New York

Buffalo Chicken Mac and Cheese

Buffalo, New York gave the world buffalo wings in 1964, and this mac and cheese brings those legendary flavors to pasta. Spicy buffalo chicken, tangy blue cheese, and creamy ranch combine in one unforgettable dish.

⏱45 min 🍴Serves 6 Medium

Ingredients

Instructions

  1. Cook penne until al dente. Drain and set aside.
  2. Toss shredded chicken with 2 tbsp melted butter and buffalo sauce. Keep warm.
  3. Melt remaining butter in a large saucepan. Whisk in flour and cook 2 minutes.
  4. Gradually add milk, whisking until thickened, about 5-7 minutes.
  5. Remove from heat. Stir in sharp cheddar and half the blue cheese until smooth.
  6. Fold in pasta and half the buffalo chicken.
  7. Transfer to serving bowls. Top with remaining chicken and blue cheese crumbles.
  8. Drizzle with ranch, garnish with celery and green onions, and serve.

Pro Tips

  • Frank's RedHot is the original buffalo sauce ingredient - the Anchor Bar in Buffalo used it in 1964.
  • The blue cheese is non-negotiable for authentic Buffalo style - ranch is the controversial alternative!
  • Use rotisserie chicken for easy prep, or poach chicken breasts and shred.
  • Celery on the side (like with wings) adds traditional Buffalo bar food crunch.