Buffalo Chicken Mac and Cheese
Rated 3.7 stars by 15 users
Category
Dinner, Lunch
Servings
8
Prep Time
5 minutes
Cook Time
40 minutes
Calories
430
Rich and creamy with a cayenne kick, this oven-baked buffalo chicken mac and cheese will level up your pasta game. Make it on the weekend and heat up portions during the week. To save time, you can also use leftover chicken from an easy weeknight meal or shred a pre-cooked rotisserie chicken.
Mackenzie Burgess, RDN
Ingredients
-
Primal Kitchen Avocado Oil Spray
- 8 ounces chickpea elbow macaroni
- 1 pound (~3 cups) cooked and shredded chicken breast
-
1/2 cup Primal Kitchen Buffalo Sauce, plus more for topping
- 2 tablespoons unsalted butter
- 2 tablespoons gluten-free flour
- 2 cups whole milk
- 2 cups shredded full-fat cheddar cheese, plus more for topping
- 1 cup shredded full-fat mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup chopped green onions
Directions
Preheat your oven to 350°F (175°C). Spray a 13x9” glass or ceramic baking dish with avocado oil spray.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a bowl, mix the shredded chicken with buffalo sauce until well coated. Set aside.
In a very large pot, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly to prevent lumps. Gradually whisk in the milk and bring the mixture to a simmer. Continue to simmer for 2 minutes, stirring constantly, until the mixture thickens slightly.
Reduce the heat to low and add shredded cheddar, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Whisk until the cheese is completely melted and the sauce is smooth.
Add the cooked macaroni and buffalo chicken to the cheese sauce pot, stirring until everything is evenly coated.
Transfer the mixture to the prepared baking dish and sprinkle with a small amount of cheddar cheese.
Bake for 20-25 minutes or until bubbly and golden.
Remove from the oven and let it cool for a few minutes before garnishing with chopped green onions. Drizzle with more buffalo sauce if desired.
Recipe Note
- Nutritional information calculated using Cronometer.
- You can add an optional crunchy layer by topping the mac and cheese with 1/2 cup of gluten-free panko breadcrumbs before baking.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 430
- Carbs
- 24.8 grams
- Fat
- 24.5 grams
- Protein
- 30.7 grams
Just when you thought homemade macaroni and cheese couldn’t possibly get any better, we burst your bubble with this cheesy, bubbly recipe! Creamy and rich, with a low-key fiery flavor that just tickles the tongue, this oven-baked mac is a comfort food lover’s dream. Trust us, your fam will want this recipe on the weekly.
To keep things gluten-free, we used chickpea pasta and an alternative flour. The key ingredient is Primal Kitchen Buffalo Sauce, made with real ingredients like cayenne pepper sauce and avocado oil. Combined with butter and two cheeses (mozzarella and cheddar), it gives this buffalo chicken mac and cheese a flavorful kick that elevates the whole experience.
You might also like these other pasta recipes:
- Million Dollar Spaghetti
- Beef Stroganoff
- Instant Pot Italian Chicken Pasta
- Cauliflower Gnocchi
- Garlic Shrimp Alfredo with Zoodles
About the recipe creator:
Mackenzie Burgess, RDN is a registered dietitian and recipe developer in the Denver area. She focuses on customizable recipes with ingredients of your choice. Mackenzie is passionate about improving peoples’ cooking confidence through easy meals, kitchen hacks, and her hands-on “Coaching + Cooking” program. Connect with her on social media @cheerfulchoices or on her website at CheerfulChoices.com.
