Ultimate Creamy Spicy Buffalo Chicken Mac and Cheese
Ultimate Creamy Spicy Buffalo Chicken Mac and Cheese
Introduction
Get ready to redefine your comfort food cravings with our Ultimate Creamy Spicy Buffalo Chicken Mac and Cheese! This isn't just a meal; it's an experience. We've taken two universally loved dishes – the fiery kick of buffalo chicken and the comforting embrace of cheesy mac – and married them into one spectacularly delicious creation. Perfect for a cozy night in, game day, or any occasion that calls for a serious flavor boost, this recipe promises a rich, creamy, and satisfyingly spicy dish that will have everyone coming back for more. Dive in and discover your new favorite casserole!
Ingredients
- For the Mac and Cheese:
- 1 pound elbow macaroni or other small pasta
- 1/2 cup unsalted butter, divided
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper (optional, for extra kick)
- 8 ounces cream cheese, softened and cut into cubes
- 8 ounces sharp cheddar cheese, freshly shredded
- 8 ounces Monterey Jack cheese, freshly shredded
- For the Buffalo Chicken:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 1/2 cup buffalo wing sauce (Frank's RedHot original is recommended)
- 2 tablespoons unsalted butter, melted
- For the Topping (Optional):
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh chives or parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and set aside.
- Make the Roux: While the pasta cooks, melt 1/2 cup butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms.
- Prepare the Cheese Sauce: Gradually whisk in the warm milk until smooth. Bring the mixture to a gentle simmer, whisking constantly, and cook for 5-7 minutes until thickened. Remove from heat.
- Melt the Cheeses: Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using) to the sauce. Add the cubed cream cheese and stir until fully melted and smooth. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and the sauce is creamy and homogenous.
- Prepare the Buffalo Chicken: In a medium bowl, combine the shredded cooked chicken, buffalo wing sauce, and 2 tablespoons melted butter. Toss until the chicken is thoroughly coated.
- Combine: Add the drained cooked pasta and the buffalo chicken mixture to the cheese sauce. Stir gently until everything is evenly combined and coated in the creamy sauce.
- Assemble and Bake: Pour the mac and cheese mixture into the prepared baking dish.
- Add Topping (Optional): In a small bowl, combine the panko breadcrumbs and 2 tablespoons melted butter. Sprinkle evenly over the mac and cheese. If using, scatter the crumbled blue cheese over the breadcrumbs.
- Bake for 20-25 minutes, or until the mac and cheese is bubbly and the topping is golden brown.
- Serve: Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chives or parsley, if desired. Enjoy your ultimate comfort food!
Pro Tips & Notes
- Freshly Shredded Cheese is Key: Pre-shredded cheeses often contain anti-caking agents that can make your cheese sauce grainy. Shredding your own ensures the smoothest, creamiest sauce.
- Warm Milk Prevents Lumps: Using warm milk when adding to your roux helps prevent lumps and ensures a smoother sauce.
- Adjust Spice Level: If you prefer less heat, reduce the amount of buffalo sauce or choose a milder brand. For more heat, add an extra dash of cayenne pepper to the cheese sauce or increase the buffalo sauce on the chicken.
- Rotisserie Chicken Shortcut: A store-bought rotisserie chicken is a fantastic time-saver for this recipe. Simply shred the meat and you're good to go!
- Don't Overcook the Pasta: Cook your pasta to al dente as it will continue to cook slightly in the oven. This prevents mushy mac and cheese.
- Make Ahead Option: You can assemble the mac and cheese (without the topping) and refrigerate it for up to 2 days. When ready to bake, add the topping and bake as directed, potentially adding an extra 10-15 minutes to the baking time if cooking from cold.
Nutrition Facts (per serving)
- Calories: 680 kcal
- Protein: 38g
- Fat: 42g
- Saturated Fat: 25g
- Cholesterol: 130mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 5g
- Sodium: 1100mg
Frequently Asked Questions
- Q: Can I use different types of cheese? A: Absolutely! While cheddar and Monterey Jack provide a classic flavor and melt, feel free to experiment with Gruyere, Fontina, or even a touch of smoked Gouda for different flavor profiles. Just ensure they are good melting cheeses.
- Q: What if I don't have cooked chicken on hand? A: You can quickly cook chicken breasts or thighs. Simply poach, boil, or bake them until cooked through, then shred or dice. This can be done a day in advance to save time.
- Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free elbow macaroni and ensure your all-purpose flour is replaced with a gluten-free all-purpose flour blend (one that contains xanthan gum works best for thickening).
- Q: Is this dish freezer-friendly? A: While the consistency of the cheese sauce can sometimes change slightly after freezing and reheating, you can freeze individual portions or the entire casserole (unbaked or baked, without the breadcrumb topping). Thaw overnight in the refrigerator and bake as directed, adding the topping just before baking.