Buffalo Chicken Mac and Cheese
A spicy twist on a classic comfort dish, combining creamy mac and cheese with the fiery kick of Buffalo sauce and shredded chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups cooked chicken breast, shredded
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 4 ounces cream cheese
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons green onions or chives (optional garnish)
Instructions
- Boil the pasta by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
- Create the roux by melting the butter over medium heat in the same pot. Whisk in the flour continuously for about 1-2 minutes until a light roux forms.
- Whisk in the milk slowly, ensuring there are no lumps. Bring to a gentle simmer and allow it to thicken for 3-5 minutes.
- Melt the cream cheese by adding it in small cubes, stirring until melted and smooth.
- Cheese it up by adding the cheddar and mozzarella cheeses, stirring until fully melted and blended.
- Spice it up by mixing in the garlic powder, smoked paprika, and shredded chicken. Add more Buffalo sauce if desired for extra heat.
- Combine the cooked macaroni into the cheese sauce, ensuring every piece is coated.
- Garnish and serve by transferring to a serving dish and topping with chopped green onions or chives.
Notes
For a complete meal, serve alongside a crisp green salad. Can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg