Description
This Buffalo Chicken Mac and Cheese is a comforting and flavorful twist on classic mac and cheese. Tender shredded chicken tossed in tangy blue cheese dressing combines with a creamy, spicy buffalo cheese sauce coating perfectly cooked cavatappi pasta. The dish balances creaminess, spice, and sharp cheddar for a satisfying meal that’s perfect for a cozy dinner or game day feast.
Ingredients
Scale
Chicken
- 1 boneless/skinless chicken breast
- 1/3 cup blue cheese dressing
Pasta
- 8 oz. cavatappi pasta (or macaroni)
Sauce Base
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon tomato paste
- ½ cup heavy cream
- 1 cup milk
Buffalo Sauce Mix
- ¼ cup buffalo sauce
- ½ teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Cheese
- 1 ¼ cups cheddar cheese, shredded
- 2 ounces cream cheese, softened
Instructions
- Prepare Ingredients: Measure out all ingredients before beginning. Keep the heavy cream, milk, cheddar cheese, and cream cheese near the stove to bring them to closer to room temperature for easier melting.
- Cook the Chicken: Place the boneless chicken breast in a pot of water. Slowly bring the water to a gentle boil and cook the chicken for 15-20 minutes until fully cooked but tender. Using a gentle boil prevents the chicken from drying out or becoming tough.
- Shred the Chicken: Remove the cooked chicken from the water and shred it finely using two forks. Toss the shredded chicken with the blue cheese dressing until evenly coated, then set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until al dente according to package instructions. Drain the pasta thoroughly and set aside.
- Make the Roux and Sauce Base: In a pot over medium heat, melt the butter. Add the flour and stir constantly for about 1 minute to form a roux. Mix in the tomato paste, stirring until fully incorporated and you have a thick paste.
- Add Cream and Milk: Slowly add the heavy cream and milk in small splashes, continuously stirring to avoid lumps and keep the sauce thick and smooth.
- Season the Sauce: Bring the mixture to a boil, then reduce heat to low. Stir in the buffalo sauce, hot sauce, mustard powder, onion powder, salt, and pepper, blending the flavors evenly.
- Add the Cheeses: Gradually sprinkle in the shredded cheddar cheese and add the softened cream cheese, stirring continually until the cheeses have completely melted into a creamy sauce.
- Combine Chicken and Pasta: Stir the shredded buffalo chicken into the cheese sauce, then fold in the cooked pasta using a silicone spatula to gently combine everything without breaking the pasta.
- Serve: Once everything is thoroughly mixed and heated through, serve the buffalo chicken mac and cheese immediately for best flavor and texture.
Notes
- Adding 1-2 chicken bouillon cubes to the water when boiling chicken enhances the flavor of the meat for a more robust final dish.
- Using room temperature dairy products (cream, milk, and cheeses) helps the sauce come together more smoothly and reduces the risk of curdling.
- Do not overcook the pasta; al dente provides the best texture and ensures the pasta holds up well in the creamy sauce.
- Adjust the amount of hot sauce or buffalo sauce to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Buffalo Chicken, Mac and Cheese, Comfort Food, Spicy Pasta, Cheesy Recipe
