I’m excited to share my version of a Buffalo Chicken Macaroni and Cheese, inspired by comfort food fan favorites—creamy mac ‘n’ cheese packed with shredded chicken and tangy buffalo sauce, all baked into a bubbly, cheesy casserole that’s both flavorful and satisfying.

Buffalo Chicken Macaroni and Cheese

Why I’ll Love This Recipe

I love that this dish combines two beloved comforts—mac and cheese and buffalo chicken—into one bowl. It balances rich cheese sauce with zesty hot sauce, tender chunks of chicken, and optional crunchy panko or blue cheese topping. It’s perfect for game days, weeknight dinners, or feeding a crowd. I find it easy to customize based on my spice tolerance and protein on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni or cavatappi pasta
Unsalted butter and all-purpose flour (for the roux)
Whole milk (or half‑and‑half)
Sharp cheddar cheese (plus optional mozzarella or Monterey Jack)
Cream cheese and sour cream for extra creaminess (optional)
Buffalo wing sauce (e.g. Frank’s RedHot)
Cooked shredded chicken (rotisserie or pre-cooked breast or thighs)
Seasonings like garlic powder, onion powder, dry mustard, salt, and pepper
Optional topping: toasted panko breadcrumbs, crumbled blue cheese, chopped fresh chives or parsley

Directions

I preheat the oven (usually to 350–375 °F (175–190 °C)) and grease a baking dish.
I cook the pasta just under al dente in salted water, then drain and set aside.
In a saucepan, I melt butter over medium heat and whisk in flour to form a roux, cooking about 1–2 minutes.
I slowly whisk in milk, adding spices and cooking until the sauce thickens. Then I stir in cheeses (cheddar +/- mozzarella), sour cream and/or cream cheese until silky smooth.
I remove from heat and stir in buffalo sauce to taste, then fold in shredded chicken and cooked pasta. I taste and adjust seasoning if needed.
I transfer the mixture to the baking dish, top it with buttery toasted panko and/or crumbled blue cheese if I’m using them.
I bake until it’s hot and bubbly—typically 15–25 minutes—and then broil briefly if I want a golden, crisp topping.
After a short rest (5–10 minutes), I garnish with chopped chives or celery and optionally drizzle more buffalo sauce before serving.

Servings and Timing

Prep time: ~15–20 minutes
Bake time: ~15–25 minutes
Total time: ~35–45 minutes
Servings: around 6–8 servings, depending on portion size

Variations

I sometimes use cream cheese and sour cream for ultra-creamy sauce, or swap those for ranch or Greek yogurt in lighter takes Sugar Spun Run.
Instead of plain cheddar, I add mozzarella, Monterey Jack, or Gouda for milder melty texture.
For more presentation and flavor, I bake with panko + melted butter on top, or crumble blue cheese over before baking.
To make it high-protein or gluten-free, I’ve used chickpea pasta or added more cottage cheese and less pasta, which also thickens the sauce nicely.

Storage/Reheating

I refrigerate leftovers in an airtight container and eat within 3–4 days.
I reheat servings in the oven at about 350 °F until warmed, or microwave with a splash of milk to loosen the sauce.
Covered and frozen, this casserole reheats well from thawed overnight—just bake until hot and bubbly.

FAQs

Can I make this ahead of time?

Yes—I often assemble it fully, cover, and refrigerate. When ready to bake, I remove the cover and bake until heated through, adding a few extra minutes if needed.

How spicy is the buffalo sauce?

It depends on the sauce brand and how much I use. I usually start with ½ cup Buffalo wing sauce and adjust. Adding sour cream or cream cheese in the sauce helps mellow heat.

Can I use rotisserie chicken or cooked leftovers?

Absolutely—pre-cooked or rotisserie chicken works great and saves time.

What if I’m dairy-free?

I haven’t tested fully dairy‑free, but using plant-based cheese, milk substitutes, and dairy‑free sour cream may work—though texture and flavor will differ.

Can I skip the topping?

Yes—panko and blue cheese are optional but add great texture and tang. It’s still excellent without them.

Conclusion

I love making Buffalo Chicken Macaroni and Cheese because it’s creamy, spicy, cheesy comfort food that feels festive and indulgent—even though it’s easy to customize and prep. Whether for a hearty weeknight dinner or a game-day crowd pleaser, this dish delivers on flavor and crowd appeal every time. Let me know how your version turns out—I’m here to swap in tweaks or topping ideas if you ever want to experiment!

Buffalo Chicken Macaroni and Cheese

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Author: Amelia
Total Time: 55 minutes
Yield: 8 servings

Print Recipe

Description

A bold, ultra-creamy dish combining shredded rotisserie chicken tossed in tangy Buffalo hot sauce and a rich melty cheese sauce—everything you love about Buffalo chicken wings in comforting mac ‘n’ cheese form.

Instructions

Bring a large pot of salted water to a boil and cook macaroni for about 7 minutes until just al dente. Drain and set aside.

In a large saucepan, melt butter over medium heat. Add onion and celery and sauté until softened (~6 minutes), then stir in garlic and cook another minute.

Sprinkle flour over the veggies and whisk constantly for 1 minute to make a roux. Slowly whisk in milk and hot sauce, cooking until thickened and bubbling (~5–6 minutes).

Reduce heat to low and whisk in heavy cream. Add cheddar, pepper jack, and cream cheese, stirring until smooth.

Remove from heat and stir in pasta and about 2 cups of shredded chicken until combined.

Transfer mixture to a bowl and top with remaining chicken, blue cheese, and chopped scallions. Serve warm.

(Optional) To bake: transfer into a greased 9×13″ dish, top with breadcrumbs or extra cheese, bake at 350 °F for ~20 minutes until bubbling.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course

Buffalo Chicken Macaroni and Cheese

Why I’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating