Buffalo Chicken Mac and Cheese combines the creamy comfort of pasta with the bold, tangy flavor of buffalo chicken. Made in the crockpot, this dish is easy, hearty, and perfect for busy family nights or game-day gatherings.
🥣 Ingredients (Tested)
- 1 lb boneless, skinless chicken breasts
- 8 oz elbow macaroni (uncooked)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon ranch seasoning mix
- ½ cup buffalo wing sauce
- 2 cups whole milk
- 1 cup shredded Monterey Jack cheese
- 1 ½ cups shredded sharp cheddar cheese
- 4 oz cream cheese
- ¼ cup sour cream
🔪 Instructions (Proven)
- Spray crockpot with nonstick spray.
- Place chicken breasts in the crockpot and season with salt, pepper, paprika, garlic powder, and ranch mix.
- Pour buffalo sauce over the chicken. Cover and cook on High for about 3 hours until chicken is fully cooked.
- Shred the chicken directly in the crockpot.
- Boil macaroni for 3–4 minutes (half-cooked), then drain.
- Add pasta to the crockpot along with milk, Monterey Jack, cheddar, and cream cheese. Stir to combine.
- Cook on Low for about 1 hour, stirring occasionally, until pasta is tender and sauce is creamy.
- Stir in sour cream before serving. Garnish with green onions or parsley if desired.
