My new favorite way to enjoy the flavors of buffalo chicken! This stovetop buffalo chicken macaroni and cheese is sure to please all chicken wing lovers. It’s spicy, creamy, crunchy, and oh-so-comforting!
{This recipe is gluten-free, but can easily be adapted if you don’t need it to be gluten-free!}
How many of you got snow over the weekend? We didn’t get as much as first predicted because the storm shifted north a bit. The areas that ended up with 30 inches of snow could have been us, so I’m happy we were spared, but I feel bad for those having dig out after that!
Even though we didn’t get as much as originally predicted, we still have a lot of snow to deal with! If you’re still snowed in where you are, I have the best comfort food coming at you today!
I’m absolutely obsessed with this recipe! I’m not in love with the photos, but I can’t not share this one with you – it’s just too good.
I think I’m just in a food photography rut. I haven’t been happy with my photos, but I can’t seem to figure out what the issue is. I think a lot of them are starting to look the same, so I tried finding some new props/dishes, but I can’t seem to find anything I like!
Perhaps I just need some new inspiration? And a better photo spot – the lighting is less than desirable in my apartment, especially in the winter.
Anyway…
Buffalo Chicken Macaroni and Cheese. ???
This made the top 5 for Kyle. If you’ve been following me for a while you know that this is a big deal. He said this is the only way he wants to eat mac and cheese from now on! I’d have to agree with him on that. SO GOOD.
If you love buffalo wings you are absolutely going to love this one! It’s creamy, spicy, tangy, crunchy, and SO very comforting. The perfect recipe to serve at your super bowl party!
You can make this recipe completely ahead, too. I found it reheats well on the stove or in the microwave, but you can also pop it in the slow cooker on warm if you’re serving it to a crowd.
You’ll notice I used sriracha in the sauce instead of a traditional hot sauce. There are 2 reasons for this – I forgot to buy hot sauce and hot sauce just isn’t that hot to me. I could drink that stuff straight, so I figured I’d probably need a lot of it to get the level of heat that I wanted.
You can definitely use regular hot sauce and experiment with it to get your perfect heat level. I found a quarter cup of sriracha gave the sauce a good kick, but wasn’t overly hot. We do like things hot in this house, though! If you’re worried about the heat level, start out with 2 tablespoons and taste it. Then, just add more if you want more heat. I would think I’d need double the amount of hot sauce to equal the same heat level as sriracha.
You have to try this one if you’re a lover of all things buffalo! It makes the perfect winter comfort food and will be a huge crowd pleaser while you’re watching the big game.
- 12 oz. Gluten-Free Rotini Pasta, or pasta shape of your choice
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons Gluten-Free Flour, make sure it’s gum free*
- 2 ¾ Cups Whole Milk
- Salt & Pepper
- ¼ Cup Sriracha Hot Sauce*
- 1 (8 oz.) Block Monterey Jack Cheese, grated
- 2 ½ Cups Shredded Rotisserie Chicken
- 1 Tablespoon Butter
- ½ Cup Gluten-Free Breadcrumbs
- Salt & Pepper
- Pinch of Garlic Powder
- Pinch of Paprika
- Crumbled Blue Cheese
- Sliced Green Onions
- Bring a large pot of water to a boil and season it generously with salt. Add in the pasta and cook it one minute less than the package instructions state. Drain and rinse with cold water. Set aside.
- In a large skillet melt the butter over medium-high heat. Whisk in the flour and cook for 30 seconds. While whisking, pour the whole milk into the pan. Cook the béchamel until it begins to thicken, whisking constantly, for about 3 minutes. Once it’s thickened up, add in the sriracha and whisk to combine. Season the sauce with salt and pepper.
- Turn the heat off and begin adding in the cheese by small handfuls. Stir each cheese addition in until it’s melted before adding in the next.
- Add in the chicken and reserved cooked pasta and turn the heat on to low. Stir until the mac and cheese is steaming and everything is heated through.
- Make the topping by melting the butter in a small skillet and then add in the breadcrumbs, salt, pepper, garlic, and paprika. Stir until lightly toasted and crisp.
- Serve the macaroni and cheese in bowls topped with the breadcrumbs, crumbled blue cheese, and sliced green onions.
- *Make sure your flour blend doesn't contain xanthan gum or guar gum, otherwise you'll end up with a gummy sauce!
- *Depending on the heat level you want for your sauce, you may want to start out with half the amount of sriracha and taste the sauce before adding more. You can also use regular hot sauce, but I suspect you'll need about double the amount to achieve the same heat level as sriracha.
- **If you don't need this recipe to be gluten-free, simply swap out the gluten-free ingredients for traditional ingredients - regular pasta, all-purpose flour, and panko breadcrumbs.
My hand is raised to getting snow! I looooved it! My first winter living outside of Florida, so you can just imagine how giddy I was. 🙂 Boy will only eat stove top mac n cheese, so I know he will LOVE this buffalo mac, Keri! I’ll eat any mac, and when it looks this delicious I will eat a vat of it! This looks seriously creamy and dreamy, girlfriend! And I don’t know what you are talking about, I love all your photos! But I feel you, I’m my biggest critic too. 😉 cheers, doll- stay warm!
Cheyanne @ No Spoon Necessary recently posted…Bacon & Scallion Farro Stuffed Acorn Squash
I haven’t been giddy about the snow in a while, but for this storm I was!! When I lived in PA it seemed I woke up to snow everyday, which got sickening. But, here it doesn’t snow as much, so when it does it’s more exciting! Interesting that he will only eat stovetop – Kyle used to only eat baked versions, but this one changed that 😉 Thanks for the kind words, Cheyanne!
For once, Chicago was not hit with a snow storm, so I was jumping for joy! 🙂 This mac ‘n cheese looks incredible, Keri! I love the buffalo chicken flavors. My husband would devour this too. Sounds like the perfect comfort food meal! Pinned!
Gayle @ Pumpkin ‘N Spice recently posted…Mini Sausage Quiches
Lucky you!! Thank you for the kind words and the pin, Gayle!
We got a few inches of snow here topped by freezing rain then more snow! This mac ‘n cheese would be an excellent choice of comfort food to have by the fire on a snowy day! Although, I’m kind of a heat wimp and would have to dial back the heat a bit! And I agree with Chey – I don’t know what you are talking about either. Your photos are always great, but I understand completely where you are coming from!
That sounds like the perfect day to me – comfort food by the fire! And it’s totally easy to scale back the heat on this one! Thank you for kind words, Rachelle. My perfectionism can be a good thing, but also bad because I’m never satisfied! 😉
Yum! I need a big pot of this warming on the stove for game day – that is for sure! Looks and sounds perfect!
Thanks Annie!
It was so fun seeing pictures of all the snow! We don’t get snow here by San Francisco, but we did get some rain! My husband loves all things buffalo, so I know he would love this pasta!
Natalie @ Tastes Lovely recently posted…Pomegranate Soy Glazed Salmon
Thanks Natalie!
Wouldn’t it be better to not rinse the pasta, as the starch left over on the outside of the noodles is what is keeping the sauce adhered?
If you’re using regular pasta it doesn’t need to be rinsed. Gluten-free pasta holds much more starch, though, so it tends to make dishes gummy and unpleasant if not rinsed!
Is there a way to convert this recipe into a stovetop one? I have made this before in a slow cooker but as I am in college now I do not have one.
i commented on the wrost post oops
How would you suggest freezing this and reheating? Or maybe not a good dish to freeze…
Also best way to reheat leftovers from fridge?