Though I stopped eating chicken some time ago, my family and friends still request this Buffalo Chicken Mac and Cheese regularly. The good news: it’s just as delicious without the chicken, so you can easily make a vegetarian version that still packs the same creamy, spicy punch.
I’m a fan of heat and use Frank’s RedHot® in many recipes. For this dish I usually start with 1/4 cup of hot sauce and add more to taste. If you prefer milder food, reduce the hot sauce; for more heat, increase it. The flavors balance well, so it’s simple to adjust the spice level to suit your crowd.
This mac and cheese is thick, creamy, and full of melty cheese. I add sour cream for a touch of tang and extra creaminess, and cream cheese helps give the sauce a smooth texture. If you like bold flavors, stir in some blue cheese crumbles—it’s fantastic—though I often leave the blue cheese out when serving a larger group since not everyone enjoys it.
A Few Tips for Making Buffalo Mac and Cheese
Be sure to cook the flour and butter together for a couple of minutes to remove the raw flour taste.
When you add the half-and-half, whisk constantly to prevent lumps and create a smooth sauce.
Frank’s RedHot works great, but any hot sauce you prefer will do—use what you like to get the desired level of heat.
Leftovers keep well for about three days in an airtight container in the refrigerator. My husband insists it tastes even better the next day as the flavors meld.
📖 Recipe
Buffalo Chicken Mac and Cheese
Ingredients
- 8 ounces uncooked elbow macaroni
- 4 tablespoons butter
- 1/4 cup chopped yellow onion
- 3 tablespoons all-purpose flour
- 2 cups half & half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 4 ounces cream cheese, softened and cut into pieces
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup sour cream
- 1/4 cup Frank’s hot sauce (adjust to taste)
- 2 cups cooked, shredded chicken (optional)
- 1/4 cup blue cheese crumbles (optional)
Instructions
- Cook the macaroni according to package directions; drain and set aside.
- In a Dutch oven or large pot, melt the butter over medium heat.
- Add the chopped onion and cook until translucent, about 2 minutes.
- Stir in the flour and cook 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the half-and-half and bring to a gentle simmer. Season with salt, pepper, garlic powder, onion powder, and ground mustard.
- When the sauce has thickened, reduce heat to low and add the cream cheese. Stir until melted and smooth.
- Add the Monterey Jack and cheddar cheeses, stirring until melted and the sauce is smooth.
- Stir in the sour cream and hot sauce, tasting and adjusting the heat if needed.
- Add the cooked macaroni and shredded chicken (if using) to the pot and stir to coat evenly with the cheese sauce.
- Top with blue cheese crumbles and an extra drizzle of hot sauce if desired, then serve hot.
Nutrition
Calories: 402 kcal