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Buffalo Chicken Mac and Cheese

This indulgent Buffalo Chicken Mac and Cheese combines the creamy richness of classic macaroni and cheese with the bold, tangy heat of Buffalo-style chicken. Inspired by the flavors of Buffalo wings, this dish features tender shredded chicken, sharp cheddar and American cheeses, and a touch of blue cheese for a perfect balance of spice and creaminess. The stovetop preparation ensures a smooth, velvety sauce that coats every bite of pasta, making it an ideal comfort food for game nights, casual gatherings, or simply satisfying a craving for something hearty and flavorful. Garnished with fresh scallions and crumbled blue cheese, this dish delivers a satisfying kick while remaining irresistibly creamy. Whether served as a main course or a side dish, it’s a guaranteed crowd-pleaser that brings together the best of Buffalo-style flavors in a comforting, cheesy pasta dish.

Dinner | Side | American | Nut-Free | Shellfish-Free | Soy-Free | Mac and Cheese | Macaroni | Mixing Bowl | Pot | Whisk | Blue Cheese | Cheddar | Chicken | Pasta | Boiling | Stirring | Whisking | Casual Gathering | Game Night | Under 1 Hour
Time to complete

Prep

10min

Cook

15min

Wait

0 minutes

Total

25min

Ingredients (Makes 4 servings)
  • 2 teaspoons (6 g) cornstarch
  • 1 (12-ounce / 354 ml) can evaporated milk
  • 2 large eggs
  • ½ pound (225 g) elbow macaroni
  • 6 ounces (170 g) block American cheese, roughly grated or diced
  • 6 ounces (170 g) sharp cheddar cheese, roughly grated or diced
  • ¼ cup (60 ml) Frank's hot sauce
  • 1 to 2 cups (140-280 g) shredded cooked chicken meat (from 1 rotisserie or leftover chicken)
  • ½ cup (50 g) sliced scallion greens
  • ½ cup (60 g) crumbled blue cheese
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 10
  • Protein: 14
  • Carbohydrates: 15
  • Fiber: 1
Directions

Prepare the Sauce Base

  • 1. In a medium bowl, whisk together the cornstarch, evaporated milk, and eggs until smooth and homogenous. Set aside.

Cook the Pasta

  • 2. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain, reserving 1 cup (240 ml) of the pasta cooking water.

Make the Cheese Sauce

  • 3. Return the drained pasta to the pot and add the reserved pasta water, evaporated milk mixture, American cheese, cheddar cheese, and hot sauce. Cook over low heat, stirring constantly, until the cheese is fully melted and the sauce is creamy and smooth.

Incorporate the Chicken and Garnishes

  • 4. Stir in the shredded chicken and sliced scallions, reserving some scallions for garnish. Transfer to a serving bowl, then top with crumbled blue cheese and the reserved scallions. Serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Bake the mac and cheese in a 375°F (190°C) oven for 15 minutes after mixing, topped with breadcrumbs for a crispy finish.

Alternative Proteins

  • Swap chicken for shredded turkey, pulled pork, or even crispy tofu for a different take on the dish.

Balancing Heat

  • Adjust the amount of hot sauce to suit your spice preference. For a milder version, reduce the hot sauce or add a splash of cream.

Bold Flavor Enhancements

  • Mix in crispy bacon or caramelized onions for added depth of flavor.

Cheese Selection

  • For a smoother sauce, use freshly grated cheese instead of pre-shredded varieties, which often contain anti-caking agents that can affect texture.

Healthier Version

  • Use whole wheat pasta and substitute Greek yogurt for evaporated milk to increase protein and reduce fat.

Pasta Cooking

  • Cook the pasta just until al dente, as it will continue to absorb liquid when mixed with the sauce.

Seasonal Tweaks

  • Add roasted butternut squash or sautéed mushrooms for a fall-inspired twist.