(One-Pot,30 Minutes)

Introduction

Are you craving a dish that’s both comforting and packed with flavor? This Buffalo

Chicken Mac & Cheese might become your next viral favorite. It merges two beloved

classics—mac & cheese and Buffalo chicken—into one creamy, tangy, and slightly spicy

meal. Best of all, you can make everything in a single pot in about 30 minutes, which

means minimal cleanup.

Perfect for family dinners, parties, or quick lunches, this recipe appeals to a wide range of

tastes. If you’re cooking for kids or those who dislike heat, you can easily adjust the

spiciness. Ready to bring a viral-worthy recipe to your kitchen? Let’s dive in!

Why You Will Love This Recipe

1. One-Pot Wonder: Less mess, fewer dishes—everything cooks in one pot.

2. Quick & Easy: Done in around 30 minutes, perfect for busy weeknights or

last-minute meals.

3. Creamy & Spicy: Buffalo sauce adds a tangy kick, while cheese keeps things rich

and comforting.

4. Beginner-Friendly: Straightforward steps ensure success, even if you’re new to

cooking.

5. Customizable Heat: Go mild for kids or turn up the spice for those who love extra

heat.

Ingredients

This recipe makes about 4 servings. Adjust the amounts if you need more or fewer portions.

For the Buffalo Chicken Mac & Cheese● 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

● 1 tablespoon oil (olive or vegetable oil)

● 1 teaspoon salt (adjust to taste)

● ½ teaspoon black pepper

● ½ teaspoon garlic powder (or 2 cloves garlic, minced)

● 2–3 tablespoons Buffalo hot sauce (plus extra for drizzling; adjust to desired heat

level)

● 3 cups chicken broth (or water, but broth gives more flavor)

● 2 cups uncooked elbow macaroni (about 8 ounces)

● ½ cup heavy cream (or half-and-half for a lighter sauce)

● 1½ cups shredded cheddar cheese (divided; you’ll use some for topping)

● 2 tablespoons butter (optional, for extra richness)

Optional Garnishes

● Sliced green onions

● Crumbled blue cheese

● Ranch dressing drizzle

● More hot sauce for spice lovers

Tip: If you only have chicken thighs, that’s fine. Thighs tend to be juicier and can add more

flavor.

Step-by-Step Instructions

Step 1: Season & Sear the Chicken

1. Heat the Oil: In a large pot or deep pan, warm 1 tablespoon oil over medium-high

heat.2. Add Chicken Pieces: Carefully place the chicken in the pan. Season with 1

teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder.

3. Cook for 4–5 Minutes: Stir occasionally. The chicken should turn lightly golden on

the outside, but it does not have to be fully cooked inside yet.

Tip: If you want an extra spicy flavor, add 1 tablespoon of Buffalo sauce to the chicken

during this step.

Step 2: Add Buffalo Sauce & Broth

1. Stir in Buffalo Sauce: Once the chicken is lightly browned, pour in 2–3

tablespoons of Buffalo hot sauce (adjust based on your spice preference). Stir well

so each piece of chicken gets coated.

2. Pour in the Broth: Add 3 cups chicken broth (or water). Scrape the bottom of the

pot with a spoon to pick up any browned bits.

Tip: If you prefer mild heat, start with 2 tablespoons of Buffalo sauce. You can always add

more later.

Step 3: Add the Macaroni

1. Stir in Dry Pasta: Pour in 2 cups uncooked elbow macaroni. Make sure the pasta

is mostly submerged in the liquid.

2. Bring to a Simmer: Turn the heat to medium-high until the liquid begins to bubble

gently.

3. Cover & Cook: Reduce heat to medium-low or low, then cover the pot. Let the

pasta simmer for 8–10 minutes, stirring occasionally to prevent sticking.

Tip: Different pasta shapes can work here, but cooking times might vary. Penne, rotini, or

shells are good alternatives if you do not have elbows.

