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Close up view of Buffalo Chicken Mac and Cheese in a blue bowl for serving.
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10 Minute Buffalo Chicken Mac and Cheese (Instant Pot or Multi-Cooker)

If you love Buffalo Chicken and mac and cheese, combining these two classics is the ultimate in deliciousness. When you add that familiar flavor of tangy, spicy chicken and toss it with gooey mac and cheese, it's heavenly. When it can be made in 15 minutes, it's a really good day!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 8 servings
Calories: 479kcal
Author: Stephanie Wilson

Ingredients

  • 1 lb boneless, skinless chicken cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1 lb dry macaroni elbow macaroni, shells
  • 4 cups water
  • 3 tablespoons unsalted butter
  • 1 1/2 cups milk dairy or non-dairy
  • 1 1/2 cups shredded part-skim mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup sour cream
  • 1/2 cup buffalo hot sauce

Instructions

  • Turn the Instant Pot to saute. While it's heating, toss cut-up chicken with salt, pepper to taste, garlic and onion powder, and ground mustard. Then add 1 olive oil to the hot Instant Pot.
  • Add seasoned chicken and saute until slightly browned and no longer pink, but not cooked through, about 1-2 minutes. Cancel the saute function and scrape up any stuck-on bits.
  • Add uncooked pasta to the insert along with 4 cups of water. Close the lid and turn the release valve to seal. Cook on high pressure for 5 minutes. When it beeps, quick release the pressure.
    Top view of Buffalo Chicken Mac and Cheese pasta, seasonings, and chicken in an Instant Pot insert before cooking.
  • Carefully open the lid and set aside. Turn the Instant Pot to saute, and add the butter, shredded cheese, milk, sour cream, and buffalo sauce. Stir from the bottom up to coat the pasta with the sauce. Continue stirring until the cheese is melted. If you want the mac and cheese to be more creamy, you can stir in a bit more milk.
    Top view of Buffalo Chicken Mac and Cheese in the Instant Pot with green chopped parsley on top.
  • Season to taste and serve warm with fresh chopped herbs (like parsley) if desired, and for more heat, a sprinkling of red pepper flakes is also good.

Notes

Chicken: Both boneless, skinless chicken breasts and chicken thighs work in this recipe. To save time, nicely ask the market butcher if he will cut the chicken into 1-inch cubes for you. It will save you time and they have really sharp knives!
Buffalo Hot Sauce: You can make this mac and cheese milder or spicier as desired. Choose a buffalo sauce with the heat profile you prefer. I love Whole Foods 365 buffalo sauce because it has all the flavor we love, but itsn't super spicy. Frank's hot sauce is utterly delicious too.
Pasta: You can use a traditional elbow macaroni or small shells are nice too, or any macaroni noodle you prefer.

Nutrition

Serving: 1g | Calories: 479kcal | Carbohydrates: 46g | Protein: 29g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 472mg | Potassium: 466mg | Fiber: 2g | Sugar: 4g | Vitamin A: 557IU | Vitamin C: 1mg | Calcium: 301mg | Iron: 1mg