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Buffalo Chicken Mac n’ Cheese

Buffalo Chicken Mac n’ Cheese

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degree-icon N/A
time-icon 10 Minutes
time-icon 25-30 Min.
time-icon N/A
time-icon N/A
time-icon 1/4 Cup
diet-icon N/A
degree-icon N/A
time-icon 10 Minutes
oven-icon 25-30 Min.
snow-icon N/A
plate-icon N/A
dish-icon 1/4 Cup
diet-icon N/A

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Buffalo Chicken Mac n’ Cheese
  • ½ cup Magical Butter
  • 1 pound pasta, par cooked
  • 2 ½ pounds chicken breasts, cooked and shredded
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups Pepper Jack cheese, cut into strips
  • 2 cups whole milk
  • 4 ounces blue cheese crumbles
  • ½ cup heavy cream
  • ½ cup your favorite cayenne pepper hot sauce, we used Magical Hot Sauce
  • ½ cup ranch dressing
  • ¼ cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

How To

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Buffalo Chicken Mac n’ Cheese
  • Preheat your Oven to 350°F.
  • In a large saucepan medium-high heat, melt the butter then whisk flour in and cook for 2-3 minutes.
  • Add milk and heavy cream and bring to a boil, stirring constantly.
  • Reduce heat to medium and stir in shredded cheese, and whisk thoroughly.
  • Add the onion powder, garlic powder, and hot sauce, and ranch, whisk, and cook until everything is completely combined and you have a silky smooth sauce.
  • Add the chicken to the cheese sauce, stir, add the pasta, and the Pepper Jack cheese, stir, and pour into your baking dish.
  • Top with blue cheese, and bake for 10-15 minutes just to to get the blue cheese bubbly and melty.
  • Remove from the oven and serve.