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Buffalo Chicken Mac and Cheese

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Ingredients

Warning0 allergens identified

Buffalo Chicken Mac and Cheese

1 lb dry macaroni noodles

2 tablespoons olive oil

1 oniondiced

2 stalks celerydiced

1 carrotdiced

1 lb boneless skinless chicken breastscut into small bite sized chunks

2 tablespoons butter

2 tablespoons all-purpose flour

1 ¾ cups plain milk

2 cheddar cheesefreshly grated

1 cup Greek yogurt

½ cup Frank’s Red Hot Buffalo Sauce

1 tbsp Hidden Valley Ranch seasoning

1 tsp garlic powder

½ tsp salt and pepperto taste

crushed crackersoptional; for serving

Cook the macaroni: Heat several quarts of water in a large stockpot over high heat, and cook noodles according to package directions until just barely al dente, the minimum cook time on the package. Drain and set aside in a strainer, adding a few drops of oil or cold water and stirring to ensure they don’t stick together. Preheat the oven to 425F.

Cook the chicken & veggies: In a large skillet or Dutch Oven (use it for baking the mac and cheese too!), heat oil over medium heat. When hot, add the onion, celery and carrot, and a small dash of salt. Cook for about 8 minutes, stirring occasionally, until the carrots are soft. Add the chicken and a large dash of salt. Continue to cook for another 7-8 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken and veggies from the pan and set aside.

Make the sauce: Reduce heat to medium low. Return the same pan to heat and melt the butter. Add flour to the pan and whisk continuously until the butter and flour have thickened (around 90 seconds). Add the milk, 1/4 cup at a time, whisking continuously until completely added. Let the milk heat for about 2 minutes, while you continue to whisk. Add cheese (reserve 1/2 cup for topping), and whisk continuously as it melts. Add greek yogurt, buffalo sauce, Ranch seasoning, garlic powder and pepper, and continue to whisk until a smooth sauce has formed (about 1 minute). Remove from heat.

Put it together: Add the cooked macaroni, and the cooked chicken veggie mixture to the pot with the sauce. Stir until well-mixed. Pour everything into a 9×13 inch casserole pan. Top with remaining cheese and optional crushed crackers. Bake in the preheated 425F oven for 13-15 minutes until the cheese is bubbly and top is golden to your liking. Enjoy immediately or refrigerate and enjoy as leftover for up to 4 days.

Nutrition

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Tips & Tricks (5)

Temper Your Greek Yogurt 🥛
Whisk Greek yogurt with a splash of warm milk before adding to the hot cheese sauce to prevent curdling and ensure a creamy, smooth texture.
Pre-Cook Chicken Properly 🍗
Pound chicken breasts to even thickness before cooking to ensure uniform doneness, then cut into bite-sized pieces rather than shredding for better texture in the final dish.
Build Flavor with Mirepoix 🥕
Sauté your carrots, celery, and onions in butter until caramelized before adding them to the dish—this develops deep, sweet notes that balance the spicy buffalo sauce beautifully.
Control the Heat Level 🌶️
Start with 1/2 cup Frank's sauce, taste, then gradually add more—this prevents the dish from becoming too spicy while allowing you to customize heat to your preference.
Toast Your Cracker Topping 🥣
Toss crushed crackers with melted butter and garlic powder, then toast them in a separate pan for 2-3 minutes before sprinkling on top to achieve a golden, crispy finish.