Buffalo Chicken Macaroni and Cheese
Indulge in the ultimate comfort food mashup with this Buffalo Chicken Macaroni and Cheese recipe—a creamy, spicy, and cheesy delight that's perfect for any occasion. Tender elbow macaroni is drenched in a rich, velvety sauce made with sharp cheddar, mozzarella, and cream cheese, infused with bold Buffalo wing sauce for that unforgettable kick. Topped with juicy shredded chicken seasoned with paprika and black pepper, this dish strikes the perfect balance of heat and comfort. Crafted in just 45 minutes, it’s a crowd-pleaser ideal for game days, weeknight dinners, or potlucks. Garnish with fresh scallions for a pop of color and flavor, or drizzle extra Buffalo sauce for an added zing. Get ready to elevate your mac and cheese game with this spicy twist!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 1 lb Boneless, skinless chicken breasts
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 3 cups Milk
- 1 cup Chicken broth
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 4 oz Cream cheese, softened
- 0.75 cup Buffalo wing sauce
- 2 tbsp Scallions (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
Meanwhile, season the chicken breasts with salt, black pepper, and paprika.
In a large skillet over medium heat, add the olive oil. Cook the chicken breasts for 4-5 minutes per side, or until fully cooked and browned. Remove from the skillet, let rest for 5 minutes, and then shred the chicken using two forks.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly. Slowly whisk in the milk and chicken broth, stirring constantly, until the mixture thickens (about 4-5 minutes).
Lower the heat to medium-low and stir in the cheddar cheese, mozzarella cheese, cream cheese, and Buffalo wing sauce until everything is melted and smooth.
Add the shredded chicken to the cheese sauce and mix well. Then, stir in the cooked macaroni until evenly coated.
Serve immediately, garnished with chopped scallions if desired. Optionally, drizzle extra Buffalo sauce on top for more heat.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.2 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 585 mg | 45% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