Step 4: Make It Creamy

1. Check Doneness: After about 8–10 minutes, test a piece of pasta. It should be

almost fully cooked (al dente). The chicken should also be nearly fully cooked by now(no pink in the center).

2. Add Cream & Butter: Stir in ½ cup heavy cream (or half-and-half) and 2

tablespoons butter (optional). Let it simmer for 1–2 minutes to slightly thicken.

3. Melt in Cheese: Lower the heat to low. Stir in 1 cup of the shredded cheddar

cheese until it melts and the sauce becomes creamy. Keep ½ cup for topping later.

Tip: If the mixture seems too thick, add a splash of water or broth. If it’s too thin, simmer

uncovered for a bit longer.

Step 5: Top & Finish

1. Taste & Adjust Seasonings: Add more salt, pepper, or Buffalo sauce if desired.

2. Sprinkle Remaining Cheese: Scatter the remaining ½ cup shredded cheddar on

top. Cover the pot for about 1 minute to let the cheese melt.

3. Optional Broil (If Oven-Safe): If your pot is oven-safe, you can place it under the

broiler for about 2 minutes to achieve a golden, bubbly cheese crust on top. Watch

closely to avoid burning.

Tip: If you are not using an oven-safe pot, you can skip the broil step and simply allow the

cheese to melt in the pot.

Serving Suggestions

● Garnish: Top with sliced green onions, crumbled blue cheese, or a drizzle of ranch

dressing for extra flavor.

● Extra Sauce: Keep a bottle of Buffalo sauce on the table for those who want more

heat.

● Side Salad: A crisp green salad helps balance the richness of the mac & cheese.

● Veggie Option: Add steamed or roasted veggies, such as broccoli or carrots, to the

meal for more nutrition and color.Meal Prep & Storage

1. Refrigeration: Cool the dish, then store leftovers in an airtight container for up to 3

days.

2. Reheating: Warm on the stovetop or microwave in short intervals. Add a splash of

water or milk if the sauce has thickened too much.

3. Freezing: Creamy pasta dishes can separate upon freezing. If you do freeze, thaw in

the fridge and gently reheat, stirring often to recombine the sauce.

Tip: When reheating, add a bit of cheese or a little Buffalo sauce to freshen the flavor.

Variations & Substitutions

● Protein Swaps: Use ground chicken, leftover shredded chicken, or even turkey.

● Cheese Choices: Swap cheddar for Monterey Jack, pepper Jack, or a blend of

cheeses.

● Milder Version: Use less Buffalo sauce or replace it with barbecue sauce for a sweet

twist.

● Spicier Version: Add more hot sauce, cayenne pepper, or diced jalapeños.

● Gluten-Free: Use gluten-free pasta and verify your Buffalo sauce is also gluten-free.

Common Questions

Q: Can I use pre-cooked chicken?

A: Yes. Add the cooked chicken after the pasta has simmered for a few minutes, so it warms

up without overcooking.

Q: How do I know when the chicken is done?

A: The chicken should have no pink in the center and reach an internal temperature of

165°F (74°C).

Q: What if my sauce is too spicy?

A: Add more cheese or cream to tone down the heat. You can also mix in a bit of ranch

dressing.Q: Can I make this without cream?

A: You can skip cream and just use cheese, but the consistency may be less rich. Adding a

bit of milk or half-and-half can help.

Q: Will other pasta shapes work?

A: Yes. Penne, rotini, or shells can replace elbow macaroni. Just adjust the cooking time

according to the pasta’s directions.

Conclusion

Buffalo Chicken Mac & Cheese brings together the zing of Buffalo sauce and the comfort

of creamy mac & cheese, all in a single pot that takes just 30 minutes. This recipe is easy

enough for beginners, but it also offers plenty of room for customization—adjust the spice

level, switch up the cheese, or add more veggies to suit your taste.

Serve it to friends and family as a fun weeknight meal or wow guests at your next

gathering. The bold color and flavor make it an eye-catching dish that could easily go viral

on social media. Give it a try, and you may find yourself making it again and again for its

tasty simplicity!