If you crave a dish that perfectly combines creamy comfort with a spicy kick, this Buffalo Chicken Mac and Cheese Recipe is your new go-to. Imagine tender elbow macaroni bathed in a luscious cheese sauce with just the right balance of buffalo wing heat, tender shredded chicken, and a satisfyingly crunchy panko topping. It’s the ultimate crowd-pleaser that brings together rich, bold flavors and a mix of textures in every bite. Whether for a cozy night in or a casual get-together, this recipe never fails to deliver that warm, comforting hug of flavor you didn’t know you needed.
Ingredients You’ll Need
The beauty of this Buffalo Chicken Mac and Cheese Recipe is in its straightforward, well-chosen ingredients. Each component plays a vital role—from the sharpness of cheddar to the zing of buffalo sauce, and the crispy golden panko that crowns the dish. Let’s break down what you’ll need to make this masterpiece.
- Unsalted butter: Essential for flavor and creating a silky roux without overpowering the dish.
- Panko breadcrumbs: Adds a delightful crunch that contrasts perfectly with the creamy mac and cheese.
- Elbow macaroni: The classic pasta for mac and cheese, holding onto sauce beautifully.
- All-purpose flour: Used to thicken the cheese sauce, giving it that rich, velvety texture.
- Garlic powder, onion powder, dry mustard powder: These spices add layers of subtle flavor to deepen the sauce.
- Salt and ground black pepper: The simple seasonings that bring everything together.
- Whole milk: Creates a smooth base for the creamy cheese sauce.
- Cream cheese: Adds creaminess and tang, balancing the spicy buffalo wing sauce.
- Buffalo wing sauce: The heart of the dish—bringing that famous, addictive heat.
- Sharp cheddar cheese: Imparts a bold, cheesy flavor that mac and cheese lovers expect.
- Mozzarella cheese: Melts beautifully for stretch and smoothness.
- Shredded cooked chicken: The protein-packed star that soaks up all the buffalo goodness.
How to Make Buffalo Chicken Mac and Cheese Recipe
Step 1: Prepare the Panko Topping
Start by melting butter in a skillet over medium-high heat. Toss in the panko breadcrumbs and stir continuously until they turn a gorgeous golden brown and fragrant, which takes about 8 to 10 minutes. This step is crucial—it gives your mac and cheese a crispy, flavorful crust that elevates the entire dish. Set the toasted panko aside once done.
Step 2: Preheat the Oven
Preheat your oven to 350°F (180°C) and lightly grease a 9 by 13-inch casserole dish. This is where all the magic will come together, so a well-prepared baking dish ensures easy serving and prevents sticking.
Step 3: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook it just until al dente according to the package instructions—usually around 10 minutes. Perfectly cooked pasta is key to avoiding mushy mac and cheese. Drain well and set aside.
Step 4: Make the Cheese Sauce
In a large saucepan over medium heat, melt butter and whisk in the flour along with garlic powder, onion powder, dry mustard powder, salt, and black pepper. Stir constantly for about 30 seconds; this cooks out the raw flour flavor and develops the base of your roux. Gradually whisk in the milk, continuing to stir until the sauce thickens and turns smooth. Then, add cream cheese and buffalo wing sauce, whisking until the cream cheese melts and the sauce becomes silky. Remove from heat and stir in the shredded cheddar and mozzarella cheese until everything is fully melted and blended into a luscious sauce.
Step 5: Assemble the Casserole
In your prepared casserole dish, combine the drained pasta, shredded cooked chicken, and the buffalo cheese sauce. Stir everything together thoroughly to coat every noodle and shred of chicken with that creamy, spicy goodness.
Step 6: Add the Panko Topping
Evenly sprinkle the toasted panko breadcrumbs over the top of your mac and cheese mixture. This topping will bake to a beautiful golden color, adding texture and visual appeal to your dish.
Step 7: Bake
Bake the casserole in the preheated oven for 20 minutes, or until you see bubbling sauce around the edges and the panko topping is crisp and golden brown. This baking step melds the flavors and gives the dish its irresistible baked character.
Step 8: Serve
Remove the casserole from the oven. For an optional fresh touch, sprinkle freshly chopped parsley over the top. Serve this Buffalo Chicken Mac and Cheese Recipe hot, so every bite explodes with creamy, spicy, and crunchy pleasure.
How to Serve Buffalo Chicken Mac and Cheese Recipe
Garnishes
Fresh garnishes like finely chopped parsley or green onions can add a pop of color and a subtle freshness that balances the richness. A drizzle of ranch or blue cheese dressing on top can also make the experience feel like a buffalo wing party in a bowl.
Side Dishes
Pair this comforting dish with a crisp green salad or roasted vegetables. The lightness and slight bitterness from sides like arugula or asparagus create the perfect harmony against the creamy, spicy mac and cheese.
