Go Back
elbow macaroni in a pale orange Buffalo cheese sauce with small browned chicken pieces in a plain deep bowl
Melissa Hart

Stovetop Buffalo Chicken Mac and Cheese

Buffalo sauce is sharp enough to wake up a creamy macaroni bowl without needing a baked crust, so this version stays on the stove and uses small chicken pieces that cook quickly. Stir the hot sauce in after the cream cheese has melted, then add the shredded cheese off the heat; hard boiling after that point makes a smooth sauce much harder to keep.
Print Recipe Pin 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 a large pot of water with the tablespoon salt until just tender. Reserve 1/2 cup pasta water, then drain.
  2. While the pasta cooks, heat oil in a large skillet over medium-high heat. Season chicken with the remaining salt and pepper and cook for 7 to 9 minutes, turning, until browned and 165°F in the centers.
  3. Lower the heat and add milk and cream cheese. Stir for 3 to 4 minutes until the cream cheese melts into a smooth sauce.
  4. Stir in hot sauce, then remove from the heat. Fold in Monterey Jack and cheddar until melted.
  5. Add the pasta and toss, using reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve hot.