Description
This creamy mac and cheese gets a bold, spicy twist with shredded buffalo chicken mixed right in. The perfect comfort food mashup for buffalo wing lovers craving a cheesy, satisfying meal with a kick.
Ingredients
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8 oz elbow macaroni
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2 cups cooked chicken, shredded (rotisserie or grilled)
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (whole or 2%)
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2 cups shredded sharp cheddar cheese
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1 cup shredded mozzarella cheese
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½ cup buffalo sauce (adjust to taste)
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½ tsp garlic powder
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Salt and pepper to taste
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Optional: blue cheese crumbles and sliced green onions for topping
Instructions
1️⃣ Cook the macaroni according to package instructions until al dente. Drain and set aside.
2️⃣ In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
3️⃣ Gradually add milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
4️⃣ Remove from heat and stir in shredded cheddar and mozzarella until melted and smooth.
5️⃣ Add buffalo sauce, garlic powder, salt, and pepper to the cheese sauce. Stir to combine.
6️⃣ Fold in the shredded chicken and cooked macaroni until everything is well coated.
7️⃣ Serve immediately, topped with blue cheese crumbles and sliced green onions if desired.
Notes
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Adjust buffalo sauce quantity to control the spice level.
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Use rotisserie chicken for convenience or cook your own seasoned chicken breasts.
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For extra creaminess, stir in a splash of cream cheese or sour cream.
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Serve with celery sticks and ranch or blue cheese dressing on the side.
- Prep Time: 10 min
- Cook Time: 20 min