Buffalo Chicken Mac and Cheese Recipe
If you are craving a comforting dish that punches up classic mac and cheese with bold, spicy flavors, this Buffalo Chicken Mac and Cheese Recipe is an absolute game changer. It combines tender elbow macaroni, creamy cheese sauce with a tangy buffalo wing kick, and shredded chicken for that perfect protein boost. Topped with crunchy, golden toasted panko breadcrumbs, this casserole offers a wonderful balance of textures and a vibrant mix of flavors that will have everyone reaching for seconds.
Ingredients You’ll Need
These ingredients might look simple, but each one plays an essential role in creating the ultimate Buffalo Chicken Mac and Cheese Recipe. From the creamy cheeses that bring richness, to the buffalo wing sauce delivering that signature tangy heat, every component adds necessary layers of flavor, texture, and color to the dish.
- Unsalted butter (2 tbsp and ¼ cup): Used for both the panko topping and the smooth cheese sauce base.
- Panko breadcrumbs (½ cup): Toasted to golden perfection for a crispy, crunchy topping.
- Elbow macaroni (8 oz): The classic pasta shape that holds the creamy sauce beautifully.
- All-purpose flour (¼ cup): Thickens the cheese sauce to a luscious consistency.
- Garlic powder (½ tsp), onion powder (¼ tsp), dry mustard powder (¾ tsp): Adds depth and subtle heat to the sauce.
- Salt (½ tsp) and ground black pepper (¼ tsp): Essential seasoning to balance flavors.
- Whole milk (1 ½ cups): Creates the creamy base of the cheese sauce.
- Cream cheese (4 oz, softened): Contributes to a silky texture and tangy flavor.
- Buffalo wing sauce (½ cup): The star ingredient that infuses the dish with the iconic spicy buffalo flavor.
- Shredded sharp cheddar cheese (1 cup): Brings a sharp, savory note.
- Shredded mozzarella cheese (1 cup): Adds melty, gooey deliciousness.
- Shredded cooked chicken (2 cups): Protein packed and infused with buffalo soul.
How to Make Buffalo Chicken Mac and Cheese Recipe
Step 1: Prepare the Panko Topping
Start by melting 2 tablespoons of unsalted butter in a skillet over medium-high heat. Add the panko breadcrumbs and stir constantly until they turn a beautiful golden brown, about 8 to 10 minutes. This toasty topping adds a satisfyingly crispy texture that perfectly contrasts the creamy mac and cheese underneath. Set it aside and get ready for the next step.
Step 2: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly grease a 9×13-inch casserole dish to prevent any sticking and make cleanup easier. A well-prepped baking dish ensures your casserole bakes evenly and releases effortlessly when serving.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil and add the elbow macaroni. Cook it according to the package instructions until al dente—meaning it’s tender but still has a slight bite. Drain the pasta well to avoid a watery sauce later, then set it aside while you make the luxurious cheese sauce.
Step 4: Make the Cheese Sauce
In a large saucepan over medium heat, melt ¼ cup of unsalted butter. Stir in the flour and spices (garlic powder, onion powder, dry mustard powder, salt, and black pepper). Keep stirring for about 30 seconds to cook out the raw flour taste. Gradually whisk in the whole milk, stirring continuously until the sauce becomes smooth and thick. Next, add the softened cream cheese and buffalo wing sauce, whisking until the cream cheese melts completely and the sauce turns silky. Remove from heat and mix in the shredded sharp cheddar and mozzarella cheeses until fully melted and combined into a rich, velvety sauce.
Step 5: Assemble the Casserole
In your greased casserole dish, combine the cooked elbow macaroni, shredded cooked chicken, and the luscious buffalo cheese sauce. Stir everything together to ensure every bite is packed with flavor and coated beautifully with the sauce.
Step 6: Add the Panko Topping and Bake
Sprinkle the golden toasted panko breadcrumbs evenly over the top of the mac and cheese mixture. Place the casserole in your preheated oven and bake for 20 minutes, or until the casserole bubbles enthusiastically and the top develops a mouthwatering golden crust.
Step 7: Serve and Enjoy!
Once out of the oven, feel free to sprinkle with some freshly chopped parsley for a pop of color and freshness. Serve hot, and watch how this Buffalo Chicken Mac and Cheese Recipe quickly becomes the favorite dish everyone requests again and again.
