Description
Creamy stovetop Buffalo Chicken Mac and Cheese is an easy dinner, made with buffalo sauce, chicken and 3 kinds of cheese.
Ingredients
Scale
- 8 ounces Elbow Macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/3 cup buffalo sauce
- 2 ounces cream cheese
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup freshly grated Mozzarella cheese
- 1 ½ cups freshly grated sharp cheddar cheese
- 2 cups shredded or cubed cooked chicken breast
- Salt & pepper to taste
- Optional: Blue cheese or Ranch Dressing for topping
- Optional: Blue cheese crumbles, Sliced green onions for garnish
Instructions
- Step 1: Cook macaroni to al dente, according to package directions. Drain in a large colendar and set aside.
- Step 2: Place the empty pot back on the stove over medium-low heat. Add 2 tablespoons of butter and melt. Whisk in 2 tablespoons flour and cook for several minutes, stirring often, until golden brown.
- Step 3: Pour milk and cream into the flour mixture a little at a time, whisking to incorporate with each addition. Bring to a boil, reduce heat to low and let it simmer for several minutes until thickened.
- Step 4: Stir in the buffalo sauce, mustard powder, garlic powder, onion powder, and 1/4 teaspoon each salt and pepper, adding more or less to taste.
- Step 5: Stir in the cream cheese until completely melted and smooth.
- Step 6: Remove from heat and add Mozzarella and cheddar cheeses, a little at a time, stirring continuously with each addition until fully melted and incorporated.
- Step 7: Add the cooked macaroni and shredded chicken, gently stirring into the cheese sauce until fully incorporated. Serve out of the saucepan or pour into a 2 quart serving dish.
- Step 8: Lightly drizzle with ranch dressing and more buffalo sauce, and garnish with blue cheese crumbles and sliced green onions.
- Step 9: To Bake (Optional) – Skip the garnish and pour into a 2-quart baking dish and add toppings like more shredded cheese, blue cheese crumbles, or Panko breadcrumbs. Bake at 350℉ uncovered for 10-15 minutes, or until cheese is melted and sauce is bubbly.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. To reheat, use low heat and add 1-2 tablespoons of milk to keep the sauce smooth and creamy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 607 kcal
- Sugar: 5 g
- Sodium: 1087 mg
- Fat: 37 g
- Saturated Fat: 21 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 144 mg
Keywords: buffalo chicken mac and cheese