Description
This Buffalo Chicken Mac and Cheese recipe combines creamy, cheesy pasta with spicy buffalo chicken, making it a perfect comfort food dish that’s great for game day or a hearty family meal. Featuring tender shredded chicken tossed in a flavorful buffalo sauce, layered with sharp cheddar and mozzarella cheeses, and baked to golden perfection with a crispy breadcrumb topping, it’s a delicious twist on classic mac and cheese with a spicy kick.
Ingredients
Scale
Pasta and Chicken
- 8 ounces elbow macaroni or pasta of choice
- 2 cups shredded cooked chicken
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup buffalo wing sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Cheese
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Toppings (Optional)
- 1/4 cup blue cheese crumbles
- 1/4 cup chopped green onions
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat and Cook Pasta: Preheat the oven to 375°F (190°C). Cook the pasta in salted boiling water according to package directions until al dente. Drain well and set aside.
- Make the Roux and Sauce: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually pour in the whole milk while whisking continuously and cook, stirring frequently, until the sauce thickens, about 3–5 minutes.
- Add Buffalo Flavor and Seasoning: Stir in the buffalo wing sauce, garlic powder, salt, and pepper, blending the flavors evenly over low heat.
- Melt the Cheeses: Reduce the heat to low and add shredded sharp cheddar and mozzarella cheese. Stir continuously until the cheeses have melted completely, creating a smooth and creamy sauce.
- Combine Chicken and Pasta: Add the shredded cooked chicken and the drained pasta to the cheese sauce. Stir gently to coat everything evenly with the buffalo cheese mixture.
- Transfer and Add Toppings: Transfer the mixture into a greased 9×13-inch baking dish. If using, mix panko breadcrumbs with melted butter and sprinkle evenly over the top for a crispy crust.
- Bake: Bake uncovered in the preheated oven for 15–20 minutes or until the casserole is bubbly and the top is golden brown.
- Garnish and Serve: Remove from oven and top with blue cheese crumbles and chopped green onions if desired. Serve hot and enjoy the perfect balance of creamy, cheesy, and spicy flavors.
Notes
- For a spicier dish, increase the amount of buffalo sauce or add additional hot sauce to taste.
- Using rotisserie chicken speeds up preparation and adds great flavor.
- This recipe can be prepared in individual ramekins for personalized servings and easy portions.
- Use whole milk for the creamiest cheese sauce; reduced-fat milk will result in a thinner sauce.
- Blue cheese crumbles are optional but add a tangy contrast to the buffalo spice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 530
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 105mg
