Buffalo Chicken Mac And Cheese

I hope you’re hungry, because this one is aggressively delicious! Follow me…

Buffalo Chicken Mac and Cheese

Aka one of the many reasons I’ll never own a six pack. This is not only one of my favourite ways to use buffalo sauce, but it’s also one of my favourite mac and cheese recipes. Here’s why I think you’ll love it too:

It’s absolutely bursting with flavour! This mac and cheese is built up with layers of flavours that all marry together perfectly. It’s incredibly easy to make. The perfect way to use up leftover chicken.

Making Buffalo Chicken Mac and Cheese

The mac and cheese itself is actually incredibly easy to make. Besides your pantry staples such as butter, flour, milk and pasta, here’s the key ingredients:

Cheese – I like to use a combination of cheddar and mozzarella in the sauce. Sour Cream – This offers a gorgeous creaminess to the sauce and pairs perfectly with the buffalo sauce. Buffalo Sauce – I use a whole bottle of Frank’s Red Hot Wings Buffalo Sauce! Seasoning – Take the flavour up a notch with some smoked paprika, garlic powder, onion powder, salt and black pepper. Chicken – Leftover rotisserie chicken works great.

Sauce consistency

It’ll be pretty thick and stringy once you add the mozzarella. But the pasta (alongside the excess water it brings with it) will smooth it out a little. Then the buffalo sauce smooths it out a little more.

Where can I find Buffalo Sauce?

You’ll find it in a lot of supermarkets, just make sure it’s not hot sauce (much hotter!). Process shots: stir flour and butter (photo 1), whisk in milk then add sour cream and seasoning (photo 2), stir and simmer (photo 3), stir in cheese (photo 4), stir in pasta (photo 5), stir in buffalo sauce and chicken (photo 6).

Baked Buffalo Chicken Mac and Cheese

I love baking the mac and cheese until golden and bubbly! I add some Red Leicester on top beforehand (although you can use more cheddar) then bake it until it’s hot & bubbly. I then like to flick on the grill to crisp up the top a little.

Al dente pasta

The pasta will carry on cooking slightly in the oven, so make sure you it’s still a teeny bit hard when you boil it, otherwise it’ll bloat and be too soft! Process shots: add mac and cheese to baking dish (photo 1), add cheese (photo 2), bake then grill (photo 3), add toppings (photo 4).

Serving Buffalo Chicken Mac and Cheese

Totally optional, but I like to take things up a few notches with some toppings once the mac and cheese is fresh out the oven:

Chives – fresh and finely diced. Bacon – cooked until crisp then diced. Blue cheese sauce – or you could use ranch! Only a small drizzle in both cases. Buffalo sauce – or some hot sauce. Again, just a small amount.

I’ve typed those out in order of recommendation (chives most recommended and more buffalo sauce less essential). Alrighty, let’s tuck into this buffalo mac and cheese recipe shall we?!