Get ready to transform your classic mac and cheese into a mouthwatering flavor explosion that will have everyone at the dinner table begging for seconds! This Buffalo Chicken Mac and Cheese with Cauliflower isn't just another boring pasta dish - it's a crave-worthy masterpiece that combines the creamy comfort of mac and cheese with the bold, tangy kick of buffalo sauce and the unexpected crunch of cauliflower. Perfect for game day, weeknight dinners, or when you want to impress your friends with a dish that's both indulgent and secretly sneaks in some extra vegetables.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cauliflower florets
- 8 ounces elbow macaroni
- 2 cups shredded cooked chicken
- 1 cup buffalo sauce
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 3-4 minutes until slightly tender but still crisp. Remove cauliflower with a slotted spoon and set aside.
- In the same boiling water, cook elbow macaroni according to package instructions until al dente, typically 8-10 minutes. Drain pasta and set aside.
- In a large mixing bowl, combine shredded cooked chicken with buffalo sauce, ensuring chicken is evenly coated.
- In a separate saucepan, combine milk and shredded cheddar cheese. Heat over medium-low, stirring constantly until cheese is completely melted and sauce is smooth.
- Add cooked macaroni, cauliflower, and buffalo-coated chicken to the cheese sauce. Gently mix until all ingredients are well combined.
- Season with salt and pepper to taste, stirring to distribute seasonings evenly.
- Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
- Bake in preheated oven for 15-20 minutes until the top is golden brown and slightly crispy.
- Remove from oven and let rest for 5 minutes before serving. Optionally, garnish with chopped green onions or additional buffalo sauce.
Tips
- Choose the right chicken: Use rotisserie chicken or leftover grilled chicken for maximum flavor and convenience.
- Control the heat: Adjust the amount of buffalo sauce to suit your spice tolerance. Start with less and add more if needed.
- Cheese matters: Use freshly shredded cheese for the smoothest, most melty cheese sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Don't overcook the cauliflower: Keep it slightly crisp to add a nice texture contrast to the creamy mac and cheese.
- Let it rest: Allowing the dish to sit for 5 minutes after baking helps the sauce set and makes serving easier.
- Make it ahead: This dish can be assembled in advance and refrigerated, then baked when you're ready to eat - perfect for meal prep!
- Garnish creatively: Top with extra buffalo sauce, chopped green onions, crumbled blue cheese, or even crispy breadcrumbs for added texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
