Craving a dish that combines the comfort of mac and cheese with the bold flavors of buffalo chicken? This buffalo chicken mac and cheese recipe is the perfect solution. Creamy, cheesy, and spicy, it’s a dish that will satisfy your taste buds and leave you wanting more. Whether you’re hosting a game day party or just enjoying a cozy night at home, this recipe is a must-try!
Ingredients
– 8 oz elbow macaroni
– 2 cups cooked chicken, shredded
– 2 cups shredded cheddar cheese
– 1 cup buffalo sauce
– 1 cup milk
– 3 tablespoons butter
– 3 tablespoons all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is 15 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving of buffalo chicken mac and cheese contains approximately 600 calories, 40g of protein, 30g of carbohydrates, and 40g of fat. This is based on a 1-cup serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni according to package instructions and drain.
3. In a large saucepan, melt the butter over medium heat.
4. Add the flour and whisk for about 1 minute to form a roux.
5. Gradually pour in the milk, whisking continuously until smooth.
6. Stir in the garlic powder, onion powder, salt, and pepper.
7. Add the shredded cheese, stirring until melted and creamy.
8. Mix in the cooked macaroni and shredded chicken.
9. Pour in the buffalo sauce, stirring to combine.
10. Transfer the mixture to a baking dish and bake for 20 minutes until bubbly.
Alternative Ingredients
You can substitute elbow macaroni with gluten-free pasta or whole wheat pasta for a healthier option. Additionally, use low-fat cheese and milk to reduce calories, or swap chicken for tofu for a vegetarian version.
Serving and Pairings
Buffalo chicken mac and cheese pairs wonderfully with a side salad, garlic bread, or celery sticks with ranch dressing. Serve it alongside a cold beverage for a complete meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through. This dish can also be frozen for up to 2 months; just allow it to cool completely before freezing.
Cooking Mistakes
– Don’t overcook the pasta; al dente works best.
– Avoid high heat when making the cheese sauce to prevent burning.
– Use freshly grated cheese instead of pre-shredded for better melting.
– Don’t skip the roux; it helps thicken the sauce.
– Taste and adjust seasoning before baking.
Helpful Tips
1. Add blue cheese crumbles for an extra layer of flavor.
2. Use rotisserie chicken for a quick and easy meal.
3. Experiment with different cheeses like mozzarella or pepper jack.
4. For a crunch, top with breadcrumbs before baking.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the mac and cheese ahead of time, assemble it, and store it in the fridge. Bake just before serving for best results.
Is it possible to make this recipe vegetarian?
Absolutely! Substitute the chicken with sautéed vegetables or tofu and use vegetarian cheese.
Can I use a different type of pasta?
Yes, feel free to use any pasta shape you prefer, such as penne or fusilli, but adjust cooking time as needed.
How spicy is this dish?
The spice level depends on the buffalo sauce you use. Opt for mild sauce for less heat or hot sauce for a spicier kick.
Can I freeze buffalo chicken mac and cheese?
Yes, this dish freezes well. Just make sure it cools completely before transferring it to a freezer-safe container.
Conclusion
Buffalo chicken mac and cheese is a delightful fusion of flavors that brings comfort food to a whole new level. Whether you’re serving it at a gathering or enjoying it solo, this recipe is sure to impress. With its creamy texture and spicy kick, it’s a dish you’ll want to make again and again.
Buffalo Chicken Mac And Cheese
Ingredients
- 8 oz elbow macaroni
- 2 cups cooked chicken shredded
- 2 cups shredded cheddar cheese
- 1 cup buffalo sauce
- 1 cup milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions and drain.
- In a large saucepan, melt the butter over medium heat.
- Add the flour and whisk for about 1 minute to form a roux.
- Gradually pour in the milk, whisking continuously until smooth.
- Stir in the garlic powder, onion powder, salt, and pepper.
- Add the shredded cheese, stirring until melted and creamy.
- Mix in the cooked macaroni and shredded chicken.
- Pour in the buffalo sauce, stirring to combine.
- Transfer the mixture to a baking dish and bake for 20 minutes until bubbly.
Nutrition
