Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

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  • Prep Time


  • Total Time


  • Servings



  • Buffalo Chicken Mac and Cheese

  • (Serves about 5-6 people)

  • Ingredients:

  • 8

    ounces rotini

  • 1

    pound chicken breasts, chopped into bite-sized pieces

  • 2

    tablespoons butter

  • 2

    garlic cloves, minced

  • 2

    tablespoons all-purpose flour

  • 1-½

    cups milk

  • 6

    ounces plain Greek yogurt (or substitute sour cream)

  • 4

    ounces shredded cheddar cheese

  • 2

    ounces of blue cheese crumbles

  • 3

    tablespoons light cream cheese, softened

  • ¼

    cup plus 2 tablespoons Buffalo wing sauce, divided

  • ½

    cup panko bread crumbs

  • ½

    onion, finely chopped

  • Salt and pepper to taste


Directions: Preheat the oven to 350 degrees. Fill a pot with water, add salt, and bring it to a boil and add the rotini. Cook the rotini until just al dente, drain, and set aside (you don’t want to overcook since it’ll cook a bit more in the oven). Grease a large skillet with cooking spray and set it to medium-high heat. Add the chicken and onion, season with salt and pepper, and sauté until the chicken is longer pink. Then, set aside the chicken. Turn the heat down to medium and melt the butter in the skillet. Then, add the garlic and sauté it for 30 seconds. Sprinkle in the flour and whisk until the mixture is smooth, cooking for about a minute. Slowly pour the milk into the flour mixture while whisking and let it thicken for about 2 to 3 minutes. Turn off the heat and add the yogurt, cheddar, blue cheese, and cream cheese. Stir the mixture until smooth, and then mix in the 1/4 cup of Buffalo sauce. Add the cooked pasta and chicken to the skillet and stir everything together until evenly combined. Move the mixture into a greased 8x8 baking dish and top with the panko breadcrumbs and drizzle with the 2 tablespoons of wing sauce. Bake for 25-30 minutes, or until the breadcrumbs are a light golden-brown and the cheese is bubbly. Enjoy!


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