Stovetop Buffalo Chicken Macaroni and Cheese
This Stovetop Buffalo Chicken Mac and Cheese Recipe is rich, creamy, and given the perfect touch of heat. Combined and cooked on the stove, it’s ready to eat in just 40 minutes for the ultimate family-friendly comfort food meal!
Who doesn’t love mac and cheese? Whether you’re making Green Chili Mac and Cheese, Summer Vegetable Macaroni and Cheese, or classic Baked Macaroni and Cheese, it always hits the spot!
It’s been one of my favorite side dishes since I was a kid. In fact, I love it so much that I’ve been known to eat a bowl on its own as a complete meal.
So, I decided to make it a little more nutritious and flavorful and turned a simple side into a complete meal with the addition of chicken for protein. Then, to spice things up, I include a dash of hot sauce, too.
Quick and easy to make, this chicken buffalo mac and cheese recipe is creamy, spicy, and perfectly cheesy. What more can you ask for from a pasta dish? Try it out, and it will be an instant family favorite!
Recipe Ingredients
- Pasta – I recommend using Delallo Food’s shellbow pasta, but any pasta shape you like best will work. Feel free to use gluten-free pasta if needed.
- Chicken – Boneless, skinless chicken breasts work best, but boneless skinless chicken thighs will also work. Or, save time, and use leftover rotisserie chicken instead.
- Olive Oil – We use this to cook the chicken. If preferred, avocado oil will also work.
- Kosher Salt and Cracked Black Pepper – Adjust to taste.
- Butter – Use unsalted butter to form the base of the roux for the cheese sauce.
- Flour – All-purpose flour combines with the butter to make the roux. If needed a 1:1 all-purpose gluten-free flour will also work.
- Milk – Use two percent milk to transform the roux into a rich, creamy béchamel sauce.
- Broth – Chicken broth thins the sauce further without watering down its flavor. I recommend using low-sodium chicken broth to prevent the buffalo mac and cheese from becoming too salty.
- Cheese – A combination of Velveeta cheese and shredded mozzarella creates a rich, creamy, cheesy sauce. For the best taste and texture, buy a block of mozzarella, and shred it yourself.
- Hot Sauce – I use Frank’s Red Hot sauce for a touch of heat, but any hot sauce or buffalo wing sauce you like best will work.
- Optional Toppings – For even more flavor, add a touch of red pepper flakes and grated parmesan cheese just before serving.
How to Make This Stovetop Buffalo Macaroni and Cheese Recipe
- Cook the pasta. Bring a large pot of water to a boil on the stove. Add the pasta and cook it al dente according to the package instructions. Reserve a ½ cup of the pasta water, and drain the rest. Then, set the cooked pasta aside.
- Cook the chicken. Heat the olive oil in a non-stick skillet over medium heat. Season the chicken with salt and pepper on both sides. Then, cook on both sides until the internal temperature reaches 165 degrees Fahrenheit when measured with a meat thermometer.
- Shred. Remove the chicken from the skillet, and allow it to cool slightly. Then, shred it with two forks, transfer it to a bowl, and set it aside.
- Create a roux. Heat an oven-safe pan over medium or low heat. Add the butter and flour, and cook, stirring to combine and create a roux.
- Make a béchamel sauce. Slowly add the milk, stirring to create a creamy béchamel sauce. Then, stir in the chicken broth.
- Add the cheese. Once the sauce is smooth and creamy, add the cubed Velveeta and shredded mozzarella. Stir to combine and melt.
- Adjust. Stir in the hot sauce, and reduce the heat to low. If the sauce is too thick, add the reserved pasta water to loosen it back up.
- Combine. Add the cooked pasta to the cheese sauce, and toss to combine. Top the dish with the shredded chicken, and enjoy warm!
Optional Add-Ins
Of course, this buffalo chicken macaroni and cheese recipe is extremely delicious on its own. However, if you want to make it even more filling, flavorful, and nutritious, feel free to add extra mix-ins. Some great options include:
- Black Beans
- Whole Kernel Corn
- Tortilla Strips
- A Drizzle of Ranch Dressing or Blue Cheese Dressing
- Blue Cheese Crumbles
- Shredded Cheddar Cheese
Frequently Asked Questions
How long do leftovers last? Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat individual portions in 30-second increments in the microwave when you’re ready to eat.
Can I double the recipe? If you have a large enough skillet, feel free to double all the ingredients! Otherwise, I recommend making two separate batches to ensure all the ingredients cook evenly.
Can I freeze this buffalo chicken mac and cheese recipe? I don’t recommend it! Due to all the dairy, it won’t thaw well.
Should I pound the chicken before cooking / shredding? Pounding the chicken will allow it to cook more quickly and evenly in the pan. Another option, is to boil the chicken then shred it.
How to Store
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 Mac and Cheese
Equipment
- 1 pasta pot
- 1 11-inch oven safe saucepan
- 1 skillet for the chicken breasts
- 1 colander to drain the pasta
Ingredients
- 8 ounces pasta, al dente
- ½-1 cup reserved pasta water, to thin cheese sauce as needed
- ½ – ¾ lb. chicken breasts, about 1-1.5 boneless, skinless breasts
- 1 tablespoon olive oil
- kosher salt, season chicken
- cracked black 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
Instructions
Prepare the pasta
- Boil a pot of water and cook the 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”
This was absolutely delicious! The cheese sauce was perfect and not too spicy. Perfect easy dinner!
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!