Stovetop Buffalo Chicken Macaroni and Cheese
One way to jazz up traditional macaroni and cheese is by adding a little heat. This buffalo chicken macaroni and cheese recipe is exactly what you need to spice up your weeknight routine. Ready in 40 minutes, this is one homemade macaroni and cheese recipe that the entire family will love. It’s creamy, spicy and perfectly cheesy. What more can you ask for from a pasta dish?
About this Homemade Macaroni and Cheese Recipe
For this buffalo chicken macaroni and cheese recipe, I made my traditional cheese sauce but kicked it up a notch by adding Frank’s Red Hot. Combined with the juicy shredded chicken and tender jumbo shell pasta, and this recipe is unreal. Another pasta cut that would taste great with this recipe is Delallo Food’s shellbow pasta.
When boiling the pasta be sure to cook it al dente. The pasta will continue to cook in the spicy cheese sauce so you do not want it to get mushy. Be sure to reserve 1/2 cup of pasta water for the spicy cheese sauce. It will help loosen the sauce if it gets too tight.
You’ll also want to pound the chicken breasts using a mallet. Pounding the chicken will allow it to cook evenly and more quickly in the pan. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness. Once the chicken cools, shred the chicken using two forks.
Optional Add-Ins
Want to jazz things up? Add black beans, whole kernel corn, and tortilla strips for a Southwest flare. Or you can go with a fun game day theme and drizzle some of your favorite ranch dressing or blue cheese crumbles over the top. This would give you a deconstructed hot wing vibe, which is never a bad idea. No matter how you dress it, this buffalo chicken macaroni and cheese recipe is so delicious.
This recipe makes four light servings or two hearty dinner servings. Please see below for nutritional information.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. If you’re looking for more macaroni and cheese recipes try my baked macaroni and cheese with roasted tomatoes. Another great one is my stovetop taco macaroni and cheese. They are all so delicious and fun!
Stovetop Buffalo Chicken Macaroni and Cheese
Ingredients
- 8 ounces pasta, al dente
- ½-1 cup reserved pasta water, to thin cheese sauce as needed
- 1 lb. chicken breasts, about 2 boneless, skinless breasts
- 1 tablespoon olive oil
- salt, season chicken
- pepper, season chicken
Cheese Sauce
- 4 tablespoons butter
- 2 tablespoons AP flour, all purpose
- 1 cup 2% milk
- ½ cup chicken broth
- 6 ounces Velveeta cheese, cubed
- ½ cup shredded mozzarella cheese
- ¼ cup Frank's red hot sauce
Optional Toppings
- ½ teaspoon red pepper flakes
- 2 tablespoons grated parmesan cheese
Equipment
- 1 pasta pot
- 1 11-inch oven safe saucepan
- 1 skillet for the chicken breasts
- 1 colander to drain the pasta
Instructions
Prepare the pasta
- Boil a pot of water and cook the jumbo shell pasta according to the package. Al dente is best. Reserve a ½ cup of the pasta water for the cheese sauce. Drain the pasta in a colander and set it aside.
Prepare the chicken breasts
- Over medium heat, add olive oil to a non-stick skillet. Season and cook the chicken for 5-6 minutes per side or until cooked through. Set side to cool. Next, using two forks, shred the chicken in a bowl and set it aside.
Prepare the sauce
- In an oven safe saucepan, add butter and AP flour over medium/low heat to form a roux. Once the roux begins to bubble, slowly add the milk to form a béchamel sauce. Next, add the chicken broth.
- Once the sauce is smooth and creamy you will begin to add the cubed Velveeta and shredded mozzarella cheese. Stir until well combined.
- Next, add the hot sauce and stir until it is well combined. Reduce the heat to low. Add reserved pasta water if the sauce begins to thicken too much. This will loosen it back up.
Assemble the dish
- Combine the cooked pasta and cheese sauce, toss until well coated. Top the dish with the shredded chicken and serve hot.
3 Comments on “Stovetop Buffalo Chicken Macaroni and Cheese”
Do you think Gruyere cheese would be ok to add to this?
A small amount would probably work fine. Gruyere is a great melting cheese!
This was absolutely delicious! The cheese sauce was perfect and not too spicy. Perfect easy dinner!