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Pulled Buffalo Chicken Mac-and-Cheese

Serves: 12
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Poaching your chicken in our flavorful Bell & Evans Organic Chicken Bone Broth ensures juicy, flavorful meat in every bite, making this Pulled Buffalo Chicken Mac-and-Cheese perfect for lunch, dinner or at your next get-together. Cheesy, saucy and just a little bit spicy — our recipe is sure to be a hit!


  • 3 cups Bell & Evans Organic Chicken Bone BrothBell & Evans Organic Chicken Bone Broth
  • 2 tsp Salt, divided
  • 2 Bell & Evans Boneless, Skinless Chicken Breasts
  • 1 lb Elbow macaroni
  • 6 TB Unsalted butter
  • 1/2 cup All-purpose flour
  • 3 cups Whole milk
  • 1/2 cup Red pepper hot sauce, plus more for serving
  • 1 lb Shredded sharp cheddar cheese, divided
  • 1 (8-oz) Brick cream cheese, cut into cubes
  • 1/2 cup Crumbled blue cheese
  • 2 Green onions, thinly sliced


  1. Fill a medium saucepan with broth, and season with 1 teaspoon salt. Bring to a simmer over medium heat. Add chicken and poach until internal temperature reaches 165°F, as measured by a meat thermometer, about 8-10 minutes. Reserve 1 1/2 cups poaching broth for later use. Transfer chicken to a plate and allow to rest for 5 minutes. Using 2 forks, shred into bite-sized pieces. Set aside.
  2. Fill a large pot with water and bring to a boil over high heat. Cook the macaroni according to package directions; drain and set aside.
  3. Preheat oven to 400°F and grease a 9x13-inch baking dish with nonstick cooking spray. Melt butter in a large heavy-bottom pot or skillet over medium-high heat. Stir in flour, and cook until no lumps remain, about 1 minute. Stir in milk, hot sauce and reserved broth, and simmer, stirring occasionally, until thick, about 8-10 minutes. Stir in 3 cups cheddar and cream cheese and cook, stirring frequently, until cheese is melted and sauce is smooth, about 2-3 minutes. Season with remaining salt. Stir in cooked macaroni and shredded chicken, until well-coated.

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