Buffalo Chicken Mac and Cheese

  • Prep 30 min
  • Total 40 min
  • Servings 4


2 1/2
cups uncooked elbow macaroni
cup unsalted butter
cup Gold Medal™ all-purpose flour
teaspoon ground mustard
cups whole milk
cups shredded Cheddar cheese (8 oz)
Salt to taste
cup chopped cooked chicken
stalk celery, cut in half lengthwise, then cut into 1-inch pieces
cup crumbled blue cheese (1 oz)
cup Frank's™ RedHot™ Buffalo Wings Sauce


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  • 1
    Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
  • 2
    Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
  • 3
    Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
  • 4
    Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.



Expert Tips

Not a celery fan? Although it’s amazing warm in this, it’s also okay to omit it.

The cheese sauce will seem like too much for the macaroni, but it’s not. The baking dries it out a bit, so the amount of sauce is necessary for the creamy goodness of this dish.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
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