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scooping out a serving spoonful of buffalo chicken mac and cheese.
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5 from 5 votes

Buffalo Chicken Mac and Cheese

This buffalo chicken mac and cheese combines the ultra creaminess of mac and cheese, with all of your favorite flavors of buffalo chicken dip!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: mac and cheese recipe
Servings: 8 servings
Calories: 235kcal
Author: The Chunky Chef

Ingredients

  • 1 lb. dried elbow macaroni
  • 2 Tbsp unsalted butter
  • 2 Tbsp all purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups whole milk
  • 1 cup buffalo wing sauce
  • 3 - 4 cups shredded sharp cheddar cheese ** see chef tips #2
  • 1 lb. (2 - 3 cups) cooked and shredded chicken we like to use a rotisserie chicken
  • 1/2 cup ranch dressing
  • 1/3 cup blue cheese crumbles

Instructions

Prepare

  • Preheat oven to 350°F, and lightly grease a 9x13" baking pan. Set aside for now.

Boil pasta

  • Bring a large pot of salted water to a boil, then add dried pasta. Cook, according to package directions for al dente, then drain and set aside.

Make cheese sauce

  • In a large heavy bottomed pot, add butter and heat over MED heat. Once melted, add flour and whisk to combine.
  • Cook over MED heat, stirring often, for a minute or two to get the taste of raw flour out. Add salt and pepper.
  • Slowly pour in the milk and buffalo sauce, whisking as you pour. Cook for several minutes, or until the sauce thickens a bit.
  • Remove pot from the heat and stir in the cheese, a handful at a time, until melted and smooth.

Combine chicken and ranch

  • In a small bowl, combine shredded chicken and ranch dressing.

Combine it all together

  • Add the ranch chicken and cooked pasta to the pot with the cheese sauce and stir well to combine.
  • Transfer pasta to the prepared baking pan, and top with blue cheese crumbles.

Bake

  • Bake mac and cheese for 20-25 minutes, or until hot and bubbly.

Serve

  • Serve hot, garnished with additional blue cheese and buffalo sauce/hot sauce if desired.

Notes

  1. I've estimated that this recipe serves approximately 8, but the exact serving size and number are up to you.
  2. I shred a 16 oz block of sharp cheddar on the larger holes of a box grater. This should yield somewhere in between 3 and 4 cups of shredded cheese.

Nutrition

Calories: 235kcal | Carbohydrates: 42g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Vitamin A: 87IU | Calcium: 13mg | Iron: 1mg