Go Back
Creamy Buffalo Chicken Mac and Cheese topped with spicy sauce and cheese

Buffalo Chicken Mac and Cheese

A delicious mashup of creamy mac and cheese with spicy buffalo chicken, perfect for weeknight dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 ounces elbow macaroni Gluten-free pasta can be used as a substitute
  • 2 cups cooked chicken breast Shredded rotisserie chicken or baked chicken are great alternatives
Cheese Sauce
  • 2 tablespoons butter Olive oil can be used for a lighter option
  • 2 tablespoons flour Gluten-free flour blends are acceptable
  • 2 cups milk Any type of milk, including dairy-free alternatives
  • 4 ounces cream cheese Dairy-free cream cheese for a vegan option
  • 1 cup cheddar cheese Gouda or Monterey jack can be used
  • 1 cup mozzarella cheese Vegan cheese shreds for dairy-free version
  • 1 teaspoon garlic powder Using fresh garlic can elevate the taste
  • 1 teaspoon smoked paprika Regular paprika can also be a substitute
  • 2 tablespoons green onions or chives Optional garnish

Method
 

Preparation
  1. Begin by cooking the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  2. In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute.
  3. Gradually add the milk while stirring constantly to avoid lumps. Continue to cook until the mixture thickens.
  4. Stir in the cream cheese until melted and smooth, then add in the cheddar and mozzarella cheeses, mixing until everything is creamy.
  5. Fold in the cooked macaroni and shredded chicken until all ingredients are fully combined. Season with garlic powder and smoked paprika and give it a taste!
  6. If desired, garnish with chopped green onions or chives before serving.

Notes

Buffalo Chicken Mac and Cheese can be served with a crisp side salad with ranch or blue cheese dressing, garlic bread, or seasonal veggies. Store leftovers in an airtight container in the fridge for up to 3 days.