Buffalo Chicken Mac and Cheese
This Creamy Buffalo Chicken Mac and Cheese Recipe has savory pasta smothered in a flavorful cheese sauce with juicy bites of chicken and hints of blue cheese.
Servings: 4 people
Calories: 669kcal
Ingredients
- 1 boneless/skinless chicken breast see notes
- 1/3 cup blue cheese dressing
- 8 oz. cavatappi pasta or macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1 Tablespoon tomato paste
- ½ cup heavy cream
- 1 cup milk
- ¼ cup buffalo sauce
- ½ teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon each: salt/pepper
- 1 ¼ cups cheddar cheese shredded
- 2 ounces cream cheese softened
Instructions
- Pro Tip: Measure out ingredients while the chicken cooks. Place the heavy cream, milk, cheddar cheese, and cream cheese near the stove to bring them down closer to room temperature.
Gently Boil/Shred the Chicken:
- Submerge the chicken in a pot of water and gradually bring it to a gentle boil. Cook for 15-20 minutes, until chicken is cooked through. (A gentle boil ensures the chicken stays juicy and doesn't get tough.)
- Remove the chicken and use 2 forks to shred it. Toss with blue cheese dressing and set aside.
- Pro Tip: Add 1-2 chicken bouillon cubes to the water to add more flavor to the chicken.
Cook the Pasta and Make the Sauce
- Begin boiling salted water in a large pot while you start the sauce. Once a boil is reached, add the pasta and cook until al dente according to package instructions. (Don’t overcook.) Drain and set aside.
- Melt the butter in a pot over medium heat. Add the flour and stir continuously for 1 minute. Add the tomato paste and stir to incorporate, you’ll be left with a thick paste.
- Add the heavy cream and milk in small splashes, stirring continuously. Doing this slowly ensures that the sauce stays thick.
- Bring to a boil, then reduce heat to low.
- Add the buffalo sauce, hot sauce, mustard powder, onion powder, and salt/pepper.
- Gradually sprinkle in the cheddar cheese and cream cheese, stirring continuously.
- Stir in the shredded chicken, then add the drained pasta. Use a silicone spatula to gently stir to combine. Serve!
Notes
For the Chicken: 1 boneless skinless chicken breast is about ½ lb. 1 cup leftover or rotisserie chicken may also be used, no need to boil it if it’s already cooked.
Pro Tips:
Pro Tips:
- Shred the cheese from a block for this recipe, it will melt and taste much better than packaged shredded cheese. I use Cracker Barrel Sharp Yellow cheese for this recipe.
- Other Brands used include: Prince Cavatappi, Frank's Buffalo Sauce and Hot Sauce, Philadelphia Cream Cheese, and Marie's Blue Cheese Dressing.
- Ranch dressing can be used instead of blue cheese in this recipe if preferred.
- The mustard powder and tomato paste are great flavor enhancers in this recipe and I highly recommend them.
Nutrition
Calories: 669kcal | Carbohydrates: 52g | Protein: 29g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1237mg | Potassium: 460mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1328IU | Vitamin C: 2mg | Calcium: 393mg | Iron: 2mg