Buffalo Chicken Mac and Cheese (Print View)

Spicy buffalo chicken and creamy cheese fuse in this rich mac and cheese, ideal for comfort food lovers.

# Components:

→ Pasta

01 - 1 pound elbow macaroni

→ Chicken

02 - 2 cups cooked chicken breast, shredded

→ Sauce

03 - 4 tablespoons unsalted butter
04 - 1/4 cup all-purpose flour
05 - 2 cups whole milk
06 - 1/2 cup heavy cream
07 - 1/2 cup buffalo wing sauce
08 - 1/2 cup cream cheese, softened
09 - 2 cups sharp cheddar cheese, shredded
10 - 1 cup Monterey Jack cheese, shredded
11 - 1/2 cup crumbled blue cheese (optional)
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - Salt and black pepper, to taste

→ Topping

15 - 1/2 cup panko breadcrumbs
16 - 2 tablespoons unsalted butter, melted
17 - 2 tablespoons chopped scallions (optional)

# Directions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish for assembly.
02 - Bring a large pot of generously salted water to a rolling boil. Cook the elbow macaroni according to package directions until it reaches an al dente texture. Drain the pasta thoroughly and set aside.
03 - In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until it forms a smooth paste and is lightly bubbling, ensuring it does not brown.
04 - Gradually incorporate the whole milk and heavy cream into the saucepan, whisking continuously. Continue to cook, stirring constantly, for approximately 5 minutes, or until the sauce has thickened to a smooth consistency.
05 - Stir in the buffalo wing sauce and softened cream cheese until fully dissolved and the sauce is homogenous and smooth.
06 - Add the shredded sharp cheddar, shredded Monterey Jack, crumbled blue cheese (if using), garlic powder, and onion powder to the sauce. Season with salt and black pepper to your preference. Stir until all cheeses are completely melted and the sauce is velvety.
07 - Gently fold the shredded cooked chicken and the drained elbow macaroni into the cheese sauce, ensuring everything is evenly coated.
08 - Transfer the mac and cheese mixture into the prepared baking dish, spreading it evenly.
09 - In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the surface of the mac and cheese.
10 - Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and the dip is bubbling.
11 - If desired, garnish with chopped scallions before serving hot.

# Expert Advice:

01 -
  • Ready in under an hour for a weeknight dinner that feels special
  • Makes excellent leftovers that reheat beautifully
  • Perfect for entertaining guests who love comfort food with a kick
  • Customizable heat level to please both spice lovers and milder palates
02 -
  • This dish combines protein rich chicken with carbs for a complete meal
  • The recipe easily doubles for larger gatherings
  • Leftovers stay good refrigerated for up to 4 days
  • Blue cheese can be polarizing but truly completes the buffalo chicken experience
03 -
  • Always grate your own cheese rather than using pre shredded varieties which contain anti caking agents that can make your sauce grainy.
  • For the absolute creamiest sauce blend the milk cream and cheeses in stages using an immersion blender.
  • If you notice your sauce becoming too thick add reserved pasta water a tablespoon at a time until you reach your desired consistency.

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