Buffalo Mac & Cheese

Take macaroni and cheese to the next level when you introduce the irresistible combination of blue cheese and Buffalo sauce to this classic. Top it off with grilled chicken and consider this recipe a sure-fire hit on any weeknight.



  • Cook elbow macaroni in boiling salted water with oil per the manufacturer’s recommendation. Oil helps prevent the water from boiling over the top of the pan. After cooking macaroni, cool the pasta in cold water, drain and reserve until needed.
  • In a saucepan, melt butter, add flour and cook for 3 minutes under medium-low heat.
  • Add the milk while stirring and continue to add cream, Dijon mustard, cream cheese, black pepper and salt.
  • Cook the mixture while stirring with a wooden spoon until it has reached a very slow simmer. Once it reaches a slow simmer, cook for 15 minutes while continually stirring.
  • Add the shredded Cheddar cheese and 1 ounce of Wisconsin Blue Cheese crumbles and continue to cook the mixture on medium-low heat until the cheese is melted.
  • Fold in the macaroni and then transfer macaroni and cheese to a baking dish.
  • Top with sliced grilled chicken and then drizzle Buffalo sauce over the top.
  • Top with remaining Wisconsin Blue Cheese crumbles, cover and place in the oven for 10 minutes at 350° F or until hot.

Chef’s Tips & Suggestions:

  • This recipe can be prepped ahead of time. To make ahead of time, simply follow the instructions until the oven step. The preassembled dish can be held for 2 days in the refrigerator and reheated in a 350° F oven for about 30 minutes.