Easy Buffalo Chicken Mac and Cheese with Spicy Cheese Sauce
This creamy mac and cheese combines tender elbow noodles with shredded chicken in a rich, spicy buffalo cheese sauce. The dish features a blend of cheddar and pepper jack cheeses, enhanced with buffalo sauce, jalapeños, and warming spices like paprika and cayenne. Perfect for game day gatherings or weeknight dinners when you crave comfort food with a kick. The addition of cream cheese creates an extra-creamy base, while optional blue cheese and fresh parsley provide the perfect finishing touches.
Ingredients
- 8 ounces dry elbow macaroni noodlescavatapi1:1
use your favorite pasta shape
- 3 tablespoons butter
- 3 tablespoons flour
- 1 jalapeno peppers, chopped(optional)
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne(optional)
- ½ teaspoon ground mustard
- salt and pepper, to taste
- 2 cups milk
- 4 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- ½ cup sour cream
- 1 cup Buffalo sauce
- 2 cups cooked shredded chicken
- crumbled blue cheese or blue cheese dressing, for serving(optional)
- fresh chopped parsley, for serving(optional)
- red pepper flakes, for serving(optional)
Instructions
- 1
Boil macaroni noodles in lightly salted water until al dente, then drain and set aside
- 2
Heat butter in a large pot over medium heat until melted
- 3
Stir in flour and cook continuously to create a roux, cooking out the raw flour
- 4
Add jalapeno peppers and cook until softened
- 5
Stir in tomato paste and seasonings and cook briefly
- 6
Slowly pour in milk, bring to a boil, then reduce heat to simmer until smooth
- 7
Stir in cream cheese until melted through
- 8
Add shredded cheeses gradually, stirring until melted and creamy
- 9
Stir in buffalo sauce, shredded chicken, sour cream, and cooked noodles until well combined and serve
Tips
Cook the flour roux for the full 2-3 minutes to eliminate any raw flour taste in your cheese sauce.
Add the milk slowly while stirring to prevent lumps from forming in the sauce.
Stir in cheeses gradually off the heat to prevent the sauce from breaking or becoming grainy.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently with a splash of milk to restore creaminess.
Can be assembled without final baking up to 1 day ahead. Add extra milk when reheating as sauce will thicken.
Serve hot immediately after combining all ingredients. Garnish with blue cheese, parsley, and red pepper flakes.
Common Mistakes
Add milk slowly to avoid lumps in the cheese sauce
Don't overheat after adding cheese to prevent breaking
Cook roux thoroughly to eliminate raw flour taste
Substitutions
Dairy-Free Swaps
General Alternatives
use your favorite pasta shape
different texture
FAQ
Can I make this ahead of time?
Yes, you can assemble everything except the final mixing up to 1 day ahead. Store components separately and combine when ready to serve, adding extra milk as needed.
What if I don't have buffalo sauce?
You can make your own by mixing hot sauce with melted butter, or substitute with your favorite hot sauce, though the flavor will be different.
How long will leftovers keep?
Leftovers will keep in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore the creamy texture.