Buffalo chicken mac and cheese is an easy 25-minute dinner that takes classic mac and cheese and adds all the flavors of buffalo chicken.
Ingredients
16ounceselbow macaronicooked according to package directions
½cupunsalted butter
½cupall-purpose flour
3cupswhole milk
1teaspoonfine sea salt
1teaspoonground black pepper
1teaspoononion powder
1teaspoongarlic powder
½teaspoonground mustard
2cupswhite cheddar cheeseshredded
2cupsmonterey jack cheeseshredded
½cupbuffalo sauceplus more for garnish-optional
2cupsdiced cooked chicken
blue cheese crumbles for garnishoptional
sliced green onions for garnishoptional
Instructions
In a large pot or dutch oven, melt the butter over medium-low heat.
Add flour and whisk into the melted butter until fully incorporated. Slowly whisk in the milk, about ½ cup at a time, whisking well after each addition. Continue to cook, whisking often, until the mixture is smooth and begins to thickens slightly.
Whisk in the salt, pepper, onion powder, garlic powder, and ground mustard.
Reduce heat to low and add the cheddar and Monterey Jack cheeses and stir until melted and smooth.
Add in the buffalo sauce, cooked pasta, and diced chicken; stir to combine. Continue to cook until warmed through, about 10 minutes.
Serve warm, topped with blue cheese crumbles and sliced green onions if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat leftovers, heat your oven to 350° F. Add 1 Tablespoon of milk for each cup of macaroni you are reheating. Heat covered for 15-20 minutes, or until warmed through.