Buffalo Chicken Mac and Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8
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Calories
802 kcal
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Course
Main Course, Dinner
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Cuisine
American
Buffalo Chicken Mac and Cheese
Description
Buffalo Chicken Mac and Cheese features pasta cooked to al dente and mixed with a cheese sauce made from a butter and flour roux, onion and mustard powders, milk, half and half, cheddar, and pepper jack cheeses. The addition of buffalo sauce infuses the creamy sauce with a tangy, spicy flavor. Shredded cooked chicken is stirred in to enrich the dish with tender meat.
The assembled mixture is spread in a greased 9x13 baking dish, then topped with a blend of seasoned breadcrumbs and melted butter. Baking at 400°F for 20-25 minutes creates a bubbly sauce beneath a browned, crispy topping, offering complementary textures from creamy to crunchy.
Per the notes, cooking the pasta al dente is important as it will soften further during baking. The sauce is intentionally slightly undersalted due to the buffalo sauce adding saltiness. Adjusting spice by adding jalapenos or red pepper flakes can enhance heat intensity, or selecting mild buffalo sauce can moderate it.
This dish works well as a hearty main course, combining familiar comfort food elements with a touch of buffalo wing flavor layered into the cheese sauce and chicken.
Ingredients
- 16 ounces elbow macaroni
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 teaspoon onion powder
- 2 ½ cups milk
- ½ cup half and half or light cream
- ½ teaspoon dry mustard powder
- ½ teaspoon salt or to taste
- 3 cups cheddar cheese shredded; Cabot Seriously Sharp
- 1 cup pepper jack cheese shredded; Cabot
- ⅔ cup buffalo sauce
- 3 cups chicken cooked shredded
Topping
- ⅔ cup seasoned bread crumbs
- 2 tablespoons butter melted
Instructions
- Preheat oven to 400°F.
- Cook macaroni al dente in salted water according to package directions. Drain and run under cold water to stop the cooking.
- While the macaroni is cooking, melt the butter in a saucepan over medium heat. Stir in flour, mustard powder and, onion powder and cook 1 minute.
- Add milk and cream a little bit at a time whisking after each addition. The mixture will be very thick at first but will smooth out. Once combined bring to a boil while stirring and let boil 1 minute.
- Remove from the heat and add Cabot Seriously Sharp Cheddar and Cabot pepper jack. Whisk until melted and smooth. Once melted, stir in the buffalo sauce.
- Combine the cooked macaroni, chicken, and cheese mixture, mix well. Spread into a greased 9x13 pan.
- Combine topping and sprinkle over the macaroni.
- Bake 20-25 minutes or until bubbly and the topping is browned
Notes
- Cook pasta al dente since it will continue cooking in the oven to avoid over-softness.
- Adjust salt after combining sauce because buffalo sauce contributes saltiness.
- Use buffalo sauce rather than plain hot sauce for better integrated flavor.
- To increase heat, add diced jalapenos or red pepper flakes to the mixture.
- For milder spice, select a mild buffalo sauce variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 802 kcal
% Daily Value*
| Calories | 802 | 40% |
| Carbohydrates | 58g | 19% |
| Protein | 51g | 102% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 1670mg | 70% |
| Potassium | 333mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1097IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 544mg | 54% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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