Buffalo Mac 'n Cheese Recipe

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Buffalo Mac 'n Cheese

Pamela Dapice


This is a little spicy for younger kids, but very tasty. Could add a little ranch or sour cream to tame it for the less experienced palates.

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★★★★★ 1 vote
10 Min
20 Min


1 lb
fusilli or rotini pasta
1 lb
boneless, skinless chicken breasts, cut into 1-inch chunks
1 tsp
celery seed, crushed
2 tsp
1/4 tsp
1 Tbsp
olive oil
celery ribs, diced
3 clove
garlic, minced
4 Tbsp
unsalted butter
3 Tbsp
all-purpose flour
2 tsp
dry mustard
2 1/2 c
2% milk
1/2 c
buffalo wing sauce
8 oz
sharp cheddar, shredded
3/4 c
crumbled blue cheese
1/2 c
plain bread crumbs


1Heat broiler. Bring a large pot of lightly salted water to boiling. Add pasta and cook 8 minutes, or as stated on package directions; drain.
2Meanwhile, sprinkle chicken with 1/2 teaspoon of the celery seed, 1 teaspoon of the paprika and the salt. In a large skillet, heat oil over medium-high heat. Brown chicken, 3 to 5 minutes, until cooked through; set aside. Lower heat to medium. Add celery to same skillet; saute 4 minutes. Add garlic; continue cooking for 1 to 2 minutes more. Set aside with chicken.
3In saucepan, melt 3 tablespoons of the butter over medium heat. Sprinkle in flour and mustard powder, whisking for 2 minutes. Pour in milk and sauce, whisking until it boils. Simmer for 3 minutes. Remove from the heat; stir in cheddar, 1/2 cup of the blue cheese and remaing paprika.
4Add pasta, celery, garlic and chicken. Place in a broiler-safe dish.
5Microwave remaining tablespoon butter for 30 seconds. Stir in bread crumbs and remaining 1/2 teaspoon celery seed; sprinkle over dish with remaining 1/4 cup blue cheese. Broil for 2 to 3 minutes, or until browned.

About this Recipe

Course/Dish: Chicken