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Nutrition Facts
Serving Size 1 (277g) Recipe makes 8 servings The following items or measurements are not included below: buffalo wing sauce
Calories 578
Calories from Fat 212		(36%)
Amount Per Serving		%DV
	Total Fat 23.6g	36%
	Saturated Fat 11.8g	59%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.1g
Cholesterol 102mg		34%
Sodium 363mg		15%
Potassium 479mg		13%
Total Carbohydrate 50.8g		16%
	Dietary Fiber 2.2g	8%
	Sugars 5.6g
Protein 38.9g		77%
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Buffalo Chicken Mac-N-Cheese

Recipe #378574 | 25 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Cluich
Jun 23, 2009

Buffalo chicken meets mac-n-cheese. How can you possibly go wrong? I threw this together for the end-of-the-year potluck lunch at the high school where I teach, and it went over really well. Addendum: Like the first two reviewers, I also used Ken's. Worked great! However, I have to disagree with one reviewer about the celery. I've made this with and without the celery, and its inclusion really makes a world of difference in terms of texture.

SERVES 8 (change servings and units)

Ingredients

1 lb elbow macaroni, uncooked (preferrably the large variety)
24 ounces chicken breasts, cooked and shredded
2 1/2 cups low-fat milk
1/4 cup flour
3 cups sharp cheddar cheese, shredded
8 ounces buffalo wing sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup celery, chopped
hot sauce, to taste (optional)

Directions

1
Cook the macaroni in a pot of boiling salted water.
2
While the pasta is cooking, whisk the milk and flour together in a bowl, then pour into a saucepan, bringing it to a boil, stirring constantly.
3
Reduce heat to medium and stir in chicken, cheese, onion powder, garlic powder, buffalo sauce and hot sauce (if you're using it). Cook until the cheese melts.
4
When the pasta is done, drain it and stir in the cheese mixture and the celery.

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Featured Reviews for This Recipe

From: rickoholic83

On Sep 24, 2009

Yum, yum, yum!!! I needed something fast for dinner and this recipe was perfect. I love buffalo wings and this tastes exactly like them except in a pasta. Thanks for sharing this great recipe! **Made for Fall PAC 2009**

1 person found this review helpful

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From: Chef #1318848

On Jul 20, 2009

I decided to try this recipe one day on a whim and it turned out to be such a hit. It's so quick to make, you can mix all of the ingredients during the time the pasta is boiling! Before you know it, your meal is ready. I also tried baking it for a bit to really melt the cheese. I highly recommend the recipe.

1 person found this review helpful

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From: Kierstein

On Jul 28, 2009

i just finished making this and its great.. but in the recipe you never actually mention when to put in the chicken? lol i added cream cheese along with cheddar so it wouldnt be as hot.

3 people found this review helpful

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From: Zanni

On Jul 6, 2009

Very good! I used whole wheat rotini, 2 large chicken breasts, and cut down on the wing sauce a little, and used and 8oz block of sharp cheddar cheese. I also left out the celery do to personal taste. The sauce came together very quickly, I'm used to making a roux for my mac and cheese and this was much easier. I baked this for about 20 mins at 350 just to help the pasta soak up the flavor longer. I used Ken's brand buffalo wing sauce and it was very good, not too spicy.

3 people found this review helpful

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