Ingredients

For the Mac & Cheese:

  • 12 oz medium pasta shells
  • 2 cups cooked, shredded chicken (rotisserie or poached)
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste

For the Blue Cheese Drizzle:

  • 1/2 cup crumbled blue cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp buttermilk
  • 1 tsp lemon juice
  • Pinch of salt

For Garnish (Optional):

  • 2 tbsp chopped green onions
  • 1/4 cup crumbled blue cheese
  • Extra buffalo sauce for drizzling

Equipment

  • Large pot
  • Medium saucepan
  • Whisk
  • Colander
  • Large mixing bowl
  • Blender or small bowl for blue cheese drizzle
  • Baking dish (optional, for baked version)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta shells and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
  2. Prepare the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid burning. Slowly pour in warmed milk and heavy cream, whisking continuously until smooth. Cook for 3-4 minutes until the mixture thickens slightly.
  3. Add Cheese and Seasoning: Reduce heat to low. Stir in shredded cheddar and mozzarella cheeses gradually until melted and smooth. Add buffalo sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until fully combined. Taste and adjust seasoning if needed.
  4. Combine Chicken and Pasta: In a large mixing bowl, combine shredded chicken, cooked pasta shells, and buffalo cheese sauce. Toss gently until the pasta and chicken are evenly coated.
  5. Make the Blue Cheese Drizzle: In a blender or small bowl, combine crumbled blue cheese, sour cream, mayonnaise, buttermilk, lemon juice, and a pinch of salt. Blend or whisk until smooth. If too thick, add more buttermilk, 1 tsp at a time, until desired consistency is reached.
  6. Optional Baking Step: For a baked version, preheat oven to 375°F (190°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle with an additional 1/2 cup shredded cheddar or mozzarella if desired. Bake for 15-20 minutes until bubbly and golden on top.
  7. Serve: Spoon the buffalo chicken mac & cheese onto plates. Drizzle with blue cheese sauce. Garnish with chopped green onions, extra crumbled blue cheese, and a drizzle of buffalo sauce, if desired.

Tips

  • Make Ahead: Prepare the cheese sauce and cook the pasta in advance. Store separately in the fridge for up to 2 days. Reheat sauce gently before combining.
  • Spice Level: Adjust the buffalo sauce to taste. For milder flavor, reduce to 1/4 cup and add more cream. For extra heat, increase to 3/4 cup.
  • Substitutions: Use elbow macaroni or rigatoni if pasta shells are unavailable. Swap blue cheese for ranch dressing for a milder drizzle.

Nutritional Information (Per Serving, Approx.)

  • Servings: 6
  • Calories: 620 kcal
  • Protein: 28g
  • Fat: 38g
  • Carbohydrates: 42g

Enjoy your spicy, cheesy Buffalo Chicken Mac & Cheese Shells!