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buffalo chicken mac n' cheese - healthyish foods

Stovetop Buffalo Chicken Macaroni and Cheese

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 pasta recipe that the entire family will love.
5 from 2 votes
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Ingredients

  • 12 ounces jumbo shell pasta, or 8 ounces of shellbows
  • 1 lb. chicken breasts, about 2 boneless, skinless breasts
  • 1 tablespoon olive oil
  • ¼ teaspoon salt , season chicken
  • ¼ teaspoon pepper , season chicken

Cheese sauce:

  • 4 tablespoons butter
  • 2 tablespoons AP flour, all purpose
  • 1.5 cups 2% milk
  • 8 ounces Velveeta cheese, cube two of the mini blocks
  • ½ cup shredded mozzarella cheese
  • ½ cup pasta water, to thin the sauce if it tightens
  • ¼ cup Frank's red hot sauce

Optional toppings:

  • ½ teaspoon red pepper flakes
  • 2 tablespoons grated parmesan cheese

Equipment

  • pasta pot
  • 11-inch oven safe saucepan
  • skillet for the chicken breasts
  • 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. Use a whisk to incorporate the flour mixture into the milk.
  • Once all of the milk is added, and the sauce is smooth and creamy you will begin to add the Velveeta and mozzarella cheese. Cube the Velveeta cheese so it melts faster. 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 tighten. 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.

Nutrition

Serving: 1serving, Calories: 824kcal, Carbohydrates: 79g, Protein: 54g, Fat: 31g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 1902mg, Potassium: 985mg, Fiber: 3g, Sugar: 12g, Vitamin A: 1246IU, Vitamin C: 13mg, Calcium: 568mg, Iron: 2mg