Buffalo Chicken Mac and Cheese
A creamy, tangy, and boldly flavored mac and cheese that takes comfort food to a new level with buffalo sauce, shredded chicken, and melty cheese. It’s easy to make, satisfying, and perfect for weeknights or casual gatherings.
Ingredients
- 12 oz elbow macaroni (or your favorite pasta)
- 2 cups shredded cooked chicken
- 1/2 cup Buffalo sauce (or hot sauce of choice)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup milk (or cream for extra richness)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup grated parmesan cheese
- 1/4 cup panko breadcrumbs (optional topping)
- to taste salt and pepper
- 1 tbsp fresh chives or green onions, chopped (optional garnish)
Instructions
- Cook the pasta in generously salted boiling water until al dente. Reserve 1/2 cup of the cooking water, then drain and set aside.
- In a small saucepan, melt butter over medium heat. Whisk in flour to make a pale roux, cooking for about 1 minute to remove the raw flour taste.
- Slowly whisk in milk until smooth. Let the mixture simmer for 2–3 minutes until it thickens slightly.
- Stir in cream cheese until melted and smooth, then add Buffalo sauce and shredded cheddar cheese. Cook gently, stirring, until the cheese is fully melted and the sauce is glossy.
- Season with a pinch of salt and pepper. If you like extra tang, a splash of buttermilk can be stirred in.
- Fold in the shredded chicken and cooled pasta, adding reserved pasta water a little at a time to loosen the sauce as needed.
- If you’re baking, transfer to a baking dish, top with grated parmesan and panko breadcrumbs, and bake at 375°F (190°C) for 12–15 minutes until the top is golden and bubbly.
- Garnish with chopped chives or green onions and serve hot. Enjoy the creamy texture balanced by the peppery kick.