Buffalo Chicken Mac and Cheese

Name: Buffalo Chicken Mac and Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 cups elbow macaroni; 2 cups shredded cooked chicken (rotisserie works well); 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 2 cups shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; 1/2 cup crumbled blue cheese (optional); 1/2 cup buffalo sauce (Frank’s RedHot recommended); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1/2 cup panko breadcrumbs; 1 tablespoon olive oil; 2 green onions, sliced (for garnish); Ranch or blue cheese dressing (for serving)

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Calories

610

Buffalo Chicken Mac and Cheese is the perfect fusion of two beloved comfort foods: the creamy, gooey richness of mac and cheese and the spicy, tangy punch of buffalo chicken.

This dish brings together tender shredded chicken tossed in flavorful buffalo sauce, all mixed into a velvety cheese sauce that coats every bite of pasta. Topped with a golden, crispy panko crust, it offers a delightful crunch that complements the creamy interior.

What makes this recipe so special is the balance of flavors and textures. The buffalo sauce adds a zesty heat that pairs beautifully with the rich, melty cheeses, while the blue cheese crumbles introduce a sharp tanginess for added depth. The panko topping creates a satisfying crunch, making each bite irresistible.

Whether you're a die-hard buffalo wing fan or a mac and cheese lover, this dish is guaranteed to become a household favorite. It's perfect for weeknight dinners, game-day gatherings, or whenever you're in the mood for some indulgent comfort food!

Ingredients

2 cups elbow macaroni
2 cups shredded cooked chicken (rotisserie works well)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup crumbled blue cheese (optional)
1/2 cup buffalo sauce (Frank’s RedHot recommended)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup panko breadcrumbs
1 tablespoon olive oil
2 green onions, sliced (for garnish)
Ranch or blue cheese dressing (for serving)

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Directions

Preheat the oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray.
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens, about 3-4 minutes.
Reduce heat to low and stir in the cheddar, mozzarella, and blue cheese (if using) until fully melted and smooth.
Add the buffalo sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine.
Fold in the shredded chicken and cooked macaroni, ensuring everything is evenly coated.
Pour the mixture into the greased baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil and sprinkle over the mac and cheese.
Bake for 20-25 minutes, or until the top is golden brown and bubbling.
Garnish with green onions and serve with a drizzle of ranch or blue cheese dressing. Enjoy!

Nutrition

Serving Size: 1
per serving: Calories; 610

Amount/Serving % Daily Value

Fat: 36 grams; 46%
Saturated Fat: 19 grams; 95%
Cholesterol: 110 milligrams; 37%
Sodium: 980 milligrams; 43%
Carbs: 46 grams; 17%
Protein: 28 grams; 56%
Sugar: 5 grams
Fiber: 2 grams; 7%

10 COOKING TIPS

Use freshly shredded cheese for the best melt – pre-shredded cheese contains anti-caking agents that affect texture.
Adjust buffalo sauce quantity to control spice level.
Rotisserie chicken is a great time-saver!
Don’t overcook pasta – it will continue cooking in the oven.
Toast panko in butter for an even crispier topping.
Add a dash of hot sauce to intensify the heat.
For a creamier sauce, use a mix of heavy cream and whole milk.
Let the mac and cheese sit for 5 minutes before serving to thicken.
Substitute ranch dressing for blue cheese if preferred.
Store leftovers in an airtight container and reheat with a splash of milk.

SERVE IT WITH SUGGESTIONS

A crisp side salad with ranch or blue cheese dressing
Garlic bread or dinner rolls for extra indulgence
Roasted or steamed vegetables to balance the richness
Celery and carrot sticks with ranch dip for a classic buffalo pairing
A cold glass of iced tea or a light beer for contrast

FAQ'S

Q: Can I make this Buffalo Chicken Mac and Cheese ahead of time?
A: Yes! Assemble the mac and cheese, cover, and refrigerate for up to 24 hours before baking.

Q: Can I make Buffalo Chicken Mac and Cheese spicier?
A: Absolutely! Add extra buffalo sauce or mix in some cayenne pepper.

Q: What can I use instead of blue cheese when making Buffalo Chicken Mac and Cheese?
A: Try ranch dressing or extra mozzarella for a milder taste.

Q: Can I freeze Buffalo Chicken Mac and Cheese?
A: Yes! Store in an airtight container and freeze for up to 3 months. Reheat in the oven for best results.

Q: How do I reheat leftovers of Buffalo Chicken Mac and Cheese?
A: Add a splash of milk and warm in the oven at 350°F or microwave in short bursts.

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Buffalo Chicken Mac and Cheese