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Buffalo Chicken Mac and Cheese Ultimate

This Buffalo Chicken Mac and Cheese is a creamy, cheesy, and spicy delight. Tender chicken coated in tangy buffalo sauce is swirled into a decadent mac and cheese, creating a satisfying and crowd-pleasing meal that's surprisingly easy to prepare.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 4 cups shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
  • 1/2 cup buffalo wing sauce Frank's RedHot recommended
  • 2 tablespoons butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Optional: Crumbled blue cheese
  • Optional: Chopped green onions
  • Optional: Ranch or blue cheese dressing, for drizzling
  • Optional: Hot sauce, for extra heat

Equipment

  • Large pot
  • Dutch oven or large pot
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons
  • 9x13 inch baking dish (optional)
  • Strainer or colander

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the elbow macaroni and cook according to package directions until al dente.
  3. Drain the macaroni and set aside without rinsing.
  4. In a large pot or Dutch oven, melt the butter over medium heat.
  5. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  6. Slowly whisk in the milk and heavy cream, breaking up any lumps.
  7. Bring the mixture to a simmer, stirring occasionally, and cook until slightly thickened, about 5-7 minutes.
  8. Reduce the heat to low. Gradually add 3 cups of the cheddar cheese and the Monterey Jack cheese, stirring constantly until the cheese is melted and the sauce is smooth.
  9. Stir in the salt, pepper, garlic powder, and onion powder. Taste and adjust seasonings as needed.
  10. In a bowl, combine the shredded chicken, buffalo wing sauce, melted butter, garlic powder, and onion powder. Toss to coat evenly.
  11. Add the cooked macaroni to the cheese sauce and stir to combine.
  12. Gently fold in the buffalo chicken.
  13. Serve immediately, or transfer to a greased 9x13 inch baking dish.
  14. If baking, sprinkle the remaining 1 cup of cheddar cheese over the top.
  15. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
  16. Remove from the oven (if baked) and let cool for a few minutes before serving.
  17. Garnish with your favorite toppings, such as crumbled blue cheese, chopped green onions, and a drizzle of ranch or blue cheese dressing.
  18. Serve immediately and enjoy!

Notes

For a richer cheese sauce, experiment with Gruyere or Fontina. Rotisserie chicken is a great time-saver. Control the spice level by starting with a mild buffalo sauce and adjusting to taste. To prevent a grainy cheese sauce, keep the heat low and stir constantly; if graininess occurs, try adding a tablespoon of lemon juice. The prepared dish can be refrigerated for up to 24 hours before baking, adding a few extra minutes to the baking time. Add vegetables like broccoli or bell peppers for extra nutrients. Bacon bits or a breadcrumb topping can enhance the flavor and texture.