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
- 16 ounces elbow macaroni, cooked according to package directions
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground mustard
- 2 cups white cheddar cheese, shredded
- 2 cups monterey jack cheese, shredded
- ½ cup buffalo sauce, plus more for garnish-optional
- 2 cups diced cooked chicken
- blue cheese crumbles for garnish, optional
- sliced green onions for garnish, optional
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.
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.
Nutrition
Serving: 1g | Calories: 783kcal
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