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–+ servings
Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese: Creamy, Crunchy Comfort Bliss

Buffalo Chicken Mac and Cheese is a delightful fusion of creamy cheese and crispy chicken, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Elbow Macaroni Cook al dente for best texture.
For the Chicken
  • 1 lb Breaded Chicken Tenders Opt for fried or air-fried for extra crispiness.
For the Cheese Sauce
  • 4 tbsp Unsalted Butter Essential for flavor and consistency.
  • 1/4 cup All-Purpose Flour Substitute with gluten-free flour for a GF version.
  • 2 cups Whole Milk Room temperature is preferred for smooth integration.
  • 2 cups Sharp Yellow Cheddar Cheese Always shred from a block to prevent graininess.
  • 1/2 tsp Garlic Powder Can be substituted with fresh garlic to taste.
  • 1/2 tsp Onion Powder Fresh onion can also be used for a stronger flavor.
For the Toppings
  • 1/2 cup Buffalo Sauce Adjust quantity to control spiciness.
  • 1/2 cup Ranch Dressing Use homemade for added freshness.
  • 2 tbsp Green Onions Can substitute with chives if unavailable.

Equipment

  • Large Pot
  • skillet
  • medium saucepan
  • whisk
  • serving bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. While the pasta cooks, heat a skillet over medium heat and cook the breaded chicken tenders until golden brown, about 3-4 minutes on each side. Remove from heat and slice into thick strips.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until bubbling and golden. Gradually whisk in the milk, garlic powder, and onion powder. Simmer, stirring frequently, until thickened, about 5-7 minutes. Remove from heat and stir in the cheddar until melted.
  3. Drain the macaroni and return it to the pot. Pour the cheese sauce over the macaroni, stirring to coat. Let it sit for a minute to thicken slightly.
  4. Transfer the mac and cheese to a serving bowl or plates. Arrange the crispy chicken strips on top.
  5. Drizzle buffalo sauce over the chicken, followed by ranch dressing. Garnish with chopped green onions.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Use freshly shredded block cheddar for optimal melting and cook the pasta al dente for best texture.

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