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Buffalo Chicken Mac and Cheese - Creamy, Spicy, and Easy Comfort Food

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces elbow macaroni (or shells, cavatappi, or penne)
  • 2 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 1/3 to 1/2 cup buffalo sauce (adjust to taste)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk (whole or 2% for creaminess)
  • 1 cup low-sodium chicken broth (optional swap: more milk)
  • 2 cups shredded sharp cheddar
  • 1 cup shredded Monterey Jack (or mozzarella for extra melt)
  • 4 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup ranch or blue cheese dressing (for drizzling or mixing)
  • 1/2 cup crumbled blue cheese (optional)
  • 1 cup panko breadcrumbs (optional topping)
  • 1 tablespoon olive oil or melted butter (for the topping)
  • 2 tablespoons chopped green onions or parsley (for garnish)

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook macaroni until just al dente (usually 1 minute less than the package suggests). Drain and set aside.
  2. Toss the chicken with buffalo sauce. In a bowl, combine cooked chicken with 1/3 cup buffalo sauce. Add more if you prefer extra heat. Set aside.
  3. Make the cheese sauce base. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux, stirring constantly.
  4. Add liquids. Slowly whisk in milk and chicken broth. Simmer, whisking, until thickened and smooth, about 3–5 minutes.
  5. Season and melt cheeses. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Reduce heat to low. Add cream cheese, cheddar, and Monterey Jack, stirring until fully melted and silky.
  6. Combine everything. Fold in the cooked pasta and buffalo chicken. If you like, swirl in a few tablespoons of ranch or blue cheese dressing for tang.
  7. Optional bake with topping. Heat oven to 375°F (190°C). Transfer mac and cheese to a greased 9x13-inch baking dish. Mix panko with olive oil or melted butter and sprinkle over the top. Add crumbled blue cheese if using. Bake 12–15 minutes, until bubbly and lightly golden.
  8. Finish and serve. Drizzle with extra buffalo sauce and ranch or blue cheese dressing. Garnish with green onions or parsley. Serve hot.