Buffalo Chicken Mac and Cheese (Creamy, Baked & Comforting)
If you love classic macaroni and cheese and bold buffalo chicken flavor, this dish brings the best of both worlds together in one irresistible casserole. Tender pasta is coated in a rich, creamy cheese sauce, mixed with seasoned shredded chicken and a tangy buffalo-style kick, then baked until bubbly with a crisp, golden topping. It is the perfect comfort food for family dinners, gatherings, or anytime you want something hearty and satisfying.
This recipe balances spice and creaminess so the buffalo flavor shines without overpowering the dish. You can easily adjust the heat level to suit your taste, making it ideal for both spice lovers and those who prefer a milder version.
Why You’ll Love This Recipe
This baked macaroni and cheese is rich and creamy inside, with a crunchy topping that adds wonderful texture. Using shredded chicken makes it filling enough to serve as a complete meal, while the blend of cheeses creates a smooth, flavorful sauce that clings perfectly to every bite of pasta. It also reheats well and can be prepared ahead of time, making it a great option for busy days.
Ingredients
For the Pasta and Chicken
- 450 g elbow macaroni or another short pasta
- Unsalted butter
- One small onion, finely chopped
- Fresh garlic cloves, minced
- Cooked chicken breast, shredded
- Buffalo-style hot sauce (adjust to taste)
For the Cheese Sauce
- All-purpose flour
- Dry mustard powder
- Half-and-half or a mix of milk and cream
- Sharp cheddar cheese, freshly grated
- Pepper jack cheese, freshly grated
- Sour cream
For the Topping
- Panko bread crumbs
- Unsalted butter, melted
- Blue cheese, crumbled
- Fresh parsley, finely chopped
How to Make Buffalo Chicken Mac and Cheese
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil. Add the pasta and cook until just al dente. Drain well and return the pasta to the pot to prevent sticking.
Step 2: Prepare the Chicken Mixture
In a large skillet, melt part of the butter over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant. Add the shredded chicken and pour in some of the hot sauce. Stir until the chicken is evenly coated and warmed through. Remove from heat and set aside.
Step 3: Make the Cheese Sauce
In a saucepan, melt more butter over medium heat. Whisk in the flour and mustard powder and cook for a minute to remove the raw flour taste. Slowly whisk in the half-and-half, stirring constantly until smooth. Add the remaining hot sauce and continue cooking until the sauce thickens slightly.
Reduce the heat and add the grated cheeses, stirring until fully melted. Remove from heat and mix in the sour cream until the sauce is smooth and creamy.
Step 4: Combine Everything
Add the chicken mixture and cheese sauce to the cooked pasta. Stir gently until everything is evenly combined. Transfer the mixture to a greased baking dish and spread it out evenly.
Step 5: Prepare the Topping
In a small bowl, combine the panko bread crumbs with melted butter. Stir in the crumbled blue cheese and chopped parsley. Sprinkle the topping evenly over the pasta.
Step 6: Bake
Bake in a preheated oven at 180°C (350°F) until the casserole is hot and bubbly and the topping is lightly golden. Let it rest for about 10 minutes before serving to allow it to set.
Tips for Best Results
- Cook the pasta just until al dente to avoid a soft texture after baking
- Grate the cheese yourself for a smoother sauce
- Adjust the amount of hot sauce depending on how spicy you want the dish
- For a milder version, reduce the pepper jack cheese and add more cheddar
Make Ahead, Storage, and Freezing
This dish can be assembled in advance and stored in the refrigerator before baking. When ready to serve, bake until heated through. Leftovers keep well in the refrigerator for several days and can be reheated gently. If freezing, assemble the casserole without baking, cool completely, wrap tightly, and freeze. Thaw overnight in the refrigerator before baking.
Serving Suggestions
Serve this buffalo chicken mac and cheese with a simple green salad or steamed vegetables to balance the richness. It also pairs well with roasted vegetables or a light coleslaw.