Buffalo Chicken Mac & Cheese


  • 1 box (16 ounces) elbow macaroni
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Adobo seasoning
  • 1 teaspoon ground mustard
  • 1 block (8 ounces) cream cheese, cubed
  • 2 cups shredded cheddar cheese
  • 1 cup shredded cheddar jack cheese
  • 3/4 cup Frank’s RedHot sauce
  • 2-1/2 cups cooked, shredded chicken


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup seasoned breadcrumbs


  1. Preheat the oven to 350 degrees, and lightly grease a 9-by-13-inch baking pan or large (5 to 7 quarts) Dutch oven or casserole dish.
  2. In a medium pot, cook macaroni until al dente according to package directions. Drain and set aside.
  3. In a large pot, melt butter over medium heat.
  4. Add the flour to the melted butter and whisk until smooth, cooking for about 1 minute.
  5. Whisk in the milk (about 1 cup at a time) and spices until combined, and bring to a boil.
  6. Once it reaches a boil, reduce the heat, allowing the mixture to a simmer until it is slightly thickened, stirring occasionally.
  7. Reduce the heat to low , then add in the cream cheese and shredded cheeses, whisking until they are melted and the mixture is smooth.
  8. Add the hot sauce and stir.
  9. Carefully stir in the shredded chicken and pasta noodles until everything is well coated with the sauce.
  10. Pour the mac and cheese mixture into the prepared baking vessel.
  11. In a small saucepan, combine the butter and oil over medium heat, stirring until melted.
  12. Add in the breadcrumbs until all the liquid has been absorbed.
  13. Use a spoon to sprinkle the breadcrumbs mixture over the prepared mac and cheese.
  14. Bake in the preheated oven for about 20 minutes, or until the breadcrumb topping is golden brown.
  15. Serve hot alongside a salad or steamed vegetables.

The recipe I followed to create this incredibly tasty and cheesy dish can be found here.

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