ULTIMATE BUFFALO CHICKEN MAC AND CHEESE

Imagine the creamy, cheesy perfection of classic mac, now amplified with the tangy kick of buffalo sauce and tender, shredded chicken. Every bite is a symphony of comforting textures and bold flavors, a delightful fusion of familiar and exciting. This Buffalo Chicken Mac and Cheese isn’t just a meal; it’s an experience, and I promise you’ll be coming back for seconds (and thirds!).

What You’ll Need: The Ingredients

For the Mac and Cheese:

• 1 pound elbow macaroni
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded mozzarella cheese

For the Buffalo Chicken:

• 1.5 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup buffalo wing sauce (I recommend Frank’s RedHot)
• 2 tablespoons butter, melted
• 1/4 cup chopped green onions (optional, for garnish)

Optional Extras:

• Blue cheese crumbles, for topping
• Ranch dressing, for drizzling
• Hot sauce, for extra heat
• Bread crumbs, for a crispy topping

Let’s Make Some Magic: Step-by-Step Instructions

Get Started: Cook the Macaroni

1. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside. Don’t overcook it – nobody likes mushy mac!

Next Up: The Creamy Cheese Sauce

2. In a large pot or Dutch oven, melt the butter over medium heat.
3. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is the base of our creamy sauce, so don’t skip this step!
4. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly to prevent scorching.
5. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Keep stirring!
6. Stir in the salt, pepper, garlic powder, and onion powder.
7. Remove from heat and stir in the cheddar cheese, Monterey Jack cheese, and mozzarella cheese until melted and smooth. Make sure it’s all melty and gorgeous – that’s the key to amazing mac! If your sauce isn’t perfectly smooth, a quick whisk will usually fix it.

Now for the Star: The Buffalo Chicken

8. While the mac and cheese sauce is simmering, prepare the chicken. You can do this in a few ways:
   • Option 1 (Quickest): Cut the chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until cooked through, about 5-7 minutes. Season with salt and pepper.
   • Option 2 (My Favorite): Poach the chicken breasts in simmering water until cooked through, about 15-20 minutes. Shred with two forks. This keeps the chicken super moist! Season with salt and pepper while shredding.
   • Option 3 (For Meal Prep): Use leftover cooked chicken (rotisserie chicken works great!). Just shred or dice it.
9. In a separate bowl, combine the cooked chicken, buffalo wing sauce, and melted butter. Toss to coat evenly. The more sauce, the better, in my opinion!

The Grand Finale: Putting It All Together

10. Add the cooked macaroni to the cheese sauce and stir to combine. Make sure every noodle is coated in that glorious cheese!
11. Gently fold in the buffalo chicken.
12. Pour the Buffalo Chicken Mac and Cheese into a greased 9×13 inch baking dish (or individual oven-safe bowls if you’re feeling fancy).
13. (Optional) Top with blue cheese crumbles and/or bread crumbs for a crispy topping.
14. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly. If you added bread crumbs, bake until they are golden brown.
15. Garnish with chopped green onions, if desired.
16. Let it cool slightly before serving. Trust me, you don’t want to burn your tongue on that molten cheese!

Tips and Tricks for Buffalo Chicken Mac and Cheese Perfection

Spice It Up (or Down)

Not a fan of intense heat? Adjust the amount of buffalo wing sauce to your liking. You can also add a splash of milk or cream to the sauce to mellow it out. For extra heat, add a pinch of cayenne pepper to the cheese sauce or drizzle with extra hot sauce before serving.

Cheese, Please!

Feel free to experiment with different types of cheese. Pepper jack would add an extra kick, while Gruyere would bring a sophisticated flavor. Just make sure you have a good melting cheese as your base (like cheddar or Monterey Jack).

Make It Ahead

You can assemble the Buffalo Chicken Mac and Cheese ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time to ensure it’s heated through.

Leftovers? Yes, Please!

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 heated through.

