Print

Savory Buffalo Chicken Mac and Cheese

Buffalo chicken mac and cheese - featured image
Print Recipe

A creamy, spicy mac and cheese with shredded buffalo chicken, combining cheesy goodness with a tangy buffalo sauce for a comforting and flavorful meal.

Ingredients

Scale
  • 8 oz elbow macaroni, cooked al dente
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 4 oz cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups shredded cooked chicken breast (rotisserie or leftover)
  • ½ cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • ¼ cup blue cheese crumbles (optional)
  • Chopped green onions or fresh parsley, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain well and set aside.
  2. In a mixing bowl, toss shredded cooked chicken breast with buffalo wing sauce until evenly coated. Set aside.
  3. In a medium saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, until mixture bubbles gently but does not brown.
  4. Slowly whisk in warmed whole milk to avoid lumps. Stir until sauce thickens, about 4-5 minutes. Add softened cream cheese and whisk until fully melted and smooth.
  5. Lower heat to medium-low. Gradually stir in shredded sharp cheddar and Monterey Jack cheeses until melted and smooth. Add garlic powder, onion powder, salt, and pepper to taste.
  6. Stir buffalo chicken into the cheese sauce, then fold in cooked macaroni until evenly coated. Taste and adjust seasoning if needed.
  7. Optional: Transfer mixture to a greased 8×8-inch baking dish. Top with blue cheese crumbles if using. Bake at 350°F (175°C) for 15-20 minutes until bubbly and slightly golden on top.
  8. Garnish with chopped green onions or parsley before serving.

Notes

If sauce is too thick, whisk in a splash of milk. If too thin, cook longer on low heat to reduce. Baking is optional but adds a golden crust. For gluten-free, substitute flour with cornstarch or gluten-free flour. For dairy-free, use dairy-free cream cheese and milk alternatives. Rotisserie chicken works well. Adjust buffalo sauce to control spice level.

Nutrition

Keywords: buffalo chicken, mac and cheese, creamy, spicy, comfort food, easy recipe, cheesy, quick dinner

Find it online: https://cooksyla.com/savory-buffalo-chicken-mac-and-cheese-recipe-easy-creamy-spicy-sauce/