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Andrew Fowler

Stovetop Buffalo Chicken Mac and Cheese

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 10 oz elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast cut into 3/4-inch pieces
  • 1 tbsp neutral oil
  • 1/2 tsp fine salt for chicken
  • 1/4 tsp black pepper
  • 1 cup whole milk
  • 4 oz cream cheese cubed
  • 1/4 cup cayenne pepper hot sauce
  • 6 oz Monterey Jack cheese grated
  • 2 oz sharp cheddar cheese grated

Method
 

  1. Cook macaroni in large pot with tablespoon salt until just tender. Reserve 1/2 cup water; drain.
  2. Meanwhile, heat oil in large skillet over medium-high. Season chicken with remaining salt and pepper; cook 7 to 9 minutes, turning, until browned and centers 165°F.
  3. Lower heat; add milk and cream cheese. Stir 3 to 4 minutes until smooth.
  4. Add hot sauce; remove from heat. Fold in Monterey Jack and cheddar until melted.
  5. Toss in pasta; add reserved water 1 tablespoon at a time if needed to loosen. Serve hot.