Buffalo Chicken Mac and Cheese Stovetop
Creamy cheddar mac and cheese infused with Louisiana-style hot sauce and ranch dressing, topped with seasoned chicken breast pieces. This one-skillet stovetop version comes together in under 30 minutes with a thickened cheese sauce that clings to every pasta strand. The chicken stays tender and moist while the aromatic vegetable base builds deep flavor.
Ingredients
- 8 ounce uncooked elbow macaroni, whole
- 1 teaspoon vegetable or olive oil, whole
- 1 large boneless skinless chicken breast, patted dry, cut into 1 inch pieces
- 1 tablespoon unsalted butter, whole
- ¼ cup yellow or white onion, diced
- 1 rib celery, diced
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour, whole
- ½ teaspoon salt, kosher preferred
- ¾ cup whole milk, room temperature
- 1 cup shredded cheddar cheese, room temperature
- ¼ cup Louisiana-style hot sauce, whole
- ¼ cup ranch dressing, room temperature
Instructions
- 1
Bring a large pot of water to a boil, add salt, then add macaroni and cook until al dente as directed on package. Drain in colander.
- 2
Heat oil in a 12 inch skillet over medium heat. Season chicken with salt, add to hot oil, and cook for 4 minutes. Flip and cook another 3-4 minutes until no longer pink. Transfer to a bowl.
- 3
In the same skillet, add butter and scrape up brown bits. Once melted, add onion, celery, and salt, cooking until softened. Add garlic and cook 1 minute.
- 4
Stir in flour and salt to coat. Slowly stir in milk, bring to a boil, and cook until thickened.
- 5
Stir in hot sauce and ranch dressing. Taste and adjust seasoning, adding remaining hot sauce if desired.
- 6
Remove from heat and stir in cheese until melted. Add extra milk if needed for consistency.
- 7
Mix together cooked macaroni, sauce, and chicken.
Tips
Pat chicken dry before cooking for better browning and color development.
Room temperature milk and cheese incorporate more smoothly into the sauce without breaking.
Scale hot sauce gradually to reach desired spice level, as Louisiana sauces vary in heat intensity.
Good to Know
Refrigerate leftovers in an airtight container for up to 4 days.
Prepare chicken and vegetables up to 1 day ahead. Assemble and cook same day for best texture.
Serve immediately while sauce is warm and creamy. Reheat gently on stovetop with splash of milk.
Common Mistakes
Add milk slowly to flour mixture to avoid lumps in sauce.
Do not skip deglazing the skillet after cooking chicken to avoid losing flavorful browned bits.
Stir constantly when adding milk to prevent scorching on bottom of pan.