I couldn’t resist testing a simple method that uses only a handful of ingredients to make Crockpot Buffalo Chicken Mac And Cheese, and the result surprised me.

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I never set out to make something that would cause arguments over the last bowl, but my Crockpot Buffalo Chicken Mac And Cheese does exactly that. It blends elbow macaroni with bold buffalo wing sauce into a tangy, creamy thing that somehow tastes reckless and grown up at the same time.

There’s heat, there’s comfort, and it doesn’t pretend to be delicate. I laugh every time someone goes back for more even when they say youre warned.

Try it once and you’ll get why nobody leaves dinner without a second helping.

Ingredients

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Elbow macaroni: simple carbs fills you up not much fiber great comfort base.
Shredded chicken: lean protein builds muscle adds savory heft and chew, it’s filling.
Cream cheese: rich creamy mostly fat makes sauce velvety and slightly tangy.
Cheddar cheese: sharp flavor calcium and protein gives classic cheesy bite, kinda addictive.
Milk: whole milk adds fat for silky sauce adds calcium and a little sugar.
Buffalo wing sauce: spicy vinegar forward brings heat and tang mostly sodium, watch salt.
Ranch or blue cheese dressing: cooling creamy adds herbs and calories pairs well with heat.
Green onions: fresh bite tiny vitamins brightens dish and adds color, nice finish.

Ingredient Quantities

1 lb (16 oz) elbow macaroni dry

2 cups cooked shredded chicken about 2 medium chicken breasts

8 oz cream cheese softened

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack or mozzarella

1 1/2 cups whole milk

1/2 cup buffalo wing sauce (Frank’s or your favorite)

1/2 cup ranch or blue cheese dressing

2 tablespoons butter melted

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and black pepper to taste

1/4 to 1/2 cup blue cheese crumbles for topping optional

2 green onions sliced for garnish optional

How to Make this

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1. Spray the crockpot with nonstick spray or rub with a little butter, then add the shredded chicken, cream cheese (cut into chunks so it melts faster), whole milk, buffalo wing sauce, ranch or blue cheese dressing, melted butter, garlic powder, onion powder, salt and pepper.

2. Stir everything together until mostly combined, cover and cook on low for
1.5 to 2 hours (or high for 45 to 60 minutes) until the cream cheese is fully melted and the sauce is smooth, stirring once or twice to break up any lumps.

3. While the sauce is cooking, bring a large pot of salted water to a boil and cook the elbow macaroni 1 to 2 minutes less than package directions so it stays a bit firm, then drain and reserve 1/4 cup of the pasta water.

4. Once the crockpot sauce is smooth, add the shredded sharp cheddar and the Monterey Jack (or mozzarella) to the crockpot and stir until the cheeses melt into the sauce.

5. Fold the drained macaroni into the cheesy buffalo sauce, stirring gently to coat. If the mixture seems too thick or sticky, add up to the reserved pasta water or an extra 1/4 to 1/2 cup milk to loosen it.

6. Taste and adjust seasoning and heat, adding more buffalo sauce, salt or pepper if needed. Cook on low another 10 to 15 minutes so the pasta soaks up the flavors and everything is heated through.

7. If you want a browned top, transfer to an oven safe dish, sprinkle extra cheddar on top and broil for 2 to 3 minutes until bubbly and golden, watch it closely so it doesn’t burn.

8. Serve hot topped with blue cheese crumbles and sliced green onions if using. Leftovers thicken as they cool so stir in a splash of milk when reheating.

9. Tips: use rotisserie chicken to save time, soften the cream cheese before you start to avoid lumps, and don’t overcook the pasta or it’ll turn mushy in the crockpot.

10. To make it spicier or milder: add more buffalo sauce for heat, or use extra ranch/blue cheese dressing to cool it down.

Equipment Needed

1. Large crockpot or slow cooker, about 4 to 6 quart, for the sauce and chicken
2. Large pot for boiling the elbow macaroni
3. Colander to drain pasta and catch the reserved pasta water
4. Heatproof silicone spatula or wooden spoon for stirring and breaking up lumps
5. Measuring cups and measuring spoons for milk, sauces and seasonings
6. Cheese grater for shredding cheddar and Monterey Jack (or use pre shredded)
7. Cutting board and chef’s knife to cut the cream cheese and slice green onions
8. Oven safe baking dish or shallow casserole for broiling the top, plus a baking sheet if you want to protect the oven

Don’t forget a small cup or bowl to hold that reserved 1/4 cup pasta water while you finish the sauce.

FAQ

Q: Can I use rotisserie chicken instead of cooking breasts? A: Yes, absolutely. Shred about 2 cups of rotisserie meat and stir it in at the end. It saves time and adds great flavor, just check for extra salt and remove any big skin pieces.

Q: Can I make this ahead or freeze it? A: You can make it up to 24 hours ahead and refrigerate, then reheat gently with a splash of milk. For freezing, cool completely, freeze in a sealed container up to 2 months, thaw overnight and reheat slowly adding milk to loosen the sauce.

Q: How do I make it more or less spicy? A: For more heat add extra buffalo sauce or a few shakes of hot sauce. To tone it down use less buffalo and more ranch or blue cheese dressing, or stir in extra cream cheese to mellow it out.

Q: My mac turns out thin or greasy, how do I fix that? A: Cook the pasta al dente and drain well, use whole milk and softened cream cheese, and mix cheeses off the heat so they melt smooth. If sauce is too thin simmer it briefly to reduce or stir in extra shredded cheese. If greasy, skim excess oil and add a little more cream cheese for body.

