Prep
10 min
Cook
20 min
Total
30 min
Servings
6
Difficulty
Easy
Cuisine
American
Calories
620
The Story
Why this recipe belongs in your week
Buffalo chicken mac and cheese combines two dependable comfort foods in one skillet: creamy cheddar pasta and spicy buffalo chicken. The sauce gets its body from a quick roux, so it stays smooth instead of turning oily or grainy.
It is a good Cubby Cookbook recipe for a casual dinner, game night, or a make-ahead meal because the heat can be adjusted at the table. Keep the base moderately spicy and let everyone add extra buffalo sauce or ranch to their own bowl.
Ingredients
6 servings
- 12 ounces cavatappi or elbow macaroni
- 2 cups cooked shredded chicken
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 1/2 cups shredded sharp cheddar
- 1/2 cup buffalo sauce, plus more to taste
- 1/4 cup ranch dressing or blue cheese dressing
- 1/2 cup panko breadcrumbs
- 2 scallions, thinly sliced
Instructions
Cook the recipe
Step 1
Cook the macaroni
Boil the pasta in salted water until just al dente. Drain and set aside while you make the cheese sauce.
Step 2
Start the sauce
Melt the butter in a large oven-safe skillet over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the warm milk.
Step 3
Add the cheese and buffalo sauce
Simmer until slightly thickened, about 3 minutes. Remove from heat and stir in garlic powder, onion powder, cheddar, and buffalo sauce until smooth.
Step 4
Fold in chicken and pasta
Add the shredded chicken and cooked macaroni. Stir until everything is evenly coated; loosen with a splash of milk if needed.
Step 5
Crisp the top
Sprinkle with panko and broil for 2 to 3 minutes until golden. Finish with ranch drizzle, scallions, and extra buffalo sauce.
Save it before it disappears
Cook this from Cubby tonight.
Send the recipe to Cubby, add it to your meal plan, check what you already have, and turn the rest into a grocery list.
Chef's Tips
Shred cheese from a block for the smoothest sauce; bagged cheese contains anti-caking starch.
Stop cooking the pasta at al dente so it does not soften too much in the sauce.
Broil only long enough to brown the panko, and watch closely because it can darken fast.
FAQ
How spicy is buffalo chicken mac and cheese?
With 1/2 cup buffalo sauce it is moderately spicy. Start with 1/3 cup for a milder version or serve extra at the table.
Can I use rotisserie chicken?
Yes. Rotisserie chicken is the fastest option; remove the skin and shred about 2 packed cups.
Can I bake it instead of broiling?
Yes. Bake at 400 degrees F for 10 to 15 minutes, then broil briefly if you want a deeper golden top.
What cheese melts best?
Sharp cheddar gives classic flavor. Monterey Jack, low-moisture mozzarella, or pepper Jack can replace up to half.
What should I serve with it?
Celery, carrots, a crisp green salad, roasted broccoli, or simple slaw adds freshness beside the rich pasta.
Nutrition
calories
620
protein
39g
carbohydrates
57g
fat
25g
fiber
3g
sugar
7g
sodium
1180mg
Nutrition note
Protein and portions
Each of six portions has an estimated 39 grams of protein, largely from chicken, cheddar, and milk. Sodium varies widely by buffalo sauce, dressing, cheese, and cooked chicken, so choose lower-sodium products when useful.
Storage & meal prep
Make the leftovers work
Cool and refrigerate in a covered container for up to 4 days. Reheat individual portions with 1 to 2 tablespoons of milk. The pasta can be assembled a day ahead; add panko just before baking or broiling. Freeze without the ranch garnish for up to 2 months.
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