Easy to Make Buffalo Chicken Mac and Cheese
Buffalo Chicken Mac and Cheese
A spicy and creamy twist on classic mac and cheese, featuring tender buffalo chicken and gooey cheese.
Nutrition
Calories: 620cal
Carbohydrate: 45g
Protein: 30g
Fat: 34g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
6 Servings
Ingredients
- 1 pound elbow macaroni
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup blue cheese crumbles (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Preheat the oven to 375f.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, following the package instructions. Drain and set aside.
- Toss the shredded chicken with buffalo sauce in a mixing bowl, ensuring it is fully coated.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1 to 2 minutes to form a smooth roux. Gradually pour in the milk while whisking to avoid lumps. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.
- Lower the heat and stir in the cheddar and mozzarella cheeses until melted and creamy. Mix in garlic powder, salt, and pepper to taste.
- Add the cooked pasta to the cheese sauce and stir until evenly coated. Fold in the buffalo chicken mixture.
- Transfer the mac and cheese to a greased baking dish, top with blue cheese crumbles if desired, and bake for 10 to 15 minutes until bubbly and golden.
- Sprinkle with chopped parsley before serving. Enjoy the spicy, cheesy goodness.
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