Creamy Mac and Cheese with Chicken Tenders

Here is my favorite mac and cheese with chicken tenders recipe, featuring a creamy homemade cheese sauce with cheddar and Monterey Jack, crispy breaded chicken tenders, and a kick of buffalo wing sauce with ranch seasoning.

This mac and cheese is what my kids ask for every single week. I love making it because it’s basically comfort food and dinner all in one dish. Plus, who doesn’t want mac and cheese with chicken tenders?

What Kind of Chicken Tenders Should I Use?

You can use store-bought frozen breaded chicken tenders or make your own from scratch – both work great for this recipe. If you’re going the frozen route, look for tenders that are already fully cooked so you just need to heat them up according to the package directions. For a homemade option, you can bread raw chicken tenderloins with your favorite coating and bake or fry them until they’re golden and crispy. Just make sure whatever chicken tenders you use are nice and hot when you’re ready to serve them with your mac and cheese, since the contrast between the crispy chicken and creamy pasta is what makes this dish so good.

Options for Substitutions

This recipe is pretty forgiving, so feel free to make some swaps based on what you have:

• Breaded chicken tenders: You can use grilled chicken strips, rotisserie chicken, or even plain chicken tenders that you season and bake yourself. If using pre-cooked chicken, just warm it through before adding to the dish.
• Cheddar and monterey jack cheese: Mix and match with what you have – colby, gouda, or pepper jack all work great. Just keep the total amount of cheese around 4 cups for the right consistency.
• Pasta: Any short pasta shape works here. Elbow macaroni is classic, but shells, cavatappi, or penne are all good choices. Just cook according to package directions.
• Buffalo wing sauce: If you want less heat, use half the amount or swap it for BBQ sauce or honey mustard for a different flavor profile.
• Ranch powder: Don’t have ranch powder? Use a packet of ranch dressing mix, or skip it and add an extra 1/2 teaspoon each of garlic powder and onion powder.
• Cream cheese: You can substitute with an extra 1/2 cup of shredded cheese if needed, though the cream cheese does help create that smooth, creamy texture.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this recipe is adding the cheese while the heat is too high, which can cause it to separate and become grainy instead of smooth – always turn the heat to low before stirring in your cheddar, monterey jack, and cream cheese.

Another common issue is not stirring the pasta frequently enough during those 10-12 minutes of cooking, which can lead to it sticking to the bottom of the pot and burning, so give it a good stir every 2-3 minutes.

Don’t skip the step of saving some chicken for topping at the end, as this gives you nice crispy pieces on top instead of everything getting soft in the sauce.

If your mac and cheese seems too thick after adding the cheese, add milk a splash at a time rather than dumping it all in at once, which helps you control the consistency better.

What to Serve With Mac and Cheese with Chicken Tenders?

This buffalo-style mac and cheese is pretty filling on its own, but I love serving it with some cool, crisp veggies on the side to balance out all that creamy, spicy goodness. A simple side salad with ranch dressing or some carrot and celery sticks with extra ranch for dipping works perfectly. If you want to make it more of a complete meal, roasted broccoli or green beans are great options that won’t compete with the bold flavors. For a fun party spread, you could also serve it alongside some extra buffalo sauce, blue cheese crumbles, and more chopped celery and green onions so everyone can customize their bowls.

Storage Instructions

Store: Keep your mac and cheese with chicken tenders in an airtight container in the fridge for up to 4 days. The chicken tenders might lose a bit of their crispiness, but the creamy mac and cheese stays delicious. I like to store the chicken separately if I have room, so it doesn’t get too soggy.

Freeze: This dish freezes pretty well for up to 2 months, though the texture of the pasta might change slightly. Let it cool completely first, then portion it into freezer-safe containers. Just keep in mind that cream-based sauces can sometimes separate a bit when frozen, but it usually comes back together when you reheat it.

Reheat: Warm it up in the microwave with a splash of milk to help loosen the sauce, stirring every minute or so. You can also reheat it on the stovetop over medium-low heat, adding a little milk or water if it seems dry. For crispier chicken tenders, pop them in the oven at 350°F for about 10 minutes instead of microwaving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4600
• Protein: 160-185 g
• Fat: 180-210 g
• Carbohydrates: 400-440 g

Ingredients

For the chicken:

• 12 oz breaded chicken tenders

For the mac and cheese:

• 3 tbsp butter
• 3 tbsp flour
• 2.75 cups water
• 4.25 cups milk
• 16 oz pasta (such as elbow macaroni)
• 1/2 tsp salt
• 1 tbsp ranch powder
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 3 cups cheddar cheese (shredded)
• 1 cup Monterey Jack cheese (shredded, I use Sargento)
• 2 oz cream cheese (softened, I use Philadelphia)
• 1/3 cup buffalo wing sauce

For the topping:

• 1/4 cup celery (finely diced)
• 2 tbsp green onions (sliced, green parts only)

Step 1: Bake Chicken Tenders and Prepare Mise en Place

• 12 oz breaded chicken tenders
• 1/4 cup celery
• 2 tbsp green onions

Preheat your oven to 400°F and bake the chicken tenders according to package directions, usually 15-20 minutes, until golden and crispy.

While they cook, finely dice the celery and slice the green onions (green parts only), setting them aside for garnish.

