Buffalo Chicken Mac and Cheese

buffalo chicken macaroni and cheese being picked up from a plate by a fork.

5 from 1 vote

Buffalo Chicken Mac and Cheese is a delicious twist on two comforting classic recipes. The perfect combination of creamy, cheesy pasta and the fiery zing of buffalo sauce and tender chicken. Make this recipe as a quick and easy weeknight dinner or a side dish for the holidays or Super Bowl.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 782kcal

Author: Tammi

Ingredients

16 oz elbow macaroni
6 tablespoons salted butter
6 tablespoons all-purpose flour
3 cups whole milk
¾ cup buffalo sauce hot sauce
1 packet dry ranch seasoning
3 cups cheddar cheese shredded
1 cup mozzarella cheese shredded
2 cups cooked chicken shredded
1 celery stalk diced
2 green onions sliced

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, just to el dente.
In a large pot or Dutch oven, melt the butter over medium heat. Stir in the flour and cook for 2-4 minutes until the roux turns golden brown.
Slowly whisk in the milk, hot sauce, and ranch seasoning. Bring the mixture to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
Stir in the cheddar cheese, shredded chicken, and mozzarella cheese. Cook until the cheese has melted.
Mix the cooked mac and cheese with the sauce.
Serve topped with celery and green onions. Enjoy!

Notes

Store in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 45-60 second intervals, stirring until the desired temperature has been reached. Add a splash of milk before reheating if very dry.

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