Mac e queijo de frango búfalo

Buffalo Chicken Mac and Cheese

Servings

6

Prep Time

15 minutes

Cook Time

25 minutes

Calories

610

Cuisine

American

Category

Main Course

Buffalo Chicken Mac and Cheese is the perfect fusion of two beloved comfort foods: the creamy, gooey richness of mac and cheese and the spicy, tangy punch of buffalo chicken. 


This dish brings together tender shredded chicken tossed in flavorful buffalo sauce, all mixed into a velvety cheese sauce that coats every bite of pasta. Topped with a golden, crispy panko crust, it offers a delightful crunch that complements the creamy interior.


What makes this recipe so special is the balance of flavors and textures. The buffalo sauce adds a zesty heat that pairs beautifully with the rich, melty cheeses, while the blue cheese crumbles introduce a sharp tanginess for added depth. The panko topping creates a satisfying crunch, making each bite irresistible. 


Whether you're a die-hard buffalo wing fan or a mac and cheese lover, this dish is guaranteed to become a household favorite. It's perfect for weeknight dinners, game-day gatherings, or whenever you're in the mood for some indulgent comfort food!



Buffalo Chicken Mac and Cheese

Ingredients

  • 2 cups elbow macaroni

  • 2 cups shredded cooked chicken (rotisserie works well)

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 2 cups whole milk

  • 1 cup heavy cream

  • 2 cups shredded sharp cheddar cheese

  • 1 cup shredded mozzarella cheese

  • 1/2 cup crumbled blue cheese (optional)

  • 1/2 cup buffalo sauce (Frank’s RedHot recommended)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon smoked paprika

  • Salt and pepper to taste

  • 1/2 cup panko breadcrumbs

  • 1 tablespoon olive oil

  • 2 green onions, sliced (for garnish)

  • Ranch or blue cheese dressing (for serving)

Directions

  1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray.

  2. Cook the macaroni according to package instructions until al dente. Drain and set aside.

  3. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden.

  4. Slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens, about 3-4 minutes.

  5. Reduce heat to low and stir in the cheddar, mozzarella, and blue cheese (if using) until fully melted and smooth.

  6. Add the buffalo sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine.

  7. Fold in the shredded chicken and cooked macaroni, ensuring everything is evenly coated.

  8. Pour the mixture into the greased baking dish.

  9. In a small bowl, mix the panko breadcrumbs with olive oil and sprinkle over the mac and cheese.

  10. Bake for 20-25 minutes, or until the top is golden brown and bubbling.

  11. Garnish with green onions and serve with a drizzle of ranch or blue cheese dressing. Enjoy!

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10 dicas de cozinha

  1. Use queijo recém ralado para o melhor derretimento-o queijo pré-ramos contém agentes anti-berros que afetam a textura.
  2. Ajuste a quantidade de molho de búfalo para controlar o nível de especiarias.
  3. Rotisserie Chicken é um ótimo tempo de economia!
  4. Não cozinhe macarrão demais - ele continuará cozinhando no forno.
  5. Torda Panko em manteiga para uma cobertura ainda mais crocante.
  6. Adicione uma pitada de molho picante para intensificar o fogo.
  7. Para um molho mais cremoso, use uma mistura de creme de leite e leite integral.
  8. Deixe o Mac e o queijo descansar por 5 minutos antes de servir para engrossar.
  9. Substitua o molho do rancho por queijo azul, se preferir.
  10. Armazene as sobras em um recipiente hermético e reaqueça com um pouco de leite.

Sirva com sugestões

  • Uma salada lateral nítida com rancho ou molho de queijo azul
  • Pão de alho ou rolinhos de jantar para indulgência extra
  • Legumes assados ​​ou cozidos no vapor para equilibrar a riqueza
  • Aipo e carras
  • Um copo frio de chá gelado ou uma cerveja light para contraste

FAQs

P: Posso fazer esse Mac e queijo de frango de búfalo antes do tempo?
A: Sim! Monte o macarrão com queijo, tampe e leve à geladeira por até 24 horas antes de assar.

P: Posso fazer o Mac e o queijo de frango de búfalo Spicier?
A: Absolutamente! Adicione o molho de búfalo extra ou misture um pouco de pimenta pimenta.

P: O que posso usar em vez de queijo azul ao fazer o Mac e o queijo de frango búfalo?
A: Experimente o molho de rancho ou a mussarela extra para um sabor mais suave.

P: Posso congelar o Mac e o queijo de frango de búfalo?
A: Sim! Armazene em um recipiente hermético e congele por até 3 meses. Reaqueça no forno para obter melhores resultados.

P: Como faço para reaquecer as sobras do Mac e queijo de frango búfalo?
R: Adicione um pouco de leite e quente no forno a 350 ° F ou microondas em rajadas curtas.

 

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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