Buffalo Chicken Mac and Cheese is the ultimate comfort dish, combining the creamy, cheesy goodness of classic macaroni and cheese with the spicy kick of Buffalo chicken. This dish is perfect for those who love a little heat with their cheesy pasta, offering a satisfying blend of flavors that’s sure to please any crowd. Whether you’re looking for a hearty meal to warm you up on a chilly evening, a show-stopping dish for game day, or just an indulgent way to spice up dinner, this recipe delivers big on taste and comfort.
The inspiration for Buffalo Chicken Mac and Cheese came from a desire to merge two of my all-time favorite comfort foods into one mouthwatering dish. After experimenting with various cheeses and adjusting the level of spice to get that perfect Buffalo flavor, the final result was a dish that exceeded all expectations. The first time I served it at a family gathering, it was met with rave reviews, with many declaring it an instant favorite.
This dish has since become a beloved comfort classic in our home, eagerly anticipated at gatherings and requested on cold, cozy nights. It’s a testament to the joy of combining simple ingredients in new ways to create something truly special, proving that the best dishes often come from a place of creativity and love.
Why You’ll Love Buffalo Chicken Mac and Cheese
- Comfort Food Fusion: Merges the creamy comfort of mac and cheese with the zesty excitement of Buffalo chicken.
- Customizable Heat: Easily adjust the spiciness to suit your taste, making it perfect for both mild and hot sauce lovers.
- Crowd-Pleaser: Ideal for feeding a crowd, especially during sports events, potlucks, or family dinners.
- Simple Ingredients, Big Flavor: Uses straightforward ingredients to create a dish that’s bursting with bold flavors.
Ingredients Notes For Buffalo Chicken Mac and Cheese
- Pasta: Choose a shape that holds onto sauce well, such as elbow macaroni, shells, or penne.
- Chicken: Cooked and shredded chicken breast, tossed in Buffalo sauce for that signature kick.
- Cheese: A mix of sharp cheddar and creamy Monterey Jack, melted into a roux-based sauce for maximum creaminess.
- Buffalo Sauce: Adjust the amount to your spice preference. You can also mix in a bit of ranch or blue cheese dressing for added depth.
- Toppings: Crumbled blue cheese, chopped green onions, or a breadcrumb topping for added texture and flavor.
Recipe Steps
- Cook the Pasta: Boil the pasta until just al dente. Drain and set aside.
- Prepare the Chicken: Toss cooked, shredded chicken in Buffalo sauce. Set aside.
- Make the Cheese Sauce: In a saucepan, melt butter, then whisk in flour to create a roux. Gradually add milk, stirring until thickened. Stir in the shredded cheeses until melted and smooth.
- Combine: Mix the cooked pasta with the cheese sauce and Buffalo chicken, ensuring everything is evenly coated.
- Bake: Transfer to a baking dish, top with additional cheese or breadcrumbs if desired, and bake until bubbly and golden.
- Serve: Garnish with your chosen toppings and enjoy hot.
Storage Options
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in individual portions for a quick and easy meal. Reheat in the oven or microwave until thoroughly warmed.
How to Make Buffalo Chicken Mac and Cheese
Ingredients
For the Buffalo Chicken:
- Chicken breasts: 2, cooked and shredded
- Buffalo sauce: 1/2 cup (adjust according to your heat preference)
- Butter: 2 tablespoons, melted
- Garlic powder: 1 teaspoon
For the Mac and Cheese:
- Elbow macaroni: 1 lb (cooked according to package instructions)
- Butter: 1/4 cup
- All-purpose flour: 1/4 cup
- Milk: 2 cups
- Sharp cheddar cheese: 2 cups, shredded
- Monterey Jack cheese: 1 cup, shredded
- Cream cheese: 4 oz, softened
- Salt and pepper: to taste
For the Topping (optional):
- Panko breadcrumbs: 1/2 cup
- Butter: 2 tablespoons, melted
- Blue cheese crumbles: 1/4 cup
Instructions
- Prepare the Buffalo Chicken:
- In a bowl, combine the shredded chicken with Buffalo sauce, melted butter, and garlic powder. Mix until the chicken is well coated. Set aside.
- Make the Cheese Sauce:
- In a large pot, melt 1/4 cup butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute until bubbly.
- Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes, stirring constantly.
- Reduce the heat to low and stir in the shredded cheddar cheese, Monterey Jack cheese, and cream cheese until smooth and creamy. Season with salt and pepper.
- Combine Mac and Cheese with Buffalo Chicken:
- Add the cooked elbow macaroni to the cheese sauce, stirring until the pasta is evenly coated.
- Gently fold in the Buffalo chicken mixture until well distributed throughout the pasta.
- Prepare the Topping (if using):
- In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle this mixture over the top of the mac and cheese, along with blue cheese crumbles.
- Bake (optional):
- For a baked version, preheat your oven to 375°F (190°C). Transfer the Buffalo Chicken Mac and Cheese into a greased baking dish.
- Bake for 20-25 minutes, or until the top is golden and crispy.
- Serve:
- Serve hot, garnished with extra Buffalo sauce, chopped green onions, or a drizzle of ranch or blue cheese dressing if desired.