Buffalo Chicken Mac & Cheese is the perfect mix of creamy, cheesy comfort food with a spicy kick. It combines tender pieces of chicken tossed in tangy buffalo sauce with gooey macaroni and melty cheese. This dish has that great balance of rich cheesy goodness and just enough heat to keep things interesting.
I love making this when I want something cozy but not boring. The buffalo sauce really brings the mac and cheese to life, and adding shredded chicken makes it feel like a full meal. Sometimes I tweak the spice level to suit my mood, adding more sauce or cooling it down with a little ranch on top. It’s always a hit with friends and family because it’s familiar, but with a fun twist.
My favorite way to serve Buffalo Chicken Mac & Cheese is with a side of crunchy celery sticks or a simple green salad. The crisp veggies help cut through the richness and keep the meal balanced. It’s also a great dish to bring to parties or casual dinners since it’s easy to make in a big dish and everyone loves that cheesy buffalo flavor.
Key Ingredients & Substitutions
Macaroni or Cavatappi: These pasta shapes are great for holding creamy sauce. If you don’t have them, penne or shells work fine too.
Chicken: Cooked shredded chicken is perfect here. I often use rotisserie chicken for quick prep, but grilled or baked chicken works just as well.
Buffalo Sauce: You can adjust the heat level by using more or less sauce. For a milder option, try a buffalo sauce with less cayenne or mix with a bit of ranch.
Cheese: Sharp cheddar gives great flavor and meltiness. Monterey Jack adds smooth creaminess. If needed, substitute with Colby or mozzarella for texture variations.
Panko Breadcrumbs: These give a crunchy topping. If unavailable, regular breadcrumbs or crushed crackers can work but won’t be as crispy.
How Do You Make a Smooth, Creamy Cheese Sauce (Béchamel)?
Making a creamy cheese sauce can be tricky if it gets lumpy or too thick. Here’s how to get it just right:
- Melt butter over medium heat and whisk in flour. Stir constantly for 1–2 minutes to cook off the raw flour taste.
- Slowly add milk while whisking continuously. This helps prevent lumps.
- Keep stirring until the sauce thickens and coats the back of a spoon. It usually takes 5–7 minutes.
- Lower heat before adding cheese to prevent it from clumping or getting grainy.
- Add cheese in small amounts and stir until all melted and smooth.
Patience during this process makes a big difference. Whisk often and go slow to get that silky, cheesy sauce perfect for your mac and cheese.
Equipment You’ll Need
- Large pot – to boil the pasta evenly without it sticking together.
- Whisk – helps you stir the cheese sauce smoothly without lumps.
- Large saucepan – perfect for making the roux and cheese sauce all in one place.
- 9×13-inch baking dish – roomy enough to bake the mac and cheese without spills.
- Spoon or spatula – for mixing the pasta and chicken gently into the cheese sauce.
- Oven mitts – to safely remove the hot baking dish from the oven.
Flavor Variations & Add-Ins
- Swap shredded chicken with cooked ground turkey for a different protein that’s just as hearty.
- Mix in blue cheese crumbles for a tangy twist that complements the buffalo sauce perfectly.
- Add diced celery or green onions into the mac and cheese for crunch and fresh flavor.
- Stir in some cooked bacon bits to add smoky, salty depth to the creamy dish.
Buffalo Chicken Mac & Cheese
Ingredients You’ll Need:
Pasta & Chicken:
- 3 cups elbow macaroni or cavatappi pasta
- 2 cups cooked chicken breast, shredded
- 1/3 cup buffalo wing sauce (adjust to taste)
Cheese Sauce:
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 cups milk (whole or 2%)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Topping & Garnish:
- 1/2 cup panko breadcrumbs
- 2 tbsp fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble, plus 20–25 minutes to bake. Overall, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pasta and Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Cook the pasta following the package directions until it’s just tender (al dente). Drain and set aside.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt butter. Whisk in the flour and cook for 1-2 minutes, stirring continuously to form a smooth roux. Gradually whisk in the milk, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes). Lower the heat and stir in garlic powder, onion powder, salt, and pepper. Add the shredded cheddar and Monterey Jack cheeses little by little, stirring until melted and smooth.
3. Combine Pasta, Chicken, and Sauce:
Toss the shredded chicken with buffalo wing sauce in a bowl. Then, mix the cooked pasta into the cheese sauce until fully coated. Fold the buffalo chicken into the mac and cheese mixture gently.
4. Bake:
Pour everything into the prepared baking dish. Sprinkle panko breadcrumbs evenly over the top for a crunchy crust. Bake uncovered for 20–25 minutes, or until the top is golden and bubbling.
5. Serve:
Take the dish out of the oven and let it cool for a few minutes so it can set. Sprinkle with fresh chopped parsley if you like, and enjoy your creamy, spicy Buffalo Chicken Mac & Cheese!
Can I Use Frozen Chicken in This Recipe?
Yes! Just be sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps keep the texture tender in the mac and cheese.
How Can I Make This Dish Less Spicy?
Reduce the amount of buffalo wing sauce or use a milder version. You can also mix in some ranch dressing or extra cheese to mellow out the heat without losing flavor.
Can I Make Buffalo Chicken Mac & Cheese Ahead of Time?
Absolutely! You can prepare the entire dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if the sauce has thickened too much.
