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–+ servings
Buffalo Chicken Mac and Cheese

Irresistibly Cheesy Buffalo Chicken Mac and Cheese Delight

Enjoy this Buffalo Chicken Mac and Cheese, a comforting blend of cheesy goodness and spicy flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Sauce
  • 4 tablespoons Unsalted Butter Feel free to replace with olive oil if desired.
  • 4 tablespoons Plain Flour Gluten-free flour can work as a substitution.
  • 2 cups Whole Milk Using 2% milk is an option for a lighter sauce.
  • ½ cup Sour Cream Greek yogurt can be swapped for a similar texture.
  • 1 teaspoon Garlic Powder Fresh minced garlic can elevate its taste.
  • 1 teaspoon Smoked Paprika Regular paprika is a mild alternative.
  • 1 teaspoon Onion Powder You can sauté fresh onions for a fresher kick.
  • Salt and Black Pepper Adjust to your personal taste preferences.
For the Cheesy Pasta
  • 1 cup Freshly Grated Cheddar Cheese Try sharp provolone for a twist.
  • 1 cup Freshly Grated Mozzarella Low-moisture mozzarella melts beautifully.
  • 8 ounces Spirali Pasta (or Macaroni) Consider gluten-free pasta if needed.
  • 2 cups Cooked Chicken Use leftover chicken or rotisserie chicken for convenience.
  • ½ cup Frank's Buffalo Sauce Avoid regular hot sauce for an authentic zing.
  • 1 cup Freshly Grated Red Leicester Cheese More cheddar can do in a pinch.
Optional Toppings
  • Blue Cheese Sauce Drizzle it on top to enrich your dish.
  • Extra Buffalo Sauce Add more heat if you like it spicy.
  • Fresh Chives Sprinkle generously for garnish.
  • Crispy Bacon A delightful crunch that complements the creamy texture beautifully.

Equipment

  • Large Pot
  • Large Saucepan
  • Baking Dish
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F).
  2. In a large pot, bring salted water to a boil. Add your spirali pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and set it aside, lightly tossing with olive oil to prevent sticking.
  3. In a large saucepan over medium heat, melt the unsalted butter until bubbly. Gradually whisk in the plain flour, stirring constantly for 2-3 minutes until you form a thick roux mixture.
  4. Slowly whisk in the whole milk to the roux, stirring continuously until it thickens and becomes smooth, about 5 minutes. Mix in the sour cream, garlic powder, smoked paprika, onion powder, salt, and pepper. Let simmer for another minute.
  5. Gradually add the freshly grated cheddar and mozzarella cheese into the sauce, stirring until completely melted and creamy.
  6. Add the drained pasta and cooked chicken to the cheese sauce, followed by the Frank's Buffalo Sauce. Stir until everything is evenly coated.
  7. Pour the mixture into a large baking dish and sprinkle the freshly grated Red Leicester cheese on top.
  8. Place in the preheated oven and bake for 15 minutes until the cheese is bubbly and golden.
  9. Switch the oven to broil and let broil for an additional 2-3 minutes for extra crispiness.
  10. Remove from the oven, let cool for a few minutes, and serve hot, garnished with fresh chives, crispy bacon, or a drizzle of blue cheese sauce.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 250IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave to maintain creaminess.

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