Stovetop Buffalo Chicken Mac and Cheese makes the perfect weeknight comfort meal. Filled with chicken, cheddar and blue cheeses, and buffalo sauce, this meal is made on the stovetop in less than 30 minutes.
Cook macaroni according to package directions for al dente pasta. Drain and set aside.
In a saucepan over medium heat, melt butter. Add flour and stir to combine, creating a paste. Cook for 1 minute. Add milk and whisk constantly to combine. Cook for 1-2 minutes, or until mixture thickens.
Reduce heat to low. Add salt, pepper, shredded cheese and buffalo sauce. Stir until cheese is melted and fully incorporated.
Add diced chicken and macaroni and stir to combine. Remove from heat and allow to set for 2 minutes before serving.
Optionally, top with blue cheese and diced green onions before serving.
This recipe serves four if served as a main course, or six if served as a side dish alongside a main course.
A 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 a powder (to prevent clumping) and when melted, can make your sauce grainy.