Buffalo Chicken Mac and Cheese combines the bold, tangy kick of buffalo sauce with creamy, indulgent cheese for a dish that’s pure comfort. Every bite delivers a perfect balance of spicy, savory, and rich flavors, while tender pasta and shredded chicken add satisfying texture. Ready in just 35 minutes, it’s a quick yet impressive meal that’s sure to become a family favorite.
This dish is a crowd-pleaser, offering a hearty blend of gooey melted cheese, zesty buffalo sauce, and a hint of garlic for depth. The golden, bubbly topping adds a delightful crunch, making it irresistible. Packed with 22g of protein per serving, it’s as nourishing as it is delicious, perfect for game nights or cozy dinners.
Ingredients for Buffalo Chicken Mac and Cheese
- 8 oz (230 g) dry macaroni noodles (Cellentani or elbow macaroni work well)
- 3 Tablespoons (42 g) butter
- 3 Tablespoons (24 g) flour
- 2 cups (475 ml) milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 4 oz (115 g) cream cheese
- 1 ½ cups (170 g) shredded mozzarella cheese (low-moisture part skim recommended)
- 1 cup (115 g) sharp shredded cheddar cheese
- ⅓ cup (80 g) sour cream
- ½ cup (120 ml) buffalo hot sauce (adjust to taste)
- 1 ½ cups (200 g) shredded chicken (rotisserie chicken works great)
- For Panko Topping:
- 1 Tablespoon (14 g) butter
- ½ Tablespoon olive oil
- ½ cup (30 g) seasoned panko crumbs
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 1.5-quart round baking dish or 9×9 square baking dish with butter.
- Cook pasta al dente according to package instructions. Drain and set aside.
- Make the cheese sauce: In a large pot, melt 3 Tablespoons (42 g) butter over medium heat. Add 3 Tablespoons (24 g) flour and stir until smooth.
- Gradually whisk in 2 cups (475 ml) milk, then add ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon ground mustard. Bring to a boil, stirring constantly.
- Once boiling, reduce heat to a simmer and stir frequently until the sauce thickens slightly (about 3-5 minutes).
- Reduce heat to low. Add 4 oz (115 g) cream cheese, 1 ½ cups (170 g) mozzarella cheese, 1 cup (115 g) cheddar cheese, and ⅓ cup (80 g) sour cream. Stir until cheeses are melted and the sauce is smooth.
- Stir in ½ cup (120 ml) buffalo hot sauce until fully combined.
- Add 1 ½ cups (200 g) shredded chicken and the cooked pasta. Stir until everything is evenly coated with the sauce.
- Pour the mixture into the prepared baking dish.
- Prepare the Panko topping: In a small saucepan, melt 1 Tablespoon (14 g) butter with ½ Tablespoon olive oil over medium heat. Add ½ cup (30 g) seasoned panko crumbs and stir until the crumbs are lightly toasted and golden brown.
- Sprinkle the toasted panko evenly over the mac and cheese.
- Bake in the preheated oven for 15 minutes, or until bubbly and golden on top.
- Garnish with parsley if desired, and serve warm. Enjoy!
Spice It Up: Sauce and Topping Ideas
If you love a little extra heat, try adding a drizzle of extra buffalo sauce on top before serving. For a creamy twist, mix in a dollop of blue cheese dressing or ranch. Toppings like crumbled blue cheese or chopped green onions can add a fresh, tangy finish to this dish.
Perfect Pairings: Serving Suggestions
This Buffalo Chicken Mac and Cheese is a meal on its own, but it pairs wonderfully with celery sticks and carrot sticks for a classic buffalo wing vibe. For a heartier meal, serve it alongside a simple green salad or garlic bread to soak up all that cheesy goodness.
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a splash of milk over the top and warm it in the oven at 350°F (175°C) for about 10-15 minutes, or microwave in 30-second intervals, stirring in between, until heated through. The panko topping may lose some crunch, but the flavor will still be amazing!
Switch It Up: Recipe Variations
For a lighter version, swap the cream cheese and sour cream for Greek yogurt and use low-fat cheeses. If you’re vegetarian, skip the chicken and add roasted cauliflower or crispy chickpeas for a protein-packed twist. You can also experiment with different pasta shapes like penne or shells for fun texture variations.
Quick Fixes: Time-Saving Tips
To save time, use pre-cooked rotisserie chicken instead of shredding your own. You can also prepare the cheese sauce and cook the pasta a day ahead, then assemble and bake just before serving. For an even faster version, skip the baking step and serve it straight from the stovetop—it’s just as delicious!
Buffalo Chicken Mac and Cheese
Ingredients
- 8 oz dry macaroni noodles (I used Cellentani noodles)
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 4 oz cream cheese
- 1 ½ cup shredded mozzarella cheese I use low-moisture part skim
- 1 cup sharp shredded cheddar cheese
- ⅓ cup sour cream
- ½ cup buffalo hot sauce
- 1 ½ cups shredded chicken
For Panko Topping:
- 1 Tablespoon butter
- ½ Tablespoon olive oil
- ½ cup seasoned panko crumbs
Instructions
- Preheat oven to 350F (175C) and lightly grease a 1.5qt round baking dish or 9×9 square baking dish with butter.
- Cook pasta al dente according to package instructions.
- Meanwhile, melt butter in a large pot over medium heat. Once it has melted, add flour and stir until smooth.
- Add milk and spices, stir well and bring to a boil.
- Once mixture begins to boil, reduce heat, bring to a simmer, and stir frequently until it is slightly thickened.
- Reduce heat to low and add cream cheese, mozzarella cheese, cheddar cheese, and sour cream. Stir until cheeses are melted and mixture is smooth.
- Add hot sauce and stir.
- Add shredded chicken and cooked, drained pasta noodles and stir until well coated by the sauce.
- Pour into prepared baking dish and prepare your Panko topping.
- Combine butter and olive oil in a small saucepan over medium heat. Heat, stirring occasionally, until melted.
- Add panko and stir well until the butter and oil has been mostly absorbed. Continue to stir until panko is lightly toasted and turns a light-medium brown color.
- Use a spoon to sprinkle over prepared buffalo chicken mac and cheese.
- Transfer to oven and bake on 350F (175C) for 15 minutes.
- Garnish with parsley, if desired, and serve.