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

Ingredient Substitutions

• Instead of Elbow Macaroni: Small shells, cavatappi
• Instead of Cooked Chicken Breast: Rotisserie chicken, cooked turkey
• Instead of Buffalo Wing Sauce: Hot sauce mixed with melted butter
• Instead of Cream Cheese: Neufchâtel cheese
• Instead of Sharp Cheddar Cheese: Colby cheese, Monterey Jack
• Instead of Mozzarella Cheese: Provolone, Mild cheddar
• Instead of Blue Cheese Dressing: Blue cheese crumbles mixed with mayo
• Instead of Bacon: Turkey bacon, prosciutto
• Instead of Fresh Chives: Green onions, parsley
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Whole Milk: 2% milk, half‑and‑half
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot
• Colander
• Saucepan
• Whisk
• Mixing Bowl
• Baking Dish
• Oven
• Skillet
• Spatula
• Measuring Cups and Spoons
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Making a smooth roux without burning the flour.
• Ensuring the cheese sauce is fully melted and glossy.
• Baking until the top is golden and bubbling.
• Drizzling the blue‑cheese sauce and adding fresh toppings after baking.

Chef Tips from the Video

• Use sharp cheddar for the deepest flavor and a good melt.
• Undercook the pasta by 1‑2 minutes; it will finish cooking in the oven.
• For extra heat, add a pinch of cayenne pepper to the cheese sauce.
• Let the baked casserole rest 5 minutes before serving; this helps the sauce set.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 3 days.

Freezer: Not recommended; the texture of the cheese may change.

Room temperature: Can sit out for up to 2 hours after cooking.

Make-Ahead Tips

• Assemble the casserole (steps 1‑7) the night before, cover, and refrigerate. Bake straight from the fridge, adding 5 extra minutes to the baking time.
• Cook the bacon ahead of time and store in an airtight container; add just before serving.

Frequently Asked Questions