Description
This honey buffalo chicken and mac and cheese recipe blends creamy, cheesy pasta with spicy-sweet buffalo chicken for the ultimate comfort food experience. Perfect for family dinners, game day, or cozy nights in, it’s easy to make and always a hit.
Ingredients
For the Chicken:
1.5 lbs boneless skinless chicken breast or thighs, cut into strips
1/3 cup hot sauce (e.g. Frank’s RedHot)
3 tbsp honey
2 tbsp unsalted butter
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
For the Mac and Cheese:
2 cups elbow macaroni (uncooked)
2 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups whole milk
2 cups sharp cheddar cheese, shredded
Salt and black pepper to taste
Instructions
Cook the pasta according to package directions. Drain and set aside.
Make the buffalo sauce: In a small saucepan over low heat, melt butter. Add hot sauce and honey. Stir and simmer for 2 minutes. Set aside.
Cook the chicken: Heat olive oil in a skillet over medium heat. Season chicken with garlic powder, paprika, salt, and pepper. Sauté until golden brown and cooked through (about 6–8 minutes). Add buffalo-honey sauce to the skillet, toss to coat, and simmer for 2–3 minutes.
Make the cheese sauce: In a saucepan, melt butter. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly until thickened. Stir in cheddar cheese and season with salt and pepper.
Combine pasta and cheese sauce. Stir until fully coated and creamy.
Serve: Plate the mac and cheese and top with buffalo chicken. Garnish with chopped green onions or blue cheese if desired.
Notes
You can use gluten-free pasta and flour if needed.
For more heat, increase the hot sauce or add crushed red pepper flakes.
Leftovers store well in the fridge for up to 4 days. Add a splash of milk when reheating to maintain creaminess.
Make ahead: prepare components separately and combine before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, Skillet
- Cuisine: American