Once the chicken is done, let it cool slightly, then chop it into bite-sized pieces.

Set aside 1/2 cup of chopped chicken for garnish and reserve the rest for mixing into the sauce.

Step 2: Build the Roux and Create the Cheese Sauce Base

• 3 tbsp butter
• 3 tbsp flour
• 2.75 cups water
• 4.25 cups milk

In a large pot, melt the butter over medium heat.

Once melted and foaming, add the flour and stir constantly for 30 seconds to cook out the raw flour taste—this creates your roux.

Pour in the water slowly while stirring to avoid lumps, then continue stirring until the mixture thickens into a smooth base.

Add the milk gradually, stirring well to combine.

This creates a silky foundation for the cheese sauce.

Step 3: Cook Pasta Directly in the Sauce

• 16 oz pasta
• 1/2 tsp salt
• 1 tbsp ranch powder
• 1/2 tsp paprika

Add the dry pasta, salt, ranch powder, and paprika to the sauce base and stir well to combine and separate the pasta strands.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking and ensure even cooking.

Cook for 10-12 minutes, stirring every couple of minutes, until the pasta is tender and has absorbed much of the liquid.

I like cooking the pasta directly in the sauce rather than separately—it saves dishes and lets the pasta absorb all those ranch and spice flavors from the start.

Step 4: Melt Cheeses and Finish the Sauce

• 3 cups cheddar cheese
• 1 cup Monterey Jack cheese
• 2 oz cream cheese
• 1/3 cup buffalo wing sauce

Reduce the heat to low and add the shredded cheddar cheese, Monterey Jack cheese, cream cheese, and buffalo wing sauce to the cooked pasta mixture.

Stir constantly for 2-3 minutes until all the cheeses are melted and the sauce is smooth and creamy.

If the sauce seems too thick, add a splash of milk to reach your desired consistency.

The cream cheese adds richness, while the buffalo sauce gives it a subtle tangy kick.

Step 5: Combine Chicken and Finish the Dish

• chopped chicken from Step 1
• 2 tbsp buffalo wing sauce
• reserved 1/2 cup chopped chicken from Step 1
• diced celery from Step 1
• sliced green onions from Step 1

Stir the bulk of the chopped chicken from Step 1 into the cheesy pasta mixture until evenly distributed.

Transfer to a serving dish or bowl, then drizzle the additional 2 tablespoons of buffalo sauce over the top for extra flavor and visual appeal.

Top with the reserved 1/2 cup of chopped chicken, the diced celery, and sliced green onions.

Serve immediately while hot and creamy.

Creamy Mac and Cheese with Chicken Tenders

Delicious Creamy Mac and Cheese with Chicken Tenders recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 servings

Calories 4350 kcal

Ingredients

  

For the chicken::

• 12 oz breaded chicken tenders

For the mac and cheese::

• 3 tbsp butter
• 3 tbsp flour
• 2.75 cups water
• 4.25 cups milk
• 16 oz pasta (such as elbow macaroni)
• 1/2 tsp salt
• 1 tbsp ranch powder
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 3 cups cheddar cheese (shredded)
• 1 cup Monterey Jack cheese (shredded, I use Sargento)
• 2 oz cream cheese (softened, I use Philadelphia)
• 1/3 cup buffalo wing sauce

For the topping::

• 1/4 cup celery (finely diced)
• 2 tbsp green onions (sliced, green parts only)

Instructions

 

• Preheat your oven to 400°F and bake the chicken tenders according to package directions, usually 15-20 minutes, until golden and crispy. While they cook, finely dice the celery and slice the green onions (green parts only), setting them aside for garnish. Once the chicken is done, let it cool slightly, then chop it into bite-sized pieces. Set aside 1/2 cup of chopped chicken for garnish and reserve the rest for mixing into the sauce.
• In a large pot, melt the butter over medium heat. Once melted and foaming, add the flour and stir constantly for 30 seconds to cook out the raw flour taste—this creates your roux. Pour in the water slowly while stirring to avoid lumps, then continue stirring until the mixture thickens into a smooth base. Add the milk gradually, stirring well to combine. This creates a silky foundation for the cheese sauce.
• Add the dry pasta, salt, ranch powder, and paprika to the sauce base and stir well to combine and separate the pasta strands. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking and ensure even cooking. Cook for 10-12 minutes, stirring every couple of minutes, until the pasta is tender and has absorbed much of the liquid. I like cooking the pasta directly in the sauce rather than separately—it saves dishes and lets the pasta absorb all those ranch and spice flavors from the start.
• Reduce the heat to low and add the shredded cheddar cheese, Monterey Jack cheese, cream cheese, and buffalo wing sauce to the cooked pasta mixture. Stir constantly for 2-3 minutes until all the cheeses are melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of milk to reach your desired consistency. The cream cheese adds richness, while the buffalo sauce gives it a subtle tangy kick.
• Stir the bulk of the chopped chicken from Step 1 into the cheesy pasta mixture until evenly distributed. Transfer to a serving dish or bowl, then drizzle the additional 2 tablespoons of buffalo sauce over the top for extra flavor and visual appeal. Top with the reserved 1/2 cup of chopped chicken, the diced celery, and sliced green onions. Serve immediately while hot and creamy.