Be sure to try my Buffalo Chicken Pizza next!
Buffalo Chicken Mac and Cheese
I am pretty choosy when it comes to which recipes land on my favorites list, but this one definitely gets a top spot without hesitation! Once you try this once, I know it’s going to become a regular in your house too. The flavors are absolutely perfect- it’s tangy, savory, and has just the right amount of kick to it.
What Makes It So Good
Shredded chicken is marinated in blue cheese dressing, which makes you really enjoy the chicken in this meal. It’s not bland or dry; instead it’s flavorful and juicy. The cheddar cheese brings out that classic mac and cheese flavor that we love, and the cream cheese adds a nice creamy offset to the buffalo sauce and hot sauce. Mustard Powder and Tomato Paste add the best depth of flavor and can’t be detected outright, they just enhance the other flavors in this recipe.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Gently boil the chicken in water until cooked through. Use 2 forks to shred it. Toss it in blue cheese dressing and set aside. (Pro Tip: A gentle boil ensures the chicken stays juicy and doesn’t get tough.) Melt the butter and stir in the flour. Cook for 1 minute, then add the tomato paste. Add the heavy cream and milk in splashes, stirring continuously. Bring to a boil, reduce heat to low. Add the buffalo sauce, hot sauce, mustard powder, onion powder, and salt/pepper. Gradually sprinkle in the cheddar cheese and stir in the cream cheese. Add the chicken back.
Add cooked/drained pasta and stir to incorporate. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat pretty well!
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3.5 quart Dutch oven– This is a great size for this recipe. Box Cheese Grater– Always shred from a block, especially for cheese sauces. Pinch Bowls– For measuring out the seasonings ahead of time.
