Description
A creamy, spicy twist on classic mac and cheese featuring tender shredded chicken tossed in a flavorful buffalo cheese sauce. Perfect for a comforting weeknight dinner or game-day snack.
Ingredients
Scale
Pasta
- 12 ounces macaroni pasta
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups whole milk, plus more as needed
- ½ cup buffalo sauce (mild, medium, or hot)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
Protein
- 2 cups cooked chicken, shredded or chopped
Optional Garnishes
- Blue cheese crumbles
- Sliced green onions
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the macaroni pasta and cook until al dente, about 2 minutes less than package instructions. Drain and rinse with cool water to stop cooking. Set aside.
- Make Roux: In the same or a clean pot, melt the butter over medium heat. Whisk in the flour until fully combined and cook, whisking constantly, until the mixture turns golden, about 1 to 2 minutes.
- Add Seasonings: Whisk in the paprika, salt, and black pepper. Cook for about 30 seconds until fragrant, being careful not to burn the spices.
- Incorporate Liquids: Slowly whisk in the whole milk and buffalo sauce. Continue whisking as the sauce warms and thickens, which takes approximately 5 minutes. The sauce should be thick enough to coat the back of a spoon.
- Add Cheese: Remove the pot from heat and gradually stir in the shredded sharp cheddar and mozzarella cheeses until completely melted and smooth.
- Combine Chicken and Pasta: Stir the shredded cooked chicken into the cheese sauce, followed by the cooked pasta. Adjust the consistency with additional warm milk if you prefer a looser sauce.
- Serve: Garnish with blue cheese crumbles and sliced green onions if desired. Serve immediately for best texture and flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop over low heat or microwave in 30-second intervals, stirring in between.
- You can adjust the buffalo sauce heat level to mild, medium, or hot depending on your preference.
- Freshly shredding the cheese helps it melt better for a creamy sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 5g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
