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Buffalo Chicken Mac & Cheese


Rate this recipe 2.5/5 (18 Votes)


  • 1 pound elbow maccaroni
  • kosher salt to taste
  • 5 Tbsp butter, divided
  • 3 cups rotisserie chicken or pre-cooked grilled chicken, shredded
  • 2 cloves garlic minced
  • 3/4 cup hot sauce divided
  • 2 Tbsp flour
  • 2 tsp dry mustard
  • 2 1/2 half and half
  • 3 cups extra sharp cheddar cheese, shredded
  • 2/3 cup sour cream
  • 1/2 cup blue cheese or Gorgonzola cheese crumbled
  • 2 tsp hot sauce for sprinkling on top


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 350F and spray 9x13 baking dish with cooking spray. Bring a large pot of salted water to a boil; add the 3/4 of the box of pasta, cook until al dente, about 7 minutes. Drain

Step 2

Meanwhile, melt 3 Tbsp butter in a large skillet over medium heat. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened about 1 more minute.

Step 3

Melt 2 Tbsp butter in a saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half and half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.

Step 4

Whisk in cheese, pasta and cheese sauce. Pour into lightly greased 9x13 pan. Sprinkle blue cheese or Gorgonzola over the macaroni.

Step 5

Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some red hot sauce on the top for color.


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VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!


  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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