Easy Buffalo Chicken Mac and Cheese
Creamy, spicy mac and cheese loaded with tender chicken and plenty of tangy Buffalo kick. Cozy comfort food with a crowd-pleasing twist.
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Servings:
Ingredients
Main Ingredients
- 12 oz elbow macaroni
- 2 cup shredded cooked chicken rotisserie works great
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2.5 cup whole milk
- 0.5 cup half-and-half
- 3 oz cream cheese softened
- 0.5 cup Buffalo-style hot sauce
- 2 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 tbsp sliced green onions for garnish
- 0.25 cup blue cheese crumbles optional, for topping
Instructions
Preparation Steps
- Boil the macaroni in salted water until al dente. Reserve a splash of pasta water, then drain.
- Melt the butter in a large pot over medium heat. Sprinkle in flour and whisk for 1–2 minutes.
- Slowly whisk in the milk and half-and-half until smooth. Simmer, stirring, until slightly thickened.
- Blend in the cream cheese until fully melted and velvety.
- Stir in Buffalo sauce, garlic powder, onion powder, salt, and pepper.
- Reduce heat to low. Add cheddar and Monterey Jack by handfuls, stirring until the sauce is smooth.
- Fold in the chicken and cooked macaroni. Add a splash of pasta water if you want a looser sauce.
- Warm through, then top with green onions and blue cheese, if using. Serve hot.
Notes
Want it extra cheesy? Swap Monterey Jack for pepper jack for a spicy melt, or broil the finished mac under a panko-butter topping for 2–3 minutes until crisp. For milder heat, start with 1/3 cup Buffalo sauce and add more to taste. Refrigerate leftovers up to 3 days; reheat gently with a splash of milk.
This recipe is an original creation inspired by classic Easy Buffalo Chicken Mac and Cheese flavors. All ingredient ratios and instructions are independently developed.