Ingredients
- Elbow macaroni pasta: 1 pound
- Cooked chicken breast, shredded: 2 cups
- Buffalo wing sauce: 1/2 cup
- Cream cheese, softened: 4 ounces
- Cheddar cheese, shredded: 2 cups
- Monterey Jack cheese, shredded: 1 cup
- Milk: 1 cup
- Butter: 4 tablespoons
Instructions
- Step 1: Cook macaroni according to package directions. Drain well and set aside.
- Step 2: In a large saucepan or pot, melt butter over medium heat. Whisk in the cream cheese until smooth.
- Step 3: Gradually whisk in milk until the sauce is smooth. Reduce heat to low and stir in cheddar cheese and Monterey Jack cheese until melted and creamy.
- Step 4: Stir in buffalo wing sauce and shredded chicken.
- Step 5: Add the cooked macaroni to the cheese sauce and stir to combine.
- Step 6: Serve immediately. Garnish with extra shredded cheese or a drizzle of buffalo sauce, if desired.
Notes
- For extra creamy mac, reserve some pasta water and add a splash to the cheese sauce if it seems too thick.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; add a splash of milk when reheating to restore creaminess.
- Serve this mac and cheese with a side of celery sticks and blue cheese dressing for a true buffalo wing experience.
- Don't be shy with the buffalo sauce—add more to taste for an extra kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American