Buffalo Chicken Mac and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 people
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Calories
669 kcal
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Course
Main Course
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Cuisine
American
Buffalo Chicken Mac and Cheese
Description
This Buffalo Chicken Mac and Cheese begins with gently boiling a boneless, skinless chicken breast until cooked through to keep it juicy and tender. The cooked chicken is shredded and mixed with blue cheese dressing to incorporate cool, tangy notes. Meanwhile, cavatappi or elbow pasta is cooked al dente and set aside.
The cheese sauce is prepared by melting butter and blending in flour as a roux, then adding tomato paste, heavy cream, milk, buffalo sauce, hot sauce, and spices such as mustard powder and onion powder. Cheddar cheese and softened cream cheese are stirred in to create a smooth, creamy base. The shredded chicken is folded into the sauce before mixing with the drained pasta.
The resulting dish balances spicy buffalo heat with creamy, cheesy texture and tang from the blue cheese. It is a filling, crowd-pleasing meal suitable for a casual dinner. Using freshly shredded cheese improves melt quality, and blue cheese can be swapped for ranch dressing if preferred.
Leftover cooked chicken may be used, and adding chicken bouillon cubes to the boiling water can enhance chicken flavor during cooking.
Ingredients
- 1 chicken breast see notes, boneless, skinless
- 1/3 cup blue cheese dressing
- 8 oz. 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 black pepper
- 1 ¼ cups cheddar cheese shredded
- 2 ounces cream cheese softened
Instructions
- Pro Tip: Measure out ingredients while the chicken cooks. Place the heavy cream, milk, cheddar cheese, and cream cheese near the stove to bring them down closer to room temperature.
Gently Boil/Shred the Chicken:
- Submerge the chicken in a pot of water and gradually bring it to a gentle boil. Cook for 15-20 minutes, until chicken is cooked through. (A gentle boil ensures the chicken stays juicy and doesn't get tough.)
- Remove the chicken and use 2 forks to shred it. Toss with blue cheese dressing and set aside.
- Pro Tip: Add 1-2 chicken bouillon cubes to the water to add more flavor to the chicken.
Cook the Pasta and Make the Sauce
- Begin boiling salted water in a large pot while you start the sauce. Once a boil is reached, add the pasta and cook until al dente according to package instructions. (Don’t overcook.) Drain and set aside.
- Melt the butter in a pot over medium heat. Add the flour and stir continuously for 1 minute. Add the tomato paste and stir to incorporate, you’ll be left with a thick paste.
- Add the heavy cream and milk in small splashes, stirring continuously. Doing this slowly ensures that the sauce stays thick.
- Bring to a boil, then reduce heat to low.
- Add the buffalo sauce, hot sauce, mustard powder, onion powder, and salt/pepper.
- Gradually sprinkle in the cheddar cheese and cream cheese, stirring continuously.
- Stir in the shredded chicken, then add the drained pasta. Use a silicone spatula to gently stir to combine. Serve!
Notes
- Use one boneless skinless chicken breast (about ½ lb) or 1 cup of leftover or rotisserie chicken; no need to boil if pre-cooked.
- Shredding cheese from a block instead of pre-shredded improves melting and flavor; Cracker Barrel Sharp Yellow cheddar works well.
- For this recipe, Frank's Buffalo Sauce, Marie's Blue Cheese Dressing, and Philadelphia Cream Cheese brands were used but alternatives are fine.
- Ranch dressing can replace blue cheese dressing if preferred.
- Mustard powder and tomato paste enhance flavor and are recommended additions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 52g | 17% |
| Protein | 29g | 58% |
| Fat | 39g | 60% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 1237mg | 52% |
| Potassium | 460mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1328IU | 27% |
| Vitamin C | 2mg | 2% |
| Calcium | 393mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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