Stovetop Buffalo Chicken Mac and Cheese makes the perfect weeknight comfort meal. Filled with chicken, cheddar and blue cheeses, and buffalo sauce, this meal is made on the stovetop in less than 30 minutes.
Looking for a flavorful twist on a classic macaroni and cheese? Look no further. This buffalo chicken mac and cheese is filled with chicken, cheddar and blue cheeses, buffalo sauce, and topped with diced green onion.
The best part about this recipe is that it’s ready in 30 minutes, and made entirely on the stovetop.
For this recipe you’ll need some cooked chicken. This is a great time to use up leftover chicken you have on hand, or grab a rotisserie chicken at the grocery store beforehand.
How to make Stovetop Buffalo Chicken Mac and Cheese
How to make Stovetop Buffalo Chicken Mac and CheeseFirst, gather your ingredients. You’ll also need some cooked chicken on hand. Feel free to cube and fry up some chicken breasts lightly seasoned with salt and pepper. Or, grab a rotisserie chicken from the store to use instead.
For this recipe, you’ll need elbow macaroni, unsalted butter, salt and pepper, all-purpose flour, buffalo sauce, sharp cheddar cheese, milk, cooked chicken, and optionally – blue cheese and green onion to use as toppings.
For your sharp cheddar cheese, I highly recommend buying a block of cheese and grating it yourself. When making macaroni and cheese, or any type of cheesy sauce, I only use freshly grated cheese.
The reason behind this is that most pre-shredded cheeses are coated in a powder to prevent clumping. When this cheese is melted into a sauce, it often becomes grainy. To prevent this – I grate my own cheese.
First, cook your macaroni according to package directions for al denta pasta. Drain and set aside.
Next, in a saucepan over medium heat, add your butter and melt. Then, add flour, whisk, and cook for one minute. What you’re making is a roux, which will help you create a sauce when the milk is added.
Next, add your milk, and whisk constantly until the roux is incorporated. Cook for 1-2 minutes, or until your sauce has thickened slightly. Then, add your salt and pepper.
Next, add your buffalo sauce and cheddar cheese. Stir until the cheese is fully melted.
Last, add your macaroni and cooked chicken, and stir until everything is evenly coated in the cheese sauce.
Serve your mac and cheese in bowls, and optionally top with some crumbled blue cheese and green onions. I also like to add a dash of buffalo sauce for added color.
Serving Sizes
Serving SizesThis recipe will make four servings of mac and cheese if served as a main course. If you’re making this recipe as a side dish, it will easily feed six, if served alongside a main course.
You can also leave out the chicken to serve as a meatless buffalo mac and cheese if you like!
More Mac and Cheese Recipes
- Loaded Mac and Cheese – with bacon!
- Creamy Stovetop Macaroni and Cheese
- Tuscan Chicken Mac and Cheese
- Cheeseburger Macaroni Skillet Meal – a from-scratch hamburger helper!
Stovetop Buffalo Chicken Mac and Cheese
Ingredients
- 6 ounces elbow macaroni uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup buffalo sauce
- 8 ounces sharp cheddar cheese shredded
- 16 ounces cooked chicken diced
- 1/2 cup blue cheese optional
- 2 green onions diced, optional
Instructions
- Cook macaroni according to package directions for al dente pasta. Drain and set aside.
- In a saucepan over medium heat, melt butter. Add flour and stir to combine, creating a paste. Cook for 1 minute. Add milk and whisk constantly to combine. Cook for 1-2 minutes, or until mixture thickens.
- Reduce heat to low. Add salt, pepper, shredded cheese and buffalo sauce. Stir until cheese is melted and fully incorporated.
- Add diced chicken and macaroni and stir to combine. Remove from heat and allow to set for 2 minutes before serving.
- Optionally, top with blue cheese and diced green onions before serving.
Equipment Recommendations
Notes
- This recipe serves four if served as a main course, or six if served as a side dish alongside a main course.
- A cooked, shredded rotisserie chicken can be used in this recipe, or leftover chicken or turkey you have on hand. Chicken can also be omitted for a meatless mac and cheese.
- I highly recommend shredding your own cheese for this recipe. Pre-shredded store bought cheese is often coated in a powder (to prevent clumping) and when melted, can make your sauce grainy.
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