Description
A creamy and cheesy buffalo chicken mac and cheese that is easy to make and packed with flavor.
Ingredients
Scale
- 2 cups elbow macaroni (or any short pasta)
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups milk (whole milk works best for creaminess)
- 2 cups shredded cheddar cheese
- ½ cup mozzarella cheese (optional for extra stretch)
- ⅓ cup buffalo sauce (adjust to taste)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cooked shredded chicken (optional but recommended)
- 2 tablespoons cream cheese (optional for extra creaminess)
Instructions
- Cook the pasta according to package instructions. Drain and set aside (do not overcook).
- Melt the butter in a large pan over medium heat.
- Add flour and stir for about 1 minute to form a smooth paste (this thickens the sauce).
- Slowly pour in the milk, stirring constantly to avoid lumps. Cook until slightly thick.
- Add cheddar, mozzarella, and cream cheese, stirring until fully melted and smooth.
- Mix in buffalo sauce, garlic powder, salt, and pepper. Taste and adjust spice level if needed.
- Add cooked pasta and chicken, then stir until everything is evenly coated.
- Cook for 2 to 3 minutes, stirring gently until heated through.
- Serve hot while the cheese is creamy and smooth.
Notes
- You can use plant based milk and vegan cheese for a dairy free version.
- Use rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg