Save to Pinterest This creamy buffalo chicken mac and cheese delivers a spicy, cheesy comfort meal that is nearly effortless thanks to the slow cooker. It combines tender hunks of slow-cooked chicken with a tangy buffalo sauce, enveloped in a blanket of molten cheeses and perfectly cooked macaroni for a dish that never fails to wow a hungry crowd or satisfy a late-night craving.
I first whipped this up for a fall potluck where it vanished before anything else on the table and now my siblings beg for it at every family get-together
Ingredients
- Elbow macaroni: gives classic chewy bite and soaks up sauce. Look for brands with a bronze die cut for the best texture.
- Boneless skinless chicken breasts: cook juicy and shred easily. Choose the freshest you find for more flavor.
- Low sodium chicken broth: keeps everything moist and infuses the chicken and pasta
- Buffalo wing sauce: is the star choose your favorite brand and level of spiciness. Franks is a standby but artisan brands can add extra zing.
- Heavy cream: is key for velvety richness
- Sour cream: adds a tangy note and helps keep that sauce creamy instead of gloopy
- Cream cheese cubed and softened: melts down into a luscious base
- Shredded cheddar cheese: gives classic mac flavor. Go for a block and shred for better melting
- Shredded mozzarella cheese: helps with stretch and gooeyness
- Unsalted butter: ties everything together and creates luscious depth
- Garlic powder and onion powder: build layers of flavor you taste in every bite
- Smoked paprika: adds subtle warmth and color. Try Spanish smoked paprika if you spot it
- Black pepper and salt: punch up and brighten the other flavors. Taste as you go to avoid over salting
- Chopped green onions: for fresh finish and crunch
- Extra buffalo sauce or blue cheese crumbles: are classic garnishes. For blue cheese, aim for a creamy natural variety if you can
Instructions
- Prepare the Chicken and Base:
- Nestle the chicken breasts right onto the bottom of your slow cooker. Pour in the chicken broth and buffalo sauce, then sprinkle in garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir everything together so the chicken is evenly seasoned. Starting with this wet base keeps the chicken extra juicy and lets it soak up all those spicy notes.
- Cook the Chicken Low and Slow:
- Cover the slow cooker and set to high setting. Let this cook for about two hours so the chicken becomes fork-tender and the flavors start melding. The mixture should be simmering gently but not boiling.
- Shred the Chicken and Build the Sauce:
- Once the chicken is cooked through and tender, use two forks to shred it into bite-sized pieces. Return all the shredded chicken and juices back into the slow cooker so nothing is wasted and your sauce is hearty.
- Add the Cheeses and Creams:
- Scatter in the cream cheese cubes, shredded cheddar, shredded mozzarella, heavy cream, sour cream, and unsalted butter. Stir until the cheeses just start to melt and the mixture is looking creamy but still loose. The warmth of the sauce will help set the cheese up for luscious meltiness.
- Add Pasta and Finish Cooking:
- Next, pour in your uncooked macaroni and stir until all the noodles are coated well with that cheesy, buffalo-spiked sauce. This ensures the pasta absorbs all the flavor as it cooks.
- Stir and Watch for Doneness:
- Re-cover and cook on high for thirty to forty minutes. Open up every ten minutes to give a thorough stir. This keeps everything creamy so pasta cooks evenly and nothing sticks or overcooks.
- Taste and Adjust:
- Once the pasta is al dente and the sauce is silky thick, give it a good taste. Adjust the seasoning by adding a little more salt or buffalo sauce as needed.
- Serve and Garnish:
- Spoon the steaming mac and cheese into bowls. Top with fresh green onions, a drizzle of extra buffalo sauce, and blue cheese crumbles. Serve it up straight from the pot for ultimate comfort.
Save to Pinterest This buffalo mac and cheese never survives the night at my house. My favorite part is scooping through for the gooey pockets of cream cheese you sometimes find in the corners. It reminds me how food like this always disappears fastest at family movie night.
Storage Tips
Keep any leftovers in a sealed container in the fridge for up to three days. When reheating, add a splash of milk and stir well over low heat so the sauce stays creamy and does not break. Avoid microwaving uncovered which can toughen the chicken and dry out the pasta.
Ingredient Substitutions
Swap out chicken breasts for pre-cooked rotisserie chicken to save even more time. If buffalo sauce is too spicy for your crew, mix half buffalo sauce with half barbecue or regular hot sauce for the same tang but milder flavor. Feel free to switch the cheese blend Monterey jack or pepper jack can create fun flavor twists.
Serving Suggestions
This is a meal in itself but pairs perfectly with a crisp green salad or celery sticks to echo the buffalo wing theme. For party spreads, serve in small ramekins with toothpicks for the ultimate snack. Some nights I just spoon it into a mug and nibble on the porch with a cold drink.
Cultural Influence
Buffalo mac and cheese brings together all the comfort of classic American pasta dishes with the bold flavors of buffalo chicken wings from upstate New York. It is a fun twist on traditional macaroni that screams game day or comfort food craving.
Save to Pinterest Let the finished dish cool completely then spoon into single serve containers labeled with the date. It freezes well for up to two months. To reheat, thaw overnight and warm gently on the stove or in the microwave with a splash of milk for perfect creamy results. I always keep a portion tucked away for days I need something warming and bold that feels like a hug in a bowl.
Common Recipe Questions
- → Can I use different pasta shapes?
Yes, other short pasta types like shells or rotini work well. Adjust cooking time as needed for al dente texture.
- → Is it possible to make this less spicy?
Absolutely. Use a mild buffalo sauce or substitute part of it with more broth for a gentler kick.
- → Can I use precooked or rotisserie chicken?
Yes, shred precooked chicken and add in step 5, skipping the initial slow cooking step for the chicken breasts.
- → How do I ensure the pasta doesn't become mushy?
Stir pasta every 10 minutes during the last cooking stage and check frequently to ensure it remains al dente.
- → What are the best toppings for serving?
Top with green onions, extra buffalo sauce, or blue cheese crumbles. Ranch or blue cheese dressing is also popular.