Description
This dish is what happens when two comfort food legends—buffalo wings and mac & cheese—collide in the most delicious way. Creamy, cheesy pasta meets spicy buffalo chicken, cooled down with a drizzle of ranch or blue cheese. It’s bold, cozy, and guaranteed to win hearts, whether it’s game day or a simple Wednesday night.
Ingredients
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2 cups elbow macaroni, cooked al dente
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1 ½ cups shredded cooked chicken (rotisserie works great)
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½ cup buffalo sauce (like Frank’s RedHot)
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (whole preferred)
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1 ½ cups sharp cheddar, shredded
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½ cup mozzarella or Monterey Jack, shredded
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Salt & black pepper, to taste
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Ranch or blue cheese dressing, for drizzling
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Optional: chopped green onions or blue cheese crumbles for topping
Instructions
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Prep pasta & chicken: Cook macaroni until al dente. Toss shredded chicken with buffalo sauce.
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Make roux: Melt butter in a saucepan, whisk in flour, and cook 1–2 minutes until golden.
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Add milk: Slowly whisk in milk, simmer until thickened.
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Get cheesy: Reduce heat to low. Stir in cheeses, a handful at a time, until smooth. Season with salt & pepper.
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Combine: Fold in pasta and buffalo chicken until fully coated.
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Bake (optional): Transfer to greased dish and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
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Finish: Let rest 5 minutes. Drizzle with ranch or blue cheese, and top with green onions or extra cheese.
Notes
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Swap chicken for roasted cauliflower for a vegetarian twist.
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Add bacon crumbles for smoky richness.
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Mix in dry ranch seasoning for extra flavor.
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Use mild wing sauce or blend with BBQ for less heat.
Nutrition
- Calories: 510 cal Per Serving
- Fat: 28g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 28g