Buffalo Chicken Mac and Cheese
Take your mac and cheese to the next level with this incredible recipe for Buffalo chicken mac and cheese. Creamy, tangy, satisfying!
Whether you’re planning a party, a potluck, or a cozy dinner at home, Buffalo chicken mac and cheese always delivers. This bold, cheesy casserole takes classic mac and cheese to a whole new level by adding the zesty flavor of Buffalo wing sauce and the richness of shredded chicken.
The creamy cheese sauce is infused with just enough heat to make things interesting without overwhelming the dish. Using rotisserie chicken makes it especially quick and easy, while a crunchy panko and blue cheese topping gives it irresistible texture. It’s the best of both comfort food worlds—cheesy, spicy, and crave-worthy.
What I Love About This Recipe
- Bold Buffalo flavor without overpowering heat. The wing sauce is layered into both the chicken and the cheese sauce, which builds flavor gradually instead of hitting all at once. The dairy tempers the heat, keeping the dish tangy and savory rather than aggressively spicy.
- Creamy, balanced cheese sauce. Using a blend of mild cheddar and pepper jack creates a sauce that’s rich and melty with just enough spice to complement the Buffalo sauce. Sour cream adds tang and body, helping the sauce cling to the pasta instead of pooling.
- Hearty enough to be a full meal. With shredded chicken folded throughout and a substantial cheese base, this mac and cheese doesn’t need much else on the plate. It’s filling, protein-rich, and satisfying on its own.
- Crunchy topping for contrast. The buttery panko topping adds texture that keeps the dish from feeling too soft or heavy. The optional blue cheese or Parmesan reinforces the Buffalo theme and adds another layer of flavor.
- Crowd-friendly and make-ahead capable. This casserole is easy to assemble ahead of time and bakes up beautifully, making it ideal for entertaining, potlucks, or busy schedules.
Ingredient Notes
- Buffalo wing sauce – Choose a sauce you already enjoy, since it drives the flavor. Frank’s-style sauces are classic, but milder or hotter versions work depending on your heat tolerance.
- Cooked chicken – Rotisserie chicken is ideal for both flavor and convenience, but leftover roasted or poached chicken works just as well.
- Cheddar cheese – Mild cheddar melts smoothly and keeps the sauce creamy. Sharp cheddar adds flavor but can become grainy if overheated.
- Pepper jack cheese – Adds subtle heat and extra meltability. Monterey Jack is a good substitute for a milder version.
- Sour cream – Helps stabilize the sauce and adds tang. Greek yogurt can work in a pinch but will be slightly tangier.
- Panko crumbs – Create a lighter, crunchier topping than traditional breadcrumbs and brown evenly in the oven.
- Blue cheese – Optional but classic for Buffalo-style dishes. Parmesan is a good alternative if blue cheese isn’t a favorite.
Steps to Make Buffalo Chicken Mac and Cheese
- Cook the macaroni just until al dente so it doesn’t become mushy after baking. Slight firmness is important since it will continue cooking in the oven.
- Soften the onion and celery slowly to build flavor and avoid browning, which can introduce bitterness into the sauce.
- Warm the chicken with Buffalo sauce separately before combining it with the pasta. This helps distribute flavor evenly without overcooking the meat.
- Build the cheese sauce gradually, giving the roux time to cook and the milk time to thicken before adding cheese. This prevents a grainy texture.
- Fold everything together gently so the pasta stays intact and evenly coated.
- Finish with the panko topping and bake until bubbling at the edges and golden on top, allowing the casserole to set slightly before serving.
Pro Tips
- Heat: Start conservatively with Buffalo sauce and taste before adding more—heat levels vary widely by brand.
- Texture: Let the casserole rest briefly after baking so the sauce thickens and slices cleanly.
- Cheese: Shred cheese from a block rather than using pre-shredded for smoother melting.
- Assembly: For extra crunch, lightly toast the panko in a skillet before topping the casserole.
Recipe Variations
- Extra spicy version. Add cayenne, hot sauce, or a splash of habanero-style wing sauce for serious heat lovers.
- Milder family-friendly option. Reduce the Buffalo sauce slightly and use Monterey Jack instead of pepper jack.
- Ranch-style twist. Stir a small amount of ranch dressing or seasoning into the cheese sauce for a Buffalo-ranch flavor profile.
- Blue cheese forward. Add blue cheese crumbles directly into the sauce for stronger, tangier flavor.
- No-bake stovetop version. Skip the topping and oven step, serving the mac and cheese straight from the stovetop for a creamier finish.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors deepen as it sits.
- Freeze: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm covered in the oven or gently in the microwave, adding a splash of milk to loosen the sauce if needed.
Buffalo Chicken Mac and Cheese
Buffalo mac and cheese is a great way to gussy up your favorite comfort food and make it a hearty meal!
Ingredients
For the Pasta
- 8 ounces elbow macaroni
For the Chicken
- 3 tablespoons unsalted butter
- 1 cup onion, chopped
- 1 cup celery, chopped
- 2 cloves garlic
- 1/3 cup Buffalo wing sauce, divided
- 3 cups shredded cooked chicken, a rotisserie chicken is ideal
For the Cheese Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 1/2 cups whole milk
- 1/4 cup Buffalo wing sauce
- 2 cups mild cheddar cheese, or cheddar jack (8 ounces)
- 1 cup pepper jack cheese, (4 ounces)
- 1/2 cup sour cream
- 1/2 teaspoon freshly ground black pepper
- Kosher salt to taste
For the Topping
- 1 cup panko crumbs
- 1 tablespoon finely chopped parsley
- 3 tablespoons butter, melted
- 1/4 cup blue cheese, crumbled, or shredded Parmesan
Instructions
- Following the package directions, cook the macaroni in boiling salted water to al dente. Drain and set aside.
- Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and celery and cook for 3 to 4 minutes or until the vegetables are softened. Add the garlic and cook for 1 more minute. Stir in the chicken and 1/3 cup of wing sauce. Remove from the heat and set aside.Heat the oven to 375°F.
- Heat 3 tablespoons of butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the milk and 1/4 cup of wing sauce and cook while stirring until thickened. Add cheese and season with the pepper; add salt to taste. Stir until well blended and the cheese is melted.
- Stir the drained macaroni and chicken mixture into the cheese sauce and transfer to the prepared baking dish.
- Combine the panko crumbs, chopped parsley, and 3 tablespoons of butter in a small bowl. Sprinkle over the macaroni mixture.
- Sprinkle blue cheese or Parmesan over the crumbs.
- Bake the casserole for 25 minutes or until the topping is golden brown and the filling is bubbling around the edges. Let the casserole rest for 10 minutes before serving. Enjoy!
Nutrition
Calories: 818kcalCarbohydrates: 48gProtein: 43gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 180mgSodium: 1373mgPotassium: 595mgFiber: 3gSugar: 9gVitamin A: 1479IUVitamin C: 3mgCalcium: 636mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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