Buffalo Chicken Mac and Cheese Recipe

Get ready for the ultimate comfort food mashup: Buffalo Chicken Mac and Cheese. This recipe perfectly blends the spicy, tangy flavors of classic Buffalo chicken wings with the creamy, cheesy goodness of homemade mac and cheese. It’s ridiculously easy to pull together, making it absolutely ideal for busy weeknights when you just want cozy, hearty food fast—without sacrificing taste. Whether you’re feeding a family or treating yourself after a long day, this dish brings bold flavor, creamy sauce, and a crunchy panko topping all to your kitchen in under an hour.

Ingredients You’ll Need

Let’s talk about the stars of the show and why they matter:

• Panko Breadcrumbs: For an ultra-crispy, golden topping that adds an addictive crunch you don’t want to skip.
• Unsalted Butter: Used in both the cheese sauce and topping for rich flavor—salted works in a pinch, just cut back on added salt elsewhere.
• Elbow Macaroni: Classic for a reason, but any short pasta will do. Holds the creamy sauce perfectly.
• All-Purpose Flour: Thickens the sauce for that luscious, cling-to-the-noodle texture.
• Garlic Powder & Onion Powder: Essential for deepening flavor without overpowering the cheese or Buffalo sauce.
• Dry Mustard Powder: This brings a gentle hint of sharpness that lifts the richness of the cheese.
• Salt & Black Pepper: Balance and bring out all the other flavors—taste as you go!
• Whole Milk: For a silky, creamy base. 2% milk will work if you need to lighten it up.
• Cream Cheese: Makes the sauce extra creamy and smooth, almost dreamy in texture.
• Buffalo Wing Sauce: The ingredient behind that signature spicy tang—choose your favorite brand.
• Sharp Cheddar Cheese: Gives bold, full cheese flavor. Don’t skimp on quality here!
• Mozzarella Cheese: Melty, stretchy, and balances the cheddar without overpowering it.
• Shredded Cooked Chicken: Rotisserie, leftover roast, or poached chicken all work beautifully. It’s what anchors that Buffalo theme.

Variations

This recipe is as flexible as it is delicious! Here’s how you can mix things up:

• Meat Options: Try shredded rotisserie turkey or cooked ground chicken for a twist.
• Vegetarian: Skip the chicken and add roasted cauliflower or chickpeas for a satisfying, protein-packed option.
• Cheese Swap: Experiment with Monterey Jack, gouda, or pepper jack for more kick or creaminess.
• Different Pasta Shapes: Shells, cavatappi, or fusilli all hold sauce beautifully.
• Buffalo Level: Adjust the Buffalo sauce to match your spice tolerance, or use a mild wing sauce for younger kids.
• Extra Mix-ins: Toss in chopped celery, blue cheese crumbles, or even crispy bacon bits for unexpected layers of flavor.

How to Make Buffalo Chicken Mac and Cheese

Step 1: Make the Crunchy Panko Topping

Melt some butter in a skillet, then toss in the panko breadcrumbs, stirring constantly over medium-high heat. When they turn a lovely golden brown—after about 8 minutes—remove from heat and set aside. This topping brings irresistible crunch on every bite.

Step 2: Prep and Boil the Pasta

Preheat your oven to 350°F (180°C) and grease a casserole dish. Bring a large pot of salted water to a boil, throw in the elbow macaroni, and cook according to the package, just until al dente. Drain and set aside—the pasta will finish cooking in the oven.

Step 3: Whip Up the Creamy Cheese Sauce

On medium heat, melt butter in a saucepan. Add flour, garlic powder, onion powder, mustard powder, salt, and pepper—stir for 30 seconds to get rid of any raw flour taste. Slowly pour in whole milk, whisking constantly until the sauce thickens and turns smooth.

Add the softened cream cheese and Buffalo sauce. Keep whisking until the cream cheese is fully melted and the sauce is smooth and vibrantly orange. Remove from the heat and immediately stir in cheddar and mozzarella. Let the cheeses melt into the sauce, creating a gloriously creamy and cheesy base.

Step 4: Assemble and Bake

In your prepared casserole dish, mix together the cooked pasta, shredded chicken, and cheese sauce. Make sure everything is evenly coated. Scatter your toasted panko over the top—don’t hold back; you want every forkful to get some of that crunch! Bake uncovered for about 20 minutes, or until everything is bubbling and the panko is even more golden.

Sprinkle with parsley if you like, and serve piping hot.

How to Serve

Buffalo Chicken Mac and Cheese is incredibly satisfying on its own, but it also pairs well with:

• Simple Green Salad: A crisp salad with ranch or blue cheese dressing cools the heat and cuts through the richness.
• Celery and Carrot Sticks: Embrace the Buffalo wing theme with classic veggie sides.
• Garlic Bread: Serve with warm, buttery garlic bread or rolls to mop up every bit of sauce.
• Party-Ready: Dish it up in small bowls for game day or buffet tables—it’s always a top pick.

Make Ahead and Storage

Storing Leftovers

Let your mac and cheese cool a bit, then store in an airtight container in the fridge for up to 3 days. The topping will lose a little crispness, but the flavors just get better.

Freezing

This dish freezes surprisingly well! For best results, cool completely before wrapping portions tightly in plastic wrap and placing in a freezer bag or airtight container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge.

Reheating

Microwave single portions in 45-second bursts, stirring in between, or reheat in a 350°F oven (covered with foil) until warmed through. If the sauce thickens too much, add a splash of milk to loosen it up.

FAQs

Final Thoughts

With bold flavors, creamy cheese, and a satisfyingly crunchy topping, this Buffalo Chicken Mac and Cheese is pure comfort food magic—made simple. It’s exactly the kind of meal you’ll want on your regular dinner rotation. Try it, enjoy every spicy, cheesy bite, and don’t be afraid to make it your own. There’s no wrong way to enjoy this warm, bubbly classic!

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