Buffalo Chicken Mac and Cheese Recipe

Elbow macaroni: A type of pasta that is perfect for holding the creamy cheese sauce.

Cooked chicken: Shredded chicken adds protein and texture to the dish.

Buffalo sauce: A spicy, tangy sauce that gives the dish its signature flavor.

Cheddar cheese: Shredded cheese that melts beautifully into the sauce.

Milk: Adds creaminess to the sauce.

Butter: Helps to create a rich and smooth sauce.

Breadcrumbs: Sprinkled on top for a crunchy, golden-brown finish.

When melting butter in the skillet, ensure it doesn't brown by keeping the heat at medium and stirring continuously. This will help maintain a smooth consistency for the buffalo sauce and milk mixture, ensuring a creamy base for the shredded chicken.

• elbow macaroni - Substitute with penne pasta: Penne pasta has a similar texture and can hold the sauce well.

• cooked chicken, shredded - Substitute with cooked turkey, shredded: Turkey has a similar texture and flavor profile to chicken.

• buffalo sauce - Substitute with sriracha sauce: Sriracha provides a similar spicy kick, though it has a slightly different flavor.

• cheddar cheese, shredded - Substitute with monterey jack cheese, shredded: Monterey Jack melts well and has a mild flavor that complements the dish.

• milk - Substitute with heavy cream: Heavy cream provides a richer and creamier texture.

• butter - Substitute with margarine: Margarine can be used similarly to butter for cooking and adds a similar flavor.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be used as a topping.

• Allow the Buffalo Chicken Mac and Cheese to cool completely before storing or freezing. This helps to prevent condensation, which can make the dish soggy.
• For storing in the refrigerator:
  • Transfer the mac and cheese to an airtight container.
  • Store in the refrigerator for up to 3-4 days.
  • When ready to eat, reheat in the microwave or oven until heated through. If using the oven, cover with foil to prevent the breadcrumbs from burning.
• For freezing:
  • Portion the mac and cheese into individual servings or family-sized portions.
  • Wrap each portion tightly with plastic wrap, then place in a freezer-safe container or heavy-duty freezer bag.
  • Label with the date and contents.
  • Freeze for up to 2-3 months.
  • To reheat, thaw in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until heated through, covering with foil to maintain moisture and prevent the breadcrumbs from over-browning.
• For best results, avoid freezing the breadcrumbs topping. Instead, add fresh breadcrumbs before reheating in the oven to maintain a crispy texture.
• If you prefer a quicker method, you can reheat directly from frozen in the microwave, but be aware that the texture may be slightly different.

• Preheat your oven to 350°F (175°C). Place the Buffalo Chicken Mac and Cheese in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes or until heated through and bubbly.

• For a quicker option, use the microwave. Place a portion of the mac and cheese in a microwave-safe bowl. Add a splash of milk to keep it creamy. Cover with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through.

• If you prefer a stovetop method, transfer the leftovers to a skillet. Add a bit of milk or chicken broth to maintain the creamy texture. Heat over medium-low, stirring occasionally, until warmed through.

• For an extra crispy top, reheat in an air fryer. Place the mac and cheese in an air fryer-safe dish. Set the air fryer to 350°F (175°C) and heat for 5-7 minutes, checking frequently to avoid burning.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the mac and cheese in an oven-safe dish and cover with foil. Heat for 15-20 minutes or until thoroughly warmed.

• Oven: used to bake the mac and cheese until the top is golden brown and bubbly.

• Skillet: used to melt butter and combine buffalo sauce, milk, and shredded chicken.

• Large pot: used to cook the macaroni and mix it with the chicken mixture and shredded cheddar cheese.

• Baking dish: used to transfer the mac and cheese mixture for baking.

• Measuring cups: used to measure out the macaroni, buffalo sauce, milk, and breadcrumbs.

• Measuring spoons: used to measure out the butter.

• Wooden spoon: used to stir the ingredients together in the skillet and large pot.

• Colander: used to drain the cooked macaroni.

• Cheese grater: used to shred the cheddar cheese.

• Oven mitts: used to safely handle the hot baking dish when removing it from the oven.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Quick-cook pasta: Choose quick-cook elbow macaroni to reduce boiling time.

Ready-made buffalo sauce: Use store-bought buffalo sauce to skip making your own.

One-pot method: Combine all ingredients in one pot to minimize cleanup and save time.