Creamy Slow Cooker Buffalo Chicken Mac and Cheese
A creamy, spicy slow cooker mac and cheese with shredded chicken and buffalo sauce, perfect for game day or cozy family meals.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 3 cups elbow macaroni (about 8 oz or 225 g)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 ½ cups milk (whole milk preferred, but 2% works too)
- ½ cup cream cheese, softened
- ¾ cup buffalo wing sauce (Frank’s RedHot recommended)
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Optional: Chopped green onions or fresh parsley for garnish
Instructions
- Cook the pasta: Boil 3 cups (about 8 oz or 225 g) of elbow macaroni in salted water until just al dente, about 6 minutes. Drain and rinse under cold water to stop cooking.
- Prepare the cheese mixture: In a large mixing bowl, combine 2 cups sharp cheddar cheese, 1 cup Monterey Jack cheese, ½ cup softened cream cheese, 1 ½ cups milk, 2 tablespoons unsalted butter, ¾ cup buffalo wing sauce, 1 teaspoon garlic powder, and ½ teaspoon onion powder. Stir until smooth and well combined.
- Layer ingredients in slow cooker: Spray the slow cooker insert lightly with non-stick spray. Add the shredded chicken evenly on the bottom, followed by the cooked pasta. Pour the cheese and buffalo sauce mixture over the top, spreading it evenly.
- Cook: Cover and cook on LOW for 2.5 to 3 hours. Around the 2-hour mark, gently stir the mixture to combine everything well, ensuring the cheese melts evenly and the flavors meld. Avoid cooking beyond 3 hours to prevent mushy pasta.
- Final touches: Once creamy and bubbly, taste and adjust salt and pepper as needed. Add extra buffalo sauce if desired. Stir and sprinkle chopped green onions or parsley on top.
- Serve: Spoon onto plates or bowls and enjoy immediately while warm and gooey.
Notes
Cook pasta just shy of al dente to avoid mushiness. Stir halfway through cooking to ensure even melting. Use high-quality buffalo sauce for best flavor. Adjust spiciness by adding jalapeños or cayenne pepper. If too thick, stir in milk before serving; if watery, cook uncovered for 10-15 minutes to evaporate excess moisture. Can be made on stovetop as an alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 475
- Sugar: 5
- Sodium: 850
- Fat: 25
- Saturated Fat: 14
- Carbohydrates: 40
- Fiber: 2
- Protein: 28
Keywords: buffalo chicken, mac and cheese, slow cooker, game day recipe, creamy, spicy, comfort food