AMAZING BUFFALO CHICKEN MAC AND CHEESE

I’ll never forget the potluck where I nervously debuted my first attempt at Buffalo Chicken Mac And Cheese; the bowl was practically scraped clean within minutes, a testament to the crowd-pleasing power of combining creamy, cheesy pasta with the zesty kick of buffalo chicken. This recipe takes that winning combination and elevates it to a whole new level of deliciousness, promising you a dish that’s both comforting and exciting.

Get Ready to Make the Best Buffalo Chicken Mac And Cheese Ever!

Okay, friend, let’s be honest: sometimes, you just need a dish that’s pure comfort food with a little bit of a kick. That’s where this Buffalo Chicken Mac And Cheese recipe comes in. It’s creamy, cheesy, and has just the right amount of heat to keep things interesting. It’s perfect for a weeknight dinner, a potluck, or just when you’re craving something seriously satisfying. I’m going to walk you through every step, so don’t worry – we’ll tackle this together!

Why This Recipe Works

There are a million mac and cheese recipes out there, right? So, what makes this one special? It’s all about the balance of flavors and textures.

• The Creamy Cheese Sauce: We’re not just melting cheese here. We’re making a legit cheese sauce with a roux (more on that later!) for the ultimate smooth, creamy texture.
• The Buffalo Chicken: Tender, juicy chicken tossed in a tangy buffalo sauce – it’s the perfect contrast to the richness of the cheese sauce.
• The Toppings (Optional, But Highly Recommended!): A sprinkle of blue cheese crumbles, a drizzle of ranch dressing, and a few chopped green onions add that extra layer of flavor and texture that takes this dish over the top.

Ingredients You’ll Need

Let’s gather our supplies! Here’s what you’ll need to create this masterpiece. Don’t worry if you don’t have everything on hand. We can always make substitutions. I will point those out as we go!

For the Mac and Cheese:

• 1 pound elbow macaroni: Feel free to use your favorite pasta shape! Cavatappi, shells, or even penne work great.
• 6 tablespoons butter: Unsalted is best so you can control the saltiness of the dish.
• 6 tablespoons all-purpose flour: This is the base for our roux, which thickens the cheese sauce.
• 3 cups milk: Whole milk will give you the richest, creamiest sauce, but 2% will also work.
• 1 cup heavy cream: This adds even more richness and helps create that velvety texture.
• 4 cups shredded cheddar cheese: Sharp cheddar is my go-to, but you can use a mix of cheddar and Monterey Jack for a milder flavor.
• 1 cup shredded Monterey Jack cheese: This cheese helps to make the mac and cheese extra gooey!
• 1/2 teaspoon salt: Adjust to your taste.
• 1/4 teaspoon black pepper: Freshly ground is always best!
• 1/4 teaspoon garlic powder: Adds a subtle savory note.
• 1/4 teaspoon onion powder: Another layer of flavor that complements the cheese.

For the Buffalo Chicken:

• 1.5 pounds boneless, skinless chicken breasts: You can also use chicken thighs for a richer flavor.
• 1/2 cup buffalo wing sauce: Use your favorite brand! I prefer Frank’s RedHot.
• 2 tablespoons butter: Adds richness and helps the sauce cling to the chicken.
• 1/4 teaspoon garlic powder: Because you can never have too much garlic!
• 1/4 teaspoon paprika: Adds a smoky flavor and a beautiful color.

Optional Toppings:

• Blue cheese crumbles: Adds a tangy, pungent flavor that complements the buffalo sauce.
• Ranch dressing: Cools down the heat and adds a creamy element.
• Chopped green onions: Adds a fresh, vibrant flavor and a pop of color.

Step-by-Step Instructions

Alright, let’s get cooking! Don’t be intimidated by the number of steps. I’ve broken it down so it’s super easy to follow.

Step 1: Cook the Pasta

Cook the macaroni according to package directions until al dente. We want it slightly undercooked because it will continue to cook in the cheese sauce. Drain the pasta and set aside.

Step 2: Cook the Chicken

There are a few ways you can cook the chicken:

1. Bake it: Preheat your oven to 375°F (190°C). Place the chicken breasts in a baking dish and bake for 20-25 minutes, or until cooked through.
2. Poach it: Place the chicken breasts in a pot of boiling water. Reduce heat and simmer for 15-20 minutes, or until cooked through.
3. Use leftover rotisserie chicken: This is a great shortcut! Simply shred the chicken and you’re ready to go.

Step 3: Make the Buffalo Sauce

In a medium saucepan, melt the butter over medium heat. Add the buffalo wing sauce, garlic powder, and paprika. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.

