Pioneer Woman Buffalo Mac and Cheese

Pioneer Woman buffalo mac and cheese is an easy stovetop dinner made with elbow macaroni, rotisserie chicken and two sharp cheeses, ready in 30 minutes. This comfort food pasta fits Super Bowl parties, game day spreads and cozy weeknight dinners all winter long, since it all comes together in one skillet.

Take the sauce off the boil before the cheese goes in, and add it one handful at a time. Dump it in all at once over high heat and the sauce turns grainy instead of smooth.

Stirring Buffalo hot sauce and a spoonful of ranch right into the cheese sauce means every noodle tastes like wings, not just the top. Shredded rotisserie chicken keeps it a one-skillet dinner with no extra cooking, since it only needs a minute or two to heat through.

Pioneer Woman Buffalo Mac and Cheese

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

580

kcal

Elbow macaroni gets tossed in a velvety cheddar and pepper jack sauce spiked with hot sauce and ranch. Blue cheese and celery leaves on top add a cool, crunchy finish.

Ingredients

• Kosher salt, for the pot and seasoning
  

• 12 oz. elbow macaroni
  

• 2 tbsp. salted butter
  

• 1 small yellow onion, diced
  

• 3 garlic cloves, minced
  

• 1/2 tsp. black pepper
  

• 1 mounded Tbsp. all-purpose flour
  

• 2 1/2 c. whole milk
  

• 1/2 c. heavy cream
  

• 1 1/2 c. grated sharp cheddar cheese (about 6 oz.)
  

• 1 1/2 c. grated pepper jack cheese (about 6 oz.)
  

• 1 generous c. shredded rotisserie chicken
  

• 1/4 c. Buffalo-style hot sauce, such as Frank's Red Hot, plus more for serving
  

• 2 tbsp. buttermilk ranch dressing
  

• 1/2 c. crumbled blue cheese (about 2 oz.), for serving (optional)
  

• Celery leaves, for serving (optional)
  

Directions

• Boil the pasta: Bring a large pot of salted water to a boil, then cook 12 ounces elbow macaroni until al dente, about 8 minutes. Drain it and set it aside while you start the sauce.
• Soften the aromatics: Melt 2 tablespoons butter in a large skillet over medium heat, then add 1 diced small yellow onion and 3 minced garlic cloves. Season with 1/2 teaspoon black pepper and a good pinch of salt, then cook for 3 to 4 minutes until softened.
• Make the roux: Sprinkle 1 mounded tablespoon flour over the onion and garlic and stir to make a roux. Let it cook for 2 to 3 minutes before slowly stirring in 2 1/2 cups whole milk and then 1/2 cup heavy cream.
• Thicken the sauce: Bring the mixture to a gentle boil and let it thicken slightly, about 2 to 3 minutes. Then reduce the heat to low so the sauce calms down before the cheese goes in.
• Melt the cheese: Stir in 1 1/2 cups grated sharp cheddar and 1 1/2 cups grated pepper jack a handful at a time. Let each addition melt before adding the next, so the sauce stays smooth.
• Add the Buffalo flavor: Stir in 1 generous cup shredded rotisserie chicken, 1/4 cup Buffalo-style hot sauce and 2 tablespoons buttermilk ranch dressing. Cook for 1 to 2 minutes until the chicken is heated through, then taste and adjust the seasoning.
• Toss with the pasta: Add the cooked pasta to the skillet and toss well until every noodle is coated. Scoop it into bowls right away while the sauce is at its creamiest.
• Finish and serve: Top each bowl with 1/2 cup crumbled blue cheese, if you like, and a few celery leaves. Then drizzle on a little more hot sauce for extra heat.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, Lodge 6-quart enameled Dutch oven, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of pepper jack?

Monterey jack or Colby jack works well if you want less heat, since they melt just as smoothly. Whatever you pick, grate it yourself, because bagged cheese melts less evenly.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over low heat with a splash of milk, since the sauce thickens as it cools.

Can I make Buffalo mac and cheese ahead of time?

You can shred the cheese and cook the chicken a day or two ahead, which makes the final cooking much faster. The finished mac is best served right away, since the pasta keeps soaking up the sauce.

What can I use if I don't have rotisserie chicken?

Any leftover cooked chicken works, as long as you shred it finely. Poaching or roasting a couple of chicken breasts and pulling them apart gives you the same result.

What's the most common mistake with this recipe?

Adding the cheese while the sauce is still boiling is the biggest one, because the heat makes the cheese separate and turn grainy. Lower the heat first and add the cheese slowly.