This delicious Buffalo Chicken Mac and Cheese is an excellent way to use up extra chicken! Covered with blue cheese and baked in the oven, this is a chicken mac and cheese recipe you don’t want to miss!
A simple but irresistibly creamy buffalo cheese sauce is mixed with tender macaroni pasta and shredded chicken
ABOUT CHICKEN MAC AND CHEESE
There is nothing quite like having a good comfort and easy meal. And in our family, this often means Mac and Cheese! We love all kinds of Mac and Cheese.
This is not only one of my favorite ways to use buffalo sauce, but it’s also one of my favorite mac and cheese recipes. Here’s why I think you’ll love it too:
–It’s absolutely bursting with flavor! This mac and cheese are built up with layers of flavors that all marry together perfectly.
–It’s incredibly easy to make.
–The perfect way to use up leftover chicken.
Unlike some buffalo chicken mac and cheese or even just spicy recipes, this version is the full works. From celery to blue cheese and green onion to sour cream, all those classic buffalo pairings are packed into this bowl of cheesy goodness.
It’s perfect for an easy weeknight dinner that takes little preparation. And you can even use this recipe for bigger events like picnics and potlucks. Because double or tripling the recipe is easy!
FOR THE CHICKEN MAC AND CHEESE
▢6 tablespoons butter
▢1 tablespoon mustard yellow
▢2 teaspoon smoked sweet paprika
▢1 teaspoon salt
▢½ cup buffalo wing sauce
▢3 tablespoons flour
▢4 cups of milk whole milk
▢4 ounces cream cheese cubed
▢4 ounces Colby jack about 2 cups shredded
▢4 ounces cheddar about 2 cups shredded
CHICKEN AND PASTA
▢16 ounces elbow pasta cooked
▢3 cups of chicken cooked, shredded
YOU DON’T WANNA MISS THE INSTRUCTIONS
CONTINUE READING IN THE NEXT PAGE
PASTA – We typically use Elbow Macaroni, but any type of short pasta will work excellently well. Be creative and have fun with what’s in your kitchen there are many great choices of pasta.
CHICKEN – I used some shredded chicken we had already in the fridge. You could also use cubed cooked chicken.
SEASONINGS & SPICES – A great Buffalo Wing chicken Sauce is key! You’ll also want to have garlic, smoked sweet paprika (this is what’s going to join that bit of smokiness), yellow mustard, and salt on hand.
DAIRY – (Unsalted) butter and milk. I like to use unsalted butter for all my food and baking because it allows me to control the measure of salt better. For this recipe, I suggest using whole milk.
CHEESE – We used sharp cheddar cheese and Colby jack cheese for the chicken mac. Read below for more fun cheese combinations.
HOW TO MAKE THE CHICKEN MAC AND CHEESE
Cook the pasta according to the package instructions.
MAKING THE CHEESE SAUCE
Use a 4 or 5-quart oven and melt the butter over medium heat. Once melted join mustard, smoked sweet paprika, and salt. Cook for an additional minute stirring continuously. Add the flour and stir until smooth.
Slowly spill in the milk and bring the mixture to a boil. Once the dough is boiling, reduce the heat to medium-low and simmer for 3-5 minutes or until the sauce begins to thicken. Stir frequently.
Join in cream cheese, Cheddar cheese, and Colby Jack cheese and stir until the cheeses have melted and the mixture becomes smooth and creamy.
Combine the cooked elbow pasta and shredded chicken to the cheese sauce and combine well. Serve immediately.
OPTIONAL: If wanted top the Buffalo Chicken Mac and Cheese with blue cheese, spread dressing, and or green onion.
WHAT IS THE SECRET FOR SUCCESS THE CHICKEN MAC AND CHEESE? THE ANSWER IN THE NEXT PAGE
TIPS FOR SUCCESS THE CHICKEN MAC AND CHEESE
Cook the pasta al dente. This will result in a better texture of your mac and cheese.
Skip the oil when you prepare the elbow pasta. This allows the cheese sauce to penetrate the pasta even more.
Use a section of cheese instead of pre-shredded cheese. You will find that pre-shredded cheese has fillers to help to preserve the cheese. And these fillers aren’t great for melting cheese.
Alternatively, use a cheese grater to shred the cheese. This has the combined benefit that it’ll often work out to be less expensive!
Freezing the Buffalo Chicken Macaroni and Cheese works wonderfully. Leave the dish to cool down completely and transfer it into freezer-safe ziplock bags. It will easily keep frozen for three months without losing taste or texture.
Use a saucepan to reheat the pasta on the stovetop or put it into the microwave for quick reheating.
If you don’t have 2 cheese on your hand – double the one you have! It will still be delicious.
ALTERNATIVE CHEESE COMBINATIONS
Don’t have cheddar and mozzarella on hand? No problem! In a pinch, you can double any of the cheeses and use just one cheese. Or substitute for any of these cheese combinations:
Sharp Cheddar and Mozzarella – another classic
Gouda and Gruyère – both melt beautifully
Cheddar and Monterey Jack – another classic
Brie and Parmesan – ready to get fancy? Then try this combination.
Gouda and Parmesan – one word: delish