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To make Buffalo Chicken Mac and Cheese, you need these main ingredients: - 2 cups elbow macaroni - 1 pound boneless, skinless chicken breasts, cooked and shredded - 1 cup buffalo sauce (adjust to taste) - 4 tablespoons butter - 1/4 cup all-purpose flour - 3 cups milk - 3 cups shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste These ingredients create a tasty blend of flavors. The elbow macaroni gives a nice base. The chicken adds protein, and the buffalo sauce brings in the heat. The butter and flour create a smooth cheese sauce that holds everything together. Garnishes can make your dish look great. Here are some options: - Chopped green onions - Blue cheese crumbles Adding green onions gives a fresh taste. Blue cheese adds a rich flavor that many love. Feel free to mix and match to find your favorite look and taste. Cheese is key to a great mac and cheese. I recommend these varieties: - Sharp cheddar cheese - Mozzarella cheese Sharp cheddar gives a strong flavor. Mozzarella makes the dish creamy and gooey. You can also try other cheeses like gouda or pepper jack for a twist on the classic taste. {{ingredient_image_1}} Start by boiling a large pot of salted water. Once it boils, add 2 cups of elbow macaroni. Cook the pasta until it is al dente, about 7-8 minutes. Drain the pasta in a colander and set it aside. This step is key for a perfect texture in your mac and cheese. Next, take 1 pound of cooked, shredded chicken breasts. In a bowl, mix the chicken with half of the buffalo sauce. This gives the chicken a nice, spicy kick. Set this bowl aside while you make the cheese sauce. In a large saucepan, melt 4 tablespoons of butter over medium heat. Once the butter melts, whisk in 1/4 cup of all-purpose flour. Stir this mixture for about 1-2 minutes until it turns lightly golden. Gradually add 3 cups of milk, whisking until smooth. Keep cooking and stirring for about 5-7 minutes until the sauce thickens. Now, reduce the heat to low and stir in 3 cups of sharp cheddar cheese and 1 cup of mozzarella cheese. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper to taste. Keep stirring until all the cheese melts and the sauce is smooth. Add the drained macaroni and the buffalo chicken mixture to the cheese sauce. Stir everything together until the pasta is coated evenly. This is where all the flavors come together, making your dish truly delicious. If you want a baked version, preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish. Sprinkle some extra cheese on top. Bake for about 20 minutes or until it is bubbly and golden. When you remove the mac and cheese from the oven, drizzle the remaining buffalo sauce on top. Garnish with chopped green onions and blue cheese crumbles if you like. Serve this dish hot for a comforting meal that is sure to please everyone. To cook pasta just right, use plenty of water. Add a good amount of salt. This helps flavor the pasta. Follow the package time for cooking. For elbow macaroni, aim for al dente. This means it should be firm but not hard. If you overcook it, the pasta will get mushy. Drain the pasta well and set it aside for later. To make a great cheese sauce, start with a roux. Melt butter in a large saucepan over medium heat. Add the flour and whisk for one to two minutes. This will help thicken your sauce. Slowly whisk in the milk after the roux is golden. Keep stirring until the sauce thickens, which takes about five to seven minutes. Once thick, add the cheddar and mozzarella cheeses. Stir until all the cheese melts smoothly. This will give you a rich, creamy sauce. Buffalo sauce can vary in heat. If you like it mild, use less sauce. You can always add more later. Mix half of the sauce with the shredded chicken first. Taste it before adding more. If you want more heat, drizzle extra sauce on top when serving. For a different kick, consider adding a pinch of cayenne pepper or smoked paprika to the cheese sauce. Adjust the spice to fit your taste! Pro Tips Adjust the Heat: Modify the amount of buffalo sauce based on your spice preference. Start with less and add more for a spicier kick. Use Fresh Cheese: For the best flavor and texture, opt for freshly grated cheese instead of pre-shredded. It melts better and enhances the creaminess. Mix It Up: Feel free to incorporate additional ingredients like cooked bacon or vegetables such as broccoli for added flavor and nutrition. Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of milk for creaminess. {{image_2}} You can change the protein in Buffalo chicken mac and cheese easily. Try using shredded rotisserie chicken for a quick meal. You can also swap in turkey for a lighter option. If you like beef, shredded cooked brisket adds a bold taste. For a fun twist, use pulled pork. Each protein brings its flavor to this dish. Adjust your buffalo sauce to match the protein's taste. This way, you keep the dish exciting and new. For a vegetarian version, skip the chicken. You can add hearty veggies like broccoli or spinach. Roasted cauliflower is a great choice, too. These veggies blend well with the creamy cheese sauce. You might even want to add beans for extra protein. Keep the buffalo sauce to give it that kick. This version stays rich and comforting while being meat-free. It's a great way to enjoy the flavors without the chicken. To make a vegan version, you can use plant-based cheese. Many brands offer good options that melt well. Swap the milk for almond, soy, or oat milk to keep it creamy. Instead of butter, use vegan margarine or coconut oil. For protein, add chickpeas or lentils to the mix. You can still use buffalo sauce, but check it’s vegan-friendly. This way, you can enjoy this dish while keeping it plant-based and delicious. To store leftovers, cool the Buffalo Chicken Mac and Cheese first. Then, place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. If you plan to eat it later, you can freeze it. Just make sure to add a layer of plastic wrap before sealing the container. When you want to reheat, you can use the microwave or the oven. For the microwave, place a portion in a bowl. Heat it on medium power for about two to three minutes. Stir halfway through to warm it evenly. If using the oven, preheat it to 350°F (175°C). Place the mac and cheese in an oven-safe dish. Cover it with foil and heat for about 20 minutes. Freezing is a great option if you want to save some for later. Make sure it cools completely before freezing. Portion it into smaller containers for easy meals. It can last up to three months in the freezer. When ready to eat, let it thaw in the fridge overnight. Then follow the reheating instructions to enjoy a warm meal. Yes, you can use store-bought buffalo sauce. It saves time and adds great flavor. Just mix it with the shredded chicken. If you like it spicy, feel free to add more sauce. This keeps the dish easy and tasty. Buffalo Chicken Mac and Cheese lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down first before sealing. You can enjoy it as a quick meal later in the week. You can serve Buffalo Chicken Mac and Cheese with a fresh salad. A simple green salad balances the rich flavors. You can also add celery sticks or carrot sticks. They add crunch and pair well with the dish. If you want something heartier, try garlic bread. In this blog post, I shared how to make Buffalo Chicken Mac and Cheese. We covered essential ingredients, including cheeses and garnishes. I detailed step-by-step cooking methods, from pasta to baking. You learned useful tips for perfect pasta and creamy sauce. I also shared fun variations and key storage info. Buffalo Chicken Mac and Cheese is easy to make and full of flavor. With a few simple changes, you can make it your own. Enjoy this dish with friends or family for a perfect meal.

Buffalo Chicken Mac & Cheese

A creamy and spicy twist on classic mac and cheese, featuring shredded chicken and buffalo sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 600 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup buffalo sauce
  • 4 tablespoons butter
  • 1 quarter cup all-purpose flour
  • 3 cups milk
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • to taste green onions, chopped (for garnish)
  • optional blue cheese crumbles

Instructions
 

  • In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  • In a bowl, mix the shredded chicken with half of the buffalo sauce. Set aside.
  • In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes until lightly golden.
  • Gradually whisk in the milk until smooth and combined. Continue to cook, stirring frequently, until the mixture thickens (about 5-7 minutes).
  • Reduce the heat to low, then stir in the cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
  • Add the cooked macaroni and buffalo chicken mixture to the cheese sauce, stirring until everything is well combined and coated in the sauce.
  • For a baked version, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish, sprinkle with additional cheese, and bake for 20 minutes or until bubbly and golden on top.
  • Remove from the oven (if baked), drizzle with the remaining buffalo sauce, and top with chopped green onions and blue cheese crumbles, if using. Serve hot.

Notes

Adjust the buffalo sauce to your preferred spice level.
Keyword buffalo chicken, comfort food, mac and cheese