Total Time:2 hours 40 minutes to 5 hours 10 minutes
Yield:6 servings 1x
Diet:Halal
Description
Buffalo Chicken Mac and Cheese is a rich, creamy, and comforting pasta dish made with tender slow-cooked chicken, mild buffalo wing sauce, cream cheese, heavy cream, mozzarella, cheddar, and elbow macaroni. It has a bold cheesy flavor with a gentle spicy kick, making it perfect for cozy family dinners, game day, or an indulgent make-ahead meal.
Ingredients
Scale
1 lb elbow macaroni, cooked and drained
2 large boneless, skinless chicken breasts
1 jar mild buffalo wing sauce
8 oz cream cheese, softened
1 cup heavy cream
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 tbsp caramelized onion butter seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
Sour cream, for serving
Cilantro, for serving
Buffalo Wild Wings Southwest Ranch, for serving
Instructions
Place the chicken breasts into the crockpot and season evenly with salt, black pepper, garlic powder, onion powder, and caramelized onion butter seasoning.
Add the softened cream cheese on top, then pour the mild buffalo wing sauce over everything.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the chicken is tender and easy to shred.
Shred the chicken directly in the crockpot and stir well so it combines with the buffalo sauce and cream cheese.
Pour in the heavy cream, then add the shredded mozzarella and cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth and creamy.
Add the cooked and drained elbow macaroni, then stir until the pasta is evenly coated in the creamy buffalo cheese sauce.
Let the mac and cheese sit on the warm setting for about 10 minutes so the sauce thickens slightly.
Serve hot with sour cream, cilantro, and Southwest Ranch if desired.
Notes
Soften the cream cheese before adding it for a smoother sauce.
Cook the macaroni just until tender so it does not become too soft after mixing.
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
If the sauce thickens too much, stir in a small splash of cream before serving.
For a spicier version, use a hotter buffalo sauce or add extra buffalo sauce to taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of cream or milk to bring back the creamy texture.
