Easy Buffalo Chicken Mac and Cheese Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
758 kcal
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Course
Main Course
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Cuisine
American
Easy Buffalo Chicken Mac and Cheese Recipe
Description
The dish starts by cooking elbow macaroni until al dente, then preparing a roux-based cheese sauce with butter, flour, and milk. Cream cheese melts into the sauce with shredded cheddar and pepper jack cheeses, making the sauce smooth and creamy. Tomato paste, jalapeño peppers, paprika, garlic powder, ground mustard, and optional cayenne pepper season the sauce, providing a mild to medium spicy flavor profile.
Buffalo sauce and cooked shredded chicken are folded into the cheesy pasta, creating a mixture that balances creamy textures with spicy and tangy flavors typical of buffalo chicken. Blue cheese, either crumbled or as dressing, with fresh parsley and red pepper flakes, are used as optional garnishes adding flavor contrast and visual appeal.
This dish is filling and comforting, ideal for meals where a creamy, spicy pasta is desired. It can be served immediately to maintain the creaminess and texture.
Ingredients
- 8 ounces elbow macaroni or use your favorite noodles, like cavatapi, dry
- 3 tablespoons butter
- 3 tablespoons flour
- 1-2 jalapeno pepper chopped (optional, for a spicier version
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper optional, for extra spicy
- 1/2 teaspoon ground mustard
- salt to taste
- black pepper to taste
- 2 cups milk
- 4 ounces cream cheese
- 1 cup cheddar cheese shredded
- 1 cup pepper jack cheese or use mozzarella, shredded
- 1/2 cup sour cream (or use Mexican crema)
- 1 cup buffalo sauce
- 2 cups chicken or use cooked chopped chicken, cooked shredded
- blue cheese crumbled blue cheese or blue cheese dressing, fresh chopped parsley, for serving
- blue cheese dressing
- parsley
- red pepper flakes
Instructions
- Prepare your macaroni noodles by boiling them in lightly salted water for 10 minutes, or until al dente. Drain and set aside.
- While the noodles are boiling, heat the butter in a large pot to medium heat. Once melted, stir in the flour and stir continuously for 2-3 minutes to cook out the raw flour.
- Add the jalapeno peppers and cook for 3 minutes to soften up the peppers.
- Stir in the tomato paste and seasonings and cook for 1 minute.
- Slowly pour in the milk (be careful of splatter). Bring to a boil, the reduce heat to simmer. Stir until smooth.
- Stir in the cream cheese until melted through.
- Stir in the shredded cheeses a bit at a time until melted through and the sauce is nice and creamy.
- Stir in the buffalo sauce, shredded chicken, sour cream, and noodles until well combines. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Calories | 758kcal | 38% |
| Carbohydrates | 58g | 19% |
| Protein | 27g | 54% |
| Fat | 48g | 74% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 136mg | 45% |
| Sodium | 2502mg | 104% |
| Potassium | 455mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2646IU | 53% |
| Vitamin C | 6mg | 7% |
| Calcium | 629mg | 63% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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