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Buffalo Chicken Mac and Cheese

This Buffalo chicken mac and cheese made with three kinds of cheese is rich and spicy, and great served as a quick-and-easy weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 16 ounce package elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 4 ounces cream cheese cubed
  • 2 cups cooked chicken shredded or diced
  • ½ cup buffalo hot sauce such as Frank’s RedHot
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional garnishes: crumbled blue cheese chopped green onions, ranch or blue cheese dressing

Method
 

  1. Bring a large pot of lightly salted water to a boil. Cook macaroni until al dente, about 8 minutes. Drain and set aside.
  2. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
  3. Gradually whisk in milk until smooth. Continue stirring until the sauce thickens, about 3–4 minutes.
  4. Lower heat and stir in cheddar, mozzarella, and cream cheese until fully melted and creamy.
  5. Add shredded chicken, buffalo hot sauce, garlic powder, salt, and pepper. Stir to combine, creating a spicy buffalo cheese sauce.
  6. Fold cooked macaroni into the sauce. Cook for another 1–2 minutes until everything is heated through.
  7. Serve hot, garnished with blue cheese crumbles and chopped green onions for extra zest.