Introduction:
Dive into the ultimate comfort food with this Buffalo Chicken Macaroni and Cheese! This hearty dish combines creamy macaroni and cheese with spicy buffalo chicken, making it a perfect meal for any occasion—whether it’s game day, a family dinner, or just a cozy night in.
Inspiration Behind the Recipe:
Inspired by the classic buffalo chicken wings, this recipe gives a creamy twist to a beloved dish. It’s a fantastic way to spice up your mac and cheese while incorporating protein from the chicken.
Ingredients Breakdown:
- For the Macaroni and Cheese:
- 8 ounces elbow macaroni (or your favorite pasta)
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce (more or less to taste)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika (optional)
- For Topping (optional):
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Step-by-Step Recipe:
- Cook the Pasta:
In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside. - Prepare the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until bubbly. Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5-7 minutes. - Add Cheese and Seasoning:
Reduce heat to low and stir in the cheddar and mozzarella cheeses until melted and smooth. Add garlic powder, onion powder, smoked paprika, salt, pepper, and buffalo sauce. Adjust buffalo sauce to your desired spice level. - Combine with Chicken and Pasta:
Add the cooked pasta and shredded chicken to the cheese sauce. Stir well to combine, ensuring all pasta is coated with the sauce. - Prepare for Baking (optional):
If you prefer a baked version, preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture to a greased 9×13-inch baking dish. - Make the Topping (optional):
In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the macaroni and cheese. - Bake:
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and crispy. If you’re not baking, simply serve it hot from the stovetop! - Serve:
Garnish with chopped parsley and additional buffalo sauce if desired. Enjoy your spicy Buffalo Chicken Macaroni and Cheese!
Tips for the Perfect Buffalo Chicken Macaroni and Cheese:
- Use Rotisserie Chicken: For a quick and easy meal, use store-bought rotisserie chicken to save time.
- Adjust Spice Level: Feel free to adjust the amount of buffalo sauce to suit your taste.
- Creamy Texture: For an extra creamy texture, you can add cream cheese to the cheese sauce.
Variations and Customizations:
- Different Cheeses: Experiment with different cheese combinations like pepper jack for extra heat or gouda for a smoky flavor.
- Add Vegetables: Stir in some steamed broccoli or spinach for added nutrition and flavor.
- Buffalo Cauliflower: Substitute chicken with roasted buffalo cauliflower for a vegetarian version.
Health Considerations and Nutritional Value:
- Lighten It Up: Use whole wheat pasta and reduced-fat cheese for a healthier alternative.
- Protein Boost: Adding more chicken or even black beans can increase the protein content of this dish.
FAQ:
- Can I make this ahead of time?
Yes, you can prepare the macaroni and cheese mixture a day in advance, cover, and refrigerate. Reheat before serving. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. - Can I freeze Buffalo Chicken Macaroni and Cheese?
Yes, you can freeze the unbaked macaroni and cheese. Cover tightly and store in the freezer for up to 2 months. Bake from frozen, adding extra time as needed.
buffalo chicken macaroni and cheese
Savor the bold flavors of Buffalo Chicken Macaroni and Cheese, where creamy cheese sauce meets spicy buffalo chicken in a hearty, comforting dish! Perfect for any occasion, this recipe is sure to please all your guests.
Equipment
- Large pot
Ingredients
- 8 oz 230 g dry macaroni noodles (I used Cellentani noodles)
- 3 Tablespoons 42 g butter
- 3 Tablespoons 24 g flour
- 2 cups 475 ml milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 4 oz 115 g cream cheese
- 1 ½ cup 170 g shredded mozzarella cheese I use low-moisture part skim
- 1 cup 115 g sharp shredded cheddar cheese
- ⅓ cup 80 g sour cream
- ½ cup 120 ml buffalo hot sauce
- 1 ½ cups 200 g shredded chicken
For Panko Topping:
- 1 Tablespoon 14 g butter
- ½ Tablespoon olive oil
- ½ cup 30 g seasoned panko crumbs
Instructions
- Preheat oven to 350F (175C) and lightly grease a 1.5qt round baking dish or 9×9 square baking dish with butter.
- Cook pasta al dente according to package instructions.
- 8 oz (230 g) dry macaroni noodles (I used Cellentani noodles)
- Meanwhile, melt butter in a large pot over medium heat. Once it has melted, add flour and stir until smooth.
- 3 Tablespoons (42 g) butter,3 Tablespoons (24 g) flour
- Add milk and spices, stir well and bring to a boil.
- 2 cups (475 ml) milk,½ teaspoon salt,½ teaspoon pepper,½ teaspoon garlic powder,½ teaspoon onion powder,½ teaspoon ground mustard
- Once mixture begins to boil, reduce heat, bring to a simmer, and stir frequently until it is slightly thickened.
- Reduce heat to low and add cream cheese, mozzarella cheese, cheddar cheese, and sour cream. Stir until cheeses are melted and mixture is smooth.
- 4 oz (115 g) cream cheese,1 ½ cup (170 g) shredded mozzarella cheese,1 cup (115 g) sharp shredded cheddar cheese,⅓ cup (80 g) sour cream
- Add hot sauce and stir.
- ½ cup (120 ml) buffalo hot sauce
- Add shredded chicken and cooked, drained pasta noodles and stir until well coated by the sauce.
- 1 ½ cups (200 g) shredded chicken
- Pour into prepared baking dish and prepare your Panko topping.
- Panko Topping
- Combine butter and olive oil in a small saucepan over medium heat. Heat, stirring occasionally, until melted.
- 1 Tablespoon (14 g) butter,½ Tablespoon olive oil
- Add panko and stir well until the butter and oil has been mostly absorbed. Continue to stir until panko is lightly toasted and turns a light-medium brown color
- ½ cup (30 g) seasoned panko crumbs
- Use a spoon to sprinkle over prepared buffalo chicken mac and cheese
- Transfer to oven and bake on 350F (175C) for 15 minutes.
- Garnish with parsley, if desired, and serve.
