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 just a cozy dinner at home, Buffalo chicken mac and cheese is a surefire hit. 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.
Why You’ll Love It
Bold flavor. Buffalo sauce adds a tangy, spicy punch to classic mac and cheese.
Easy but impressive. Rotisserie chicken makes prep fast, and the finished dish looks and tastes restaurant-quality.
Perfect for gatherings. It’s hearty, crowd-pleasing, and makes a great addition to game day or potluck tables.
Ingredient Notes
- Macaroni: Elbow pasta holds the sauce well, but any short pasta shape will work.
- Wing sauce: Use your favorite Buffalo-style sauce. It’s added in both the chicken mixture and cheese sauce for layered flavor.
- Shredded chicken: Rotisserie chicken is ideal, but any cooked, shredded chicken works.
- Cheese: A blend of mild cheddar and pepper jack makes a creamy, flavorful base. Use cheddar jack or mozzarella for a milder version.
- Sour cream: Adds richness and a slight tang to balance the heat.
- Panko topping: Buttered crumbs and blue cheese add crunch and bold, tangy contrast. Parmesan works as a milder option.
Steps to Make Buffalo Chicken Mac and Cheese
- Cook the pasta just until al dente, then drain and set aside. In a large skillet, sauté onion and celery in butter until tender, then add garlic, chicken, and wing sauce. Set this mixture aside while you make the cheese sauce.
- Melt butter and whisk in flour to make a roux, then gradually add milk and more wing sauce. Stir in cheeses and seasonings until smooth and melted. Fold in the pasta and chicken mixture, and spread into a buttered casserole dish.
- Combine the panko, parsley, and melted butter, then sprinkle over the pasta. Add crumbled blue cheese or Parmesan on top and bake until bubbly and golden. Let rest before serving.
Recipe Variations
- Pulled Pork: Swap the chicken for pulled pork for a smoky twist.
- Vegetarian: Use roasted cauliflower or a plant-based meat substitute.
- Shrimp: Add sautéed shrimp for a seafood-inspired version.
Serving Suggestions
- Drizzle with extra wing sauce for more heat.
- Add crumbled bacon to the sauce or as a topping.
- Serve with a drizzle of blue cheese dressing or on the side.
- Pair with a crisp green salad and garlic bread.
- Choose beer or iced tea as a cooling beverage.
How to Store and Reheat
Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
Freeze: Freeze in a tightly sealed container for up to 2 months. Thaw in the refrigerator overnight before reheating.
To Reheat: Bake covered at 350°F until heated through, or microwave individual portions on medium power in short intervals.
Buffalo Chicken Mac and Cheese
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
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.
