Viral Buffalo Chicken Mac and Cheese (25 Minutes)
Creamy mac and cheese with shredded buffalo chicken, melted cheddar and a cool ranch drizzle. The viral Thanksgiving side, ready in 25 minutes.
Method
- Cook the macaroni in a large pot of salted water until just tender, about 7 minutes. Drain and set aside.
- Toss the shredded chicken with the buffalo sauce in a bowl and set aside.
- Melt the butter in the same pot over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the milk until smooth.
- Simmer for 2 to 3 minutes, until the sauce thickens enough to coat a spoon, then turn the heat to low.
- Stir in the cheddar and mozzarella a handful at a time until melted and glossy. Season with the garlic powder and black pepper.
- Fold in the macaroni and the buffalo chicken. Serve hot with a ranch drizzle and green onions on top.
Creamy mac and cheese with shredded buffalo chicken, melted cheddar and a cool ranch drizzle. The viral Thanksgiving side, ready in 25 minutes.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 38 g
- Carbs
- 47 g
- Fat
- 30 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 1080 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Add the cheese off the boil and a handful at a time. Cheese added to a bubbling sauce turns grainy instead of glossy.
Substitutions
- Rotisserie chicken — shredded leftover turkey
- Sharp cheddar — Monterey Jack or pepper jack
- Ranch dressing — blue cheese dressing
Serving suggestions
Serve as a Friendsgiving side or a main with celery sticks and extra buffalo sauce.
Storage
Up to 3 days in the fridge in an airtight container.
Reheating
Reheat gently in a saucepan over low heat with a splash of milk, stirring until creamy.
Equipment
- Large pot
- Colander
- Whisk
- Mixing bowl
Variations
- Extra hot: add a diced jalapeño with the cheese
- Baked: top with buttered breadcrumbs and bake at 400°F (200°C, gas 6) for 10 minutes
Why it works
The flour-and-butter roux holds the milk and cheese in a stable sauce, so the buffalo heat stays bright instead of splitting the cheese.
Frequently asked questions
Can I make buffalo chicken mac and cheese ahead?
Yes. Make it up to a day ahead and reheat gently with a splash of milk to bring the sauce back.
How spicy is it?
Mild to medium with 1/3 cup of buffalo sauce. Add more sauce at the table for extra heat.
Tags
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