Buffalo Chicken Macaroni and Cheese Recipe

J. Kenji Lopez-Alt

Recipe Facts



Active: 30 mins
Total: 30 mins
Serves: 4 servings

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  • 2 teaspoons cornstarch

  • 1 (12-ounce) can evaporated milk

  • 2 large eggs

  • 1/2 pound elbow macaroni

  • 6 ounces block American cheese, roughly grated or diced

  • 6 ounces sharp cheddar cheese, roughly grated or diced

  • 1/4 cup Frank's hot sauce

  • 1 to 2 cups shredded cooked chicken meat (from 1 rotisserie or leftover chicken)

  • 1/2 cup sliced scallion greens

  • 1/2 cup crumbled blue cheese


  1. Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside.

  2. Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, evaporated milk mixture, cheeses, and hot sauce. Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth. Stir in chicken and scallions, reserving some scallions for garnish. Transfer to serving bowl, top with blue cheese and scallions, and serve immediately.

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Nutrition Facts (per serving)
745 Calories
46g Fat
35g Carbs
46g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 745
% Daily Value*
Total Fat 46g 59%
Saturated Fat 26g 130%
Cholesterol 246mg 82%
Sodium 1758mg 76%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 5%
Total Sugars 13g
Protein 46g
Vitamin C 15mg 74%
Calcium 1338mg 103%
Iron 3mg 14%
Potassium 717mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)