pasta in salted water according to package instructions to al dente. Drain and set aside the cooked pasta. To avoid the pasta from sticking together a little bit of oil, about 1 teaspoon into the pasta.
- Combine Cheeses – in a large mixing bowl, add the freshly grated cheeses and mix to combine. Transfer 10 ounces of the cheese mixture into a separate bowl. That will be for the sauce. The remaining cheese will be used for layering and topping the mac n cheese.
- Make Buffalo Cheese Sauce – in a large saucepan or pot under medium heat, melt the butter. Mix in the seasonings followed by the flour and cook while whisking continuously for 1 to 2 minutes. Next, slowly whisk in the milk into the roux followed by the heavy cream and buffalo sauce. Cook the mixture while whisking continuously until it starts to thicken, about 3 to 5 minutes. Turn the heat down to low. Whisk in the softened cream cheese into the sauce until it is fully incorporated. Next, whisk in 10 ounces (2 1/2 cups) of the cheese mixture into the sauce until it is fully incorporated. Remove the pan from the heat.
- Combine Mac & Cheese Ingredients – in the pan with the sauce, add in the chicken and pasta. Mix ingredients together to combine making sure that all of the chicken and pastas are evenly coated in the cheese sauce.
- Assemble Mac & Cheese – preheat oven to 350F. In a large 8 x 12 or 9 x 13 inch baking pan, spoon half of the buffalo chicken mac n cheese. Sprinkle over half of the remaining cheese mixture. Repeat this process ending with the last of the cheese mixture. Cover the pan with aluminum foil.
- Bake Mac & Cheese – transfer assembled mac & cheese to the preheated oven and bake for 25 to 30 minutes. For a toasted top, remove the aluminum foil and broil the mac & cheese on for 3 to 5 minutes. (I baked the mac & cheese for 25 minutes and broiled for 4 minutes, for reference)
- Serve – let the Mac& cheese rest at room temperature for 5 to 10 minutes. Top with fresh chopped chives, optional. Serve Buffalo Mac & Cheese while warm. Enjoy!
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Buffalo Chicken Mac and Cheese Recipe
This Buffalo Chicken Mac and Cheese Recipe is legit so GOOD! Each bite is a beautiful blend of cheesy, creamy and savory flavors that works so nicely together.
Servings: 8
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, patted dry
- 1 1/2 tablespoons avocado or preferred oil, plus more for cooking
- 2 teaspoons paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 to 1 teaspoon fine kosher salt, adjust to preference
- 1/2 teaspoon black pepper
For the Mac n Cheese
- 12 oz large elbow pasta
- 8 oz mild cheddar, freshly grated
- 8 oz mozzarella, freshly grated
- 6 oz colby jack, freshly grated
- 2 oz cream cheese, softened
- 1 2/3 cups whole milk
- 1 cup heavy cream
- 1/2 cup buffalo sauce
- 3 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 3/4 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon fine kosher salt
- 1/2 teaspoon ground white pepper
- fresh chives, finely chopped, optional
Instructions
For the Chicken
- In a small dish, add the seasonings (paprika, salt, black pepper, garlic and onion powder) and oil. Whisk to combine. Set aside. The season mixture should have a spreadable consistency. If it too thick, whisk a little more oil 1 teaspoon at a time.
- Arrange the chicken breasts on a cutting board or baking sheet. Use a pastry brush to coat the tops of the chicken breasts in the season mixture. Flip the chicken breasts over and season the other side.
- Heat up some oil, about 1 tablespoon, in a large frying pan under medium heat. Add in the chicken breasts and cook for 4 to 6 minutes, flip and cook for an additional 4 to 6 minutes. If your pan is not large enough, cook the chicken in batches to avoid overcrowding the pan.
- Transfer the cooked chicken to a clean cutting board to cool before cutting into bite sized pieces.
For the Mac & Cheese
- Cook the pasta in salted water according to the package instructions to al dente. Drain and set aside the cooked pasta. To avoid the pasta from sticking together, mix a little bit of oil, about 1 teaspoon into the pasta to coat.
- In a large mixing bowl, add the freshly grated cheeses and mix to combine. Transfer 10 ounces (2 1/2 cups) of the cheese mixture into a separate bowl. That will be for the sauce. The remaining cheese will be used for layering and topping the mac n cheese.
- In a large saucepan or pot under medium heat, melt the butter. Mix in the seasonings (paprika, garlic powder, onion powder, salt and ground white pepper) followed by the flour and cook while whisking continuously for 1 to 2 minutes.
- Next, slowly whisk in the milk into the roux followed by the heavy cream and buffalo sauce. Cook the mixture while whisking continuously until it starts to thicken, about 3 to 5 minutes.
- Turn the heat down to low. Whisk in the softened cream cheese into the sauce until it is fully incorporated.
- Next, whisk in the divided 10 ounces (2 1/2 cups) of the cheese mixture into the sauce until it is fully incorporated. Remove the pan from the heat.
- In the pan with the sauce, add in the chicken and pasta. Mix ingredients together to combine making sure that all of the chicken and pasta are evenly coated in the cheese sauce.
- Preheat the oven to 350F. In a lightly greased large baking pan (8 x 12 or 9 x 13 inch), spoon half of the buffalo chicken mac n cheese. Sprinkle over half of the remaining cheese mixture. Repeat this process ending with the last of the cheese mixture. Cover the pan with aluminum foil.
- Transfer assembled mac & cheese to the preheated oven and bake for 25 to 30 minutes. For a toasted top, remove the aluminum foil and broil the mac & cheese on for 3 to 5 minutes. (I baked the mac & cheese for 25 minutes and broiled for 4 minutes, for reference)
- Let the Mac n cheese rest at room temperature for 5 to 10 minutes. Top with fresh chopped chives, optional. Serve Buffalo Mac n Cheese while warm and gooey. For an extra pop of buffalo flavor, drizzle over some extra buffalo sauce. Enjoy!