Step 4: Combine Chicken and Buffalo Sauce

Add the shredded chicken to the buffalo sauce and toss to coat. Set aside.

Step 5: Make the Cheese Sauce

This is where the magic happens! In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes, until the mixture is smooth and golden brown. This is your roux!

Slowly whisk in the milk and heavy cream, making sure to break up any lumps. Bring to a simmer, stirring constantly, until the sauce has thickened slightly, about 5-7 minutes.

Reduce the heat to low and stir in the cheddar cheese and Monterey Jack cheese, a handful at a time, until the cheese is melted and the sauce is smooth. Stir in the salt, pepper, garlic powder, and onion powder.

Step 6: Combine Everything!

Add the cooked pasta to the cheese sauce and stir to coat. Gently fold in the buffalo chicken. Be careful not to overmix, as you don’t want to break up the pasta.

Step 7: Bake (Optional)

Pour the Buffalo Chicken Mac And Cheese into a greased 9×13 inch baking dish. Top with blue cheese crumbles (if using). Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly. If you are feeling fancy and want to add breadcrumbs, now is the time to do it!

Step 8: Serve and Enjoy!

Let the Buffalo Chicken Mac And Cheese cool slightly before serving. Drizzle with ranch dressing and garnish with chopped green onions (if using). Prepare for rave reviews!

Tips and Tricks for the Best Buffalo Chicken Mac And Cheese

Okay, let’s talk about some common pitfalls and how to avoid them. I’ve been there, done that, and learned from my mistakes so you don’t have to!

• Don’t Overcook the Pasta: Soggy pasta is a mac and cheese killer. Cook it al dente, and it will finish cooking in the sauce.
• Whisk, Whisk, Whisk: When making the roux, whisk constantly to prevent lumps from forming. If you do get lumps, don’t panic! Just keep whisking, or use an immersion blender to smooth things out.
• Low and Slow: Melt the cheese over low heat to prevent it from becoming grainy. If the cheese sauce starts to look curdled, remove it from the heat and whisk in a tablespoon of milk or cream.
• Don’t Be Afraid to Experiment: This recipe is a great base, but feel free to customize it to your liking. Add different cheeses, vegetables, or spices.
• Make it Ahead: You can assemble the Buffalo Chicken Mac And Cheese ahead of time and bake it later. Just cover it tightly with foil and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time.

Variations and Substitutions

Want to mix things up? Here are a few ideas:

• Make it spicier: Add a pinch of cayenne pepper to the cheese sauce or use a hotter buffalo wing sauce.
• Add some veggies: Stir in some cooked broccoli, cauliflower, or spinach.
• Use different cheeses: Try Gruyere, fontina, or provolone for a different flavor profile.
• Make it gluten-free: Use gluten-free pasta and gluten-free flour for the roux.
• Change up the protein: Instead of chicken, try using shrimp or bacon.

Serving Suggestions

This Buffalo Chicken Mac And Cheese is a meal in itself, but here are a few ideas for sides:

• A simple salad: A crisp green salad with a light vinaigrette is the perfect counterpoint to the richness of the mac and cheese.
• Steamed vegetables: Broccoli, green beans, or asparagus are all great choices.
• Garlic bread: Because who doesn’t love garlic bread with mac and cheese?

Other Recipes You Might Enjoy

If you’re a fan of buffalo chicken, you’ll definitely want to check out these other recipes:

• Buffalo Chicken Pasta Bake: A hearty and satisfying casserole that’s perfect for a crowd.
• Buffalo Chicken Pasta: A quick and easy weeknight meal that’s packed with flavor.
• Chicken Pasta Bake: Another delicious pasta bake option that’s perfect for using up leftover chicken.
• Baked Mac And Cheese: If you’re looking for a classic mac and cheese recipe, this one is a must-try.
• Buffalo Chicken Mac And Cheese: Another great version of this recipe for you to explore!
• Buffalo Chicken Flatbread: An irresistible appetizer that’s perfect for game day.

How to Store Leftovers

Store leftover Buffalo Chicken Mac And Cheese in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through, or bake in a preheated oven at 350°F (175°C) until bubbly. You may need to add a splash of milk or cream to loosen up the sauce.

Buffalo Chicken Mac And Cheese Recipe

Now, let’s get to the full recipe so you have it all in one place. This recipe is easily printed for your convenience!

