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.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes to 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 1180mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg