Buffalo Chicken Mac and Cheese Recipe

Buffalo Chicken Mac and Cheese fresh from the oven and ready to serve

Buffalo Chicken Mac and Cheese Recipe

Decadent cheese sauce smothering soul-satisfying macaroni is pure comfort food. Add spicy Buffalo chicken to the mix, and you'll think you've died and gone to heaven. Besides being straightforward, you can have dinner ready in less than an hour.

Course dinner, Main Course

Cuisine American, Southern

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 814kcal

Author Imma

Ingredients

2 cups cooked chicken, chopped (or rotisserie chicken)
8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon Creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup Buffalo wing sauce
½ teaspoon hot sauce
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 ounces sour cream
Salt and pepper to taste
Green onion for garnish

Instructions

Preheat the oven to 375°F (195℃).
Cook macaroni according to the package directions, drain, and set aside until ready.
Melt butter in a 10-inch cast iron skillet over medium-high heat. As soon as the butter melts, whisk in flour until thoroughly mixed. Then, cook for about a minute to eliminate the flour taste.
Slowly pour in the milk and continue whisking, making sure the mixture does not form any lumps. Simmer for 3-5 minutes until the mixture thickens slightly.
Add Creole seasonings, onion powder, and garlic powder, mixing well. Then, add the Buffalo and hot sauce and continue mixing until fully incorporated. Bring to a simmer and cook for an additional 1-2 minutes.
Reduce heat to low, stir in the sour cream and cheese (reserving about a handful as toppings), and continue stirring until the cheese melts and everything is evenly combined and smooth. Add salt and pepper to taste.
Finally, add the cooked pasta and chicken to the pot and stir to incorporate evenly—top with the remaining cheese and, if desired, some Italian bread crumbs.
Bake at 375F°/190℃ for 15-20 minutes or until bubbly and the top is slightly golden. Garnish with green onion, serve, and enjoy.

Notes

Shredding your own cheese is better for mac and cheese because the anti-caking additives change the cheese's texture. They also keep it from melting as well for a smooth, creamy cheese sauce.
Take your pasta off the heat and drain it right when it reaches al dente. Even if it's slightly before that, it will finish cooking in the oven. It's better to slightly undercook your pasta than overcook it for mac and cheese.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition