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–+ servings
buffalo chicken mac bowl 964854660

Creamy Buffalo Chicken Mac Bowl

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Spicy buffalo chicken meets creamy mac and cheese in this loaded, crowd-pleasing comfort bowl.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 1
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Method Nutrition Notes

Ingredients
  

For the Buffalo Chicken
  • 1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 cup buffalo wing sauce (e.g., Frank's RedHot Buffalo Wing Sauce)
  • 2 tbsp unsalted butter melted
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
For the Mac and Cheese
  • 16 oz elbow macaroni or other small pasta shape
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk warmed
  • 1 cup chicken broth
  • 8 oz sharp cheddar cheese shredded
  • 8 oz Monterey Jack cheese shredded
  • 4 oz cream cheese softened, cut into cubes
  • 1 tbsp Dijon mustard
  • 1 tsp hot sauce optional, for extra kick
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
For the Topping (Optional)
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 1/2 cup blue cheese crumbles optional
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

Prepare the Buffalo Chicken
  1. Preheat the oven to 375°F (190°C). In a large bowl, toss cubed chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
  2. Spread the chicken in a single layer on a baking sheet. Bake for 15-20 minutes, or until cooked through and no longer pink.
  3. In a separate bowl, combine buffalo wing sauce and melted butter. Once the chicken is cooked, transfer it to this bowl and toss until thoroughly coated. Set aside.
Cook the Macaroni
  1. While the chicken bakes, bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package directions until al dente. Drain well and set aside; do not rinse.
Make the Cheese Sauce
  1. In a large heavy-bottomed saucepan or Dutch oven, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  2. Gradually whisk in the warmed milk and chicken broth until smooth. Continue whisking and cook for 5-7 minutes, or until the sauce thickens and coats the back of a spoon.
  3. Reduce heat to low. Add shredded sharp cheddar, Monterey Jack, and cubed cream cheese. Stir constantly until all the cheese melts and the sauce is smooth.
  4. Stir in Dijon mustard, optional hot sauce, salt, and black pepper. Taste and adjust seasonings as needed.
Assemble and Bake
  1. Add the drained macaroni to the cheese sauce and stir until evenly coated. Gently fold in the buffalo chicken mixture.
  2. Pour the macaroni and chicken mixture into a greased 9x13 inch baking dish.
  3. For the topping (if using), in a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the mac and cheese. If desired, sprinkle with blue cheese crumbles.
  4. Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
  5. Let stand for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Nutrition

Calories: 680kcalCarbohydrates: 45gProtein: 45gFat: 40g

Notes

For an extra spicy kick, increase the amount of hot sauce in the cheese sauce or add a pinch of cayenne pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk to maintain creaminess.
You can use rotisserie chicken for a quicker preparation. Simply shred 3-4 cups of cooked chicken and toss with the buffalo sauce and melted butter mixture.