Description
Buffalo Chicken Mac and Cheese is a deliciously satisfying dish that combines the creamy richness of cheddar and Monterey Jack cheeses with the spicy kick of buffalo sauce. Tender chicken and perfectly cooked elbow macaroni enveloped in this velvety sauce make it an ideal choice for game days or cozy nights at home. This crowd-pleaser will impress family and friends with its vibrant flavors, leaving them craving more!
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups cooked shredded boneless skinless chicken breasts
- 1/2 cup buffalo sauce
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1. Cook elbow macaroni in salted boiling water until al dente. Drain and set aside.
- 2. In a skillet, season chicken with salt, pepper, and garlic powder. Cook in olive oil over medium heat until golden brown; shred into bite-sized pieces.
- 3. In another pot, melt butter over medium heat. Whisk in flour to form a roux; cook for one minute. Gradually add milk while stirring until smooth. Add cheddar and Monterey Jack cheeses; stir until melted.
- 4. Mix in shredded chicken and buffalo sauce until well combined. Fold in cooked macaroni until evenly coated.
- 5. For extra crispiness, transfer to a greased baking dish, top with more cheese or breadcrumbs, and bake at 350°F (175°C) for about 20 minutes or until bubbly.
- 6. Serve warm, drizzled with extra buffalo sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg