Make buffalo chicken mac and cheese in 30 minutes or less on the stove top - it's the perfect weeknight comfort food meal! Macaroni and shredded chicken are coated in a creamy and flavorful buffalo cheese sauce, with green onions and blue cheese sprinkled on top.
In a large saucepan of salted boiling water, cook macaroni according to package directions for al dente pasta. Drain and set aside.
Return saucepan to stove and over medium heat, melt butter. Add flour and stir to combine, creating a paste. Cook for about 1 minute. Add milk and whisk constantly until smooth. Cook until mixture thickens slightly. This can take anywhere from 2 to 5 minutes.
Remove cream sauce from heat. Add salt, pepper, and shredded cheese. Stir until cheese has melted. Last, add buffalo sauce and stir to incorporate.
Add cooked macaroni and chicken, stirring to coat.
Optionally, top with blue cheese and diced green onions before serving.
Notes
This recipe serves four if served as a main course, or six if served with additional sides or another main.
Cooked, shredded rotisserie chicken can be used in this recipe, or leftover chicken or turkey you have on hand. Chicken can also be omitted for a meatless mac and cheese.
I highly recommend shredding your own cheese for this recipe. Pre-shredded store bought cheese is often coated in anti-clumping powder that, when melted, can add a grainy texture.
Leftovers will keep for about 3 days in a tightly sealed container in the refrigerator.