Creamy Buffalo Chicken Mac and Cheese with Blue Cheese
A rich, indulgent mac and cheese with buffalo chicken and tangy blue cheese crumbles. This comfort food mashup combines tender shredded chicken tossed in Frank's hot sauce with a velvety four-cheese sauce featuring Monterey Jack, cheddar, and cream cheese. The addition of blue cheese crumbles and fresh green onions provides bursts of sharp flavor and color. Perfect for game day gatherings, potluck dinners, or when you want to transform leftover chicken into something special. The creamy base balances the buffalo heat while keeping the dish family-friendly.
Ingredients
- 8 ounces uncooked macaroni pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 4 ounces cream cheese, softened and cut into pieces
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded cheddar cheese
- ⅓ cup sour cream
- ¼ cup Frank's hot sauceany buffalo sauce1:1buffalohot
same flavor profile
- 2 cups cooked and shredded chicken
- ¼ cup blue cheese crumbles
- 2 green onions, sliced
Instructions
- 1
Cook macaroni according to package directions
- 2
Melt butter in Dutch oven over medium heat
- 3
Add flour and stir, cooking for 1 minute
- 4
Gradually whisk in milk and bring to a simmer
- 5
Add salt, pepper, garlic powder, onion powder, and dry mustard
- 6
Once thickened, reduce heat to low and add cream cheese, stirring until melted
- 7
Add Monterey Jack and cheddar cheese in small handfuls, stirring until melted
- 8
Stir in sour cream and hot sauce
- 9
Stir in cooked macaroni, shredded chicken, and blue cheese crumbles
- 10
Sprinkle with sliced green onions before serving
Tips
Add cheese to the sauce in small handfuls rather than all at once to prevent the sauce from becoming grainy and ensure a smooth texture.
Use rotisserie chicken for convenience, or cook and shred chicken breasts seasoned with buffalo sauce for extra flavor.
Adjust the heat level by varying the amount of hot sauce, starting with less and adding more to taste.
Good to Know
Refrigerate covered for up to 3 days. The sauce may thicken when cold.
Can be assembled up to 1 day ahead and refrigerated. Add extra milk when reheating to restore creaminess.
Serve immediately while hot and creamy. Garnish with extra green onions and blue cheese if desired.
Common Mistakes
Add cheese gradually to avoid a grainy sauce texture.
Don't let the milk boil to prevent curdling.
Cook pasta just until al dente since it will continue cooking in the hot cheese sauce.
Substitutions
Dairy-Free Swaps
General Alternatives
same flavor profile
FAQ
Can I make this ahead of time?
Yes, assemble completely and refrigerate up to 1 day. Reheat gently on stovetop with extra milk to restore creaminess. The sauce will thicken when cold.
What if I don't like blue cheese?
Skip the blue cheese crumbles or substitute with extra cheddar, feta, or even ranch seasoning for tangy flavor without the strong blue cheese taste.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat portions in microwave or stovetop with a splash of milk to loosen the sauce.