Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese combines tender shredded chicken, creamy cheese sauce, and spicy buffalo flavor in one comforting meal.

Ready in just 40 minutes, it's perfect for weeknight dinners, game days, and family gatherings.

Enjoy it straight from the stovetop or bake it for a crispy golden topping.

Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside.
Remove the skin and bones from the cooked chicken and shred the meat into bite-sized pieces.
In a large Dutch oven or heavy pot melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute until lightly golden.
Gradually pour in the milk while whisking continuously until the sauce thickens about 5–6 minutes.
Season with black pepper.
Stir in the Cheddar and Monterey Jack cheeses until completely melted and smooth.
Add the buffalo hot sauce and stir well. Taste and adjust the spice level if desired.
Fold in the blue cheese or extra Cheddar, shredded chicken, and cooked macaroni.
Stir until everything is evenly coated in the creamy sauce.
Serve the Buffalo Chicken Mac and Cheese immediately while hot. Garnish with chopped parsley green onions, or extra cheese if desired.

Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside.
Remove the skin and bones from the cooked chicken and shred the meat into bite-sized pieces.
In a large Dutch oven or heavy pot, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute until lightly golden.
Gradually pour in the milk while whisking continuously until the sauce thickens, about 5–6 minutes.
Season with black pepper.
Stir in the Cheddar and Monterey Jack cheeses until completely melted and smooth.
Add the buffalo hot sauce and stir well. Taste and adjust the spice level if desired.
Fold in the blue cheese (or extra Cheddar), shredded chicken, and cooked macaroni.
Stir until everything is evenly coated in the creamy sauce.
Serve the Buffalo Chicken Mac and Cheese immediately while hot. Garnish with chopped parsley, green onions, or extra cheese if desired.

Use leftover roasted chicken for convenience.
Pair with a crisp green salad or roasted vegetables.
Adjust the buffalo sauce to suit your preferred spice level.
For a baked version, transfer the mac and cheese to a baking dish, top with breadcrumbs and extra cheese, then bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.