Buffalo Chicken Mac and Cheese Recipe

Stuff You’ll Need

• 12 ounces frozen breaded chicken tenders, cooked
• 5 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
• 2 tablespoons unsalted butter, melted
• 2 teaspoons ranch seasoning mix, divided
• 1¾ cups water
• 1 cup whole milk
• 2 cups elbow macaroni
• 1¼ cups American cheese, chopped
• 1¼ cups sharp cheddar cheese, shredded
• 2 scallions, thinly sliced

Stuff to Know Before Cooking

For an extra layer of flavor, sprinkle crumbled blue cheese over the dish before serving, if desired.

Preheat the Oven

Preheat the oven to 425°F. Position a rack 6 inches from the broiler.

Place the chicken on a rimmed baking sheet and bake until heated through, about 20 minutes.

Make the Hot Sauce Coating

In a bowl, mix 2 tablespoons hot sauce, melted butter, and 1 teaspoon ranch seasoning.

Cut the chicken into ½-inch pieces, then toss in the hot sauce mixture to coat.

Cook the Macaroni

In a 12-inch broiler-safe skillet, bring the water and milk to a boil over medium-high heat.

Stir in the macaroni, reduce heat to medium-low, cover, and cook until al dente, about 5 minutes, stirring once halfway through.

Add the Cheese

Stir in the American cheese, 1 tablespoon hot sauce, and the remaining 1 teaspoon ranch seasoning until the cheese melts, about 2 minutes.

Remove from heat and stir in the cheddar cheese until fully melted, about 2 minutes.

Broil and Finish

Heat the broiler.

Evenly distribute the chicken over the macaroni and broil until lightly browned, about 3 minutes.

Drizzle with the remaining 2 tablespoons hot sauce and sprinkle with scallions.

Serve immediately.

Buffalo Chicken Mac & Cheese

This buffalo chicken mac and cheese is bold and creamy, with tangy heat from hot sauce and ranch seasoning balanced by melty American and cheddar cheeses. Crispy chicken tenders add crunch and bite to the rich, spicy pasta.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Ingredients

• 12 oz precooked frozen breaded chicken tenders
• 6 tbsp Frank's Red Hot
• 2 tbsp unsalted butter melted
• 1 tbsp ranch seasoning mix divided
• 1¾ cups water
• 1 cup whole milk
• 2 cups elbow macaroni
• 1.5 cups American cheese chopped
• 1.5 cups sharp cheddar cheese shredded
• 2 whole scallions sliced thin

Instructions

• Preheat the oven to 425°F and position a rack 6 inches from the broiler.
• Place the chicken on a rimmed baking sheet and bake until heated through, about 20 minutes.
• In a bowl, mix 2 tablespoons hot sauce, melted butter, and 1 teaspoon ranch seasoning.
• Cut the chicken into ½-inch pieces and toss in the hot sauce mixture to coat.
• Meanwhile, in a 12-inch broiler-safe skillet, bring the water and milk to a boil over medium-high heat.
• Stir in the macaroni, reduce heat to medium-low, cover, and cook until al dente, about 5 minutes, stirring once halfway through.
• Stir in American cheese, 1 tablespoon hot sauce, and the remaining 1 teaspoon ranch seasoning until the cheese melts, about 2 minutes.
• Remove from heat and stir in cheddar until fully melted, about 2 minutes.
• Heat the broiler.
• Evenly distribute the chicken over the macaroni and broil until lightly browned, about 3 minutes.
• Drizzle with the remaining 2 tablespoons hot sauce and sprinkle with scallions.
• Serve immediately.