Buffalo Chicken Mac and Cheese

Bold Buffalo flavor meets creamy, cheesy mac in this Buffalo Chicken Mac and Cheese recipe. It's perfect for game day or family dinner!

I can honestly say that I'd never eaten anything resembling Buffalo Chicken until I met Keith. Now I can't imagine a party without a Buffalo-flavored something: Buffalo Chicken Dip, Game Day Wings, or Buffalo Chicken Sandwiches. That signature combination of spicy Buffalo Sauce and creamy, cheesy goodness is the ultimate comfort food.

Like our Pub Style Mac and Cheese, this recipe packs a bold hit of flavor that takes Mac and Cheese to a whole new level. It's an excellent fusion of Buffalo Wings and traditional Mac and Cheese, and it's sure to become your new family favorite.

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• Ingredients
• Instructions
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• Variations
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• Buffalo Chicken Mac and Cheese recipe

Ingredients

• PASTA: we used Cavatappi pasta for this recipe because it holds the cheese sauce well. We also like pasta shells, Ditali, Elbow Macaroni, or any short grain pasta
• CHICKEN: chicken, cooked and shredded (you can also used canned chicken)
• CREAM CHEESE: this is the key to super creamy macaroni & cheese (that re-heats with ease!) Full fat cream cheese and Neufchâtel cheese works
• CHEDDAR JACK CHEESE: we like a mix of shredded cheddar cheese and Monterey Jack cheese
• HOT SAUCE: (hot pepper sauce or Buffalo Sauce) we like Frank's Red Hot Sauce or Texas Pete Hot Sauce
• BUTTER: (split) salted butter or unsalted butter works, depending on your taste
• 4 tbsp. flour
• WHOLE MILK: whole milk makes a richer sauce. You can also use 2% milk or skim milk
• RANCH DRESSING: a little ranch dressing gives this classic buffalo chicken flavor
• CELERY SEED: whole celery seed
• BREAD CRUMBS: we like Panko bread crumbs

Instructions

1. Preheat oven: preheat oven to 325°F
2. Cook pasta: In a large stock pot, boil water and cook pasta until al dente.
3. Drain pasta: Drain pasta, reserving 2 C of the water.
4. Melt butter: In the same sauce pan, add 4 tablespoon butter and melt over medium heat. Add flour and combine.
5. Add pasta water: Add reserved pasta water and milk and cook over medium heat until thickened.
6. Make cheese sauce: Add cheeses, ranch dressing and celery seed.
7. Add pasta to cheese sauce: Add cooked pasta and stir until combined.
8. Mix in chicken and hot sauce: Add shredded chicken and hot sauce and continue to cook over low heat until desired thickness (If consistency is too thick add a little more milk).
9. Transfer to baking dish: Transfer to oven-safe dish sprayed with cooking spray.
10. Prepare bread crumbs: In a small mixing bowl, combine bread crumbs with melted 4 tbsp. butter.
11. Bake: Sprinkle bread crumb mixture over mac and cheese and bake for 20 minutes.
12. Serve: Remove from oven and enjoy

Variations

• Cheese: we like a mix of cheddar and Monterey Jack, but you an also use mozzarella. All of these are creamy and melt well.
• Spicy: add more hot sauce or add a spicier sauce (habanero sauce) for an extra kick.
• Toppings: top it with Panko bread crumbs, toasted bread crumbs, or blue cheese crumbles.
• Vegetarian: omit the chicken. This recipe tastes just as good without it.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a sauce pan over medium heat (or in microwave), adding a little milk if necessary.
• Make ahead: make the recipe a day ahead of time. Cover it, and store in the fridge. When ready to serve, reheat it in the oven or on the stovetop until heated through.

FAQ

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