Buffalo Chicken Mac and Cheese

Buffalo chicken mac and cheese is where comfort food meets game day cravings all wrapped up in one pan I began making this dish for family football nights and now it is a regular request for any get together where we want big flavor and happy faces

Ingredients

• Elbow macaroni: brings classic mac shape use any small sturdy pasta if needed
• Chopped rotisserie chicken: easy shortcut and ensures tender flavorful meat
• Shredded sharp cheddar cheese: sharpness adds major flavor look for a block you shred yourself for best melt
• Shredded pepper jack or monterey jack cheese: for a kick or subtle creaminess always check your cheese expiration date
• Butter: makes the roux and adds richness both salted or unsalted are fine
• Green onions: offer fresh bite and color save some for garnishing
• Celery: adds crunch and a nod to classic buffalo wings choose crisp stalks
• All-purpose flour: essential for thickening the sauce
• Garlic salt and black pepper: round out the savory flavors check freshness for impact
• Whole milk: creates a rich creamy base use the highest fat milk you have
• Buffalo sauce: brings tangy heat try your favorite brand for spice level
• Chive and onion cream cheese: smooth and tangy softens the buffalo punch
• Ranch seasoning mix: amps up the flavor grab a well-sealed packet for freshness
• Bleu cheese crumbles: classic bold bite look for creamy style
• Bottled ranch dressing: for drizzle creamy cool contrast

Step-by-Step Instructions

Prep and Preheat:

Preheat your oven to 350 degrees Spray a 13 by 9 inch baking dish and set aside for easy cleanup and perfect baking

Mix Cheeses:

Combine the shredded cheddar and pepper jack cheese in a bowl This blend becomes your secret to gooey bites

Cook Pasta:

Boil elbow macaroni in salted water until just al dente Drain well so your bake does not get watery and set aside

Sauté Veggies:

Melt butter in a large Dutch oven or heavy pot over medium heat Add celery and most of the green onions Cook about two minutes until just beginning to soften These aromatics lay the foundation for the sauce

Make the Roux:

Whisk flour garlic salt and black pepper into the butter mixture Stir constantly for a full minute to remove raw flour taste

Build the Sauce:

Gradually whisk in the whole milk Raise heat to medium high and stir till the sauce bubbles Once it is gently bubbling turn heat to low and simmer for three to five minutes Stir every so often to keep it smooth

Flavor the Sauce:

Stir in buffalo sauce cream cheese dry ranch seasoning and two cups of the shredded cheese blend Mix until the cheese is fully melted and sauce is silky smooth Take off the heat

Combine Main Ingredients:

Add cooked macaroni chopped chicken and bleu cheese crumbles to the pot Gently fold to coat everything evenly with the sauce

Layer in Baking Dish:

Spread half of the pasta mixture in your prepared dish Sprinkle with a cup of the remaining cheese Layer on the rest of the macaroni then finish with the last cup of cheese Dot small bits of butter on top for a golden crust

Bake:

Place uncovered in the oven for thirty five to forty five minutes Bake until bubbling and golden on top This helps meld flavors and forms the perfect crust

Rest and Finish:

Let the macaroni rest for five minutes Serve with extra hot sauce ranch dressing bleu cheese and green onions for restaurant style flair

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Storage Tips

Let leftovers cool completely before covering tightly and refrigerating They keep well for up to four days For longer storage you can freeze individual portions in airtight containers When reheating add a splash of milk to keep the sauce creamy

Ingredient Substitutions

If you want to avoid blue cheese swap it for extra cheddar For a milder dish use monterey jack cheese instead of pepper jack You can swap rotisserie chicken for any cooked shredded chicken or even use turkey in a pinch For a gluten free option use your favorite gluten free pasta and a one to one gluten free flour

Serving Suggestions

This dish is bold enough to be the main course Add a crisp green salad or roasted broccoli for balance For a fun appetizer serve small portions in ramekins at parties Use plenty of garnishes for that wow factor at the table

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Cultural and Historical Context

Buffalo chicken mac and cheese is a modern mashup of American bar food and traditional comfort food Combining spicy buffalo chicken typically served with celery and creamy cheese sauce typical of southern style mac and cheese this dish captures the best of both worlds It is especially popular at tailgates game days and potlucks

Frequently Asked Questions

→ How spicy is the buffalo chicken and cheese bake?

The heat level depends on the amount and type of buffalo sauce used. Adjust to your taste for a mild or fiery result.

→ Can I use a different kind of cheese?

Absolutely. Swap pepper jack for Monterey Jack to reduce spice or add extra cheddar for richness.

→ What pasta shapes work best?

Elbow macaroni is classic, but medium shells, penne, or bow tie pasta also hold the creamy sauce well.

→ Can I make this in advance?

Prepare and assemble the components ahead, then bake just before serving for best texture and flavor.

→ Any garnish suggestions for serving?

Try drizzling with extra hot sauce and ranch dressing. Sprinkle chopped green onions, bleu cheese, or even bacon on top.