Buffalo Chicken Mac & Cheese
This Buffalo Chicken Mac & Cheese is creamy, cheesy, and packed with a spicy buffalo kick—perfect comfort food with a bold twist!
Equipment
- Large Pot
- Whisk
- Mixing Bowl
Ingredients
- 8 ounces elbow macaroni
- 2 cups cooked, shredded chicken
- 1 cup buffalo sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- 1/2 cup cream cheese softened
- 1/4 cup unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 green onions sliced, for garnish
- Turkey bacon crumbled, optional for garnish
Instructions
How To Make Buffalo Chicken Mac & Cheese
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Once melted, add the garlic powder and onion powder, stirring for about 30 seconds until fragrant.
- Add the softened cream cheese and milk, whisking constantly until the cream cheese melts and the mixture is smooth.
- Lower the heat and add the shredded cheddar and mozzarella cheeses to the sauce. Stir continuously until all the cheese has melted and the sauce is creamy. Season with salt and pepper to taste.
- In a bowl, mix the shredded chicken with the buffalo sauce until the chicken is evenly coated.
- Add the cooked macaroni and buffalo chicken mixture into the cheese sauce. Stir well to combine all ingredients evenly.
- Serve the Buffalo Chicken Mac & Cheese hot, garnished with sliced green onions and optional crumbled turkey bacon for an extra layer of flavor and crunch.
Notes
- Use room temperature milk to help the cheese sauce come together smoothly.
- Start with 1 cup buffalo sauce and adjust to your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk.