Crockpot Buffalo Chicken Macaroni and Cheese

5 from 1 vote

Crockpot Buffalo Chicken Macaroni and Cheese

Crockpot Buffalo Chicken Mac and Cheese is a grown-up version of your favorite kid comfort dinner. It's super simple to make and is loaded with flavor and spice. The whole family will love this cheesy easy dinner!

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course, Side Dish

Cuisine: American

Diet: Low Salt

Keyword: crockpot buffalo chicken mac and cheese, slow cooker buffalo chicken mac and cheese

Servings:

Calories: 559kcal

Author: Kristina Tipps

Equipment

slow cooker

Ingredients

16 oz uncooked macaroni or short pasta
1 ½ cups evaporated milk
2 ½ cups whole milk
1 cup buffalo sauce divided
4 oz cream cheese
2 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups shredded rotisserie chicken
2 cups extra sharp yellow cheddar cheese freshly shredded
1 cup white cheddar cheese freshly shredded
1 cup monterey jack cheese freshly shredded
4 tablespoon butter
4 tablespoon flour

Instructions

Add the uncooked elbow macaroni to the slow cooker.
In a large mixing bowl, combine the evaporated milk, whole milk, ½ cup of buffalo sauce, paprika, salt and pepper. Whisk until ingredients are combined well. Pour over the macaroni.
Using a wooden spoon, push the macaroni into the liquid so that it's covering as much of the pasta as possible. Cut cream cheese into small pieces and put into the crockpot.
Add the shredded rotisserie chicken on top of the macaroni and pour remaining buffalo sauce over the chicken. Top with shredded white cheddar, yellow cheddar and monterey jack cheese.
Cook on LOW for 1 hour. While cooking, make the roux by melting the butter and mixing with the flour until a thick paste forms.
Open the lid and stir the macaroni and cheese. Add the roux and whisk until its incorporated into the sauce. Change the temperature to HIGH and cook for 1 more hour, or until the pasta is fully cooked.
Serve sprinkled with blue cheese crumbles, chopped green onions and an extra drizzle of buffalo sauce.

Notes

Storing: store leftovers in a covered container in the fridge for up to 1 week. Reheat in the microwave until warmed through. To freeze, divide mac and cheese into portions and put in freezer safe storage bags. It can be kept for up to 6 months. Thaw in the fridge overnight, then reheat in the microwave.

Tip 1: Don't overcook the pasta! You don't want to cook it for longer than about 2 hours to prevent the macaroni from being overcooked and mushy.

Tip 2: For best results and the creamiest, smoothest sauce use blocks of cheese and shred them. Don't use the pre-shredded bags as the cheese in them is coated to prevent it from sticking and therefore it does not melt smoothly.

Nutrition