Buffalo Chicken Mac and Cheese Recipe
This buffalo chicken mac and cheese is the utmost in cheesy comfort. The already irresistible mac and cheese sauce is combined with shredded chicken and the powerful, rich flavor of buffalo sauce. The result is dangerously delicious and can be made in under an hour.
Servings 6 people
Calories 690kcal
Ingredients
- 2 - 2 ½ cups of shredded chicken
- 4 TBSP unsalted butter
- 4 TBSP all-purpose flour
- 2 cups whole milk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground mustard
- 4 oz blue cheese substitute gruyere if preferred, crumbled
- 1 ½ cups cheddar cheese shredded
- 1 ½ cups mozzarella cheese shredded
- ½ cup sour cream
- ½ cup Frank’s Red Hot Sauce
- 4 cups cooked pasta small shells
- Handful of chopped parsley for garnish if desired
- 2 TBSP unsalted butter
- 1 TBSP olive oil
- 1 cup breadcrumbs
Instructions
- Preheat the oven to 350 degrees F.
- In a pan over medium-high heat, add the butter and whisk until melted.
- Slowly add in the flour while continuing to whisk until they are fully combined.
- 4, Add in the whole milk and whisk until combined. Keep whisking the mixture for 2-3 minutes until it begins to thicken.
- Add in the spices and continue to whisk until the sauce is creamy and thick.
- Lower the heat to medium-low and add in the sour cream and cheeses, followed by the hot sauce, chicken, and pasta. Stir until combined.
- Pour the buffalo chicken mac and cheese mixture into a greased casserole dish.
- For the breadcrumbs: in a medium saucepan, melt the butter and olive oil.
- Add in the breadcrumbs and stir until combined.
- Sprinkle the breadcrumb topping over the buffalo chicken mac and cheese and bake for 20 minutes. You can put the oven on broil for an additional few minutes to make sure the topping is golden brown.
- Sprinkle parsley if desired and allow to cool completely before serving.
