Description

This buffalo chicken mac and cheese recipe features tender shredded chicken and elbow macaroni smothered in a creamy, spicy cheese sauce made with Cheddar and Monterey Jack. Topped with tangy blue cheese crumbles, it’s the ultimate comfort food that’s perfect for weeknight dinners, game day parties, or any time you’re craving something rich and satisfying.

Ingredients

For the pasta and chicken:

1 pound elbow macaroni
3 cups shredded cooked chicken (rotisserie works great)

For the cheese sauce:

6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
Pinch of black pepper
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese

For the Buffalo flavor:

½ cup Buffalo hot sauce (adjust to taste – I love Frank’s RedHot!)

Optional topping:

½ cup crumbled blue cheese or gorgonzola

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Instructions

Step 1: Cook the Pasta

Cook the elbow macaroni in a large pot of salted boiling water until al dente according to package directions (usually 7-8 minutes). You want it slightly firm because it’ll continue to soften when mixed with the hot cheese sauce. Drain well and set aside.

Step 2: Make the Roux

In the same pot (less dishes to wash – YES!), melt 6 tablespoons of butter over medium heat. Once it’s completely melted and bubbling, whisk in the flour all at once. Keep whisking for about 1 minute until it forms a smooth, paste-like mixture. This is your roux, and it should smell nutty and toasty – that’s how you know it’s ready!

Step 3: Add the Milk

This is where your arm workout begins! Slowly pour in the milk while whisking CONSTANTLY. I mean it – don’t stop whisking! This prevents lumps from forming. Keep stirring over medium heat until the sauce thickens and becomes smooth and creamy, about 3-5 minutes. You’ll know it’s ready when it coats the back of a spoon. Season with a pinch of black pepper.

Step 4: Melt in the Cheese

Reduce the heat to low – this is crucial so the cheese doesn’t seize up or get grainy. Stir in the shredded Cheddar and Monterey Jack, one handful at a time, stirring until each addition melts completely before adding more. The result should be a gloriously smooth, creamy cheese sauce that makes you want to dive in face-first!

Step 5: Add the Buffalo Sauce

Pour in that beautiful Buffalo hot sauce and stir until it’s completely incorporated. The sauce will turn a gorgeous orange color, and your kitchen will smell AMAZING. Taste it and adjust the heat level – want it spicier? Add more sauce! Prefer it mild? You’re perfect right where you are.

Step 6: Combine Everything

Fold in your shredded chicken and the cooked pasta, stirring gently until everything is evenly coated in that creamy, spicy, cheesy goodness. Make sure every piece of chicken and every noodle gets some love!

Step 7: Serve and Top

Serve immediately while it’s hot and creamy, topped with crumbled blue cheese if you’re using it. The cold, tangy cheese against the warm, spicy mac and cheese?

Notes

Make it extra creamy: Stir in a splash of heavy cream or an extra handful of cheese just before serving
Boost the Buffalo flavor: Add a tablespoon of ranch seasoning mix to the cheese sauce along with the hot sauce
Crispy topping hack: Transfer to a baking dish, top with panko breadcrumbs mixed with melted butter, and broil for 2-3 minutes until golden
Common mistake to avoid: Don’t overcook the pasta initially – remember, it continues cooking in the hot sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American