Buffalo Chicken Mac and Cheese

Ingredients

• 1 pound Elbow Macaroni (cooked al dente, drained)
• 2 cups Cooked Chicken Breast (shredded; rotisserie or boiled)
• 1/3 cup Buffalo Wing Sauce (divided: 1/4 cup for sauce, 1 tbsp for drizzling)
• 8 ounces Cream Cheese (softened, cut into cubes)
• 2 cups Sharp Cheddar Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded)
• 1/4 cup Blue Cheese Dressing (store‑bought or homemade)
• 4 slices Bacon (cooked crisp and crumbled)
• 2 tablespoons Fresh Chives (finely chopped)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons All-Purpose Flour (for roux)
• 2 cups Whole Milk (room temperature)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni and cook until al dente, about 8 minutes. Drain in a colander and set aside.

   Time: PT10M

2. Shred the Chicken

   If using a rotisserie chicken, pull the meat off the bones and shred into bite‑size pieces. If using raw breasts, poach them in simmering water for 12 minutes, then shred.

   Time: PT5M

3. Prepare the Roux

   Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes until lightly golden.

   Time: PT2M

4. Make the Cheese Sauce

   Gradually whisk in the milk, stirring until smooth. Bring to a gentle simmer and cook 3 minutes until slightly thickened. Add the cream cheese, shredded cheddar, and mozzarella; stir until completely melted and the sauce is glossy.

   Time: PT6M

5. Season the Sauce

   Stir in 1/4 cup buffalo wing sauce, then season with salt and pepper to taste.

   Time: PT1M

6. Combine Pasta, Chicken, and Sauce

   In a large mixing bowl, combine the cooked macaroni, shredded chicken, and cheese‑buffalo sauce. Mix until everything is evenly coated.

   Time: PT2M

7. Transfer to Baking Dish

   Pour the combined mixture into a greased 9×13‑inch baking dish, spreading it into an even layer.

   Time: PT2M

8. Bake Until Golden

   Place the dish in a pre‑heated oven at 350°F and bake for 20‑25 minutes, until the top is golden and the sauce is bubbling.

   Time: PT25M

   Temperature: 350°F

9. Crisp the Bacon

   While the mac and cheese bakes, cook the bacon slices in a skillet over medium‑high heat until crisp, about 5 minutes. Transfer to paper towels and crumble.

   Time: PT5M

10. Finish with Toppings

    Remove the casserole from the oven. Drizzle the remaining 1 tbsp buffalo sauce and the blue‑cheese dressing over the top. Sprinkle chopped chives and crumbled bacon evenly.

    Time: PT3M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

55g

Fat

35g

Fiber

2g