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buffalo chicken macaroni and cheese

Buffalo and Blue Chicken Mac and Cheese

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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8
Author: Lauren Greutman


  • 2 chicken breasts butterflied in half.
  • salt and pepper
  • 1 cup cayenne pepper sauce like Red Hot or Crystal, divided
  • 1/2 cup vegetable oil
  • 1 pound macaroni pasta
  • 1 stick 8 Tbsp unsalted butter
  • 1/2 cup all-purpose flour
  • 3 1/2 cups milk
  • 12 oz. cheddar cheese shredded (or 8 oz. Habenero cheese and 4 oz. cheddar)
  • 1/2 tsp salt
  • 4 oz. crumbled or shredded blue cheese


  • Lightly season chicken with salt and pepper.
  • In a freezer bag, marinade the chicken in oil and 1/2 cup of the hot sauce for at least 4 hours.
  • Preheat oven to 400 and preheat grill on high.
  • On high heat, grill chicken until it's done and set aside.
  • Boil some water and cook the macaroni noodles, it's best if they're undercooked just a little bit.
  • While the macaroni is cooking, melt the butter in a medium sauce pan over medium heat.
  • Add the flour and whisk so it's well blended and starts to bubble.
  • Add the milk and slowly heat so it starts to bubble, whisking often.
  • Whisk in the hot sauce and salt.
  • Add the cheddar cheese and mix until it's melted and smooth.
  • Pour over the macaroni noodles and mix until evenly coated.
  • Pour into a 9x13 baking disk.
  • Chop up the chicken and place on top of the mac and cheese.
  • Top the chicken with the blue cheese.
  • Bake uncovered for 10-15 minutes.