Buffalo Chicken Mac and Cheese
Best Buffalo Chicken Mac and Cheese - cooks in 1 pot (no boiling pasta separately) - ready in 30 minutes. High protein option available.
Servings: 6
Calories:
Equipment
- large skillet with deep sides or large pot
Ingredients
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups milk 2% used (full fat ok; skim not recommended)
- 2 1/2 cups water
- 2 tablespoons dry ranch seasoning
- 2 cups elbow macaroni uncooked
- 4 ounces cream cheese
- 1/2 cup Frank's Buffalo Wing Sauce or more to taste + 2 T extra for drizzling on top
- 2 cups cooked chicken rotisserie, air fried, rotisserie or leftover - cut in bite size pieces
- 3/4 cup mozzarella freshly shredded
- 1 1/2 cups sharp cheddar cheese freshly shredded
- 1/4 cup blue cheese crumbles optional garnish
- 1/4 cup crispy bacon crumbles optional garnish
Instructions
- In a deep pot melt butter over medium heat then whisk in the flour. Cook 1 minute.
- Pour in milk and water, stir then sprinkle in the dry ranch seasoning, UNCOOKED elbow macaroni and buffalo sauce. Give it all a good stir.
- COVER bring to a boil then reduce the heat and simmer UNCOVERED 8-10 minutes or until the pasta is al dente. Stir often to prevent pasta from sticking to the bottom of the pot.
- Turn off the heat then blend in cream cheese and shredded cheeses stirring gently until smooth and melted. Stir in chicken. Serve right away or with optional garnishes.
- Optional garnishes: drizzled buffalo sauce and/or ranch, cooked bacon, finely chopped celery and/or blue cheese crumbles.
Notes
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
Make this recipe high protein (same delicious creamy flavor) with these swaps:
- Fairlife high protein milk (2 cups)
- Swap out cream cheese for 2 cups blended cottage cheese. This gives the creaminess we crave in mac and cheese with way more protein.