creamy buffalo chicken mac and cheese with evaporated milk

Hot Sauce – I used Frank’s Red Hot for this creamy mac and cheese.

This results in a lumpy sauce with a waxy texture.

Cheeses – Skip the bagged shreds, which have anti-caking agents that prevent the shreds from melting properly.Milk – Use whatever you happen to have on hand, whether it’s 2%, whole, or a combination of both.Pasta – This recipe can be made with any of your favorite short pasta shapes, like penne, fusilli, bowtie, or cavatappi.You could even toss some frozen breasts in the Instant Pot if needed. Chicken – I usually have portions of shredded meat in the freezer from meal prepping, but a rotisserie bird is a great time-saving option.Or, make a big batch of wings in the crockpot! Buffalo Chicken Mac and Cheese – Ingredient Notes Have a potluck coming up? Try a pasta salad with the same tangy flavor as this creamy mac and cheese.

Most of the prep work can be done while the noodles are boiling, making this entire dish ready in just 30 minutes! This creamy buffalo chicken macaroni and cheese is a spicy take on the classic comfort food.

Make this quick and easy one-pot meal tonight! Buffalo chicken mac and cheese combines tender noodles and poultry with a creamy, spicy sauce.

Creamy buffalo chicken mac and cheese with evaporated milk