Variations to Make It Your Own

Add Veggies

Sneak in some veggies by adding cooked broccoli florets, diced carrots, or chopped celery to the mac and cheese. They’ll add a bit of texture and nutrients to your indulgent meal.

Crispy Topping

For an extra layer of texture, try a crispy topping. Mix bread crumbs with melted butter and sprinkle over the mac and cheese before baking.

Cream Cheese Boost

To make the cheese sauce even richer, stir in 4 ounces of softened cream cheese along with the other cheeses. It adds a tangy creaminess that’s simply divine.

Why This Recipe Works

This Buffalo Chicken Mac recipe is a guaranteed crowd-pleaser because it combines the comforting goodness of mac and cheese with the bold, zesty flavor of buffalo chicken. The creamy cheese sauce perfectly complements the spicy chicken, creating a flavor explosion in every bite. Plus, it’s relatively easy to make and can be customized to your liking. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for a party, this recipe is sure to impress.

If you love this, you might also enjoy our Buffalo Ranch Chicken Lasagna or even our Spicy Buffalo Chicken Flatbread! And for a great party appetizer, try our Cheesy Crock Pot Buffalo Chicken Dip. For another cheesy flavor bomb, give our Smoky Bbq Chicken Mac And Cheese a try. Or for a twist on a classic, check out the Cheeseburger Macaroni!

Get Ready to Dig In!

So there you have it – the ultimate Buffalo Chicken Mac and Cheese recipe! I hope you love it as much as I do. It’s the perfect dish to warm you up on a chilly night, impress your friends and family, or simply satisfy your craving for cheesy, spicy goodness. Happy cooking!

Ultimate Buffalo Chicken Mac and Cheese

Alice Yowell

This Buffalo Chicken Mac and Cheese recipe combines the comforting flavors of classic mac and cheese with the spicy tang of buffalo chicken. It’s a creamy, cheesy, and satisfying dish that’s perfect for a weeknight dinner or a party. Customize the spice level and cheese types to make it your own!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 800 kcal

Equipment

• Large pot or Dutch oven
• Large skillet
• 9×13 inch baking dish
• Measuring cups and spoons
• Whisk
• Mixing Bowls
• Colander
• Oven

Ingredients

  

• 1 pound elbow macaroni
• 6 tablespoons butter
• ½ cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 4 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded mozzarella cheese
• 1.5 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup buffalo wing sauce Frank’s RedHot recommended
• 2 tablespoons butter, melted
• ¼ cup chopped green onions optional, for garnish

Instructions

 

• Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
• In a large pot or Dutch oven, melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly to prevent scorching.
• Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Keep stirring!
• Stir in the salt, pepper, garlic powder, and onion powder.
• Remove from heat and stir in the cheddar cheese, Monterey Jack cheese, and mozzarella cheese until melted and smooth.
• While the mac and cheese sauce is simmering, prepare the chicken. Cut the chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until cooked through, about 5-7 minutes. Season with salt and pepper.
• In a separate bowl, combine the cooked chicken, buffalo wing sauce, and melted butter. Toss to coat evenly.
• Add the cooked macaroni to the cheese sauce and stir to combine.
• Gently fold in the buffalo chicken.
• Pour the Buffalo Chicken Mac and Cheese into a greased 9×13 inch baking dish.
• Top with blue cheese crumbles and/or bread crumbs for a crispy topping (optional).
• Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly. If you added bread crumbs, bake until they are golden brown.
• Garnish with chopped green onions, if desired.
• Let it cool slightly before serving.

Notes

Adjust the amount of buffalo wing sauce to your liking for desired spice level. Experiment with different cheese types. Pepper jack would add an extra kick, while Gruyere would bring a sophisticated flavor. You can assemble the mac and cheese ahead of time and store in the refrigerator for up to 24 hours. Add cooked broccoli florets, diced carrots, or chopped celery to add more vegetables. To make the cheese sauce even richer, stir in 4 ounces of softened cream cheese along with the other cheeses. Store leftovers in an airtight container in the refrigerator for up to 3 days.