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One-Pot Buffalo Chicken Macaroni and Cheese: top view showing a cast-iron skillet full of the Buffalo chicken macaroni and cheese.

One-Pot Buffalo Chicken Macaroni and Cheese

Pub food meets comfort food in this one-pan mashup! One-Pot Buffalo Chicken Macaroni and Cheese is done in about 25 minutes and uses up leftover chicken or turkey. Spicy, tangy, and cheesy!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 –8

Ingredients

  • 3 cups water
  • 2 cups skim milk
  • 1/4 tsp salt (or to taste)
  • 1/8 tsp black pepper freshly ground
  • 1 tsp onion powder
  • 1 bay leaf dried
  • 1 lb elbow macaroni dry
  • 1/2 tbsp yellow mustard
  • 8 oz American cheese shredded (see Recipe Note #1)
  • 8 oz medium cheddar cheese shredded (see Recipe Note #1)
  • 2 cups cooked chicken cubed (or turkey)
  • 3/4 cup Buffalo wing sauce divided (or to taste; see Recipe Note #2)
  • 1/2 cup blue cheese crumbles (or gorgonzola)

Instructions

  1. Add the water, milk, bay leaf, salt, and pepper to a heavy-bottomed pot. Bring to a boil over high heat. Stir in macaroni and turn heat to medium-low. Continue cooking, stirring occasionally, until the macaroni is cooked to your liking, about 10 minutes (or according to package directions) for al dente.

  2. Add in the mustard, onion powder, and American cheese. Cook, stirring constantly, for about 1 minute or until the cheese is completely melted. Remove the pot from the heat and add in the cheddar cheese. Mix well (the cheese doesn't need to be completely melted). Cover the pot and let stand for 3 minutes. 

  3. Meanwhile, turn your oven's broiler to high. Toss the cubed chicken or turkey with 1/2 cup of the Buffalo Sauce. Remove the lid from the pot and stir the meat mixture into the macaroni. Drizzle the top with the remaining wing sauce and sprinkle with blue cheese crumbles. Set under the broiler (6–7" away from the element), leaving the oven door cracked, until the cheese is softened, rotating once. Remove the bay leaf and serve.

Recipe Notes

  1. Don't use bags of pre-shredded cheese in this dish (or any dish involving the cheese sauce). These contain extra ingredients to prevent cheese clumping and will ruin your sauce.
  2. I like to use Frank's Red Hot Buffalo Sauce. If you're sensitive to spicy foods, use less sauce and add to taste as needed.