Buffalo Chicken Mac & Cheese is a fun twist on two all-time favorites—creamy mac and cheese meets spicy buffalo chicken. Imagine tender pasta soaking up cheesy sauce that’s just a little spicy, with shredded chicken giving it a nice boost of flavor and texture. It’s a dish that’s both comforting and exciting, perfect for those who love a little kick in their meals.
I love making this when I want something cozy but with a bit of a bite. The buffalo sauce adds that zesty punch that keeps it from being your regular mac and cheese, and the chicken makes it hearty enough for dinner. I often sprinkle a little extra cheese on top and pop it under the broiler for a few minutes to get that golden, bubbly finish that’s impossible to resist.
When I serve this dish, I usually pair it with a simple side salad or some crunchy celery sticks to balance out the spice and richness. It’s always a hit whether I’m feeding friends or just craving a flavorful, satisfying meal at home. Plus, it’s fun to make and even more fun to eat—perfect for cozy nights when you want something a bit different but super familiar.
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Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds the sauce well and gives a classic mac and cheese feel. You can swap it with cavatappi or penne for a different texture. Just cook until al dente, so it’s firm but tender.
Chicken: Use cooked, shredded chicken breast for lean protein. Rotisserie chicken works great for convenience and adds extra flavor. For a vegetarian twist, try shredded jackfruit or cooked cauliflower.
Buffalo Wing Sauce: This is the star for that spicy kick. Choose your favorite brand or make your own with hot sauce and melted butter. Adjust the amount to control the heat.
Cheeses: Sharp cheddar adds bold flavor, while mozzarella brings creaminess. Blue cheese crumbles are optional but add that classic buffalo flavor depth. Use a milder cheese if blue cheese isn’t your thing.
Panko Breadcrumbs: They create a crunchy topping that contrasts with the creamy inside. You can replace them with crushed crackers or omit for a softer top.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making a smooth cheese sauce is all about the roux and careful mixing. Here’s how you nail it:
- Start by melting butter over medium heat, then whisk in flour. Cook this mixture for a minute or two to remove the raw flour taste without browning it too much.
- Slowly add warm milk in small amounts, whisking constantly to avoid lumps. If lumps form, keep whisking; they usually melt away with heat.
- Once thickened and silky, remove sauce from heat before adding cheese to prevent it from getting grainy.
- Add cheese gradually, stirring constantly until melted and smooth. Avoid boiling after adding cheese as it can separate the sauce.
This gentle approach gives you a cheesy sauce that coats the pasta perfectly and blends beautifully with the buffalo sauce for that creamy, zesty boost.
Equipment You’ll Need
- Large pot – for boiling the pasta evenly without crowding.
- Large saucepan – perfect for making the cheese sauce smoothly.
- Whisk – helps you mix the roux and sauce without lumps.
- Wooden spoon or spatula – great for stirring the macaroni and sauce gently.
- Baking dish – to bake the mac and cheese until bubbly and golden on top.
- Measuring cups and spoons – keep your sauce balanced and tasty.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground turkey for a leaner option with similar protein content.
- Mix in caramelized onions for a sweet contrast to the spicy buffalo flavor.
- Stir in corn kernels for a touch of sweetness and extra texture.
- Top with pepper jack cheese for more heat and a creamy melt.
How to Make Buffalo Chicken Mac & Cheese?
Ingredients You’ll Need:
- 8 oz elbow macaroni (about 2 cups)
- 2 cups cooked chicken breast, shredded
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 3/4 cup buffalo wing sauce (adjust to taste)
- 1/2 cup blue cheese crumbles (optional)
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Chopped fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and cook the pasta and sauce, plus an additional 15-20 minutes for baking. You’ll be looking at around 35 minutes all together to have a warm, cheesy buffalo chicken mac and cheese ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Start by preheating your oven to 375°F (190°C) and greasing a medium baking dish where the mac and cheese will bake to a bubbly finish.
2. Cook the Macaroni:
Boil the elbow macaroni according to package instructions until it’s tender but still firm (al dente). Then drain it well and set it aside.
3. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it turns lightly golden, making a roux. Slowly whisk in the milk a little at a time to prevent lumps, cooking for 5-7 minutes and stirring often until the sauce thickens.
4. Add Cheese and Buffalo Sauce:
Take the sauce off the heat and stir in the sharp cheddar and mozzarella cheeses until they’re melted and smooth. Mix in buffalo wing sauce, garlic powder, onion powder, and season with salt and pepper to taste.
5. Combine Macaroni and Chicken:
Fold the cooked macaroni and shredded chicken into the cheese sauce, mixing well to coat everything evenly with that creamy, spicy sauce.
6. Bake with Topping:
Pour the mixture into your greased baking dish. Mix the panko breadcrumbs with about 1 tablespoon melted butter, then sprinkle this over the top. If you’re using blue cheese crumbles, scatter those on now, too.
Bake in the oven for 15-20 minutes, until the topping is golden brown and the sauce is bubbly.
7. Serve and Garnish:
Let the mac and cheese cool for a few minutes before serving. You can sprinkle chopped fresh parsley or chives on top for a pop of color and fresh flavor. Enjoy your creamy, spicy Buffalo Chicken Mac & Cheese!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the quick thaw method by sealing it in a bag and submerging in cold water. Pat dry to avoid extra moisture.
How Can I Make This Recipe Less Spicy?
Reduce the buffalo wing sauce to half or use a milder hot sauce. You can also skip the blue cheese, which adds a tangy punch. Adding a bit more cheese or milk can help mellow the heat too.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave, adding a splash of milk if the sauce has thickened too much.
Can I Make Buffalo Chicken Mac & Cheese Ahead of Time?
Absolutely! Prepare the mac and cheese through step 7, cover it, and refrigerate for up to 24 hours. When ready, add the breadcrumb topping and bake as directed for a fresh, crispy finish.
