Buffalo Chicken Macaroni & Cheese



I’m so tired.

This weekend, we are dog-sitting our friend’s puppy and I forgot how much energy puppies have. This little girl has wanted to be outside pretty much all day every day, and playing with her outside has exhausted me.

As much as I pretend to be super active and busy all the time, it takes nothing more then taking care of this puppy to remind me how out of shape and lazy I truly am sometimes. Like, I just really don’t want to go outside in the cold anymore. But because she’s not completely, 100% house-trained just yet, I have to spend a considerable amount of time outside with her each day to prevent any potential accidents on my hardwood floors.

And, my poor dog who, at only six years old, should be full of energy himself, is really starting to show his mature side when compared to this little Labrador.  I can almost hear him pleading with me to take her back home so he can nap in peace.

Despite this, I actually have gotten a lot done this weekend. I’ve been able to cook up a storm and get my whole house clean. This is quite an accomplishment for me.  I usually have my weekends booked up tight and my house is quite large and hard to tackle in just one afternoon.

I even managed to make this macaroni and cheese happen.  I got the inspiration from our meal Friday night.  I decided to order some pizza and wings from the local pub. I always go for boneless because I don’t particularly like food with bones in them.  I didn’t finish all the wings for dinner, and when I looked at them the next day, I was not confident that I could reheat them as leftovers without completely ruining them.

So, instead, I chopped them up and dropped them inside this macaroni and cheese recipe.  I added a little extra sauce and Bleu cheese dressing for a little extra flavor.  The fried wings add a crunchy texture that makes this a really fun, different way to do mac & cheese!



Buffalo Chicken Macaroni & Cheese

1 lb. macaroni noodles

2 tbsp olive oil

1/2 white onion, diced

3 tbsp butter

3 tbsp flour

2 cups milk

1 8oz. brick sharp cheddar cheese, grated

1/4 tsp ground nutmeg

1/2 cup hot sauce

1/2 cup Bleu cheese dressing

6 boneless Buffalo chicken wings

Salt and pepper to taste


Preheat oven 350F.

Boil pasta in generously-salted water until the pasta is al dente.  Drain and set aside.

Cook the boneless wings according to package instructions (I used leftover wings so they were already cooked).  Cut the boneless wings into small pieces.

In a large pan, saute onions over medium heat in olive oil for about 5-6 minutes, or until onions are almost translucent.   Remove from heat and add hot sauce and  Bleu cheese dressing and stir to combine.

Melt butter in a large pan on medium heat.  Add flour and stir to create a roux.  Add in milk and stir until it becomes slightly thicker and smooth  Add cheddar and nutmeg and stir until melted and smooth.

Fold macaroni into the onion mixture.  Then add the cheese mixture and chicken and stir to mix completely.  Season to taste.  Pour mixture into a greased 8×8 pan.

Bake  for 35-40 minutes, or until cheese is bubbly and browned on the top.


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