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A close-up featured image of creamy Buffalo Chicken Mac and Cheese, perfect for a comforting and flavorful meal.

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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
  • 9x13 inch baking dish
  • Oven
  • Mixing bowls
  • Fork

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 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.