Buffalo Chicken Mac and Cheese

Ingredients

For the Pasta

• 350g elbow macaroni or small pasta
• 2 cups cooked shredded chicken
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup buffalo sauce
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

For Topping

• 2 tablespoons chopped green onions
• Optional: extra cheddar cheese
• Optional: ranch drizzle

Substitutions

• Use cooked shredded turkey in place of shredded chicken in the same measured amount.
• Choose a gluten-free pasta or noodle shaped like the one used in Buffalo Chicken Mac and Cheese, and follow its package timing closely.

Instructions

Step 2: Make the Sauce Base

Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute.

Step 4: Add Buffalo Chicken

Stir in buffalo sauce, garlic powder, shredded chicken, salt, and pepper.

Step 5: Combine and Serve

Add the cooked pasta and stir until coated. Top with green onions and serve warm.

How to Store Leftovers

Cool Buffalo Chicken Mac and Cheese promptly and refrigerate it in a shallow airtight container for up to 3 days. Save extra sauce separately because pasta absorbs moisture as it rests.

How to Reheat

Cover Buffalo Chicken Mac and Cheese and warm in a 325°F oven until the center is hot, uncovering near the end if the top needs color.

What to Serve With It

• A green salad
• Roasted broccoli
• Barbecue chicken
• Steamed green beans

Common Mistakes to Avoid

• Fully cooking the pasta before baking.
• Using a sauce too thick to survive the oven.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions