Description
A creamy and spicy mac and cheese with tender chicken coated in buffalo sauce.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup buffalo wing sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/2 cup blue cheese crumbles (optional)
- Ranch dressing for drizzling (optional)
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- While macaroni cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through.
- Add buffalo wing sauce to the skillet with the chicken and stir to coat. Remove from heat.
- In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Stir in salt, pepper, cheddar cheese, and Monterey Jack cheese until melted and smooth.
- Add the cooked macaroni and buffalo chicken mixture to the cheese sauce. Stir to combine.
- If using, stir in blue cheese crumbles.
- Serve hot, drizzled with ranch dressing if desired.
Notes
- For a spicier dish, add a pinch of cayenne pepper to the cheese sauce.
- You can substitute rotisserie chicken for cooked chicken breasts.
- Adjust the amount of buffalo sauce to your spice preference.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: buffalo chicken mac and cheese, spicy mac and cheese, chicken pasta, comfort food, easy dinner