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Buffalo Chicken Mac and Cheese Pasta

Buffalo chicken mac and cheese combines elbow macaroni and seasoned chicken with a creamy cheese sauce flavored with Buffalo wing sauce. The chicken cooks in a skillet, and the sauce thickens on the stovetop before everything is stirred together.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and chicken
  • 4 qt water
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 1 lb elbow macaroni
  • 1 lb chicken breast boneless, skinless, cut into 1/2-inch pieces
  • 1 tbsp vegetable oil
  • 0.25 tsp black pepper
  • 0.5 tsp garlic powder
For the cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 4 oz cream cheese softened and cut into pieces
  • 0.5 cup Buffalo wing sauce
  • 3 cup sharp cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded

Equipment

  • 1 12-inch skillet

Method
 

Cook the pasta
  1. Bring the water to a boil in a 6-quart pot.
  2. Stir in 1 tablespoon of the salt.
  3. Cook the macaroni according to package directions until al dente, then drain.
Cook the chicken
  1. Heat the oil in a 12-inch skillet over medium-high heat.
  2. Add the chicken, remaining 1/2 teaspoon salt, pepper, and garlic powder.
  3. Cook, stirring often, for 6 to 8 minutes, until the chicken reaches 165°F in the center.
  4. Transfer the chicken to a plate.
Make the cheese sauce
  1. Melt the butter in the empty pasta pot over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk.
  4. Cook, stirring often, for 4 to 6 minutes, until the sauce thickens enough to coat a spoon.
  5. Reduce the heat to low and whisk in the cream cheese and Buffalo wing sauce until smooth.
  6. Remove the pot from the heat and stir in the cheddar and Monterey Jack a handful at a time until melted.
Combine and serve
  1. Stir the drained macaroni and cooked chicken into the cheese sauce until evenly coated.
  2. Serve hot.

Notes

For the smoothest sauce, shred the cheeses fresh and add them a handful at a time. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the sauce may separate slightly when reheated. For a gluten-free option, use gluten-free elbow macaroni and a gluten-free all-purpose flour blend.