Save This buffalo chicken mac and cheese transforms an ordinary comfort food into something extraordinary with a perfect balance of creamy, cheesy goodness and spicy buffalo chicken. The dish brings together two beloved American classics—buffalo wings and mac and cheese—into one irresistible meal that will have everyone asking for seconds.
I first created this recipe for a Super Bowl party three years ago, and it's become my most requested dish ever since. Even my father in law who claims to dislike spicy food somehow always manages to have two servings whenever I make it.
Ingredients
- Elbow macaroni: The ridges capture more sauce than smooth pasta shapes, making every bite more flavorful
- Cooked chicken breast: Use rotisserie chicken for convenience and extra flavor
- Buffalo wing sauce: Frank's RedHot offers authentic flavor but any quality brand works well
- Butter: Creates the base for a silky smooth cheese sauce
- All purpose flour: Thickens the sauce perfectly without clumping
- Whole milk: Provides richness that lower fat milks cannot match
- Garlic and onion powder: Adds depth without overpowering the buffalo flavor
- Smoked paprika: Brings subtle smokiness that complements the spice
- Sharp cheddar cheese: Always grate your own for better melting and flavor
- Mozzarella cheese: Adds that stretchy cheese pull we all love
- Blue cheese: Optional but authentic to the buffalo wing experience
- Panko breadcrumbs: Japanese style breadcrumbs create the perfect crispy topping
Instructions
- Prepare the pasta:
- Cook the macaroni in heavily salted water until just al dente, about 1 minute less than package directions. The pasta will continue cooking in the oven, so slightly undercooking it now ensures perfect texture later. Drain thoroughly but do not rinse to help the sauce adhere better.
- Buffalo the chicken:
- In a large bowl, toss your cooked chicken with buffalo sauce until every piece is coated in that vibrant orange sauce. The chicken should be well covered but not swimming in sauce. Let it sit while you prepare the cheese sauce to allow the flavors to meld together.
- Create the cheese sauce base:
- Melt butter in a large saucepan over medium heat until it begins to bubble but not brown. Add flour and whisk constantly for 1 to 2 minutes to cook out the raw flour taste. This roux should be the color of wet sand when ready.
- Develop the sauce:
- Gradually add the milk about half a cup at a time, whisking continuously to prevent lumps. Once all milk is incorporated, add your seasonings. Cook for about 5 minutes, stirring frequently with a wooden spoon, until the sauce coats the back of the spoon and holds a line when you run your finger through it.
- Add the cheeses:
- Remove the pan from heat before adding the cheeses to prevent the sauce from becoming grainy. Stir in the cheddar and mozzarella first, then the blue cheese if using. The residual heat will melt everything into a gloriously smooth sauce.
- Combine and assemble:
- Fold the cooked pasta into the cheese sauce, ensuring every noodle is coated. Then gently fold in the buffalo chicken, being careful not to break up the chicken too much. Transfer to your greased baking dish, spreading it into an even layer.
- Create the crunchy topping:
- Mix panko breadcrumbs with melted butter until every crumb is lightly coated. This ensures even browning. Sprinkle the mixture evenly over the mac and cheese for that irresistible textural contrast.
- Bake to perfection:
- Bake uncovered at 200°C for exactly 20 to 25 minutes until the edges are bubbling and the top is golden brown. If needed, broil for the final minute for extra crispiness, but watch carefully to prevent burning.
Save The blue cheese is what truly elevates this dish for me. While optional, it adds that authentic buffalo wing experience that transports me back to my college days in upstate New York. My kids were initially skeptical about the blue cheese but now consider it essential after trying both versions side by side at our annual hockey season kickoff dinner.
Make Ahead Tips
This buffalo chicken mac and cheese is perfect for meal prep. You can assemble the entire dish up to the baking step, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove from refrigerator about 30 minutes before cooking to take the chill off, then add the breadcrumb topping and bake as directed, adding about 5 extra minutes to the cooking time.
Spice Level Adjustments
The beauty of this recipe is how easily you can customize the heat level. For a milder version that even kids will enjoy, use just 1/4 cup of buffalo sauce and mix it with 1/4 cup of melted butter before coating the chicken. For heat lovers, increase the buffalo sauce to 3/4 cup and add 1 teaspoon of cayenne pepper to the cheese sauce. You can also serve extra buffalo sauce on the side for drizzling.
Perfect Pairings
This hearty dish pairs beautifully with cooling sides to balance the heat. A crisp celery and carrot stick platter with ranch or blue cheese dressing echoes traditional buffalo wing accompaniments. A simple green salad with ranch dressing also works wonderfully. For beverages, a cold beer or crisp cider complements the flavors perfectly, while a tall glass of milk helps tame the spice for those with sensitive palates.
Leftover Transformations
Transform leftovers into buffalo chicken mac and cheese stuffed peppers by hollowing out bell peppers and filling them with the cold mac and cheese. Bake at 180°C until peppers are tender and filling is hot. Alternatively, form cold leftovers into balls, coat in breadcrumbs, and air fry or bake for amazing buffalo mac and cheese bites perfect for lunch boxes or appetizers.
Save This creamy and spicy buffalo chicken mac and cheese is a guaranteed crowd-pleaser. Enjoy the ultimate comfort food mashup!