Buffalo Chicken Macaroni and Cheese Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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J. Kenji Lopez-Alt

Recipe Facts

4.6

(5)

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

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Ingredients

  • 2 teaspoons cornstarch
  • 1 (12-ounce) can evaporated milk
  • 2 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

Directions

  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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