buffalo chicken macaroni and cheese recipe

Written ByJenny Smyth Posted on
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The Best buffalo chicken macaroni and cheese recipe

I’ve been making buffalo chicken macaroni and cheese for years, and it’s still a family favorite. This recipe is a staple in our household, and I love that it’s easy to make and can be served at any occasion.

My kids love the spicy kick from the buffalo sauce, and I appreciate how it’s a healthier take on traditional macaroni and cheese. The key to this recipe is using high-quality ingredients, such as fresh pasta and real cheddar cheese.

I also like to add some steamed vegetables to make it a more well-rounded meal. One of the best things about this recipe is that it’s perfect for a weeknight dinner or a special occasion like a holiday party.

It’s easy to scale up or down depending on the number of people you’re serving. My family loves when I make this recipe for dinner because it’s comforting and familiar, yet still exciting and new.

I’ve served this dish at potlucks and family gatherings, and it’s always a hit. The combination of creamy cheese sauce, tender pasta, and spicy chicken is a winner every time.

Plus, it’s easy to customize with your favorite toppings or add-ins.

Buffalo Chicken Macaroni and Cheese

4.7 from 1258 votes

A creamy, spicy twist on classic mac and cheese. Shredded chicken is tossed in buffalo sauce and baked with tender pasta in a rich cheese sauce.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Pasta and Chicken

8 oz elbow macaroni
2 cups cooked shredded chicken
1/2 cup buffalo wing sauce

For the Cheese Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese

For Topping

1/2 cup panko breadcrumbs
2 tbsp melted butter
2 tbsp chopped fresh parsley (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the elbow macaroni and cook until al dente, about 8 minutes, stirring occasionally.
4Drain the pasta in a colander and set aside.
5In a medium saucepan, melt 2 tablespoons of butter over medium heat.
6Whisk in the flour and cook for 1 minute until the mixture is bubbly and golden.
7Gradually whisk in the milk, garlic powder, onion powder, salt, and pepper.
8Continue whisking until the sauce thickens and comes to a gentle simmer, about 3 to 4 minutes.
9Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses.
10Stir constantly until the cheeses are fully melted and the sauce is smooth, about 2 minutes.
11In a large bowl, combine the cooked pasta, shredded chicken, and buffalo wing sauce.
12Pour the cheese sauce over the mixture and stir until everything is evenly coated.
13Transfer the mixture to a greased 9×13 inch baking dish.
14In a small bowl, mix the panko breadcrumbs with the melted butter and sprinkle evenly over the top.
15Bake for 20 to 25 minutes until the top is golden brown and the edges are bubbly.
16Let it cool for 5 minutes before serving.
17Garnish with chopped parsley if desired.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 95mg🧂Sodium: 1100mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a milder heat, use less buffalo sauce or substitute with a mild hot sauce. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Watch Video Of How Buffalo Chicken Macaroni and Cheese Works

To store leftover buffalo chicken mac and cheese, let it cool completely then transfer to an airtight container. It will keep in the fridge for up to four days.

When you are ready to reheat, add a tablespoon of milk or cream to restore the creamy texture. You can reheat it in the microwave in 30 second bursts or in the oven at 350 degrees for about 15 minutes.

For serving, this dish is great on its own but you can also pair it with a simple green salad or some steamed vegetables to round out the meal. It also works well as a side dish for grilled meats or as a main course for a casual dinner party.

I always make extra because it is even better the next day. This recipe is a crowd pleaser and I know you will love it as much as my family does.

❓ Frequently Asked Questions About Buffalo Chicken Macaroni and Cheese

1. Can I use a different type of pasta?

Yes, you can use any short pasta shape like shells, rotini, or penne. The key is to use a pasta that holds the sauce well. Elbow macaroni is classic but feel free to swap it out.

2. How do I make this dish less spicy?

Use a mild buffalo sauce or reduce the amount you add. You can also mix the buffalo sauce with a little melted butter to tone down the heat. For kids, start with half the recommended amount.

3. Can I make this ahead of time?

Yes, you can assemble the dish up to a day in advance. Just cover it and refrigerate. When ready to bake, add a few extra minutes to the cooking time since it will be cold from the fridge.

4. What is the best cheese for this recipe?

Sharp cheddar is the best choice because it melts well and has a strong flavor that stands up to the buffalo sauce. You can also mix in some Monterey Jack or mozzarella for extra creaminess.

5. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk to keep it creamy and warm it in the microwave or oven.

6. Can I use pre-cooked chicken?

Absolutely. Rotisserie chicken works great. Just shred it and toss it with buffalo sauce before adding to the cheese sauce. It saves time and adds flavor.

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