Buffalo Chicken Macaroni and Cheese
A creamy and spicy twist on classic mac and cheese, featuring shredded buffalo chicken and a zesty cheese sauce, perfect for gatherings or cozy nights in.
Ingredients
Chicken
- 2 cups boneless skinless chicken breasts (cooked and shredded) Season well before cooking; can use rotisserie chicken.
Sauce Ingredients
- 1/3 cup hot sauce (Frank's or Crystal) Adjust to taste.
- 3 tablespoons butter (melted) For richness in the sauce.
- 1 tablespoon white vinegar Brightens flavor.
- 1 teaspoon Worcestershire sauce Adds umami depth.
- 1/2 teaspoon cayenne Optional for added heat.
- 1 teaspoon garlic powder Adds aromatic flavor.
- 1/2 cup hot sauce (Frank's or Crystal) Blend into cheese sauce.
Pasta and Cheese
- 16 ounces elbow macaroni Cook until al dente.
- 2 1/2 cups whole milk Base for béchamel sauce.
- 1/3 cup butter For the cheese sauce.
- 1/3 cup all-purpose flour For thickening the sauce.
- 2 cups Monterey jack cheese (shredded) Smooth and melty.
- 1 1/2 cups cheddar cheese (shredded) Adds tangy flavor.
- Salt and pepper to taste
Topping (optional)
- 1 tablespoon butter (melted) For adding crunch.
- to taste breadcrumbs For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside.
Making the Sauce
- In a medium saucepan, melt ⅓ cup of butter over medium heat. Then whisk in the flour and cook for 1-2 minutes.
- Gradually add the whole milk while stirring until the mixture thickens and bubbles, about 5-7 minutes.
- Lower the heat and stir in the Monterey Jack and cheddar cheese until melted. Add hot sauce, garlic powder, Worcestershire sauce, vinegar, and cayenne.
- Taste and adjust seasoning with salt and pepper.
Combining and Baking
- In a large bowl, mix the cooked macaroni, shredded chicken, and cheese sauce until well coated.
- Transfer to a greased 9x13-inch baking dish.
- For a crunchy topping, mix additional melted butter with breadcrumbs and sprinkle over the top.
- Bake for 25-30 minutes until bubbly and slightly golden.
Notes
Let the dish sit for 5-10 minutes after baking. Garnish with green onions or extra hot sauce if desired. Pairs well with salads or celery sticks.