Description
This Buffalo Chicken Mac and Cheese is the ultimate comfort food with a spicy kick! Creamy, cheesy pasta meets tender, buffalo-sauced chicken for a dish that’s bold, rich, and irresistibly delicious. Perfect for game day, family dinners, or whenever you’re craving something indulgent!
Ingredients
For the Mac and Cheese:
- 12 oz elbow macaroni (or your favorite pasta)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup crumbled blue cheese (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper to taste
For the Buffalo Chicken:
- 2 cups cooked and shredded chicken (rotisserie works great!)
- ½ cup buffalo sauce (Frank’s RedHot recommended)
- 1 tbsp melted butter
For the Topping:
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup shredded cheddar cheese
- Chopped green onions (for garnish)
Instructions
1️⃣ Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and set aside.
2️⃣ Prepare the Buffalo Chicken: In a bowl, toss shredded chicken with buffalo sauce and melted butter. Set aside.
3️⃣ Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk and heavy cream, whisking constantly until thickened. Stir in cheddar, mozzarella, and blue cheese (if using) until melted. Add garlic powder, onion powder, salt, and pepper.
4️⃣ Combine: Stir the cooked pasta and buffalo chicken into the cheese sauce, mixing well.
5️⃣ Prepare the Topping: In a small bowl, mix panko breadcrumbs with melted butter.
6️⃣ Bake (Optional): Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13-inch baking dish, sprinkle with panko mixture and extra cheddar, and bake for 10-15 minutes until golden and bubbly.
7️⃣ Serve & Enjoy: Garnish with chopped green onions and extra buffalo sauce. Serve hot!
Notes
✔️ Want extra heat? Add a dash of cayenne pepper or hot sauce to the cheese sauce.
✔️ For a lighter version, use half-and-half instead of heavy cream.
✔️ Store leftovers in the fridge for up to 3 days; reheat with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 550 kcal
- Carbohydrates: 50g
- Protein: 30g