Buffalo Chicken Mac and Cheese

Ingredients

• 3 pieces Chicken Breasts (Poached, then shredded; yields about 4‑5 cups shredded chicken)
• 3.5 cups Elbow Macaroni (Dry weight about 454 g; any short pasta shape works)
• 2 tablespoons Unsalted Butter (For the roux)
• 2 tablespoons All-Purpose Flour (For the roux)
• 1.5 cups Whole Milk (2 % or whole milk works best)
• 8 ounces Cream Cheese (Softened to room temperature for quick melting)
• 2 cups Mild Cheddar Cheese (Shredded)
• 0.25 teaspoon Garlic Powder
• 0.125 teaspoon Cayenne Pepper (Adjust for heat preference)
• 0.125 teaspoon Black Pepper (Freshly ground)
• to taste Salt
• 0.75 cup Buffalo Wing Hot Sauce (e.g., Frank’s RedHot)
• 2 tablespoons Extra Hot Sauce (for topping) (Optional, same hot sauce as above)
• 0.5 cup Shredded Cheddar Cheese (for topping) (Optional)
• 0.25 cup Bread Crumbs (Optional, for a crunchy crust)

Instructions

1. Poach and Shred Chicken

   Place chicken breasts in a pot of simmering water, poach until cooked through (internal temp 165°F), about 15 minutes. Remove, let cool slightly, then shred with two forks or a hand mixer.

   Time: PT20M

   Temperature: Medium simmer

2. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni and cook until al dente, about 8‑10 minutes. Drain and set aside.

   Time: PT10M

   Temperature: 100°C

3. Make the Roux

   In the high‑sided saute pan, melt 2 Tbsp butter over medium heat. Sprinkle in 2 Tbsp flour, whisk constantly and cook for 2‑3 minutes until the mixture is lightly golden and smells nutty.

   Time: PT3M

   Temperature: Medium

4. Add Milk and Thicken

   Gradually whisk in 1.5 cups milk, stirring continuously. Keep the heat on medium and cook until the sauce bubbles and coats the back of a spoon, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Melt Cream Cheese

   Add the softened 8‑oz cream cheese to the sauce, whisk until fully melted and smooth.

   Time: PT3M

   Temperature: Low to medium

6. Incorporate Cheddar

   Stir in 2 cups shredded mild cheddar cheese, continuing to whisk on low‑medium heat until the cheese is completely melted.

   Time: PT4M

   Temperature: Low to medium

7. Season the Sauce

   Add ¼ tsp garlic powder, ⅛ tsp cayenne pepper, ⅛ tsp black pepper, and a dash of salt. Stir to combine.

   Time: PT1M

8. Add Buffalo Hot Sauce

   Pour in ¾ cup buffalo wing hot sauce, whisk until the sauce is uniformly orange‑red and smooth.

   Time: PT2M

9. Fold in Shredded Chicken

   Add the shredded chicken (about 4½‑5 cups) to the sauce, stirring until every piece is well coated.

   Time: PT2M

10. Combine Pasta and Sauce

    Add the cooked macaroni to the pan in batches, tossing gently after each addition to ensure even coating.

    Time: PT4M

11. Optional: Bake for a Golden Crust

    Transfer the mixture to a greased 9×13‑inch baking dish. Drizzle 2 Tbsp extra hot sauce over the top, sprinkle with ½ cup shredded cheddar and optional breadcrumbs. Bake at 350°F (176°C) for 15‑20 minutes, until the top is bubbly and golden.

    Time: PT20M

    Temperature: 350°F

12. Serve

    Spoon the creamy buffalo chicken mac and cheese onto plates or into bowls. Enjoy hot!

    Time: PT1M

Nutrition Facts

Calories

494

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breasts: Rotisserie chicken, Cooked turkey breast
• Instead of Elbow Macaroni: Shells, Penne
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Whole Milk: Half‑and‑half, Plant‑based milk (may affect flavor)
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Mild Cheddar Cheese: Sharp cheddar, Monterey Jack
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Cayenne Pepper: Hot sauce, Chili flakes
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Buffalo Wing Hot Sauce: Other hot sauces
• Instead of Shredded Cheddar Cheese (for topping): Mozzarella
• Instead of Bread Crumbs: Panko

Equipment Needed

• High‑Sided Saute Pan
• Medium Saucepan
• Whisk
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Baking Dish (9×13 inch) (optional)
• Oven (optional)
• Mixing Bowl (optional)
• Grater (optional)

Critical Steps — Do Not Skip

• Cooking the roux until lightly golden to eliminate raw flour taste
• Thickening the sauce to the point where it coats the back of a spoon
• Fully melting cream cheese and cheddar without overheating
• Incorporating buffalo hot sauce evenly for authentic flavor
• Optional baking step to achieve a crispy golden crust

Chef Tips from the Video

• Use a rotisserie chicken for a shortcut and extra flavor.
• Let cream cheese sit out for 15‑20 minutes before cooking to speed melting.
• A whisk prevents lumps when combining the roux with milk.
• Adjust the amount of cayenne or hot sauce to match your heat tolerance.
• Top with breadcrumbs and bake for a restaurant‑style crunchy crust.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently on the stove or in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Poach and shred the chicken a day ahead; store in the fridge.
• Cook the pasta al dente, toss with a little oil, and refrigerate.
• The cheese sauce can be made up to 24 hours ahead; reheat gently and whisk before adding chicken and pasta.
• Assemble the baked version, cover, and refrigerate; bake just before serving.

Frequently Asked Questions