Buffalo Chicken Mac and Cheese

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Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese is creamy, cheesy, and packed with tender chicken and bold buffalo flavor for an easy comfort food dinner.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

3-4 cups elbow macaroni, 12 ounces
1 teaspoon salt
1 rotisserie-roasted chicken, chopped or shredded
6 tablespoons butter
6 tablespoons all-purpose flour
1½ cups milk
1½ cups half and half
2½ cups shredded cheddar cheese, divided
2½ cups shredded Monterey Jack cheese, divided
pinch ground black pepper
¼-⅓ cup hot sauce, such as Frank's® Redhot®, or more to taste
½ cup crumbled gorgonzola cheese, divided

Instructions

Preheat oven to 350°F.
In a large pot, add water and bring to a boil. Add elbow macaroni (for creamier macaroni use 3 cups pasta - for not as creamy, use 4 cups macaroni) and salt and boil for 8 minutes. Drain pasta and set aside.
Make the cheese sauce by adding the butter to a large skillet over medium heat and melting. Add the flour and whisk for about 1 minute, to create a roux. Whisk in the milk and half and half and cook, whisking often, for 6-7 minutes.
Stir in 2 cups cheddar cheese and 2 cups Monterey Jack cheese. Mix until melted and combined.
Stir in hot sauce to the desired level of spiciness.
Add ¼ cup Gorgonzola, chicken, and macaroni to the cheese sauce mixture; mix well to combine.
Pour the mixture into a lightly greased 9x13 baking dish and sprinkle with ½ cup shredded cheddar cheese, ½ cup shredded Monterey Jack cheese, and ¼ cup gorgonzola cheese. Bake for 15 minutes, or until the cheese is melted.
Serve hot and enjoy!!

Video

Notes

Recipe Tips.

Shred your own cheese instead of using pre-shredded cheese for the smoothest, creamiest sauce.
Cook the pasta just until al dente since it will continue cooking in the oven.
Start with ¼ cup of hot sauce and add more if you like extra heat.
Let the casserole rest for 5 to 10 minutes before serving so the sauce thickens slightly.

Make ahead of time. Prepare the buffalo mac and cheese according to the recipe. Do not bake it, instead allow it to cool, then cover the dish tightly with plastic wrap, and keep it in the fridge for 1-2 days. To freeze, wrap it again with aluminum foil and freeze for up to 3 months. When you are ready, thaw if needed, and bake as per recipe directions.

Store. Leftovers can be divided into individual airtight containers and stored in the fridge for 2-3 days or freezer for up to 3 months. Add a little extra milk to help revive the creamy texture and reheat in a saucepan, on the stove, or in the microwave.

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