Buffalo Chicken Mac and Cheese
Buffalo Chicken Mac and Cheese in one pot with tender chicken, tangy hot sauce, and melty cheese. Creamy, spicy, and ready in 35 minutes.
Servings 6
Calories 554kcal
Ingredients
- 2 cups elbow macaroni uncooked
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk 2% or whole
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup buffalo wing sauce adjust to taste
- 2 cups cooked chicken shredded or chopped
Optional Toppings
- chopped green onions
- blue cheese crumbles
- Buffalo wing sauce
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until it is al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to make a roux.
- Gradually whisk in the milk. Cook, whisking constantly, until the mixture starts to thicken, about 3 to 4 minutes.
- Stir in the sour cream, garlic powder, and onion powder. Reduce the heat to low.
- Add cheddar and mozzarella cheese. Stir until melted and smooth.
- Stir in buffalo sauce a little at a time, tasting as you go. Add salt and pepper to taste.
- Fold in the cooked chicken and macaroni. Stir until everything is coated and heated through.
- Serve hot, topped with green onions, blue cheese crumbles, or a drizzle of extra buffalo sauce if desired.
Notes
- Use rotisserie chicken for a quick shortcut, or swap in leftover grilled or baked chicken.
- Start with less buffalo sauce and add more to taste. Heat levels vary by brand.
- For the creamiest sauce, grate your cheese from a block instead of using pre-shredded.
- Part-skim mozzarella gives you that gooey stretch without making the sauce greasy.
- If the sauce thickens too much when reheating, stir in a splash of milk to loosen it up.
- Garnish with green onions, blue cheese crumbles, or extra hot sauce right before serving for the best flavor and texture.
- Leftovers keep in the fridge for up to 3 days or can be frozen for up to 2 months.
Nutrition
Calories: 554kcal | Carbohydrates: 43g | Protein: 32g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 991mg | Potassium: 406mg | Fiber: 2g | Sugar: 6g | Vitamin A: 796IU | Vitamin C: 0.3mg | Calcium: 432mg | Iron: 1mg
