The Best Buffalo Chicken Mac and Cheese
I absolutely cannot get enough of this macaroni and cheese with Buffalo chicken!
It’s everything I crave when it comes to a baked pasta dish: Tons of cheese, so much flavor, comforting pasta, and enough protein to make it a super satisfying meal.
I top mine off with buttery toasted panko breadcrumbs to add some crispy texture, and it’s totally perfect!
Add a quick side salad or some steamed veggies, and you’ll have yummy dinner ready for your family to enjoy.
I used the meat from a rotisserie chicken to make this, which is one of my favorite recipe shortcuts. I always pick up at least one of them on my weekly Costco run!
If you’re like me and also a fan of all things buffalo-style, be sure to try my Buffalo Chicken Casserole, Buffalo Chicken Pasta, and Buffalo Chicken Dip next.
Key Ingredients
Here’s what you need to make this Buffalo chicken macaroni and cheese, plus some important tips:
Complete list of ingredients and amounts can be found in the recipe card below.
- Cooked Chicken: You’ll need about 2 cups of shredded pre-cooked chicken. Use a rotisserie chicken like I already mentioned, or pan sear or poach two large chicken breasts.
- Cheese: This recipe uses cream cheese, cheddar cheese, and mozzarella cheese for the creamiest, meltiest texture. For best results, shred your own cheese from blocks using a box grater or food processor. Pre-shredded cheese often has additives that change its texture and keep the cheese from melting smoothly.
- Butter and Flour: To make a traditional roux. This will make your mac and cheese sauce thick and luscious.
- Pasta: Elbow macaroni is the traditional pasta shape for mac and cheese. You could also make this with ziti, penne, cavatappi, or your favorite short pasta shape.
- Hot Sauce: To give this dish the perfect buffalo chicken flavor, use buffalo wing sauce rather than just straight hot sauce. You can buy this at the store, or easily make your own wing sauce using my recipe.
- Seasonings: Onion powder, garlic powder, dry mustard powder, salt, and pepper.
- Breadcrumbs: Choose crispy panko breadcrumbs and saute them in butter to give your mac and cheese a delicious bit of crunch.
How To Make Buffalo Chicken Mac and Cheese
1. Make the Topping by sauteing panko breadcrumbs with butter until they are golden brown.
2. Make a Roux. Melt the butter and add flour and seasonings. Cook for 30 seconds.
3. Whisk in the milk gradually until smooth. Then add the cream cheese and buffalo sauce. Cook, stirring continuously, until smooth and thickened.
4. Remove from the heat and add in the shredded cheddar and mozzarella cheeses.
5. Stir until the cheese has melted.
6. Cook the pasta according to the directions on the box (you can do this while you’re making the sauce).
7. Lightly grease your casserole pan. Add the cooked pasta and cooked chicken.
8. Pour in the cheese sauce and mix until combined.
9. Top the casserole with the toasted breadcrumbs.
10. Bake in a preheated oven for 20 minutes, or until bubbly around the edges and golden on top.
Tip!
If you’re making this for a potluck or party, consider doubling the recipe and making two pans! It’s so delicious, everyone will want seconds.
Recipe Tips
- Cooking the Pasta: Be sure to cook the pasta just until it’s al dente, as overcooked pasta will turn to mush in the oven. Each pasta has its own cooking time, so follow the instructions on the back of the box.
- Cheese Sauce: Because this sauce has a LOT of cheese in it, it will solidify slightly as it cools down. Don’t worry, when it comes out of the oven it will be saucy and creamy again!
- Add a Flavorful Garnish: Fresh chopped parsley adds a bright bit of color to the dish. Sprinkle it on before serving. You might also enjoy some crumbled blue cheese or a drizzle of ranch dressing on top of each serving. This will make the mac and cheese taste more like traditional buffalo wings!
- Choosing your Buffalo Sauce: Franks Buffalo Wing Sauce is your best choice if you’re shopping for wing sauce. It’s less spicy than straight buffalo hot sauce. If you already have a bottle of hot sauce, use my buffalo sauce recipe to add butter and seasonings to it to create the perfect spicy, but not too spicy flavor.
- For a spicier dish, add more hot sauce!
Storing Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
This dish freezes and reheats well!
What To Serve With Buffalo Chicken Macaroni and Cheese
Add a healthy vegetable or two to balance out the richness of this dish. Try some of these easy sides and salads!
- Roasted Broccoli and Carrots
- Broccoli Slaw
- Steamed Asparagus
- Copycat Olive Garden Salad
- Roasted Broccolini
- Kale Salad with Lemon Vinaigrette
Recipe FAQs
Can I make this ahead of time?
Yes you can! Casseroles like this one are so easy to prep a day or so ahead of time. Prepare the recipe as directed, but don’t bake it. Instead, cool, cover, and place in the fridge. When you are ready for dinner, remove the covering and bake until warmed through.
Is Buffalo Mac and Cheese Spicy?
The spice level of this dish is mild to medium, since the Buffalo wing sauce is mellowed out by the cream cheese, pasta, and cheeses. If you’re worried that it might be too spicy, reduce the amount of wing sauce by half. Add extra hot sauce to individual servings if you like.
How do I make this gluten free?
Use your favorite gluten-free pasta, gluten free flour for the sauce, and gluten free breadcrumbs for the topping! Some gluten-free pastas are better than others for casseroles, so be sure to choose one that is sturdy and won’t get too soft.
What is the Best Way to Cook Shredded Chicken?
If I’m not using a rotisserie chicken, I will usually boil chicken breasts to make shredded chicken for casseroles and recipes. Be sure to poach the chicken over low to medium heat and avoid overcooking it to get tender pieces.
Enjoy all of the spicy and delicious flavor of Buffalo wings in this super cheesy Buffalo mac and cheese recipe! If you aren’t cooking this right now, Pin it for later!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Buffalo Chicken Mac and Cheese
Equipment
- Medium Skillet
- Large pot
- wooden spoon or spatula
Ingredients
Panko Topping
- 2 tablespoons (28 g) unsalted butter
- ½ cup (30 g) panko breadcrumbs
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 golden brown, about 8-10 minutes. Remove from heat and set aside.
- Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch (23×33 cm) casserole dish.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, about 10 minutes. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Add the flour, garlic powder, onion powder, mustard powder, salt, and black pepper. Stir constantly for 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 cream cheese and buffalo sauce, whisking until the cream cheese melts and the sauce is smooth. Remove from heat and stir in the shredded cheddar and mozzarella until melted and combined.
- Assemble the Casserole: In the prepared casserole dish, combine the cooked pasta, shredded chicken, and cheese sauce. Stir until everything is evenly coated.
- Sprinkle the toasted panko breadcrumbs evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes or until bubbly and golden on top. Sprinkle with freshly chopped parsley, if desired, and serve hot.
Notes:
- Cooking the Pasta: Be sure to cook the pasta just until its al dente, as overcooked pasta will turn to mush in the oven. Each pasta has it’s own cooking time, so follow the instructions on the back of the box.
- Add a Flavorful Garnish: Fresh chopped parsley adds a bright bit of color to the dish. Sprinkle it on before serving. You might also enjoy some crumbled blue cheese or a drizzle of ranch dressing on top of each serving. This will make the mac and cheese taste more like traditional buffalo wings!
- For a spicier dish, add more hot sauce!
- To make this dish gluten free, use gluten-free pasta, gluten-free flour, and gluten-free panko.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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