Buffalo Chicken Mac and Cheese
Buffalo Chicken Mac and Cheese is like comfort food with a wild side—it’s creamy, cheesy pasta cozied up with tender bites of chicken, then kicked into high gear with zesty buffalo sauce.
Ingredients
- 16 oz elbow macaroni
- ¼ cup butter
- ¼ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups milk
- 1 cup buffalo sauce
- 3 cups cheddar cheese, shredded
- 2-3 cups cooked chicken, diced or shredded
- ½ cup ranch dressing
- 1 cup cheese, shredded (mozzarella, gouda, pepper jack or gruyere)
- ⅓ cup blue cheese crumbles
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.
- In a large heavy-bottomed pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour until combined. Cook over medium heat, stirring frequently, for 1–2 minutes to eliminate the raw flour taste. Season with salt and pepper.
- Slowly whisk in milk until smooth. Cook until slightly thickened. Stir in 3 cups of shredded cheese. Mix until melted and creamy.
- In a small bowl, combine the cooked chicken with ½ cup ranch dressing.
- Stir in buffalo sauce and cooked chicken. Taste and adjust spice level by adding more buffalo sauce if desired.
- Add the cooked pasta into the sauce and stir until everything is coated.
- Pour into a greased 9x13" baking dish. Top with the remaining 1 cup cheese, plus the blue cheese crumbles.
- Bake at 375°F for 20–25 minutes, or until hot and bubbly. Serve warm, topped with extra blue cheese, green onion, and a drizzle of buffalo or hot sauce, if desired. Enjoy!
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