I could eat a good Mac and Cheese every day if I could. Not sure my arteries would like that very much though. Since I love spicy food, making this Buffalo Chicken Mac and Cheese was a no brainer.
My wife loves Frank's RedHot Sauce so this was a win-win recipe for us. The first time I made this recipe I used the canned chicken as the recipe calls for, but next time I am going to use some rotisserie chicken instead.
This mac and cheese recipe is pretty simple compared to some of my other Gourmet Mac & Cheese recipes. While simple to make, it does pack a punch! The half a cup of Hot Sauce the recipe calls for will make this dish pretty hot. You can cut the amount in half if you are worried it might be too hot.
If you don't happen to have any Frank's RedHot on hand you can substitute for just about any other brand of Hot Sauce but you may have to adjust the amount as this recipe was designed around Frank's RedHot Sauce.
🥓 How to Make Bacon
If you struggle to make bacon perfectly, I've put together a short tutorial on How to Make Perfect Bacon - 3 Ways. Check it out! My preferred method is baking it in the oven.
And don't throw away that bacon grease! Bacon is expensive and the grease is great for making Scrambled Eggs, Grilled Cheese, Popcorn and even hash browns. It can keep up to 3 months if properly stored in the refrigerator.
💭 What is Al Dente
When making Mac and Cheese, it's important to cook the pasta al dente to ensure to best texture possible. If you are not familiar with the term "al dente", it means cooking the pasta so it's still chewy and form and that it will hold its shape when the sauce is added to it.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Buffalo Chicken Mac & Cheese recipe (see recipe card for quantities): Macaroni, Chunk White Chicken Breast, Condensed Cheddar Cheese Soup, Milk, Velveeta Cheese, Cheddar Cheese, Frank's Hot Wing Sauce, Bread Crumbs, Unsalted Butter.
🥣 How to make Buffalo Chicken Mac and Cheese
Preheat oven to 350°F.
Cook pasta al dente according to package directions. Drain and place into a greased baking dish. Stir in chicken.
In a medium saucepan, heat soup, milk and cheeses, stirring until the cheese is melted. Stir in Hot Sauce. Pour sauce over pasta and chicken. Mix well.
In a small bowl, combine bread crumbs and melted butter. Pour over pasta mixture.
Bake for 30 minutes or until cheese is bubbly.
Ultimate Buffalo Chicken Mac and Cheese
- 4 Cups Macaroni, uncooked
- 12.5 oz Chunk White Chicken Breast in Water, Drained
- 10 ¾ oz Condensed Cheddar Cheese Soup
- 1 Cup Milk
- 8 oz Velveeta Cheese
- 1 Cup Cheddar Cheese, Shredded
- ½ Cup Frank's RedHot Buffalo Wings Sauce
- ½ Cup Bread Crumbs
- ¼ Cup Unsalted Butter, melted
- Preheat oven to 350F.
- Cook pasta al dente according to package directions. Drain and place into a greased baking dish. Stir in chicken.
- In a medium saucepan, heat soup, milk and cheeses, stirring until the cheese is melted. Stir in Hot Sauce. Pour sauce over pasta and chicken. Mix well.
- In a small bowl, combine bread crumbs and melted butter. Pour over pasta mixture.
- Bake for 30 minutes or until cheese is bubbly.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.