Buffalo Chicken Macaroni and Cheese

5 from 1 vote

Buffalo Chicken Macaroni and Cheese

Our Buffalo Mac and Cheese is for those who like it hot! Cheddar cheese with chicken mixed with a spicy buffalo sauce creates the perfect combination of flavors.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Servings:

Calories: 795kcal

Author: Jennifer Fishkind

Ingredients

2 cups shredded chicken
⅓ cup buffalo sauce (or to taste)
16 oz macaroni pasta
¼ cup butter
2 tbsp flour
2½ cups milk
8 oz sharp cheddar freshly grated
6 oz Monterey Jack freshly shredded
Salt and pepper to taste
½ cup blue cheese
Parsley freshly chopped

Instructions

Cook macaroni according to package directions.
While macaroni is cooking pour 1/3 cup buffalo sauce on top of shredded chicken and mix well.
When macaroni is done cooking drain and in the same pot, over medium heat, melt butter and whisk in flour cooking for about one minute, stirring constantly.
Add in milk, cheddar, Monterey Jack cheese.
Stir frequently until cheese has completely melted into sauce.
Add 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

Storage:

To Store: If you have leftovers, be sure to store them in an air-tight container in the fridge in between eating.
To Freeze: You can freeze this mac and cheese for up to three months.
To Reheat: When you’re ready to reheat your mac and cheese, you can put it in the microwave. One problem I have run into when eating this as leftovers is that sometimes it gets a bit dried out. To combat this, I like to add just a little bit of milk to it when heating it up!

Tips:

Get creative! I know I mentioned this before, but I can’t stress it enough. This mac and cheese will only get better and better the more you play around with it. You can add so many ingredients to change it up every time you make it.
Make sure that you don’t overcook your noodles! I find it’s best to cook them just a little bit al dente. If they are overcooked they will get soggy and they won’t mix as well with the other ingredients, which will change the overall consistency of your mac and cheese.

Nutrition