One way to jazz up traditional mac n’ cheese is by adding spice. This buffalo mac n’ cheese is exactly what you need to keep warm this fall. It’s creamy, spicy and perfectly cheesy. What more can you ask for from a pasta?
For this buffalo mac n’ cheese recipe, I made my traditional cheese sauce but spiced it up using Frank’s Red Hot sauce. It tasted so good with the shredded chicken and tender shellbow noodles. What’s great is that you can get creative with this recipe too. Try adding black beans, corn and tortilla strips for a fun and spicy Southwest twist. Or you can go with a fun “game day” theme and drizzle a small amount of ranch dressing over the top. This would be so good, and almost like a deconstructed hot wing dish!
No matter how you dress it, this recipe is so delicious and easy to make. The entire dish took me under 30 minutes. If you’re looking for more mac n’ cheese recipes try my baked mac n’ cheese with roasted tomatoes,or my pumpkin mac n’ cheese. Another great one is my stovetop taco mac n’ cheese. They are all so delicious and fun!
Stovetop Buffalo Chicken Mac n’ Cheese
- pasta pot
- oven safe saucepan
- 1 lb. shellbow pasta – I get mine from Delallo Foods
- 1 lb. chicken breasts about 2 breasts
- 4 tablespoons butter
- 2 tablespoons ap flour all purpose
- 1.5 cups 2% milk
- 8 ounces Velveeta cheese
- ½ cup shredded mozzarella cheese
- ½ cup pasta water to thin the sauce
- ¼ cup Frank's red hot sauce
- Red pepper flakes
- Grated parmesan cheese
- Boil a pot of water and cook the shellbow noodles according to the package. (al dente preferred) Reserve about a ½ cup of the pasta water.
- Drain the noodles in a colander and set them aside.
- In a medium sized skillet sprayed with cooking spray, begin to cook your chicken over medium heat. My chicken breasts took 6-7 minutes on each side, but thicker chicken breasts may take longer in the pan.
- Once the chicken is fully cooked through, you can shred it using two forks. Set the shredded chicken aside.
- In an oven safe saucepan, add the butter and ap flour over medium/low heat to form a roux.
- Once the roux begins to bubble, slowly add all of the milk to form a béchamel sauce.
- As the sauce gets smooth and creamy, begin to add the Velveeta and mozzarella cheese. Stir until well combined.
- Next, you’ll add the hot sauce and stir until it is well combined.
- Once the spicy cheese sauce is ready, pour the noodles and shredded chicken into the pan and toss everything together until it is all well coated in the spicy cheese sauce.
- You can add a little of the reserved pasta water if the sauce begins to get too thick. This will help thin it out.
- Serve hot from the stovetop and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!