Buffalo Mac and Cheese Recipe
Buffalo Mac and Cheese RecipeThis spicy, cheesy Buffalo mac and cheese brings together the comfort of creamy pasta with the bold flavor of Buffalo sauce. Perfect for game day or a fiery twist on a classic favorite, it features tender pasta tossed in a creamy cheddar cheese sauce with just the right amount of heat.
Ingredients List
2 cups elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk (warm)
½ cup heavy cream (warm)
2 cups sharp cheddar cheese (shredded)
½ cup Monterey Jack cheese (shredded)
½ cup Buffalo wing sauce (like Frank’s RedHot)
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
1 cup cooked, shredded chicken (optional)
1 cup breadcrumbs (optional, for topping)
Step-by-Step Instructions
Step 1: Cook macaroni in salted boiling water until al dente, about 7-8 minutes. Drain and set aside.
Step 2: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
Step 3: Gradually whisk in warm milk and cream, stirring constantly. Cook until thickened, about 5-7 minutes.
Step 4: Remove sauce from heat and stir in cheddar and Monterey Jack cheese until melted and smooth. Stir in Buffalo sauce, garlic powder, onion powder, salt, and pepper.
Step 5: Fold in the cooked macaroni and shredded chicken (if using), mixing gently to coat.
Step 6: Optional: Transfer to a greased baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes until golden.
Cooking Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings
Serves 4
Nutritional Information (approx. per serving without chicken or topping)
Calories: 450
Carbs: 36g
Protein: 17g
Fat: 26g
Storage Instructions
Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to keep creamy.
Pairings/Suggestions
Serve with celery sticks or a side salad. Drizzle with ranch or blue cheese dressing if desired.
Seasonal Relevance
Great for cooler months or game day gatherings—adds warmth and heat!
Conclusion
Buffalo mac and cheese is the perfect fusion of comfort food and spicy kick. Whether baked or served straight from the stove, it’s a flavor-packed dish that satisfies every time.
Buffalo Mac and Cheese Recipe
Course: Uncategorized4
servings10
minutes20
minutes450
kcalSpicy, creamy, and ultra-satisfying, this Buffalo mac and cheese brings the heat with tangy wing sauce and gooey melted cheese. Add chicken for a hearty twist or keep it meatless—either way, it’s a crowd-pleaser with bold flavor.
Ingredients
2 cups elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk (warm)
½ cup heavy cream (warm)
2 cups sharp cheddar cheese (shredded)
½ cup Monterey Jack cheese (shredded)
½ cup Buffalo wing sauce (like Frank’s RedHot)
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
1 cup cooked, shredded chicken (optional)
1 cup breadcrumbs (optional, for topping)
Directions
- Cook macaroni in salted boiling water until al dente, about 7–8 minutes. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
- Gradually whisk in warm milk and cream, stirring constantly. Cook until thickened, about 5–7 minutes.
- Remove sauce from heat and stir in cheddar and Monterey Jack cheese until melted and smooth. Stir in Buffalo sauce, garlic powder, onion powder, salt, and pepper.
- Fold in the cooked macaroni and shredded chicken (if using), mixing gently to coat.
- Optional: Transfer to a greased baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20–25 minutes until golden.
Recipe Video
Notes
- Use Frank’s RedHot or your favorite Buffalo wing sauce.
Shredded chicken is optional but adds protein and heartiness.
Top with blue cheese crumbles or ranch drizzle for extra punch.
Bake for a crispy breadcrumb topping or serve stovetop-style.
Great for game day, potlucks, or spicy comfort food cravings.
FAQs
Q1: Can I make it less spicy?
Use less Buffalo sauce or mix with ranch dressing to mellow the heat.
Q2: Is chicken necessary?
No—feel free to omit for a vegetarian version.
Q3: Can I freeze leftovers?
Yes, but for best texture, eat within 1 month and reheat gently with added milk.
