• Prep Time: 30 MINS
  • Cooking Time: 40 MINS
  • Serves: 6

Buffalo Chicken Mac & Cheese

  • Recipe Submitted by on

 Ingredients List

  • 6 tbsp unsalted butter, divided
  • Salt, to taste
  • 1/2 pound elbow macaroni
  • 1 1/2 cups shredded chicken, I used a rotisserie chicken
  • 1 clove garlic, minced
  • 3/4 cup Frank's hot sauce, divided
  • 2 tbsp flour
  • 1 tsp dry mustard powder
  • 1 cup milk, I used 2%
  • 1/4 cup heavy cream
  • 1 1/4 cup sharp cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 1/3 cup sour cream
  • 1/2 cup panko bread crumbs
  • 1/2 cup crumbled bleu cheese


Preheat oven to 350 degrees and grease a large casserole dish.
Bring a pot of water to a boil, season with salt, and add the pasta and cook until al dente. Drain and set aside.
In the meantime, in a large skillet over medium high heat, melt 2 tbsp. of butter and stir in the chicken and garlic. Cook for a couple minutes then add 1/4 cup of the hot sauce and mix it all together until well combined. Put the chicken mixture in a bowl and set aside. Quickly rinse out your skillet and return to stove.
Melt 2 tbsp. butter in the skillet over medium heat and whisk in the flour and mustard powder until smooth. Then whisk in the milk and cream and add the remaining 1/2 cup of hot sauce and stir until thick. Whisk in the cheddar and pepper jack cheese until melted and smooth then whisk in the sour cream until all combined.
In the prepared baking dish, spread half of the macaroni in the bottom of the dish then top with the buffalo chicken mixture and then the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tbsp. of butter in a small bowl in the microwave to melt. Stir in the panko and bleu cheese then sprinkle over the macaroni.
Bake for 30-40 minutes or until bubbly. Let rest 10-15 minutes before serving.

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