Buffalo Chicken Mac and Cheese
Ooey and gooey macaroni and cheese with tender chunks of chicken and buffalo spice flavor. In my Top 5 Macaroni recipes of all time.
Ingredients
- 4 cups chopped cooked chicken breasts grilled, rotisserie, etc
- 16 ounces box dry macaroni pasta cooked to package directions and drained
- 3 ½ cups milk
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ cups shredded Monterey jack cheese
- ½ cup Frank's Red Hot sauce
- ¼ cup salted butter
- ¼ cup AP flour
- ½ tablespoon spicy brown mustard
- ½ teaspoon salt more or less to taste
- ¼ teaspoon black pepper
- Chopped green onions optional
Instructions
- Turn on the broiler in your oven.
- Cook macaroni according to package directions for aldente. Drain (do not rinse) and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook and whisk until smooth and bubbly. Cook for 2 minutes. Gradually stir in the milk, whisking until smooth.
- Reduce heat to medium low and cook the butter, flour and milk mixture until thick, about 5 to 7 minutes minutes. Stir occasionally. Add the mustard, HALF the salt, and black pepper. Combine well.
- Remove from heat and stir in the 1 cup of the cheddar cheese, 1 cup of the Monterey jack cheese. Add the chicken, prepared macaroni pasta and hot sauce. Taste and add the remaining salt if needed. (The saltiness will vary based on the cheese and hot sauce and your preference.)
- Transfer the pasta mixture to a casserole dish. Sprinkle the top with the remaining cheese. Place under the oven broiler for a few minutes until the cheese on top is browned and melted.
- Remove and sprinkle with chopped green onions if desired.
Nutrition
Serving: 1gCalories: 491kcalCarbohydrates: 39gProtein: 34gFat: 20gSaturated Fat: 12gCholesterol: 101mgSodium: 822mgPotassium: 394mgFiber: 1gSugar: 5gVitamin A: 615IUVitamin C: 0.5mgCalcium: 368mgIron: 1.5mg
Tried this recipe?Let us know how it was!