Buffalo Chicken Mac and Cheese

This easy stove-top recipe combines the creaminess of mac and cheese with spicy buffalo chicken for a quick dinner

5 from 1 vote

Course: Dinner, Main Course

Cuisine: American, Western

Diet: Gluten Free

Prep Time: 5

Cook Time: 10

Servings:

Calories: 521kcal

Melt the butter in a pan over medium heat. Add the flour and stir to combine, cook for 2 minutes.
Pour in the milk and continue cooking, stirring constantly, until the sauce starts to thicken (around 4 minutes).
Mix in the chicken and buffalo sauce.
Add the cheeses and cook for 2 more minutes, or until fully melted.
Stir in the macaroni, making sure to coat evenly.

Reserve 1 cup of the pasta cooking water. If the cheese sauce is too thick once you add the macaroni you can thin it by adding a little bit of the pasta waster at a time until it reaches the desired consistency.
There is no need to heat the chicken before adding to the pan. It will heat through while the cheese melts.
Taste for seasoning before adding the salt. Sometimes the butter and cheese add enough saltiness and additional salt may not be needed.

Use Leftover Chicken - Buy rotisserie chicken on sale, shred it, and store it in the freezer.
Use What You Have - Use the noodles and cheese that you have on hand rather than buying something special. Both the cheese and noodles can be swapped with other kinds.
Shop Sales - Pasta is shelf stable and cheese freezes well so look for both on sale.

Store - Leftovers can be stored in the fridge for 2-3 days. Reheat in the microwave. Add a bit of water if the sauce has become dry.