Buffalo Chicken Mac and Cheese
This elevated version of mac and cheese combines the creamy, comforting classic with the spicy zest of buffalo sauce and tender shredded chicken. The result is a dish that delivers richness, flavor, and the perfect amount of heat, making it a crowd-pleasing choice for any occasion.
Ingredients
- 12 ounces macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk plus additional if needed
- ½ cup buffalo sauce mild, medium, or hot
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded mozzarella cheese
- 2 cups cooked chicken shredded or chopped
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. Add the macaroni and cook until al dente, approximately 2 minutes less than the time suggested on the package. Drain the pasta and rinse it under cool water. Set aside.
- In the same pot (or a new one), melt the butter over medium heat. Once fully melted, whisk in the flour until it is completely incorporated. Continue to whisk until the mixture turns golden, which should take a few minutes.
- Add the paprika, salt, and black pepper to the pot, cooking for about 30 seconds or until the spices become fragrant.
- Gradually pour in the milk and buffalo sauce, whisking constantly to combine. Stir until the sauce is warmed through and begins to thicken, which should take approximately 5 minutes.
- Once the sauce has thickened sufficiently to coat the back of a spoon, remove the pot from the heat. Slowly stir in the shredded cheddar and mozzarella cheese in batches until fully melted and smooth.
- Add the shredded chicken and cooked pasta to the cheese sauce, stirring gently to combine. If the sauce is too thick, add warm milk a little at a time to reach the desired consistency.
- Serve with a garnish of blue cheese crumbles and sliced green onions for an extra touch of flavor.
- This buffalo mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm on the stovetop or microwave in 30-second intervals, adding milk if necessary to maintain a smooth, creamy texture.