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Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese combines my best cheesy macaroni recipe, hot wing sauce and crispy chicken for the ultimate comfort food!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 12 Servings
Calories: 774 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 pound elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup flour
  • 2 teaspoons mustard powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 5 3/4 cups whole milk
  • 1/4 cup Frank's Red Hot sauce
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 large eggs
  • 4 cups sharp cheddar cheese , freshly shredded (and divided)
  • 8 ounces Velveeta cheese
  • 1 cup Blue cheese crumbles
  • 16 ounces chicken nuggets , diced
Garnish:
  • 1/2 cup Frank's Red Hot sauce
  • 1/2 cup Blue cheese crumbles
  • 1/2 cup chives , finely minced

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees.
  2. Shred the cheddar cheese fresh: keeping 2 cups of the cheddar off to the side for the topping.*
  3. Cook the pasta two minutes shy of the instructions, rinse and let cool. (We don't want the extra starch of the water making the mac and cheese too thick)
  4. Add the butter to a large stockpot and melt on medium-low heat.
  5. Add the flour, mustard, cayenne and paprika and whisk together until fully combined, cook for an additional 15 seconds.
  6. Add the milk slowly while whisking to keep the mixture well combined, then add in the 1/4 cup Frank's red hot sauce.
  7. Add in the salt and pepper and cook for an additional 5 minutes.
  8. Turn off the heat.
  9. Remove 1 cup of the milk  mixture and let cool for a 3-5 minutes in the refrigerator in a larger glass measuring cup or bowl.
  10. Add the eggs to the cooled milk and whisk it well until fully combined.
  11. Turn the heat on the pot back on to medium-low.
  12. Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.**
  13. Add in the sharp cheddar cheese, Velveeta cheese and blue cheese, whisking until combined.
  14. Add the cooled macaroni back into the pot and toss with the cheese sauce and the chicken nuggets.
  15. Pour into a 9x13 baking dish and top with the remaining 2 cups of shredded cheddar cheese.
  16. Bake for 30 minutes, uncovered.
  17. Top with Frank's Hot Sauce, crumbled blue cheese and chives and serve.

Notes

  • * I use blocks of cheese for my mac and cheese because shredded cheese is coated in a powder that prevents the cheese from sticking to each other. This also results in cheese that may not melt as fully which can produce a texture that is not as creamy as I like.
  • ** Removing and cooling a cup of milk then adding the egg to the cooler milk is called tempering, which prevents the eggs from immediately scrambling in the hot milk mixture.

Nutrition Information

Serving 1g Calories 774kcal (39%) Carbohydrates 62g (21%) Protein 30g (60%) Fat 46g (71%) Saturated Fat 21g (105%) Polyunsaturated Fat 5g Monounsaturated Fat 15g Trans Fat 0.3g Cholesterol 139mg (46%) Sodium 1853mg (77%) Potassium 890mg (25%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1375IU (28%) Vitamin C 9mg (10%) Calcium 637mg (64%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 774

% Daily Value*

Serving 1g
Calories 774kcal 39%
Carbohydrates 62g 21%
Protein 30g 60%
Fat 46g 71%
Saturated Fat 21g 105%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 15g 75%
Trans Fat 0.3g 15%
Cholesterol 139mg 46%
Sodium 1853mg 77%
Potassium 890mg 19%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 1375IU 28%
Vitamin C 9mg 10%
Calcium 637mg 64%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.