Buffalo Chicken Mac and Cheese with Frank’s RedHot Sauce


  • 3 cups chicken broth
  • 1 cup bottled Frank’s RedHot sauce
  • 8 oz boneless skinless chicken breasts
  • 1/2 stick butter
  • 1 lb raw dried small elbow macaroni
  • 1 1/4 cups light cream or half-and-half
  • 2 tbsp all-purpose flour
  • 1/4 tsp grated nutmeg or ⅛ground nutmeg
  • 6 oz shredded semi-firm Gouda cheese
  • 1 oz finely grated Parmigiano-Reggiano
  • Crumbled blue cheese
  • Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 10 minutes.
  • Pour the broth and Frank’s RedHot sauce into the insert set in a 5-, 6-, or 8-quart Instant Pot. Stir in the chicken and butter. Continue cooking, stirring occasionally, until the mixture is steamy but not simmering, about 4 minutes.
  • Stir in the macaroni and continue cooking until little simmering bubbles begin to appear in the pot. Turn off the SAUTÉ function and lock the lid onto the cooker.
  • Set Instant Pot for PRESSURE COOK or MANUAL on LOW pressure. Set the pot for 5 minutes.
  • When the pot has finished cooking, use the quick- release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Whisk the cream or half-and-half, flour, and nutmeg in a small bowl until smooth before you turn on the SAUTÉ function in the next step.
  • Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 5 minutes.
  • As the pot begins to heat, stir the cream slurry into the macaroni mixture. Continue cooking, stirring constantly, until bubbling and thickened, about 1 minute. Stir in the Gouda and Parmigiano- Reggiano, turn off the SAUTÉ function, and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack to stop the cooking. Cool for a few minutes to melt the cheese, then stir well and serve warm, garnishing with crumbled blue cheese.
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