Buffalo Chicken Mac and Cheese
Creamy, cheesy, spicy, and comforting, this Buffalo Chicken Mac and Cheese is the ultimate casserole dish for game days, potlucks, or cozy nights in. With tender chicken, a tangy buffalo cheese sauce, and a crispy panko topping, it’s sure to become a household favorite.
Ingredients
- 3 cups elbow macaroni approx. 12 oz dry
- 2 cups cooked shredded chicken (boneless, skinless or rotisserie)
- 1 cup buffalo sauce adjust to taste
- 2 cups sharp cheddar cheese shredded (freshly grated preferred)
- 8 oz cream cheese softened at room temperature
- 2 cups whole milk
- 1/4 cup unsalted butter plus extra for topping
- 1/4 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/4 cup unsalted butter melted, for topping
- Green onions to taste, chopped for garnish
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook elbow macaroni 2 minutes less than package instructions (until al dente). Drain and set aside.
- Make the Roux:
- In a large saucepan, melt 1/4 cup butter over medium heat. Whisk in 1/4 cup flour and cook for 2 minutes, until light golden and nutty smelling.
- Prepare the Sauce:
- Slowly whisk in the 2 cups of milk. Cook, stirring frequently, until thickened (about 5 minutes). Reduce heat to low.
- Add Cheeses:
- Stir in cream cheese until melted. Gradually add cheddar, 1/2 cup at a time, stirring until smooth after each addition.
- Add Buffalo Flavor:
- Mix in the buffalo sauce. Taste and adjust for heat.
- Combine:
- Fold in shredded chicken and drained pasta. Stir gently until evenly coated.
- Assemble:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour in the pasta mixture and spread evenly.
- Topping:
- Mix panko breadcrumbs with 1/4 cup melted butter. Sprinkle evenly over the casserole.
- Bake:
- Bake uncovered for 20–25 minutes, until bubbling and golden brown on top. Let rest for 5 minutes before serving.
- Garnish & Serve:
- Sprinkle with chopped green onions before serving. Optional: serve with extra buffalo sauce, ranch or blue cheese dressing, and celery sticks.
Notes
Use rotisserie chicken to save time. For milder spice, reduce buffalo sauce or mix with tomato sauce. Blue cheese lovers: fold 1/2 cup crumbles into the sauce and top with more before baking. Vegetarian variation: substitute chicken with roasted cauliflower or plant-based chicken. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk for creaminess. Freezes well in individual portions; thaw before reheating. To prevent over-browning, cover with foil if needed during baking.
