What is Buffalo Chicken Mac and Cheese?

Buffalo Chicken Mac and Cheese is a creamy baked pasta dish that combines classic mac and cheese with spicy Buffalo sauce and shredded chicken. It's topped with a crispy breadcrumb crust and delivers all the bold flavor of buffalo wings in comfort food form.

What cheese works best for Buffalo Chicken Mac and Cheese?

A combination of cheddar jack cheese and cream cheese works best. Cheddar brings sharpness, Monterey Jack keeps the sauce smooth and melty, and cream cheese adds richness and ensures the sauce stays creamy when reheated. For best results, shred your own cheese rather than using pre-shredded. Bagged cheese is coated with anti-caking agent that can make your sauce grainy.

How do I make Buffalo Chicken Mac and Cheese less spicy?

Use less hot sauce or choose a milder hot sauce brand. Adding extra cream cheese also helps balance the heat without thinning the sauce.

Can I make Buffalo Chicken Mac and Cheese on the stovetop?

Yes. Simply skip the breadcrumb topping and the baking step. Once the pasta, chicken and hot sauce are combined and the sauce reaches your desired thickness, it's ready to serve straight from the pot.

Can I freeze Buffalo Chicken Mac and Cheese?

Yes. Allow it to cool completely, then transfer to a freezer-safe container for up to two months. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, adding a splash of milk to bring the sauce back together.

Should I shred my own cheese for Buffalo Chicken Mac and Cheese?

Yes, whenever possible. Pre-shredded cheese is coated with an anti-caking agent that prevents it from melting smoothly and can leave your sauce grainy. Shredding your own from the block takes just a few extra minutes and makes a noticeable difference in the finished sauce.

Buffalo Chicken Mac and Cheese

Ingredients

Scale

12 ounces pasta, uncooked
8 tablespoons butter, divided
4 tablespoons flour
1 cup whole milk
6 ounces cream cheese
6 ounces cheddar jack cheese, shredded
½ cup ranch dressing
1 tablespoon celery seed
8 ounces chicken, cooked and shredded
6 ounces hot sauce
1 cup Panko bread crumbs

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Instructions

Preheat oven to 325°F.
In a large stock pot, boil water and cook pasta until al dente
Drain pasta, reserving 2 cups of pasta water.
In the same pot, melt 4 tablespoons butter over medium heat. Add flour and stir to combine.
Add reserved pasta water and milk and cook over medium heat, stirring until thickened.
Add cream cheese, cheddar jack cheese, ranch dressing and celery seed and stir until smooth.
Add cooked pasta and stir until combined.
Add shredded chicken and hot sauce and continue to cook over low heat until desired thickness. Add a little more milk if the sauce is too thick.
Transfer to oven-safe dish coated with cooking spray.
In a small bowl, combine Panko bread crumbs with 4 tablespoons melted butter. Sprinkle over mac and cheese.
Bake for 20 minutes.
Remove from oven and serve immediately.

Notes

Use rotisserie chicken. Pick up a store-bought rotisserie chicken to save time. It shreds easily and adds great flavor.
Adjust the heat. Six ounces of hot sauce gives it a solid kick. Scale it back for a milder version or add more if you like extra heat.
Don't skip the cream cheese. It's what keeps the sauce silky smooth when you reheat leftovers. Full fat or Neufchâtel both work.
Reserve your pasta water. Don't forget to scoop out 2 cups before draining. The starchy water is key to building the sauce.

Author: Superman Cooks
Prep Time: 20 mins
Cook Time: 20 mins
Category: pasta
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 699
Sugar: 9.6 g
Sodium: 907.8 mg
Fat: 33.1 g
Carbohydrates: 69.5 g
Protein: 29.8 g
Cholesterol: 112.8 mg