Buffalo Chicken Mac and Cheese is a stovetop mac and cheese that is super creamy and spicy. Shredded cooked chicken gets mixed in making this a one dish meal. Sprinkle blue cheese crumbles, green onions, and more hot sauce on top for extra flavor.
Meanwhile, in a Dutch oven, melt butter over medium heat.
Add flour. Stir and cook for 1 minute.
Gradually whisk in milk. 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.Note: It's best to mix the cheese in a small handful at a time. This will create a smooth sauce. If you dump it all in at once, the sauce might get grainy.
Stir in sour cream and hot sauce.
Stir in macaroni, chicken and blue cheese. Sprinkle with green onions.
Some readers feel 8 ounces of uncooked macaroni is not enough. You can use up to 12 ounces of macaroni if you want a higher proportion of pasta to sauce.For best flavor, I recommend shredding your own cheese.
This recipe originally appeared on spicysouthernkitchen.com