Buffalo Chicken Mac ‘n’ Cheese
Get ready to blow everyone’s minds at dinner tonight!
This Buffalo Chicken Mac ‘n’ Cheese is what happens when comfort food meets game day flavors – and trust me, it’s absolutely incredible.
We’re talking creamy, cheesy pasta loaded with tender buffalo chicken and all those classic wing flavors you crave.
The magic happens when that tangy buffalo sauce swirls through ultra-creamy cheese sauce, creating this perfect balance of heat and comfort.
Plus, those little pops of fresh celery and green onions on top? Pure genius.
It’s like having buffalo wings and mac and cheese in one amazing bite.
Ingredients
For the chicken:
- 12 ounces frozen breaded chicken tenders
For the mac and cheese:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups water
- 4 cups milk
- 16 ounces short pasta such as cavatappi or elbow macaroni
- 1/2 teaspoon salt
- 1 tablespoon ranch powder
- 1/2 teaspoon smoked paprika
- 3 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 ounces cream cheese, cut into cubes
- 1/3 cup buffalo wing sauce, plus 2 tablespoons for garnish
For garnish:
- 1/4 cup diced celery
- 2 tablespoons sliced green onions
Steps
- Bake the chicken fingers according to package directions, typically 15-20 minutes at 400°F (200°C) until golden and crispy. Once cooled slightly, coarsely chop the chicken into bite-sized pieces. Reserve 1/2 cup of the chopped chicken pieces for garnish – this creates a nice textural contrast on top.
- Melt the 2 tablespoons butter in a large, heavy-bottomed pot over medium heat. Add the 2 tablespoons flour and whisk constantly for about 30 seconds until the mixture forms a smooth paste (called a roux). This step is crucial for preventing lumps in your sauce.
- Pour in the 2 1/2 cups water while whisking continuously. The mixture should become smooth and just slightly thickened – you’ll notice it coating the whisk lightly. Keep whisking to prevent any flour clumps from forming.
- Add the 4 cups milk and whisk until completely combined. The mixture should be smooth and creamy with no visible flour streaks.
- Stir in the 16 ounces pasta, 1/2 teaspoon salt, 1 tablespoon ranch powder, and 1/2 teaspoon smoked paprika. Bring the mixture to a gentle simmer – you’ll see small bubbles breaking the surface. The ranch powder adds that classic wing flavor while the smoked paprika gives depth.
- Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender when tested with a fork. The liquid should have reduced and thickened slightly. Don’t worry if it looks soupy – the cheese will thicken everything up perfectly.
- Turn the heat to low and stir in the 3 cups cheddar cheese, 1 cup Monterey Jack cheese, 2 ounces cream cheese cubes, and 1/3 cup buffalo sauce. Keep stirring constantly until the sauce is completely smooth and creamy, about 2-3 minutes. If your sauce seems too thick, add milk 1 tablespoon at a time until you reach your desired consistency.
- Stir in the chopped chicken (except the reserved 1/2 cup), making sure it’s evenly distributed throughout the creamy mac and cheese.
- Drizzle the remaining 2 tablespoons buffalo sauce over the top of the mac and cheese. Sprinkle with the reserved chopped chicken, 1/4 cup diced celery, and 2 tablespoons sliced green onions. Serve immediately while hot and bubbly.
Smart Swaps
- Rotisserie chicken instead of frozen tenders (use 2 cups shredded) – saves time and adds more flavor
- Whole wheat pasta for extra fiber and nutrients
- Sharp white cheddar instead of regular cheddar for more intense flavor
Make It Diabetes-Friendly
Replace regular pasta with shirataki noodles or zucchini noodles to reduce carbs from 45g to 8g per serving. Use unsweetened almond milk instead of regular milk (saves 6g carbs per serving) and reduce cheese by half, adding Greek yogurt for creaminess. Choose sugar-free buffalo sauce to eliminate hidden sugars. Total carb reduction: approximately 25-30g per serving. Pair with a large green salad to increase fiber and slow glucose absorption.
Pro Tips
- Let the mac and cheese rest for 5 minutes before serving – the sauce will thicken perfectly and won’t be scorching hot
- Grate your own cheese instead of using pre-shredded – it melts much smoother and creates a creamier sauce