Description
A creamy, spicy, and comforting Buffalo Mac and Cheese recipe featuring tender chicken and a zesty cheese sauce. This quick and easy dish is perfect for weeknight dinners or game days.
Ingredients
Scale
- 12 oz elbow macaroni
- 2 Tbsp salted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 mounded Tbsp all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups grated sharp cheddar cheese
- 1 1/2 cups grated pepper jack cheese
- 1 cup shredded rotisserie chicken
- 1/4 cup Buffalo-style hot sauce
- 2 Tbsp buttermilk ranch dressing
- 1/2 cup crumbled blue cheese (optional garnish)
- Celery leaves (optional garnish)
Instructions
- Boil salted water in a large pot and cook the elbow macaroni until al dente, about 7-8 minutes. Drain the pasta and set it aside.
- In a sizable saucepan, melt the butter over medium heat. Sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and sauté for an additional minute.
- Stir in the flour, cooking it for 1-2 minutes until it forms a golden roux.
- Gradually whisk in the milk and cream, stirring until thickened, around 4-5 minutes.
- Reduce heat and slowly add the grated cheddar and pepper jack cheese, stirring until melted and smooth.
- Gently fold in the shredded rotisserie chicken, Buffalo sauce, and buttermilk ranch dressing.
- Mix in the cooked macaroni, ensuring each piece is generously coated in the creamy, zesty sauce.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with crumbled blue cheese and celery leaves if desired.
Notes
- For an extra kick, drizzle with additional Buffalo sauce.
- Freshly grated cheese melts smoother than pre-shredded varieties.
- Keep sauce on low heat when adding cheese to prevent graininess.
- Adjust Buffalo sauce quantity based on your heat preference.
- If sauce is too thin, simmer on low heat for a few extra minutes.
- Can prepare cheese sauce up to 24 hours in advance.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to 2 months in a freezer-safe container.
- For gluten-free, use gluten-free pasta and flour.
- For vegetarian, omit chicken and add sautéed mushrooms or spinach.
- Add crispy bacon pieces for a salty crunch.
- Toss in diced bell peppers or steamed broccoli for added nutrition.
- Top with crushed tortilla chips or panko breadcrumbs before baking for a crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg