Creamy Buffalo Chicken Mac and Cheese (Stovetop Recipe)
Buffalo Chicken Mac and Cheese combines tender noodles and poultry with a creamy, spicy sauce. Make this quick and easy one-pot meal tonight!
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 Cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 8 ounces sharp cheddar cheese shredded
- 3 ounces Monterey Jack cheese shredded
- 1/2 cup hot sauce or to taste
- 1/4 cup crumbled blue cheese plus more for garnish
- 3 cups cooked chicken shredded or diced
- 1/2 cup sliced green onion
Instructions
- Bring a large pot of water to a boil and add the noodles. Cook for about 9 minutes until el dente. Drain the noodles and set aside.
- In the same pot, melt the butter. Once the butter is melted, stir in the flour to form a paste then stir in the milk and seasonings.
- Bring to a simmer on medium heat, then add the cheddar and Monterey jack cheese a cup at a time, stirring between each addition, until the cheese is melted. Continue to simmer on medium heat until all the cheese is melted and mixture is smooth.
- Stir in the hot sauce and ΒΌ cup of crumbled blue cheese, then add the noodles and chicken. Stir well so that everything is coated well with the sauce.
- Continue heating on medium heat until heated through and sauce is slightly thickened.
- Remove from heat, add a handful of green onion and additional blue cheese, if desired and serve.
Nutrition
Serving: 1 | Calories: 591cal | Carbohydrates: 51g | Protein: 34g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 106mg | Sodium: 818mg | Sugar: 6g | Fiber: 2g | Calcium: 442mg | Iron: 2mg