Q: Can I bake it for a crispy topping? A: Yes. Transfer to a baking dish, top with extra cheddar, breadcrumbs or crushed crackers and bake at 375 F until bubbly and browned about 15 minutes, then broil a minute if you want extra crust. Watch it closely so it does not burn.

Q: What can I swap for the cheeses or milk? A: Use other melty cheeses like Colby, Monterey Jack, or mozzarella. Low fat milk will make it less creamy so use half and half or a bit more cream cheese if you need to. If you want no dairy alternatives try a dairy free cream cheese and a non dairy milk but texture will change.

Buffalo Chicken Mac And Cheese Recipe Substitutions and Variations

Elbow macaroni: swap for cavatappi, shells, or penne (same cook time), or use 12 oz gluten-free pasta (brown rice or corn) if you need GF.
Cooked shredded chicken: use rotisserie chicken, canned chicken, or leftover turkey; for a vegetarian twist try shredded jackfruit or firm tofu, pan-fried and seasoned.
Cream cheese (8 oz): replace with 1 cup mascarpone or 1 cup ricotta plus a splash of milk for similar creaminess; for a lighter option use 1 cup plain Greek yogurt thinned with milk, but dont overheat or it may split.
Buffalo wing sauce / ranch: if no buffalo sauce mix 1/2 cup hot sauce with 2 Tbsp melted butter (or sriracha + butter); swap ranch with blue cheese dressing, or use 1/2 cup plain Greek yogurt mixed with lemon, herbs and a pinch of salt for a tangy lighter dressing.

Pro Tips

1. Cube and warm the cream cheese first, then mash it into the sauce while its hot so you dont get lumps; microwave 20 to 30 seconds or let it sit at room temp, whatever works for you.

2. Cook the pasta a couple minutes less than package time and save about 1/4 cup of the pasta water; use that reserved water to loosen the final dish instead of adding too much milk so the sauce stays creamy not soupy.

3. Skip pre shredded cheese if you can and grate a block yourself, the texture and melt are way better; blend a sharp cheddar with a milder melting cheese for balance, and add the cheese off heat so it melts smoothly.

4. Low and slow in the crockpot, and only stir once or twice so it doesnt break; if the sauce starts to separate or looks greasy, whisk in a tiny bit of cold milk or a cornstarch slurry to bring it back together.

Buffalo Chicken Mac And Cheese Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I couldn't resist testing a simple method that uses only a handful of ingredients to make Crockpot Buffalo Chicken Mac And Cheese, and the result surprised me.

Servings

servings

Calories

647

kcal

Equipment: 1. Large crockpot or slow cooker, about 4 to 6 quart, for the sauce and chicken
2. Large pot for boiling the elbow macaroni
3. Colander to drain pasta and catch the reserved pasta water
4. Heatproof silicone spatula or wooden spoon for stirring and breaking up lumps
5. Measuring cups and measuring spoons for milk, sauces and seasonings
6. Cheese grater for shredding cheddar and Monterey Jack (or use pre shredded)
7. Cutting board and chef’s knife to cut the cream cheese and slice green onions
8. Oven safe baking dish or shallow casserole for broiling the top, plus a baking sheet if you want to protect the oven

Don’t forget a small cup or bowl to hold that reserved 1/4 cup pasta water while you finish the sauce.

Ingredients

1 lb (16 oz) elbow macaroni dry
2 cups cooked shredded chicken about 2 medium chicken breasts
8 oz cream cheese softened
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack or mozzarella
1 1/2 cups whole milk
1/2 cup buffalo wing sauce (Frank's or your favorite)
1/2 cup ranch or blue cheese dressing
2 tablespoons butter melted
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and black pepper to taste
1/4 to 1/2 cup blue cheese crumbles for topping optional
2 green onions sliced for garnish optional

Directions

Spray the crockpot with nonstick spray or rub with a little butter, then add the shredded chicken, cream cheese (cut into chunks so it melts faster), whole milk, buffalo wing sauce, ranch or blue cheese dressing, melted butter, garlic powder, onion powder, salt and pepper.
Stir everything together until mostly combined, cover and cook on low for
5 to 2 hours (or high for 45 to 60 minutes) until the cream cheese is fully melted and the sauce is smooth, stirring once or twice to break up any lumps.
While the sauce is cooking, bring a large pot of salted water to a boil and cook the elbow macaroni 1 to 2 minutes less than package directions so it stays a bit firm, then drain and reserve 1/4 cup of the pasta water.
Once the crockpot sauce is smooth, add the shredded sharp cheddar and the Monterey Jack (or mozzarella) to the crockpot and stir until the cheeses melt into the sauce.
Fold the drained macaroni into the cheesy buffalo sauce, stirring gently to coat. If the mixture seems too thick or sticky, add up to the reserved pasta water or an extra 1/4 to 1/2 cup milk to loosen it.
Taste and adjust seasoning and heat, adding more buffalo sauce, salt or pepper if needed. Cook on low another 10 to 15 minutes so the pasta soaks up the flavors and everything is heated through.
If you want a browned top, transfer to an oven safe dish, sprinkle extra cheddar on top and broil for 2 to 3 minutes until bubbly and golden, watch it closely so it doesn’t burn.
Serve hot topped with blue cheese crumbles and sliced green onions if using. Leftovers thicken as they cool so stir in a splash of milk when reheating.
Tips: use rotisserie chicken to save time, soften the cream cheese before you start to avoid lumps, and don’t overcook the pasta or it’ll turn mushy in the crockpot.
To make it spicier or milder: add more buffalo sauce for heat, or use extra ranch/blue cheese dressing to cool it down.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.