Buffalo Chicken Mac and Cheese with Frank’s RedHot Sauce

By: Bruce Weinstein and Mark Scarbrough

Buffalo Chicken Mac and Cheese with Frank’s RedHot Sauce
cuisine icon Cuisine
American
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, all-purpose flour, american, boneless skinless chicken breasts, bottled frank’s redhot sauce, Bruce Weinstein and Mark Scarbrough, chicken broth, contributed, cook 25 min, crumbled blue cheese, dinner, easy, finely grated parmigiano-reggiano, grated nutmeg or ⅛ground nutmeg, instant pot mac and cheese recipe, light cream or half-and-half, lunch, main course, prep 5 min, pressure cook, raw dried small elbow macaroni, sauté, shredded semi-firm gouda cheese, stick butter

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 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
Instructions
  • 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.
Notes
  • Other Pots
  • •  For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 1⅔ cups of broth.
  • •  For an 8-quart Instant Pot, you can increase almost all of the ingredient amounts by 50 percent except you must use only 1¼ cups of Frank’s RedHot sauce.
  • •  For a 10-quart Instant Pot, you must increase almost all of the ingredient amounts by 50 percent except you must use only 1¼ cups of Frank’s RedHot sauce, or you can even double almost all of the amounts except you must only use 1⅔ cups of Frank’s RedHot sauce.
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