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Dive into buffalo chicken mac and cheese: a creamy, cheesy masterpiece infused with a tangy kick and juicy chicken.
A Flavor Punch
Buffalo chicken mac and cheese offers a spicy twist on a classic family dinner idea. This irresistible pasta recipe combines creamy, cheesy goodness with a kick of spicy buffalo sauce.
We’ve always been long-time fans of all things buffalo flavored (especially Buffalo Wings, Buffalo Pasta Salad, Buffalo Chicken Dip). Add those flavors with cheesy pasta, and you have a definitely win for the entire family.
WHY WE LOVE IT:
- Unique flavors. The combination of creamy cheese sauce, tangy hot sauce, and savory chicken creates a flavor explosion in every bite.
- Easy weeknight meal. This dinner idea for kids comes together quickly with minimal prep work. It’s perfect for busy weeknights!
- Creamy comfort food. This chicken pasta recipe is comforting and filling for a hearty dinner.
Ingredients
PREP TIME: 30 minutes
COOK TIME: 15 minutes
- 3-4 cups elbow macaroni, 12 ounces – you can use other small shapes like cavatappi, rotini, or penne
- 1 teaspoon salt
- 1 rotisserie-roasted chicken, chopped or shredded – Leftover grilled chicken, shredded chicken breasts, or even canned chicken can be used in place of the rotisserie chicken
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1½ cups milk – whole milk will give a creamier texture, but a lower fat milk can be used.
- 1½ cups half and half
- 2½ cups shredded cheddar cheese, divided – or use mild or sharp cheddar cheese, spicier pepper jack, or a colby jack for a milder flavor.
- 2½ cups shredded Monterey Jack cheese, divided – or substitute it with mozzarella cheese for a more stretchy texture.
- pinch ground black pepper – for a spicier dish, sprinkle in some red pepper flakes.
- ¼-⅓ cup hot sauce, such as Frank’s® Redhot®, or more to taste – Choose your favorite hot sauce to adjust the spice level to your preference. Sriracha or Tabasco sauce would also work.
- ½ cup crumbled gorgonzola cheese, divided – For a milder flavor, try crumbled bleu cheese.
How to Make Buffalo Chicken Mac and Cheese
- PREP. Preheat oven to 350°F.
- PASTA. In a large pot, add water and bring to a boil. Add elbow macaroni (for creamier macaroni use 3 cups pasta – for not as creamy, use 4 cups macaroni) and 1 teaspoon salt and boil for 8 minutes. Drain pasta and set aside.
- CHEESE SAUCE. Make the cheese sauce by adding 6 tablespoons of butter to a large skillet over medium heat and melting. Add 6 tablespoons flour and whisk for about 1 minute, to create a roux. Whisk in the 1½ cups milk and 1½ cups half and half and cook, whisking often, for 6-7 minutes.
- Stir in 2 cups cheddar cheese and 2 cups Monterey Jack cheese. Mix until melted and combined.
- Stir in hot sauce to the desired level of spiciness.
- BAKE. Add ¼ cup Gorgonzola, chicken, and macaroni to the cheese sauce mixture; mix well to combine.
- Pour the mixture into a lightly greased 9×13 baking dish and sprinkle with ½ cup shredded cheddar cheese, ½ cup shredded Monterey Jack cheese, and ¼ cup gorgonzola cheese. Bake for 15 minutes, or until the cheese is melted.
Complete The Meal
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Buffalo Chicken Mac and Cheese
Dive into buffalo chicken mac and cheese: a creamy, cheesy masterpiece infused with a tangy kick and juicy chicken.
Ingredients
- 3-4 cups elbow macaroni, 12 ounces
- 1 teaspoon salt
- 1 rotisserie-roasted chicken, chopped or shredded
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1½ cups milk
- 1½ cups half and half
- 2½ cups shredded cheddar cheese, divided
- 2½ cups shredded Monterey Jack cheese, divided
- pinch ground black pepper
- ¼-⅓ cup hot sauce, such as Frank’s® Redhot®, or more to taste
- ½ cup crumbled gorgonzola cheese, divided
Instructions
- Preheat oven to 350°F.
- In a large pot, add water and bring to a boil. Add elbow macaroni (for creamier macaroni use 3 cups pasta – for not as creamy, use 4 cups macaroni) and salt and boil for 8 minutes. Drain pasta and set aside.
- Make the cheese sauce by adding the butter to a large skillet over medium heat and melting. Add the flour and whisk for about 1 minute, to create a roux. Whisk in the milk and half and half and cook, whisking often, for 6-7 minutes.
- Stir in 2 cups cheddar cheese and 2 cups Monterey Jack cheese. Mix until melted and combined.
- Stir in hot sauce to the desired level of spiciness.
- Add ¼ cup Gorgonzola, chicken, and macaroni to the cheese sauce mixture; mix well to combine.
- Pour the mixture into a lightly greased 9×13 baking dish and sprinkle with ½ cup shredded cheddar cheese, ½ cup shredded Monterey Jack cheese, and ¼ cup gorgonzola cheese. Bake for 15 minutes, or until the cheese is melted.
- Serve hot and enjoy!!
Video
Nutrition
Serving: 1g, Calories: 710kcal, Carbohydrates: 49g, Protein: 32g, Fat: 43g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 127mg, Sodium: 1139mg, Potassium: 366mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1209IU, Vitamin C: 6mg, Calcium: 672mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Additions?
- Add cooked and chopped bacon.
- Mix in roasted vegetables like broccoli florets, diced red peppers, chopped spinach, corn kernels, or jalapenos.
Make it Ahead of Time?
- Prepare the buffalo mac and cheese according to the recipe. Do not bake it, instead allow it to cool, then cover the dish tightly with plastic wrap, and keep it in the fridge for 1-2 days. To freeze, wrap it again with aluminum foil and freeze for up to 3 months. When you are ready, thaw if needed, and bake as per recipe directions.
How to Store Leftover Buffalo Mac and Cheese?
- Leftovers can be divided into individual airtight containers and stored in the fridge for 2-3 days or freezer for up to 3 months.
- Reheat. Add a little extra milk to help revive the creamy texture and reheat in a saucepan, on the stove, or in the microwave.
