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Easy Buffalo Chicken Mac and Cheese

Creamy stovetop macaroni and cheese with cooked chicken and buffalo sauce, plus an optional baked finish. An adjustable-heat weeknight dinner ready in about 40 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • Nonstick cooking spray optional, for baking dish
  • 12 ounces elbow macaroni or cavatappi cooked al dente
  • 3 tablespoons unsalted butter for the sauce
  • 3 tablespoons all-purpose flour for the roux
  • 3 cups milk warmed
  • 2 cups sharp cheddar cheese freshly shredded
  • 1 cup Monterey Jack cheese freshly shredded
  • 3 cups cooked shredded chicken fully cooked
  • 1/2 cup buffalo sauce plus more to taste
  • 1/2 teaspoon garlic powder for seasoning
  • 1/2 teaspoon onion powder for seasoning
  • 1/4 teaspoon smoked paprika optional
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon kosher salt or to taste
  • 1/2 cup reserved pasta water as needed
  • 2 tablespoons chopped chives for serving
  • 1/4 cup crumbled blue cheese or ranch dressing optional

Equipment

  • Large pot for cooking pasta and making sauce

Method
 

  1. If baking, preheat the oven to 375°F and lightly grease a 9 x 13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the pasta 1 minute less than the package directions. Reserve 1/2 cup pasta water, then drain.
  3. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  4. Slowly whisk in the warm milk. Cook, whisking often, for 3 to 5 minutes, until the sauce coats the back of a spoon.
  5. Reduce the heat to low. Add the cheddar and Monterey Jack a handful at a time, stirring until smooth before adding more.
  6. Stir in the buffalo sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt. Fold in the cooked chicken and drained pasta. Add reserved pasta water a splash at a time if the sauce is too thick.
  7. Serve immediately for the creamiest stovetop version. For a baked top, transfer to a greased 9 x 13-inch dish and bake at 375 degrees F for 10 to 15 minutes, until bubbling. Broil briefly only if desired and watch closely.
  8. Top with chives and optional blue cheese or ranch. Serve with celery, carrots, or a green salad.

Notes

Use cooked chicken that has been refrigerated promptly. Refrigerate leftovers in an airtight container for up to 4 days and reheat to 165°F. Reheat gently with a splash of milk. Start with less buffalo sauce for a milder dish.