Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese is the perfect fusion of creamy comfort food and bold, spicy flavor. This recipe brings together tender chicken coated in tangy buffalo sauce with rich, velvety cheese sauce and perfectly cooked pasta. The result is a hearty, satisfying dish that feels both familiar and exciting.

Every bite delivers the creamy warmth of traditional mac and cheese combined with the irresistible kick of buffalo-style heat. Whether you’re hosting a game-day gathering, craving a cozy weeknight dinner, or wanting a unique twist on classic comfort food, this dish never fails to impress.

Why I Love This Recipe

I love this recipe because it brings together two of the most crave-worthy dishes—buffalo chicken and mac and cheese—into one irresistible meal.

The heat from the buffalo sauce contrasts beautifully with the creaminess of the cheese sauce, creating a flavorful experience that’s rich, indulgent, and perfectly balanced.

Why It’s a Must-Try Dish

Buffalo Chicken Mac and Cheese is a must-try because it offers the ultimate comfort-food satisfaction with a spicy twist. This dish is ideal for anyone who loves buffalo wings, mac and cheese, or bold, flavorful meals.

It’s hearty, creamy, and packed with protein, making it a complete and filling dinner. It’s also crowd-pleasing—perfect for potlucks, family dinners, and parties.

Preparation Time

20 minutes

Cooking Time

35 minutes

Total Time

55 minutes

Servings

Serves 6

Calories

Approximately 520 calories per serving

Course

Main Course

Cuisine

American, Comfort Food

Ingredients

For the Pasta
12 ounces elbow macaroni (or cavatappi)

For the Chicken
2 cups cooked chicken, shredded or cubed
½ cup buffalo sauce (such as Frank’s RedHot)

For the Cheese Sauce
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded mozzarella or Monterey Jack
½ cup crumbled blue cheese (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

For the Topping
1 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons grated Parmesan cheese

Optional Garnishes
Chopped parsley
Drizzle of extra buffalo sauce
Crumbled blue cheese

Cooking Directions

1. Preheat oven to 350°F (175°C).
2. Cook pasta until al dente; drain and set aside.
3. Toss cooked chicken with buffalo sauce and set aside.
4. In a saucepan, melt butter over medium heat and whisk in flour.
5. Slowly add milk and cream, whisking until thickened.
6. Add cheddar, mozzarella, and blue cheese (if using), stirring until smooth.
7. Stir in garlic powder, onion powder, salt, and pepper.
8. Fold in the buffalo chicken and cooked pasta.
9. Transfer to a baking dish.
10. Mix panko, melted butter, and Parmesan; sprinkle on top.
11. Bake 25 minutes or until golden and bubbly.
12. Add optional garnishes before serving.

Step-by-Step Preparation Method

Step 1: Cook the Pasta
Boil salted water and cook pasta until al dente. Drain and set aside.

Step 2: Prepare the Chicken
Combine cooked chicken with buffalo sauce until fully coated. Adjust sauce amount based on desired spice level.

Step 3: Make the Roux
Melt butter in a saucepan. Add flour and whisk until smooth and lightly golden, about 1 minute.

Step 4: Build the Cheese Sauce
Slowly pour in milk and cream while whisking. Cook until thick. Then add cheddar, mozzarella, and optional blue cheese until melted.

Step 5: Season the Sauce
Add garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.

Step 6: Combine Pasta and Chicken
Add the buffalo-coated chicken to the sauce. Fold in the pasta gently.

Step 7: Add Topping
Mix panko, Parmesan, and melted butter. Sprinkle evenly over the casserole.

Step 8: Bake
Bake at 350°F for about 25 minutes. For an extra-crispy top, broil for 1 to 2 minutes.

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How to Serve This Recipe

Serve Buffalo Chicken Mac and Cheese hot, right out of the oven. It pairs beautifully with a crisp green salad, garlic bread, roasted vegetables, or celery sticks for a fun buffalo-wing-style accompaniment. For added flair, drizzle extra buffalo sauce on top or sprinkle blue cheese and fresh herbs before serving.

Recipe Tips

Use rotisserie chicken for convenience and flavor.
Add more buffalo sauce for extra heat or less for a milder version.
Slightly undercook pasta so it doesn’t become mushy when baked.
Use freshly shredded cheese for the smoothest sauce.
Top with crushed seasoned crackers instead of panko for variation.

Variations

Extra Spicy Version
Add cayenne, chopped jalapeños, or hot sauce to the cheese sauce.

Blue Cheese Lover’s Version
Increase blue cheese by another ½ cup and add more crumbles on top.

Ranch Buffalo Mac
Add 2 tablespoons ranch dressing to the cheese sauce for added creaminess.

Bacon Buffalo Mac
Add crispy bacon pieces for smoky, savory flavor.

Veggie Buffalo Mac
Add broccoli, spinach, or bell peppers for extra texture and nutrition.

Buffalo Cauliflower Mac
Swap the chicken with roasted buffalo cauliflower for a vegetarian twist.

Freezing and Storage Time

Refrigerator
Store leftovers in an airtight container for 3 to 4 days.

Freezing
Freeze the mac and cheese (without topping) for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Add fresh topping before baking for best texture.

Reheating
Reheat at 350°F for 20 to 25 minutes. Add a splash of milk if needed.

Special Equipment Needed

A large pot for boiling pasta
A saucepan for cheese sauce
A whisk
A baking dish
A mixing bowl for topping

Conclusion

Buffalo Chicken Mac and Cheese brings together the best of creamy comfort food and bold, spicy excitement. With its rich cheese sauce, tender chicken, and customizable heat level, it’s a dish that satisfies cravings and adds flair to any meal. Whether served on game day, for family dinner, or simply as a cozy treat, this recipe is flavorful, filling, and unforgettable. Once you try it, it’s likely to become one of your go-to comfort food favorites.

If you’d like, I can also create a printable recipe card or offer a lighter or dairy-free version of the recipe.