Ultimate Buffalo Chicken Mac and Cheese
This Buffalo Chicken Mac and Cheese recipe combines the comforting flavors of classic mac and cheese with the spicy tang of buffalo chicken. It's a creamy, cheesy, and satisfying dish that's perfect for a weeknight dinner or a party. Customize the spice level and cheese types to make it your own!
Equipment
- Large pot or Dutch oven
- Large skillet
- 9x13 inch baking dish
- Measuring cups and spoons
- Whisk
- Mixing Bowls
- Colander
- Oven
Ingredients
- 1 pound elbow macaroni
- 6 tablespoons butter
- ½ cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded mozzarella cheese
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup buffalo wing sauce Frank's RedHot recommended
- 2 tablespoons butter, melted
- ¼ cup chopped green onions optional, for garnish
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly to prevent scorching.
- Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Keep stirring!
- Stir in the salt, pepper, garlic powder, and onion powder.
- Remove from heat and stir in the cheddar cheese, Monterey Jack cheese, and mozzarella cheese until melted and smooth.
- While the mac and cheese sauce is simmering, prepare the chicken. Cut the chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until cooked through, about 5-7 minutes. Season with salt and pepper.
- In a separate bowl, combine the cooked chicken, buffalo wing sauce, and melted butter. Toss to coat evenly.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Gently fold in the buffalo chicken.
- Pour the Buffalo Chicken Mac and Cheese into a greased 9x13 inch baking dish.
- Top with blue cheese crumbles and/or bread crumbs for a crispy topping (optional).
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly. If you added bread crumbs, bake until they are golden brown.
- Garnish with chopped green onions, if desired.
- Let it cool slightly before serving.
Notes
Adjust the amount of buffalo wing sauce to your liking for desired spice level. Experiment with different cheese types. Pepper jack would add an extra kick, while Gruyere would bring a sophisticated flavor. You can assemble the mac and cheese ahead of time and store in the refrigerator for up to 24 hours. Add cooked broccoli florets, diced carrots, or chopped celery to add more vegetables. To make the cheese sauce even richer, stir in 4 ounces of softened cream cheese along with the other cheeses. Store leftovers in an airtight container in the refrigerator for up to 3 days.