Introduction
Buffalo Chicken Mac and Cheese is a bold, indulgent twist on the classic mac and cheese we all love. It combines creamy, cheesy pasta with spicy buffalo chicken for a dish that’s packed with flavor, heat, and comfort. Topped with a crispy breadcrumb layer or extra cheese, this dish is perfect for game days, casual dinners, or whenever you crave something hearty and satisfying.
The creamy cheese sauce balances the tangy heat of buffalo sauce, while the tender chicken adds protein and substance. Every bite delivers creamy, cheesy pasta with the irresistible zing of buffalo seasoning—essentially a flavor explosion that keeps you coming back for more.
Why I Love This Recipe
I love this recipe because it takes two comfort food favorites—mac and cheese and buffalo chicken wings—and combines them into one ultimate dish. The creaminess of the cheese sauce perfectly complements the spicy, tangy buffalo chicken, and the pasta serves as the ideal vehicle to soak up all those flavors. It’s indulgent, filling, and perfect for sharing with friends or family.
I also love how versatile it is—you can adjust the heat level to your preference, mix in extra cheese for richness, or add toppings like blue cheese crumbles or green onions for added texture and flavor. Every bite is comforting yet exciting.
Why It’s a Must-Try Dish
- Unique and bold: Combines mac and cheese with spicy buffalo chicken in a way that’s irresistible.
- Crowd-pleasing: Perfect for parties, game days, or casual dinners.
- Flavor-packed: Creamy, cheesy, and spicy all in one bite.
- Customizable: Adjust spice level, cheese blend, or toppings to your taste.
If you’re a fan of mac and cheese or buffalo chicken, this recipe is an absolute must-try.
Recipe Overview
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Course: Main Course
- Cuisine: American
- Calories: Approximately 650 calories per serving
Ingredients
For the Pasta and Cheese Sauce:
- 1 lb (450 g) elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk (warmed)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup cream cheese
- ½ tsp garlic powder
- Salt and black pepper, to taste
For the Buffalo Chicken:
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works well)
- ½ cup buffalo sauce (adjust for desired heat)
- 1 tbsp butter (optional, to melt with sauce)
For the Topping (Optional):
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
- ½ cup shredded cheddar cheese
- 2 tbsp green onions or parsley, chopped (optional)
Step-by-Step Preparation Method
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook macaroni until just al dente (1–2 minutes less than package instructions).
- Drain and set aside.
Step 2: Prepare the Buffalo Chicken
- In a small skillet, melt butter over medium heat (if using).
- Add shredded chicken and buffalo sauce. Stir until chicken is fully coated and heated through. Set aside.
Step 3: Make the Cheese Sauce
- In a large saucepan, melt butter over medium heat.
- Whisk in flour to make a roux and cook for 1–2 minutes.
- Slowly whisk in warm milk and cream, stirring until thickened and smooth.
- Add cheddar, mozzarella, and cream cheese, stirring until melted and creamy.
- Season with garlic powder, salt, and pepper.
Step 4: Combine Pasta and Chicken
- Stir the cooked macaroni into the cheese sauce until fully coated.
- Gently fold in the buffalo chicken until evenly distributed.
Step 5: Prepare the Topping (Optional)
- In a small bowl, mix panko breadcrumbs with melted butter and cheddar cheese.
- Sprinkle over the top of the mac and cheese in a baking dish.
Step 6: Bake
- Preheat oven to 375°F (190°C).
- Pour the mac and cheese mixture into a greased 9×13-inch baking dish.
- Sprinkle the breadcrumb topping evenly over the top.
- Bake for 20–25 minutes, until bubbly and golden brown.
Step 7: Serve
- Let rest for 5 minutes before serving.
- Garnish with chopped green onions, parsley, or extra buffalo sauce if desired.
How to Serve
- Serve as a main dish for dinner.
- Pair with a simple green salad to balance richness.
- Serve with ranch or blue cheese dressing for extra flavor.
Recipe Tips
- Use rotisserie chicken for convenience and flavor.
- Adjust buffalo sauce to your preferred spice level.
- Warm milk before adding to the roux for a smooth cheese sauce.
- Broil for 1–2 minutes if you want an extra-crispy topping.
Variations
- Extra Spicy: Add more buffalo sauce or cayenne pepper.
- Blue Cheese Mac: Mix blue cheese into the sauce or sprinkle on top before baking.
- Stovetop Version: Skip baking and serve creamy mac and cheese with buffalo chicken straight from the stovetop.
- Vegetable Addition: Add roasted broccoli or bell peppers for extra nutrition and texture.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer (uncooked): Assemble without baking, wrap tightly, and freeze up to 2 months. Bake directly from frozen, adding 10–15 minutes.
- Freezer (cooked): Cool completely, store in freezer-safe containers for up to 2 months. Reheat in the oven with a splash of milk.
Special Equipment Needed
- Large pot for pasta
- Saucepan for cheese sauce
- Skillet for buffalo chicken
- Whisk
- 9×13-inch baking dish
Conclusion
Buffalo Chicken Mac and Cheese is the perfect combination of creamy, cheesy comfort food and bold, spicy flavor. With tender pasta, tangy buffalo chicken, and a golden topping, this dish is sure to impress family and friends. It’s indulgent, satisfying, and versatile—perfect for weeknight dinners, parties, or game day meals.
Buffalo Chicken Mac and Cheese
Description
Buffalo Chicken Mac and Cheese is a bold, indulgent twist on the classic mac and cheese we all love. It combines creamy, cheesy pasta with spicy buffalo chicken for a dish that’s packed with flavor, heat, and comfort.
Ingredients
For the Pasta and Cheese Sauce:
For the Buffalo Chicken:
For the Topping (Optional):
Instructions
-
Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Cook macaroni until just al dente (1–2 minutes less than package instructions). Drain and set aside.
-
Step 2: Prepare the Buffalo Chicken: In a small skillet, melt butter over medium heat (if using). Add shredded chicken and buffalo sauce. Stir until chicken is fully coated and heated through. Set aside.
-
Step 3: Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for 1–2 minutes. Slowly whisk in warm milk and cream, stirring until thickened and smooth. Add cheddar, mozzarella, and cream cheese, stirring until melted and creamy. Season with garlic powder, salt, and pepper.
-
Step 4: Combine Pasta and Chicken: Stir the cooked macaroni into the cheese sauce until fully coated. Gently fold in the buffalo chicken until evenly distributed.
-
Step 5: Prepare the Topping (Optional): In a small bowl, mix panko breadcrumbs with melted butter and cheddar cheese. Sprinkle over the top of the mac and cheese in a baking dish.
-
Step 6: Bake: Preheat oven to 375°F (190°C). Pour the mac and cheese mixture into a greased 9x13-inch baking dish. Sprinkle the breadcrumb topping evenly over the top. Bake for 20–25 minutes, until bubbly and golden brown.
-
Step 7: Serve: Let rest for 5 minutes before serving. Garnish with chopped green onions, parsley, or extra buffalo sauce if desired.
