Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Macaroni And Cheese

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raymond spencer


i create this mac and cheese recipe,it's a buffalo version,it filled with leftover chicken wings,it's super delicious.


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5 Min
30 Min


  • 2 1/4 c
    crumbled blue cheese,divided
  • 25
    leftover breaded chicken wings,remove the bones
  • 1
    large red onion,diced
  • 3 Tbsp
  • 1 lb
    dried elbow macaroni
  • 4 Tbsp
  • 3 Tbsp
    all purpose flour
  • 3/4 tsp
    seasoned pepper
  • 2 tsp
    garlic powder
  • 3 c
    whole milk
  • 1 1/2 c
    shredded sharp cheddar cheese
  • 1 1/2 c
    shredded monterey jack cheese
  • 1/2 c
    wing sauce
  • 1 1/2 c
    panko bread crumbs

How to Make Buffalo Chicken Macaroni and Cheese


  1. Preheat oven to 350 degrees F.
  2. Add 1 cup crumbled blue cheese into a ungreased 2-quart casserole dish
  3. In a large skillet,sprayed with cooking spray,combine deboned chicken wings,diced red onion,saute on meduim-high heat for 8 minutes or until are tender.Stir in sriracha.
  4. Cook macaroni according to package directions and drain.
  5. Meanwhile,melt margarine in a large heavy saucepan over medium-low heat.Stir in flour,seasoned pepper,and garlic powder and cook for 4 to 5 minutes.Whisk in milk and cook over medium heat until thickened and bubbly.
  6. Reduce heat to low and stir in sharp cheddar,monterey jack and remaining blue cheese until melted.
  7. Add wing sauce,chicken-onion mixture and macaroni;mix well.
  8. Pour into a prepared casserole dish and topped with bread crumbs.Bake for 25 to 30 minutes.

Printable Recipe Card

About Buffalo Chicken Macaroni and Cheese

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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