Buffalo sauce: 1/2 cup (adjust according to your heat preference)
Butter: 2 tablespoons, melted
Garlic powder: 1 teaspoon
For the Mac and Cheese:
Elbow macaroni: 1 lb (cooked according to package instructions)
Butter: 1/4 cup
All-purpose flour: 1/4 cup
Milk: 2 cups
Sharp cheddar cheese: 2 cups, shredded
Monterey Jack cheese: 1 cup, shredded
Cream cheese: 4 oz, softened
Salt and pepper: to taste
For the Topping (optional):
Panko breadcrumbs: 1/2 cup
Butter: 2 tablespoons, melted
Blue cheese crumbles: 1/4 cup
Instructions
Prepare the Buffalo Chicken:
In a bowl, combine the shredded chicken with Buffalo sauce, melted butter, and garlic powder. Mix until the chicken is well coated. Set aside.
Make the Cheese Sauce:
In a large pot, melt 1/4 cup butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute until bubbly.
Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes, stirring constantly.
Reduce the heat to low and stir in the shredded cheddar cheese, Monterey Jack cheese, and cream cheese until smooth and creamy. Season with salt and pepper.
Combine Mac and Cheese with Buffalo Chicken:
Add the cooked elbow macaroni to the cheese sauce, stirring until the pasta is evenly coated.
Gently fold in the Buffalo chicken mixture until well distributed throughout the pasta.
Prepare the Topping (if using):
In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle this mixture over the top of the mac and cheese, along with blue cheese crumbles.
Bake (optional):
For a baked version, preheat your oven to 375°F (190°C). Transfer the Buffalo Chicken Mac and Cheese into a greased baking dish.
Bake for 20-25 minutes, or until the top is golden and crispy.
Serve:
Serve hot, garnished with extra Buffalo sauce, chopped green onions, or a drizzle of ranch or blue cheese dressing if desired.