How to Serve Buffalo Chicken Mac and Cheese Recipe
Garnishes
Fresh garnishes elevate both the look and flavor of this dish. Try topping your buffalo mac and cheese with chopped green onions, a drizzle of ranch or blue cheese dressing, or a sprinkle of celery seeds for that authentic buffalo wing vibe. These little additions bring brightness and crunch that beautifully complement the creamy, spicy base.
Side Dishes
To complete your meal, pair this hearty dish with refreshing sides like a crisp garden salad, roasted vegetables, or crunchy celery and carrot sticks. These lighter sides balance out the richness and add much-needed freshness to each bite.
Creative Ways to Present
If you want to get inventive, try serving this Buffalo Chicken Mac and Cheese Recipe in individual mini casserole dishes or even in large muffin tins for portable, single-serving portions perfect for parties. Another fun idea is to use it as a filling inside bell peppers or stuffed baked potatoes—comfort food with a twist!
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and store them in the refrigerator. Buffalo Chicken Mac and Cheese Recipe leftovers stay fresh and delicious for up to 3 days. This makes it great for quick lunches or dinners on busy days.
Freezing
You can freeze this casserole if you want to save it for later. Place it in a freezer-safe container and freeze for up to 2 months. To freeze the best texture, add the toasted panko topping after reheating and just before serving to keep it crispy.
Reheating
Reheat leftovers gently in the oven at 350 degrees Fahrenheit until warmed through, about 15-20 minutes. If you’re short on time, the microwave works fine—cover the dish loosely and heat in 1-minute intervals, stirring in between, until hot and bubbly.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Pre-cooked rotisserie chicken works perfectly and saves time. Just shred it and stir it in when assembling the casserole.
How spicy is the buffalo wing sauce in this mac and cheese?
The buffalo wing sauce adds a pleasantly spicy kick. If you prefer milder heat, you can reduce the amount or use a milder wing sauce. For extra heat, add a dash of cayenne pepper or hot sauce.
What can I substitute for the cream cheese?
If you don’t have cream cheese on hand, you can substitute with an equal amount of sour cream or mascarpone for a similarly creamy texture, though the flavor will be slightly different.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend. Also, make sure your buffalo wing sauce and other ingredients are certified gluten-free.
Can I make Buffalo Chicken Mac and Cheese Recipe vegetarian?
Yes, simply leave out the chicken and add extra cheese or roasted vegetables like cauliflower and bell peppers to keep it hearty and flavorful.
Final Thoughts
This Buffalo Chicken Mac and Cheese Recipe is one of those soul-satisfying dishes you’ll want to have in your regular cooking rotation. It strikes the perfect balance between creamy comfort and spicy zest, with that golden crunchy topping to complete each bite. Whether you’re feeding a family or hosting friends, give this recipe a try—you’ll be rewarded with smiles all around the table.
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Buffalo Chicken Mac and Cheese Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Buffalo Chicken Mac and Cheese recipe combines creamy, cheesy pasta with tender shredded chicken tossed in a tangy buffalo wing sauce. Topped with crunchy toasted panko breadcrumbs and baked until bubbly and golden, it delivers a perfect balance of spicy, savory, and comforting flavors. Ideal for a hearty family dinner or game day feast.
Ingredients
For the Panko Topping
- 2 tablespoons (28 g) unsalted butter
- ½ cup (30 g) panko breadcrumbs
For the Mac and Cheese
- 8 ounces (225 g) elbow macaroni, uncooked
- 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
- 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 turn golden brown, about 8-10 minutes. Remove from heat and set aside to cool.
- Preheat the Oven: Set 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 until al dente, about 10 minutes according to package instructions. Drain well and set aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt ¼ cup (57 g) butter. Add the flour, garlic powder, onion powder, dry mustard powder, salt, and pepper. Stir constantly for about 30 seconds to cook out the raw flour taste. Gradually whisk in the milk, stirring continuously until the sauce is smooth and thickened. Add the softened cream cheese and buffalo wing sauce, whisking until the cream cheese has melted and the sauce 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 drained pasta, shredded cooked chicken, and cheese sauce. Stir well so everything is evenly coated.
- Add the Panko Topping: Evenly sprinkle the toasted panko breadcrumbs over the top of the mac and cheese mixture in the casserole dish.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
- Serve: Remove from the oven and let cool slightly. Optionally, garnish with freshly chopped parsley before serving hot for extra freshness and color.
Notes
- Use freshly shredded cheese for better melting and flavor.
- Add more buffalo sauce if you prefer extra heat.
- Cook the pasta just until al dente to avoid overcooking during baking.
- The panko topping adds a nice crunchy contrast, do not skip.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
