Buffalo Chicken Mac and Cheese
This creamy Buffalo Chicken Mac and Cheese gets a nice kick from Frank's RedHot® sauce and is loaded with lots of melty cheese.
Servings: 8 servings
Calories: 402kcal
Ingredients
- 8 ounces uncooked elbow macaroni pasta
- 4 tablespoons butter
- ¼ cup chopped yellow onion
- 3 tablespoons all-purpose flour
- 2 cups half & half
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 4 ounces cream cheese softened and cut into pieces
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded cheddar cheese
- ⅓ cup sour cream
- ¼ cup Frank's hot sauce
- 2 cups cooked and shredded chicken
- ¼ cup blue cheese crumbles
Instructions
- Cook macaroni according to package directions.
- In a Dutch oven or large pot, melt butter over medium heat.
- Add onion and cook until translucent, about 2 minutes
- Add flour, stir and cook 1-2 minutes to get “floury” taste out
- Gradually whisk in half and half. Bring to a simmer. Add salt, pepper, garlic powder, onion powder, and dry mustard.
- Once thickened, turn heat to low and add cream cheese. Stir until melted.
- Add Monterey Jack cheese and cheddar cheese. Stir until melted.
- Stir in sour cream and hot sauce.
- Add macaroni and chicken to pot with cheese sauce. Stir to combine.
- Top with blue cheese crumbles and drizzle with additional hot sauce if desired.
Nutrition
Serving: 1serving | Calories: 402kcal