Buffalo Chicken Mac Blue Cheese (Print)

Creamy mac and cheese combined with buffalo chicken and tangy blue cheese drizzle. Artistic, bold, unforgettable.

# Ingredients:

→ Pasta Components

01 - 12 oz elbow macaroni
02 - Salt, for boiling water

→ Buffalo Chicken Preparation

03 - 2 large boneless, skinless chicken breasts (approximately 1 lb)
04 - 1 tbsp olive oil
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - 1/2 tsp garlic powder
08 - 1/3 cup buffalo wing sauce

→ Creamy Cheese Sauce Base

09 - 3 tbsp unsalted butter
10 - 3 tbsp all-purpose flour
11 - 2 cups whole milk
12 - 6 oz sharp cheddar cheese, shredded
13 - 3 oz Monterey Jack cheese, shredded
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp Dijon mustard
16 - Salt and pepper, to taste

→ Tangy Blue Cheese Drizzle

17 - 1/3 cup blue cheese, crumbled
18 - 1/3 cup sour cream
19 - 2 tbsp whole milk
20 - 1 tbsp mayonnaise
21 - 1 tsp lemon juice
22 - Salt and pepper, to taste

→ Finishing Touches

23 - 2 tbsp fresh chives, finely sliced
24 - Extra blue cheese crumbles (optional)

# Instructions:

01 - Preheat your oven to 375°F (190°C).
02 - Boil the elbow macaroni in generously salted water until it reaches an al dente texture. Drain thoroughly and set aside.
03 - Rub the chicken breasts with olive oil, salt, pepper, and garlic powder. Bake on a parchment-lined baking sheet for 18-22 minutes, or until fully cooked. Allow the chicken to rest for 5 minutes before dicing or shredding.
04 - In a mixing bowl, toss the cooked chicken with the buffalo wing sauce until each piece is evenly coated.
05 - Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually incorporate the milk while whisking continuously until the sauce thickens, approximately 3-4 minutes. Reduce heat to low, then add the shredded cheddar and Monterey Jack cheeses, smoked paprika, and Dijon mustard. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and pepper to your preference.
06 - Add the drained macaroni and the buffalo chicken mixture to the cheese sauce. Stir until all components are well integrated.
07 - Transfer the combined macaroni and chicken into a large baking dish. Optionally, bake for 10 minutes to allow the flavors to meld further.
08 - In a separate bowl, combine the crumbled blue cheese, sour cream, milk, mayonnaise, and lemon juice. Blend until smooth. Season with salt and pepper. Transfer this mixture to a piping bag or squeeze bottle for precise drizzling.
09 - Portion the macaroni and cheese into serving bowls or onto plates. Artfully drizzle the blue cheese sauce over the top. Garnish with finely sliced chives and additional blue cheese crumbles, if desired.

# Pro Tips:

01 -
  • Ready in under an hour for a gourmet weeknight dinner
  • Perfect balance of spicy buffalo flavor and creamy cheese
  • Impressive presentation with minimal effort
  • Restaurant quality taste that impresses guests every time
02 -
  • This recipe delivers restaurant quality presentation with minimal effort
  • The blue cheese drizzle creates a stunning visual contrast against the orange buffalo sauce
  • Make ahead friendly for busy weeknights or entertaining
03 -
  • Always grate your own cheese rather than using pre shredded varieties which contain anti caking agents that prevent smooth melting.
  • For the creamiest sauce, remove the milk mixture from heat before adding cheese and stir until melted by residual heat.
  • When reheating leftovers, add a splash of milk to restore the creamy consistency.

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