Description
This Ultimate Buffalo Chicken Mac and Cheese takes comfort food to the next level. Creamy, cheesy pasta meets spicy buffalo chicken for a bold, crowd-pleasing dish that’s perfect for game day, potlucks, or a cozy night in. The heat from the buffalo sauce is balanced by the richness of the cheese sauce, and every bite delivers a punch of flavor with tender chunks of chicken and perfectly cooked macaroni.
Ingredients
2 cups elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
Salt and black pepper to taste
2 cups cooked and shredded chicken
½ cup buffalo wing sauce
¼ cup crumbled blue cheese (optional)
Chopped green onions for garnish (optional)
Instructions
Cook the elbow macaroni in salted boiling water according to package instructions until al dente. Drain and set aside. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and cream until smooth. Bring to a gentle simmer and cook for 3 to 5 minutes until slightly thickened.
Stir in the cheddar, mozzarella, garlic powder, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth. In a separate bowl, toss the cooked chicken with the buffalo sauce. Add the cooked pasta and buffalo chicken to the cheese sauce and mix until everything is evenly coated.
Transfer the mac and cheese to a baking dish if desired and top with crumbled blue cheese. Broil for 2 to 3 minutes until bubbly and golden on top. Garnish with chopped green onions before serving.
Notes
For extra heat, add a few dashes of hot sauce to the cheese sauce. Rotisserie chicken works well for this recipe and saves time. If blue cheese isn’t your thing, leave it out or replace it with more mozzarella. This dish can be made ahead and reheated, though you may want to add a splash of milk when warming it to keep it creamy.