I love spicy food and this bold Buffalo Chicken Mac and Cheese hit the spot! You will love this new way to do a classic recipe!
Buffalo Chicken Mac and Cheese
Buffalo anything is my favorite. I could add it to just about anything and have been totally guilty of putting it on things like mashed potatoes and spaghetti. I can’t help myself, I might even be able to get a straw and drink it 😉
Know you know my love for buffalo sauce you can guess that this Buffalo Chicken Mac and Cheese is my all time favorite way to make mac and cheese. It takes your typical mac and cheese to a whole new level with just a few ingredients.
Growing up I always added ranch to anything buffalo because while blue cheese scared me! It was in high school I tried it and now I can’t get enough! I put a wide range for the amount of blue cheese crumbles this mac and cheese needs but it’s all to your taste. I added a good amount on the top of mine but you can do as little or much as you like.
Making Buffalo Chicken Mac and Cheese:
Step one: Start by cooking the pasta until just done them drain and set aside.
Step two: To make your cheese sauce you will want to melt butter in a large saucepan. Add in flour, whisking constantly. Whisk for 2-3 minutes or until it turns a light brown. Remove from heat and add in milk slowly whisking constantly again until thickened.
Step three: Next over low heat add in the cheese and mix until melted and smooth. Mix in cooked and drained noodles. Once noodles are coated add in buffalo wing sauce to taste then add in cooked and shredded chicken.
Step four: When you are ready to serve top with blue cheese crumbles and enjoy.
Buffalo Chicken Recipes:
- Buffalo Chicken Wings
- Slow Cooker Buffalo Chicken Sliders
- Buffalo Chicken Dip
- Crispy Baked Buffalo Chicken Breast
- Buffalo Chicken Soup
- 8 oz elbow Macaroni
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese shredded, 1 cups
- 1/2 cup buffalo wing sauce (to taste)
- 1 cups chicken breast (cooked and shredded)
- 1/2 cup blue cheese crumbles (to taste)
Cook elbow macaroni until just done them drain and set aside.
Meanwhile in a saucepan melt butter. Add in flour, whisking constantly. Whisk for 2-3 minutes or until it turns a light brown. Remove from heat and add in milk slowly whisking constantly again until thickened.
Over low heat add in cheese and mix until melted and smooth. Mix in cooked and drained noodles. Once noodles are coated add in buffalo wing sauce to taste then add in cooked and shredded chicken.
Serve topped with blue cheese crumbles and enjoy.