Buffalo Chicken Mac and Cheese
This cheesy, creamy, and spicy buffalo chicken mac and cheese marries traditional mac and cheese with buffalo chicken dip for the perfect dinner.
Servings: 6
Calories: 736kcal
Ingredients
- 16 ounces elbow macaroni pasta
- ⅓ cup buffalo sauce (or to taste)
- 2 cups chicken, shredded
- ¼ cup butter
- 2 tablespoons flour
- 2½ cups milk
- 8 ounces sharp cheddar cheese, freshly grated
- 6 ounces Monterey Jack, freshly shredded
- salt and pepper, to taste
- ½ cup blue cheese, optional garnish
- parsley, freshly chopped
Instructions
- Cook macaroni according to package directions.
- While macaroni is cooking, pour ⅓ cup buffalo sauce on top of the shredded chicken and mix well.
- When macaroni is done cooking, drain and in the same pot, over medium heat, melt the butter and whisk in the flour, cooking for about one minute, stirring constantly.
- Add in the milk, cheddar, Monterey Jack cheese.
- Stir frequently until the cheese has completely melted into a sauce.
- Add the salt and pepper to taste.
- Combine cooked macaroni and shredded chicken in the pan with the sauce.
- Serve warm topped with freshly chopped parsley and blue cheese crumbles.
Video
Notes
- It is best to grate the cheese from a block. Shredded cheeses that you buy in the grocery store tend to have a coating on them that prevents them from melting well.
- If you’re serving a crowd, this recipe easily doubles or triples.
- Make sure to keep stirring the cheese mixture as you don't want it to burn to the bottom of the pot.
Nutrition
Calories: 736kcal | Carbohydrates: 63g | Protein: 33g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1118mg | Potassium: 262mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1109IU | Vitamin C: 1mg | Calcium: 663mg | Iron: 2mg