Buffalo Chicken Mac and Cheese
Creamy macaroni bathed in a tangy buffalo sauce, studded with shredded chicken and melty cheese. This Buffalo Chicken Mac and Cheese balances comfort with a kick, delivering a satisfying meal that's easy to pull together on a weeknight.
Ingredients
- 2 cups shredded cooked chicken
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1/2 cup buffalo sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- optional blue cheese crumbles for topping
- 2 tablespoons chopped green onions (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to make a light paste.
- Slowly whisk in the milk, breaking up any lumps. Let the mixture simmer gently until it thickens, about 2–3 minutes.
- Stir in the softened cream cheese until smooth, then add the cheddar cheese. Stir until melted and glossy.
- Add the buffalo sauce, salt, and black pepper. Taste and adjust the heat if needed.
- Fold in the shredded chicken so it heats through, then mix in the cooked macaroni until well coated.
- If you like a crust, transfer the mac and cheese to a greased baking dish, sprinkle with a light dusting of extra cheddar, and bake at 375°F (190°C) for 12–15 minutes until bubbly and golden on top.
- Garnish with blue cheese crumbles and chopped green onions if using. Serve hot and enjoy the balance of creamy, spicy, and comforting flavors.