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 35 minutes

Ingredients:

For the Mac and Cheese:

• 1 pound elbow macaroni
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 4 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

For the Buffalo Chicken:

• 1.5 pounds boneless, skinless chicken breasts
• 1/2 cup buffalo wing sauce
• 2 tablespoons butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Optional Toppings:

• Blue cheese crumbles
• Ranch dressing
• Chopped green onions

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. Cook macaroni according to package directions until al dente. Drain and set aside.
3. Cook chicken breasts using your preferred method (baking, poaching, or using leftover rotisserie chicken). Shred with two forks.
4. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add buffalo wing sauce, garlic powder, and paprika. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Add the shredded chicken to the buffalo sauce and toss to coat. Set aside.
6. In a large saucepan, melt 6 tablespoons butter over medium heat. Add the flour and whisk constantly for 1-2 minutes, until the mixture is smooth and golden brown.
7. Slowly whisk in the milk and heavy cream, making sure to break up any lumps. Bring to a simmer, stirring constantly, until the sauce has thickened slightly, about 5-7 minutes.
8. Reduce the heat to low and stir in the cheddar cheese and Monterey Jack cheese, a handful at a time, until the cheese is melted and the sauce is smooth. Stir in the salt, pepper, garlic powder, and onion powder.
9. Add the cooked pasta to the cheese sauce and stir to coat. Gently fold in the buffalo chicken.
10. Pour the Buffalo Chicken Mac And Cheese into the prepared baking dish. Top with blue cheese crumbles (if using).
11. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
12. Let cool slightly before serving. Drizzle with ranch dressing and garnish with chopped green onions (if using).

Final Thoughts

And there you have it! Your very own, incredible Buffalo Chicken Mac And Cheese. I know it seems like a lot of steps, but trust me, it’s worth it. The combination of creamy cheese sauce, spicy buffalo chicken, and those optional toppings is simply irresistible. This is a dish that’s sure to become a family favorite. So go ahead, give it a try. You’ve got this! And don’t forget to let me know how it turns out. I can’t wait to hear all about it!

Amazing Buffalo Chicken Mac and Cheese

This Buffalo Chicken Mac and Cheese recipe combines creamy, cheesy pasta with the zesty kick of buffalo chicken for a comforting and exciting dish. It’s perfect for weeknight dinners, potlucks, or any occasion when you crave something seriously satisfying and flavorful.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound elbow macaroni
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 4 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1.5 pounds boneless, skinless chicken breasts
• 1/2 cup buffalo wing sauce
• 2 tablespoons butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Blue cheese crumbles optional
• Ranch dressing optional
• Chopped green onions optional

Equipment

• Large pot
• Colander
• Medium saucepan
• Large saucepan
• Whisk
• Measuring cups and spoons
• 9×13 inch baking dish
• Oven
• Mixing bowls
• Fork

Method

 

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. Cook macaroni according to package directions until al dente. Drain and set aside.
3. Cook chicken breasts using your preferred method (baking, poaching, or using leftover rotisserie chicken). Shred with two forks.
4. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add buffalo wing sauce, garlic powder, and paprika. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Add the shredded chicken to the buffalo sauce and toss to coat. Set aside.
6. In a large saucepan, melt 6 tablespoons butter over medium heat. Add the flour and whisk constantly for 1-2 minutes, until the mixture is smooth and golden brown.
7. Slowly whisk in the milk and heavy cream, making sure to break up any lumps. Bring to a simmer, stirring constantly, until the sauce has thickened slightly, about 5-7 minutes.
8. Reduce the heat to low and stir in the cheddar cheese and Monterey Jack cheese, a handful at a time, until the cheese is melted and the sauce is smooth. Stir in the salt, pepper, garlic powder, and onion powder.
9. Add the cooked pasta to the cheese sauce and stir to coat. Gently fold in the buffalo chicken.
10. Pour the Buffalo Chicken Mac And Cheese into the prepared baking dish. Top with blue cheese crumbles (if using).
11. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
12. Let cool slightly before serving. Drizzle with ranch dressing and garnish with chopped green onions (if using).

Notes

Don’t overcook the pasta; cook it al dente. Whisk constantly when making the roux to prevent lumps. Melt the cheese over low heat to prevent it from becoming grainy. Feel free to customize this recipe with different cheeses, vegetables, or spices. You can assemble the mac and cheese ahead of time and bake it later. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. To make it spicier, add cayenne pepper or use hotter buffalo sauce. Try adding cooked broccoli, cauliflower, or spinach for added vegetables. Other cheese options include Gruyere, fontina, or provolone. Use gluten-free pasta and flour for a gluten-free version. Shrimp or bacon can be used instead of chicken.