Buffalo Chicken Mac and Cheese Recipe

Introduction

Buffalo Chicken Mac and Cheese is a spicy, creamy twist on a classic comfort food. This dish combines tender shredded chicken tossed in tangy buffalo sauce with rich cheeses and macaroni, baked to bubbling perfection. It’s perfect for game day or a cozy family dinner.

Ingredients

• 1 pound elbow macaroni
• 3 cups cooked shredded chicken
• 3/4 cup buffalo wing sauce
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 4 ounces cream cheese
• 3 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 green onions, chopped
• Optional: blue cheese crumbles for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: Cook the macaroni until just al dente according to package instructions. Drain and set aside.
3. Step 3: In a large bowl, combine the shredded chicken and buffalo wing sauce, mixing well to coat the chicken evenly.
4. Step 4: In a skillet over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux.
5. Step 5: Gradually whisk in the milk until the mixture is smooth. Add the cream cheese, garlic powder, salt, and pepper, stirring until the cream cheese is melted and the sauce is smooth.
6. Step 6: Stir in the shredded cheddar and mozzarella cheeses until they melt completely into the sauce.
7. Step 7: Combine the cooked macaroni, buffalo chicken mixture, and cheese sauce in a large bowl, stirring until everything is well coated.
8. Step 8: Transfer the mixture to the prepared baking dish. Bake uncovered for 20-25 minutes, until the top is bubbly and golden brown.
9. Step 9: Remove from the oven and sprinkle with chopped green onions and blue cheese crumbles if desired before serving.

Tips & Variations

• Use rotisserie chicken for a quick shortcut to cooked shredded chicken.
• Adjust the buffalo sauce amount to control the spice level according to your taste.
• For a crispy topping, sprinkle breadcrumbs or extra shredded cheese before baking.
• Substitute half-and-half or 2% milk for whole milk if you prefer a lighter sauce.

Storage

Store leftover Buffalo Chicken Mac and Cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Add a splash of milk when reheating to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I use instead of buffalo wing sauce?

If you don’t have buffalo sauce, you can make a simple alternative by mixing hot sauce with melted butter. Adjust the proportions to your preferred heat level.

Buffalo Chicken Mac and Cheese Recipe

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★★★★★

4.6 from 99 reviews

A creamy, spicy Buffalo Chicken Mac and Cheese that combines tender elbow macaroni with shredded chicken tossed in tangy buffalo wing sauce, all smothered in a rich cheddar and mozzarella cheese sauce, baked to golden perfection and topped with fresh green onions and optional blue cheese crumbles for an extra kick.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta and Chicken

• 1 pound elbow macaroni
• 3 cups cooked shredded chicken
• 3/4 cup buffalo wing sauce

Cheese Sauce

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 4 ounces cream cheese
• 3 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Toppings

• 2 green onions, chopped
• Optional: blue cheese crumbles for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare it for baking later.
2. Cook Pasta: Boil the elbow macaroni until just al dente, then drain and set aside, ensuring it doesn’t overcook as it will bake further in the oven.
3. Mix Chicken and Sauce: In a large bowl, toss the shredded cooked chicken with buffalo wing sauce until it’s evenly coated for that classic spicy flavor.
4. Make Roux: Melt butter in a skillet over medium heat, then whisk in the flour and cook for about 1 minute to eliminate the raw flour taste and create a roux.
5. Add Milk and Cream Cheese: Gradually whisk in the whole milk until smooth, then add cream cheese, garlic powder, salt, and pepper; continue stirring until the cream cheese melts completely and the sauce is smooth.
6. Incorporate Cheeses: Stir in shredded cheddar and mozzarella cheeses until fully melted and combined into a rich, creamy cheese sauce.
7. Combine Ingredients: In a large bowl, mix the cooked pasta, buffalo chicken mixture, and cheese sauce thoroughly so every piece is well coated.
8. Bake: Transfer the combined mixture into the prepared baking dish and bake uncovered for 20-25 minutes, or until the top is bubbly and golden brown.
9. Add Toppings and Serve: Remove from oven and sprinkle chopped green onions and optional blue cheese crumbles on top before serving to add freshness and extra flavor contrast.

Notes

• For extra heat, add more buffalo wing sauce or sprinkle cayenne pepper into the cheese sauce.
• Use rotisserie chicken for a quicker preparation.
• If you prefer a creamier texture, stir in additional cream cheese or a splash of heavy cream.
• Blue cheese crumbles are optional but add a traditional buffalo wing flavor contrast.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.

Keywords: Buffalo Chicken Mac and Cheese, Buffalo Mac and Cheese, Spicy Mac and Cheese, Chicken Pasta Bake, Cheesy Buffalo Chicken