Buffalo Chicken Mac and Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
235 kcal
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Course
Main Course
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Cuisine
American
Buffalo Chicken Mac and Cheese
Description
Buffalo Chicken Mac and Cheese is a baked pasta dish featuring elbow macaroni cooked al dente, mixed with a roux-based cheese sauce made from butter, flour, milk, and buffalo wing sauce. The sauce thickens on the stove before shredded sharp cheddar cheese is stirred in, creating a smooth and creamy base with a kick of buffalo flavor.
Shredded cooked chicken is combined with ranch dressing and incorporated into the cheese sauce alongside the macaroni. The casserole is then transferred to a baking dish and topped with blue cheese crumbles for added tang and depth. Baking melds the flavors, warms the dish through, and creates a comforting, rich casserole with a balance of spicy, creamy, and sharp cheese notes.
This recipe serves about eight people, making it suitable for family dinners or casual gatherings. It's a hearty meal that combines familiar mac and cheese comfort with a spicy, American buffalo chicken twist.
For best texture and flavor, shred sharp cheddar cheese fresh from a block. Use whole milk for a creamier sauce. Adjust buffalo wing sauce amount to taste for desired spiciness.
Ingredients
- 1 lb. elbow macaroni dried
- 2 Tbsp butter unsalted
- 2 Tbsp all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups milk whole
- 1 cup buffalo wing sauce
- 3 - 4 cups cheddar cheese see chef tips #2, shredded sharp
- 1 lb. (2 - 3 cups) chicken we like to use a rotisserie chicken, cooked and shredded
- 1/2 cup ranch dressing
- 1/3 cup blue cheese crumbles
Instructions
Prepare
- Preheat oven to 350°F, and lightly grease a 9x13" baking pan. Set aside for now.
Boil pasta
- Bring a large pot of salted water to a boil, then add dried pasta. Cook, according to package directions for al dente, then drain and set aside.
Make cheese sauce
- In a large heavy bottomed pot, add butter and heat over MED heat. Once melted, add flour and whisk to combine.
- Cook over MED heat, stirring often, for a minute or two to get the taste of raw flour out. Add salt and pepper.
- Slowly pour in the milk and buffalo sauce, whisking as you pour. Cook for several minutes, or until the sauce thickens a bit.
- Remove pot from the heat and stir in the cheese, a handful at a time, until melted and smooth.
Combine chicken and ranch
- In a small bowl, combine shredded chicken and ranch dressing.
Combine it all together
- Add the ranch chicken and cooked pasta to the pot with the cheese sauce and stir well to combine.
- Transfer pasta to the prepared baking pan, and top with blue cheese crumbles.
Bake
- Bake mac and cheese for 20-25 minutes, or until hot and bubbly.
Serve
- Serve hot, garnished with additional blue cheese and buffalo sauce/hot sauce if desired.
Notes
- The recipe serves approximately 8 people, but serving sizes can be adjusted.
- Shred a 16 oz block of sharp cheddar cheese using the larger holes on a box grater for best melting texture, yielding about 3 to 4 cups.
- Use whole milk for a creamier cheese sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 4mg | 0% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 87IU | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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