How To Make Buffalo Chicken Mac and Cheese Recipe
For this unique mac and cheese recipe, crispy buffalo chicken is mixed in with macaroni cooked in a creamy cheddar, Monterey Jack, and cream cheese sauce.
Serves:
Ingredients
- 12ozfrozen breaded chicken tenders
- 2tbspsbutter
- 2tbspsflour
- 2½cupswater
- 4cupsmilk
- 16ozshort pasta,(such as cavatappi or elbow macaroni)
- ½tspsalt
- 1tbspranch powder
- ½tspsmoked paprika
- 3cupscheddar cheese,shredded
- 1cupMonterey Jack Cheese,shredded
- 2ozcream cheese,cut into cubes
- ⅓cupbuffalo wing sauce,plus 2 tablespoons for garnish
- ¼cupdiced celery
- 2tbspgreen onions,sliced
Instructions
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Bake the chicken fingers according to package directions. Coarsely chop the chicken. Reserve ½ cup of chicken pieces for garnish.
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Melt the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
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Pour in the water and whisk until smooth and just thickened.
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Add the milk and whisk until combined.
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Stir in the pasta, salt, ranch powder and smoked paprika, then bring the mixture to a simmer.
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Cook for 10 to 12 minutes, stirring occasionally, until pasta is done.
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Turn the heat to low, then stir in the cheddar, Monterey Jack and cream cheeses, along with ⅓ cup of buffalo sauce. Keep stirring until the sauce is smooth. To thin the sauce, add more milk, 1 tablespoon at a time, until desired consistency is reached.
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Stir in the diced chicken.
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Drizzle the remaining 2 tablespoons of buffalo sauce over the mac and cheese. Add the reserved chopped chicken, celery and green onions on top, then serve.
Nutrition
- Calories: 738.32kcal
- Fat: 40.11g
- Saturated Fat: 20.39g
- Trans Fat: 0.70g
- Monounsaturated Fat: 11.41g
- Polyunsaturated Fat: 3.14g
- Carbohydrates: 57.41g
- Fiber: 2.47g
- Sugar: 8.38g
- Protein: 35.92g
- Cholesterol: 116.83mg
- Sodium: 849.11mg
- Calcium: 629.17mg
- Potassium: 486.75mg
- Iron: 1.80mg
- Vitamin A: 274.18µg
- Vitamin C: 0.72mg
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