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This Buffalo Chicken Mac n Cheese recipe is a light yet flavorful twist on two old favorites.

Buffalo Chicken Mac n Cheese

This Buffalo Chicken Mac n Cheese recipe is a light yet flavorful twist on two old favorites.
Course Entree
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Author Cindy Schultz

Ingredients

  • 8 oz Elbow Macaroni uncooked
  • 1 pound cooked shredded chicken
  • 1 cup milk
  • 1 TBS cornstarch
  • 1 TBS butter
  • 1 cup shredded sharp cheddar cheese
  • 2/3 cup Frank's Buffalo Wing Sauce
  • 1/2 cup Ranch Dressing optional
  • 1/2 cup Bleu Cheese Crumbles optional

Instructions

  1. In a medium bowl, mix together the chicken and the Buffalo Wing Sauce and set aside.
  2. Cook the macaroni following the directions on the package.
  3. In a small sauce pan whisk together the cornstarch and the milk.
  4. Bring to a boil, then reduce heat to a simmer.
  5. While it simmers add in the butter and stir until melted.
  6. The sauce will thicken enough to coat the back of a spoon. When it does add the Sharp Cheddar Cheese and stir until the cheese is melted and the sauce is smooth.
  7. Drain the macaroni and the pour it into a large bowl.
  8. Add the cheese sauce to the macaroni and mix well.
  9. Add the chicken to the macaroni and cheese and mix well.
  10. Serve in bowls and let the diners choose to top their bowl with bleu cheese crumples, additional cheddar cheese and/or a drizzle of ranch dressing.

Recipe Notes

This recipe requires precooked, shredded chicken. I have linked to the directions for how to do this in the blog post.
You could also use shredded chicken from a rotisserie chicken.