Creative Ways to Present
For a fun party twist, serve the Buffalo Chicken Mac and Cheese Recipe in individual ramekins or mini cast iron skillets. This personal touch makes it feel extra special and impressive, perfect for entertaining friends or family.
Make Ahead and Storage
Storing Leftovers
Store any leftover Buffalo Chicken Mac and Cheese Recipe in an airtight container in the refrigerator. It should stay fresh for up to 3 days, making it great for a quick reheat lunch or dinner the next day.
Freezing
This recipe freezes well! After baking and cooling completely, cover the casserole tightly with foil and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat leftovers on the stovetop over low heat or in the oven at 350°F (180°C) until warmed through. Cover the dish with foil to prevent drying out and stir occasionally if reheating on the stove for even heat distribution and creamy results.
FAQs
Can I use a different type of pasta for this Buffalo Chicken Mac and Cheese Recipe?
Absolutely! While elbow macaroni is classic, you can swap in cavatappi, shells, or penne—just make sure the pasta cooks al dente and holds sauce well.
How spicy is this Buffalo Chicken Mac and Cheese Recipe?
The level of spiciness depends on your buffalo wing sauce choice. For a milder dish, use a less spicy sauce or reduce the amount. If you love heat, go for a hotter wing sauce or add some cayenne pepper.
Can I make this recipe vegetarian?
You can skip the chicken or substitute it with roasted cauliflower or mushrooms for a delicious vegetarian take that still carries the signature buffalo flavor.
What’s the best cheese mix for Buffalo Chicken Mac and Cheese Recipe?
A combination of sharp cheddar and mozzarella provides a perfect balance of boldness and meltiness, but feel free to experiment with Monterey Jack or Gouda for different flavor profiles.
Does this recipe require fresh chicken or can I use leftovers?
Leftover cooked chicken works wonderfully here. It’s a great way to use up extra chicken and speeds up the cooking process, making this recipe perfect for busy days.
Final Thoughts
There’s something truly special about this Buffalo Chicken Mac and Cheese Recipe that makes it an all-time favorite for a reason. It captures the perfect blend of creamy, spicy, comforting, and crunchy, turning a simple weeknight meal into a celebration of bold flavors and textures. So go ahead, gather your ingredients, and whip up this dish—you’re guaranteed smiles and maybe even some happy dancing around the dinner table.
Print
Buffalo Chicken Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A creamy and spicy Buffalo Chicken Mac and Cheese casserole featuring tender elbow macaroni, shredded chicken, and a rich cheese sauce infused with buffalo wing sauce. Topped with golden toasted panko breadcrumbs, this baked dish is a flavorful comfort food perfect for gatherings or weeknight dinners.
Ingredients
Panko Topping
- 2 tablespoons (28 g) unsalted butter
- ½ cup (30 g) panko breadcrumbs
Pasta
- 8 ounces (225 g) elbow macaroni, uncooked
Cheese Sauce
- ¼ cup (57 g) unsalted butter
- ¼ cup (30 g) all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon dry mustard powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups (360 ml) whole milk
- 4 ounces (113 g) cream cheese, softened
- ½ cup (120 ml) buffalo wing sauce
- 1 cup (100 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
Other
- 2 cups (250 g) shredded cooked chicken
Instructions
- Prepare the Panko Topping: In a medium skillet over medium-high heat, melt the butter. Add the panko breadcrumbs and stir continuously until they are golden brown, about 8-10 minutes. Remove from heat and set aside to cool.
- Preheat the Oven: Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch (23×33 cm) casserole dish to prevent sticking.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the uncooked elbow macaroni and cook according to package instructions until al dente, approximately 10 minutes. Drain well and set aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Add the flour, garlic powder, onion powder, dry mustard powder, salt, and black pepper. Stir constantly for about 30 seconds to cook out the raw flour taste. Gradually whisk in the milk while stirring continuously until the sauce is smooth and thickened. Add the softened cream cheese and buffalo wing sauce, whisking until the cream cheese melts and the mixture is smooth. Remove from heat and stir in the shredded cheddar and mozzarella cheeses until fully melted and combined.
- Assemble the Casserole: In the prepared casserole dish, combine the cooked pasta, shredded cooked chicken, and cheese sauce. Stir gently until everything is evenly coated and well mixed.
- Add the Panko Topping: Evenly sprinkle the toasted panko breadcrumbs over the mac and cheese mixture in the casserole dish.
- Bake: Place the casserole dish in the preheated oven and bake for 20 minutes, or until the casserole is bubbly and the topping is golden brown.
- Serve: Remove from the oven and optionally garnish with freshly chopped parsley. Serve hot.
Notes
- For extra heat, increase the amount of buffalo wing sauce in the cheese sauce.
- Use cooked rotisserie chicken for convenience and added flavor.
- Panko breadcrumbs can be toasted in the oven instead of on the stovetop if preferred.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven at 350°F (175°C) until warmed through to retain creaminess.
