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High-Protein Buffalo Chicken Mac

Helen T. Patterson
Indulge in this creamy, cheesy Buffalo Chicken Mac and Cheese, featuring tender pasta, protein-packed chicken, and a spicy buffalo kick.
Perfect for a quick weeknight dinner, it’s hearty, satisfying, and topped with melty cheese for extra comfort.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Comfort Food, Main Dish
Cuisine American
Servings 6

Equipment

  • 1 Sharp Knife & Chopping Board
  • 1 Cheese grater
  • 1 Jug (for milk)
  • 1 Large Pot & Whisk (for sauce)
  • 1 Large Pot & Colander (for pasta)
  • (1) Wooden spoon
  • 1 Large Baking Dish & Serving Spoon

Ingredients
  

  • 75 g Unsalted Butter
  • 75 g Plain Flour
  • 720 ml Whole Milk room temperature
  • 150 g Sour Cream room temperature
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 1/4 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 250 g Cheddar Cheese freshly grated
  • 100 g Mozzarella Cheese freshly grated/shredded
  • 400 g Spirali Pasta or macaroni
  • 250 g Cooked Chicken cubed
  • 148 ml Frank’s Buffalo Sauce
  • 100 g Red Leicester Cheese freshly grated (or extra cheddar)

Optional Toppings:

  • Blue Cheese Sauce
  • Extra Buffalo or Hot Sauce
  • Fresh Chives chopped
  • Crispy Bacon

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 180°C (350°F).
    This ensures the baking dish will cook evenly once the cheesy pasta mixture is ready.
    If you like a slightly crispier topping, plan to switch on the grill at the end of baking.
  • Cook the Pasta Al Dente: Fill a large pot with salted water and bring it to a rolling boil.
    Add your spirali or macaroni pasta and cook until it’s al dente—tender but still slightly firm to the bite.
    This is important because the pasta will continue cooking in the oven.
    Drain carefully, but reserve a small splash of the pasta water in case the sauce needs loosening later.
  • Prepare the Roux Base: In a separate large, deep pot, melt 75 g of unsalted butter over medium heat.
    Once fully melted, sprinkle in 75 g of plain flour. Stir constantly with a whisk to form a smooth, golden roux.
    Cooking the flour and butter together ensures your sauce will thicken evenly without lumps.
    Allow the roux to cook for about 1-2 minutes until slightly nutty in aroma.
  • Incorporate the Milk Gradually: Slowly pour 720 ml of room-temperature whole milk into the roux, whisking continuously to prevent clumping.
    Continue stirring until the mixture becomes silky and begins to thicken slightly.
    The gradual addition of milk is key to a creamy, smooth sauce.
  • Season the Sauce: Add 150 g of room-temperature sour cream to the pot and stir until fully incorporated.
    Then, sprinkle in 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, and 1/4 tsp each of salt and black pepper (or to taste).
    Bring the mixture to a gentle simmer and allow it to bubble lightly for a minute, which helps the flavors meld beautifully.
  • Melt the Cheeses: Remove the sauce from heat and fold in 250 g freshly grated cheddar and 100 g shredded mozzarella.
    Stir thoroughly, even if some mozzarella strands remain slightly stringy—they will melt completely once combined with pasta.
    The sauce will be thick, glossy, and ultra-cheesy at this stage.
  • Combine Pasta, Chicken, and Buffalo Sauce: Transfer the drained pasta into the cheese sauce, stirring gently to coat each piece evenly.
    Next, fold in 250 g of cooked, cubed chicken and 148 ml of Frank’s Buffalo Sauce.
    Mix thoroughly to ensure every bite is infused with the signature spicy flavor.
    The sauce should loosen slightly as it coats the pasta and chicken.
  • Assemble in the Baking Dish: Pour the combined pasta, chicken, and sauce mixture into a large baking dish.
    Smooth the top with a spoon to create an even surface.
    Sprinkle 100 g of freshly grated Red Leicester or extra cheddar cheese over the top for a golden, bubbling crust.
  • Bake to Perfection: Place the dish in your preheated oven and bake for 15 minutes.
    The top should begin to turn golden and the cheese should be bubbling around the edges.
    For a crispier finish, switch the oven to the grill setting and move the dish to the top rack for 2-3 minutes, keeping a close eye to avoid burning.
  • Add Optional Toppings: Once baked, allow the mac and cheese to rest for a minute or two.
  • Add your preferred toppings: a drizzle of blue cheese sauce, extra buffalo or hot sauce, chopped fresh chives, and crispy bacon for added flavor and texture.
  • Serve and Enjoy: Scoop generous portions onto plates or serve straight from the dish for family-style dining.
    The combination of creamy cheese, tender pasta, protein-rich chicken, and spicy buffalo sauce makes this meal both comforting and satisfying.
    Enjoy hot for the ultimate cheesy, spicy indulgence.

Notes

  • Use freshly grated cheese rather than pre-shredded to prevent a grainy sauce and achieve a silky, gooey texture.
  • Ensure pasta is cooked al dente; overcooked pasta will turn mushy after baking.
  • Adding buffalo sauce at the end preserves its vibrant flavor and prevents curdling of the milk.
  • The sauce will be thick when first mixed with cheese—don’t worry; the pasta will loosen it slightly.
  • Optional toppings like chives, bacon, blue cheese, or extra hot sauce elevate the flavor but aren’t mandatory.
  • This dish bakes quickly, so watch the cheese carefully under the grill to prevent burning.
  • Ideal for meal prep, it reheats well and retains creamy texture when stored properly.