Buffalo Chicken Mac & Cheese is the perfect mix of creamy comfort and a little spicy kick. It combines tender chunks of chicken tossed in tangy buffalo sauce with gooey, cheesy macaroni. The crunch from a crispy topping adds just the right texture to round everything out.
I love making this dish when I want something cozy but with personality. The buffalo sauce gives it a fun twist that gets everyone excited, and I always find myself sneaking extra bites before it even hits the table. If you like a little heat, adding some blue cheese crumbles on top makes it even better.
My favorite way to serve this is straight from the oven, bubbly and warm, alongside a green salad to balance the richness. It’s a meal that’s great for casual dinners or when you just want to treat yourself with something hearty and satisfying. Buffalo Chicken Mac & Cheese shows up repeatedly in my week when I need that perfect combo of cheesy and spicy that everyone loves.
Key Ingredients & Substitutions
Elbow Macaroni: This shape holds cheese sauce well, but you can swap in shells, cavatappi, or penne. Just avoid very thin pasta so it won’t get mushy.
Chicken: Cooked shredded chicken adds protein and texture. Rotisserie chicken works great for a shortcut. You can use grilled, baked, or even leftover chicken too.
Buffalo Wing Sauce: This is where the heat and tang come from. Adjust the amount to suit your taste. For less spicy, try a mild wing sauce or toss in some hot sauce gradually.
Cheeses: Sharp cheddar and mozzarella create creamy, melty goodness. Cream cheese adds silkiness and Parmesan brings a nutty touch. Feel free to swap cheeses based on what you have, like Monterey Jack or gouda.
Panko Breadcrumbs: They add a crunchy topping. You can use regular breadcrumbs or crushed crackers if needed. Toss them with melted butter so they brown evenly in the oven.
How Can You Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making the cheese sauce starts with a roux—a simple mix of butter and flour that thickens the milk. The key is to whisk constantly and add milk slowly.
- Start by melting butter, then whisk in flour and cook just until lightly golden to get rid of the raw flour taste.
- Add milk slowly—pour a little at a time and whisk constantly to prevent lumps.
- Keep the heat medium, stirring often. The sauce will thicken after a few minutes.
- Once thickened, lower the heat to avoid overheating, and stir in cream cheese and shredded cheeses gradually to melt smoothly.
- If the sauce looks grainy or clumpy, keep stirring gently off heat until it smooths out.
Taking your time and keeping gentle heat helps the sauce come out silky and rich, perfect for coating all the pasta and chicken.
Equipment You’ll Need
- Large pot – to boil the macaroni quickly and evenly.
- Whisk – helps you mix the roux and cheese sauce smoothly without lumps.
- Large saucepan – perfect for making the cheese sauce in one easy spot.
- Baking dish – for baking the mac and cheese until it is bubbly and golden on top.
- Mixing spoon or spatula – to fold all the ingredients together gently but thoroughly.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp for a great seafood twist that pairs well with buffalo sauce.
- Add sliced celery or green onions for a fresh crunch that cuts through the richness.
- Mix in blue cheese crumbles if you want a stronger tangy flavor that complements buffalo heat.
- Try shredded pepper jack cheese for an extra spicy kick and melty texture in the sauce.
Buffalo Chicken Mac & Cheese
Ingredients You’ll Need:
Main Ingredients:
- 8 oz elbow macaroni
- 2 cups cooked chicken breast, shredded or chopped
- 2 tbsp buffalo wing sauce (adjust to taste)
For The Cheese Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk (whole milk recommended)
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- ½ tsp garlic powder
- Salt and pepper to taste
For The Topping:
- 1 cup panko breadcrumbs
- 1 tbsp chopped fresh parsley or dried Italian seasoning (optional)
- Optional: Blue cheese crumbles for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and cook the macaroni, 15 minutes to make the cheese sauce and combine everything, plus around 20-25 minutes baking time. Expect roughly 45 minutes from start to finish including the oven time.
Step-by-Step Instructions:
1. Prepare the Macaroni and Oven:
Preheat your oven to 375°F (190°C). Butter or spray your baking dish. Cook the elbow macaroni in boiling salted water following package directions until just tender (al dente). Drain and set aside.
2. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook continuously for 1-2 minutes until the mixture turns a light golden color; this is your roux and helps thicken the sauce. Slowly pour in the milk, whisking constantly to avoid lumps. Keep stirring over medium heat until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
3. Add the Cheeses and Flavor:
Reduce the heat to low. Stir in softened cream cheese until smooth. Then add shredded cheddar, mozzarella, and Parmesan cheeses, mixing until melted and creamy. Season with garlic powder, salt, and pepper.
4. Combine Buffalo Chicken with Mac & Cheese:
Toss the drained macaroni and shredded chicken with buffalo wing sauce until evenly coated. Fold this mixture into your cheese sauce carefully until everything is well combined.
5. Assemble and Bake:
Pour the mac and cheese mixture into your prepared baking dish. Mix panko breadcrumbs with melted butter and parsley or Italian seasoning, and sprinkle evenly over the top. Bake uncovered for 20-25 minutes, until the topping is golden and crispy and the sauce is bubbly.
6. Serve:
Let the dish cool for about 5 minutes after removing from the oven. Optionally, sprinkle with blue cheese crumbles before serving for an extra touch of flavor. Enjoy your creamy, cheesy Buffalo Chicken Mac & Cheese with a perfect spicy crunch!
Can I Use Frozen Chicken in This Recipe?
Yes, just make sure to thaw it completely before using. Thaw frozen chicken overnight in the fridge or quickly in cold water. Pat it dry to avoid extra moisture in the dish.
How Can I Reduce the Spiciness?
Use less buffalo sauce or choose a milder wing sauce. You can also add more cream cheese or milk to mellow the heat without losing creaminess.
Can I Make Buffalo Chicken Mac & Cheese Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if it’s cold from the fridge.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce needs loosening up.
