Buffalo Chicken Boxed Mac + Cheese

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Buffalo Mac and Cheese—made in minutes and good for you?!

If  you think you're dreaming, I would suggest pinching yourself! Then read on!

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I wanted to bring all the usual Buffalo chicken suspects to the table: Franks RedHot Sauce, celery, and chicken, of course.

Then to make sure you feel good about piling your plate with seconds, we'll toss in some wilted spinach, which also livens things up a bit.

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And because you already have butter in there from the mac and cheese, the hot sauce is all you need to finish off that classic Buffalo flavor.

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This is sinfully delicious, but let’s not forget—you are eating chicken, celery, and spinach.

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So it really is a complete meal, veggies included!

Dig in, already!

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Buffalo Chicken Boxed Mac + Cheese

makes: 3 cups


  • One 7.25-ounce boxed mac + cheese with cheese powder (such as Kraft Macaroni + Cheese Dinner Original)
  • 4 tablespoons unsalted butter
  • 2 tablespoons whole milk
  • 2 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
  • 1 cup lightly packed fresh baby spinach (about 1½ ounces)
  • 4 ounces cooked chicken, chopped (about 1 cup)
  • ¾ cup finely chopped celery (about 3 stalks)
  • Pinch of blue cheese (optional)


  1. Place a medium pot of salted water over high heat for cooking the macaroni. When the water boils, add the macaroni and cook according to the package directions; drain when finished.
  2. Return the pasta to the same pot over medium heat, adding the butter, milk, hot sauce, and cheese powder packet, then stir all ingredients to combine.
  3. Add the spinach, chicken, and ½ cup of the celery, then stir to incorporate all ingredients and wilt the spinach.
  4. To serve, top with the remaining celery and a sprinkle of blue cheese (if desired).
: @NikkiDinki

: @NikkiDinkiCooking
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Pumpkin Butter

It’s the day before Thanksgiving, which means my 10-day "Meat On The Side Countdown to Thanksgiving" is officially coming to an end.

Aw, no need to cry! I know, I know--it’s a sad day--but I promise there will be more Meat on the Side recipes in the very near future!

And as a celebration of our last ten days together, I'm giving you one more recipe--quick and easy enough that you'll still have time to make it before Thanksgiving dinner tomorrow! 

I’m showing you how to whip up a pumpkin-infused butter, perfect for slathering on all those biscuits, dinner rolls, and crescent rolls.

Just start by letting some regular unsalted butter come to room temperature.

Whip it up in your food processor and then combine it with pumpkin puree, vanilla, maple syrup, and pumpkin pie spice.

Suddenly you have a unique holiday butter that makes everything taste special. 


And Happy Thanksgiving to you and yours!

Pumpkin Butter

servings: 1 1/2 Cups


  • 1 cup pumpkin puree
  • 2 sticks unsalted butter, at room temperature
  • 1 tablespoon maple syrup
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract


  1. Add the pumpkin puree to a small pot over medium heat and cook, stirring frequently, until it reduces by almost half—about 15 minutes.
  2. Meanwhile, whip the butter in a food processor until it is smooth. Add the cooked pumpkin puree along with the maple syrup, pumpkin pie spice, and vanilla extract to the food processor. Continue to puree until this mixture is smooth and combined.
  3. Transfer the butter from the food processor to an airtight container for storage in your refrigerator. When you are ready to use it, allow it to warm to room temperature, then spread on your favorite bread or toast.
: @NikkiDinki

: @NikkiDinkiCooking

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