Buffalo Chicken Mac and Cheese Recipe

Introduction

Buffalo Chicken Mac and Cheese is a flavorful twist on a classic comfort dish. Combining tender shredded chicken tossed in spicy buffalo sauce with creamy, cheesy pasta creates an irresistible meal perfect for weeknights or game day. This baked casserole is both hearty and satisfying.

Ingredients

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 1 cup buffalo sauce
• 8 oz elbow macaroni (or pasta of choice)
• 2 cups shredded sharp cheddar cheese
• 4 oz cream cheese
• 1 cup whole milk
• 1 tsp garlic powder
• 2 green onions (for garnish)
• 2 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper. Cook in a skillet over medium heat until golden brown, about 5-7 minutes per side. Remove from heat and let cool, then shred the chicken using two forks.
2. Step 2: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. Step 3: In the same skillet, melt butter over medium heat. Add garlic powder and stir briefly. Whisk in some flour until smooth, then gradually pour in the milk while whisking continuously. Cook for about 5 minutes until the sauce thickens.
4. Step 4: Reduce the heat to low and stir in the cream cheese until melted. Add shredded cheddar cheese and stir until creamy and smooth.
5. Step 5: Add the cooked pasta, shredded chicken, and buffalo sauce to the cheese sauce in the skillet. Mix well to combine everything evenly.
6. Step 6: Transfer the mixture to a greased baking dish. Bake for 20 minutes or until the top is bubbly and golden brown.
7. Step 7: Garnish with chopped green onions before serving for a fresh, mild contrast to the spicy sauce.

Tips & Variations

• For extra heat, add a few dashes of hot sauce or mix in diced jalapeños.
• Substitute rotisserie chicken to save time without sacrificing flavor.
• Use pepper jack cheese instead of cheddar for a spicier, creamier bite.
• Add breadcrumbs on top before baking for a crunchy topping.

Storage

Store leftover Buffalo Chicken Mac and Cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Adding a splash of milk when reheating helps maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with any short pasta like penne, rotini, or shells. Just adjust cooking time based on the pasta’s package instructions.

How spicy is this dish?

The level of spiciness depends on the buffalo sauce you use. To control the heat, choose a mild buffalo sauce or adjust the amount added to the recipe. Adding green onions helps balance the flavors with a mild sharpness.

Buffalo Chicken Mac and Cheese Recipe

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★★★★★

4.5 from 118 reviews

This irresistible Buffalo Chicken Mac and Cheese combines tender shredded chicken coated in spicy buffalo sauce with creamy, cheesy macaroni, baked to bubbly perfection. It’s a comforting and flavorful twist on classic mac and cheese, perfect for game day or a satisfying weeknight meal.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• Salt and pepper, to taste

Pasta

• 8 oz elbow macaroni (or pasta of choice)
• Salt, for boiling pasta water

Sauce

• 2 tbsp unsalted butter
• 1 tsp garlic powder
• Flour, to whisk with butter (approximately 2 tbsp)
• 1 cup whole milk
• 4 oz cream cheese
• 2 cups shredded sharp cheddar cheese
• 1 cup buffalo sauce

Garnish

• 2 green onions, sliced

Instructions

1. Cook the Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper, then cook them in a skillet over medium heat until they are golden brown, about 5-7 minutes per side. Once cooked, let them cool and then shred the chicken.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set it aside.
3. Prepare the Cheese Sauce: In the same skillet, melt the unsalted butter over medium heat. Sprinkle in the garlic powder and whisk in flour until the mixture is smooth and forms a roux. Gradually stir in the whole milk and continue cooking, stirring constantly, until the sauce thickens, about 5 minutes.
4. Melt the Cheeses: Reduce the heat to low, then stir in the cream cheese until fully melted and incorporated. Next, add the shredded cheddar cheese and stir until the sauce is creamy and smooth.
5. Combine Ingredients: Add the cooked pasta, shredded chicken, and buffalo sauce to the skillet with the cheese sauce. Mix everything thoroughly to ensure the pasta and chicken are evenly coated with the sauce.
6. Bake: Transfer the mixture to a greased baking dish and bake in the preheated oven for 20 minutes, or until the top is bubbly and golden brown.
7. Garnish and Serve: Remove the dish from the oven, garnish with sliced green onions, and serve hot for a delicious and spicy comfort meal.

Notes

• For extra heat, add more buffalo sauce or sprinkle some cayenne pepper into the cheese sauce.
• Use a pasta shape that holds sauce well, such as elbow macaroni or shells.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• To make this recipe lighter, substitute whole milk with 2% milk and use reduced-fat cheese.
• If you prefer a milder flavor, reduce the amount of buffalo sauce or serve it on the side.

Keywords: buffalo chicken mac and cheese, spicy mac and cheese, baked mac and cheese, comfort food, buffalo sauce recipe