Crockpot Buffalo Mac and Cheese: Easiest Creamy & Spicy Comfort Food

Introduction

Remember those cozy nights, the kind where the aroma of something delicious fills your kitchen and your worries just melt away? This Crockpot Buffalo Mac and Cheese is exactly that feeling in a bowl. It’s the ultimate comfort food that takes barely any effort to whip up, perfect for a busy weeknight or when you just need a hug in food form. Get ready to impress yourself (and anyone lucky enough to share this with you!) with this ridiculously easy recipe.

Why You’ll Love This Recipe

• Fast: Most of the work is done by your slow cooker!
• Easy: Seriously, minimal prep and maximum flavor.
• Giftable: Imagine bringing this to a potluck or a friend’s house – they’ll love you forever!
• Crowd-pleasing: Who can resist cheesy, spicy pasta with tender chicken? It’s a guaranteed hit.

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 pounds boneless, skinless chicken breast: The star of our buffalo show.
• 1 ounce ranch seasoning mix: This little packet is packed with flavor!
• 1 cup Frank’s RedHot wing sauce: The classic buffalo kick you know and love.
• 1 cup ranch dressing: For that creamy, tangy goodness that balances the heat.
• 8 ounces cream cheese, cubed and softened: This is our secret weapon for ultimate creaminess. Softened makes it easier to melt!
• 1 cup cheddar cheese, shredded: For that classic, sharp cheese pull.
• 1 cup Monterey Jack cheese, shredded: It melts like a dream and adds a lovely mild flavor.
• 1 pound medium pasta shells: They’re perfect for catching all that delicious sauce!
• 1 ladle reserved pasta water: Don’t skip this! It’s key to a silky smooth sauce.
• Salt, to taste: To bring out all the flavors.
• Black pepper, to taste: A little peppery bite never hurt anyone.
• 1 tablespoon garlic powder: Because garlic makes everything better.
• 2 tablespoons fresh parsley, chopped (optional garnish): For a pop of color and freshness.

How to Make It

Let’s get this comfort food party started!

1. First things first, get your chicken breasts into your trusty crockpot.
2. Next, give them a good sprinkle of that ranch seasoning mix. Make sure it’s spread out evenly!
3. Now, pour in the Frank’s RedHot wing sauce and the ranch dressing. This is where the magic starts to happen.
4. Dot the top with your softened cream cheese cubes. They’ll melt into that saucy goodness beautifully.
5. Put the lid on your crockpot and set it to cook on low for 4-6 hours. You’ll know it’s ready when the chicken is cooked through and practically falls apart, ready to be shredded.
6. Once the chicken is tender, carefully remove it from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Then, pop that shredded chicken right back into the crockpot.
7. While your chicken is cooking, get your pasta going! Cook your pasta shells according to the package directions. Drain them, but here’s a crucial tip: reserve about 1 cup of that starchy pasta water.
8. Now for the grand finale! Stir the shredded chicken, the cooked pasta, your shredded cheddar cheese, your shredded Monterey Jack cheese, the garlic powder, salt, and pepper into the crockpot with the sauce.
9. Add one ladleful of that reserved pasta water. Stir everything together gently until all those cheeses are melted and you’ve got a wonderfully creamy, dreamy sauce coating everything.
10. If you’re feeling fancy, give it a sprinkle of fresh parsley for a pop of color!

Substitutions & Additions

This recipe is already amazing, but we can always tweak it to make it your own!

• Spice Level: Love it extra hot? Add a touch more Frank’s RedHot! Prefer it milder? Use a milder hot sauce or reduce the amount.
• Cheese Please: Feel free to swap out the cheeses! A sharp white cheddar, a smoked gouda, or even some pepper jack for extra zing would be delicious.
• Veggies: Want to sneak in some greens? Stir in some frozen peas or corn during the last 30 minutes of cooking, or sauté some onions and bell peppers before adding them to the crockpot.
• Extra Protein: If you want to make it even heartier, you could add some cooked sausage or bacon!

Tips for Success

A few little secrets to make your buffalo mac and cheese absolutely perfect:

• Don’t Overcook the Pasta: Cook your pasta al dente (meaning it still has a slight bite). It will finish cooking in the crockpot, and you don’t want mushy noodles!
• Soften That Cream Cheese: Letting your cream cheese come to room temperature makes it so much easier to melt smoothly into the sauce. Just leave it on the counter for about 30-60 minutes before you start.
• Pasta Water is Your Friend: That reserved pasta water isn’t just water; it’s starchy magic! It helps emulsify the sauce, making it extra creamy and luxurious.
• Prep Ahead: You can shred the chicken and cook the pasta a day in advance. Just store them separately and then assemble everything in the crockpot when you’re ready to finish the dish.

How to Store It

Leftovers are the best, right? Store any remaining Crockpot Buffalo Mac and Cheese in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or a little extra pasta water if it seems a bit thick.

FAQs

Got questions? I’ve got answers!

• Can I make this without chicken? Absolutely! You can omit the chicken and have a super cheesy buffalo mac and cheese. Just follow the rest of the steps, adding the pasta and cheese directly to the buffalo sauce mixture in the crockpot.
• Is this recipe very spicy? It has a nice buffalo kick, but it’s balanced by the creamy ranch and cheeses. If you’re sensitive to spice, you can always use a milder hot sauce or a little less of the Frank’s RedHot.
• Can I cook this on high instead of low? You can, but it will cook much faster, usually around 2-3 hours. Keep an eye on it to ensure the chicken doesn’t dry out. The low and slow method is generally preferred for the most tender chicken.