Buffalo Chicken Mac and Cheese
This one-pan Buffalo Chicken Mac and Cheese combines tender spiced chicken with creamy elbow pasta and tangy buffalo sauce, finishing in about 30 minutes without requiring a colander.
This one-pan Buffalo Chicken Mac and Cheese combines tender spiced chicken with creamy elbow pasta and tangy buffalo sauce, finishing in about 30 minutes without requiring a colander.
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In a large skillet over medium-high heat, add cooking oil. Once hot, add the bite-sized chicken pieces.
Season the chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through.
Drizzle the buffalo sauce over the cooked chicken and stir to coat everything evenly.
Add the elbow macaroni and chicken broth to the skillet. Stir to combine.
Bring the mixture to a simmer, then reduce heat, cover, and let it cook for about 12 minutes, or until the pasta is al dente and has absorbed most of the liquid.
Remove the skillet from the heat. Add the shredded Colby Jack cheese and milk.
Stir everything together until the cheese is fully melted and a creamy sauce has formed.
Serve immediately. Garnish with an extra drizzle of buffalo sauce, ranch dressing, and chopped green onions if desired.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess.
Yes. Thighs will stay moister and take about the same cooking time if cut to similar bite-sized pieces.
Mix ½ cup hot sauce with 2 tbsp melted butter and a splash of vinegar for a quick substitute.
Yes. Assemble and refrigerate up to 24 hours before cooking, or store leftovers in an airtight container for up to 3 days and reheat gently with a splash of broth.
Cut the largest piece open—there should be no pink inside, or use a meat thermometer to confirm 165°F (74°C) internal temperature.
Yes. Keep the same ratio of ingredients per serving and increase the cooking time by 5–10 minutes if using a larger pot.
