Description
This Buffalo Chicken Mac and Cheese combines creamy, cheesy macaroni with the spicy tang of buffalo wing sauce and tender cooked chicken. Perfect for a comforting dinner with a flavorful kick, this dish is topped with green onions and blue cheese crumbles for an extra burst of taste.
Ingredients
Pasta
- 2 cups elbow macaroni (uncooked)
Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk (2% or whole)
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup buffalo wing sauce (adjust to taste)
Other
- 2 cups cooked chicken (shredded or chopped)
- Chopped green onions (for garnish)
- Blue cheese crumbles (for garnish)
- Extra buffalo wing sauce (optional, for drizzling)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until al dente, about 8-10 minutes. Drain and set aside.
- Make Roux: In the same pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, to form a roux that will thicken your sauce.
- Add Milk: Gradually whisk in the milk, continuing to whisk to prevent lumps. Cook for 3-4 minutes until the mixture thickens and coats the back of a spoon.
- Season Sauce: Stir in the sour cream, garlic powder, and onion powder. Reduce the heat to low to continue gently cooking without curdling.
- Add Cheeses: Add shredded sharp cheddar and mozzarella cheese to the sauce. Stir continuously until all cheese is fully melted and the sauce is smooth and creamy.
- Incorporate Buffalo Sauce: Stir in buffalo wing sauce gradually, tasting as you go to achieve your preferred level of spice. Season with salt and pepper to taste.
- Combine Ingredients: Fold in the cooked shredded chicken and cooked macaroni. Stir well to coat everything evenly in the buffalo cheese sauce and heat through for about 2-3 minutes.
- Serve: Spoon the mac and cheese into bowls or onto plates. Garnish generously with chopped green onions, blue cheese crumbles, and an optional drizzle of extra buffalo wing sauce for added flavor.
Notes
- Adjust the buffalo wing sauce according to your spice preference to make it milder or spicier.
- Using freshly shredded cheese rather than pre-shredded helps the sauce melt more smoothly.
- If the sauce is too thick, add a splash more milk to reach desired consistency.
- For cooked chicken, rotisserie chicken or leftover roasted chicken works perfectly.
- Blue cheese crumbles can be omitted for a milder flavor or replaced with parmesan for a different twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
