Here’s a bold, creamy, comfort-food classic with a spicy kick 🔥🧀
🧀 Buffalo Chicken Bacon Mac n’ Cheese
🛒 Ingredients (Serves 6–8)
- 1 lb (450 g) elbow macaroni
- 2 cups cooked shredded chicken (rotisserie works great)
- 6 slices bacon, cooked & crumbled
- 3 tbsp butter
- 3 tbsp flour
- 2 ½ cups milk (warm)
- 1 cup heavy cream (optional but extra creamy)
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella or Monterey Jack, shredded
- ½–¾ cup buffalo sauce (like Frank’s RedHot)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- ½ cup blue cheese crumbles (optional)
- Chopped green onions (optional garnish)
👩🍳 Instructions
1️⃣ Cook Pasta
Boil macaroni in salted water until al dente. Drain and set aside.
2️⃣ Make the Cheese Sauce
In a large saucepan:
- Melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes (light golden).
- Slowly whisk in warm milk (and cream if using).
- Simmer until thickened (about 3–5 minutes).
Stir in cheddar and mozzarella until smooth.
3️⃣ Add the Flavor
Mix in buffalo sauce, garlic powder, onion powder, salt, and pepper.
Taste and adjust heat level.
4️⃣ Combine
Fold in pasta, shredded chicken, and most of the bacon (save some for topping).
5️⃣ Bake (Optional but Recommended 🔥)
Transfer to a greased baking dish.
Top with remaining bacon and extra cheese if desired.
Bake at 375°F (190°C) for 15–20 minutes until bubbly.
🌶️ Make It Next-Level
- Drizzle ranch or blue cheese dressing on top
- Add crushed Ritz crackers or panko for a crunchy topping
- Mix in diced jalapeños for extra heat
- Use smoked gouda for deeper flavor
If you’d like, I can give you:
- A slow cooker version
- A one-pot stovetop only version
- A high-protein macro-friendly version
- Or a super spicy game-day version 🏈
