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Buffalo Chicken Mac and Cheese Recipe

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This recipe for Buffalo Chicken Mac and Cheese, by , is from Goetschius Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Goetschius


8 ozs. rotini
1 lb. chicken breasts, chopped into bite-sized pieces
2 Tbsp. butter
2 garlic cloves, minced
2 Tbsp. flour
1½ cups milk
6 oz. sour cream
4 oz. shredded cheddar cheese
2 oz. blue cheese crumbles
3 Tbsp. light cream cheese, softened
¼ cup plus 2 Tbsp. Buffalo wing sauce, divided
½ cup panko bread crumbs
½ onion, finely chopped
salt and pepper to taste

Preheat oven to 350º. Add rotini to a pot of lightly salted boiling water. Cook until just al dente, drain, and set aside.

Grease a large skillet with cooking spray. Using medium-high heat, add the chicken, onion, season with salt and pepper, and sauté until chicken is no longer pink. Remove chicken from skillet and set aside.

Turn down heat to medium and melt butter in the skillet. Add garlic and sauté for 30 seconds. Sprinkle in the flour and whisk until the mixture is smooth, cooking for about a minute. Slowly pour the milk into the flour mixture while whisking and let it thicken for about 2 to 3 minutes. Turn off the heat and add sour cream, cheddar, blue cheese, and cream cheese. Stir the mixture until smooth and then mix in the ¼ cup Buffalo sauce. Add the cooked pasta and chicken to the skillet and stir until combined.

Move the mixture to a greased 8 x 8 baking dish and top with panko breadcrumbs and drizzle with 2 Tbsp. of wing sauce. Bake for 25-30 minutes or until breadcrumbs are light golden brown and cheese is bubbly.

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