Buffalo Chicken Mac and Cheese Recipe – Decadent cheese sauce smothering soul-satisfying macaroni is pure comfort food. Add spicy Buffalo chicken to the mix, and you’ll think you’ve died and gone to heaven. Besides being straightforward, you can have dinner ready in less than an hour.
I was randomly reading through some Frank’s Hot Sauce recipes and saw Buffalo mac and cheese. It sounded so tempting. And what a fantastic way to use up leftover rotisserie chicken.
Of course, I wanted to surprise my boys with something special on game day. But this is amazing any day of the year. When I pulled this deliciousness out of the oven, all attention was on dinner; forget the game.😍 They have since requested this delectable Buffalo chicken mac and cheese several times.
What Is Buffalo Chicken Macaroni and Cheese?
Could the classic Southern mac and cheese recipe get any better? Actually, add in some chicken and Buffalo wing sauce, and you’ve got a mac and cheese dish you won’t forget.
Franks RedHot sauce is the prime ingredient in Buffalo wings, invented in Buffalo, NY (and so the name). Fried wings smothered in hot sauce and butter and dipped in a creamy blue cheese dressing are an amazing combination. Add those elements to mac and cheese, and you’ve just created an unforgettable flavor explosion.
Recipe Ingredients
- Chicken – Cooked and chopped chicken adds satisfying protein. And this is the perfect opportunity to use leftovers or pick up a quick rotisserie chicken on the way home.
- Macaroni – Small elbow macaroni noodles work great, but you can use whatever you have on hand. I’ve even made baked spaghetti with this recipe.
- Sauce – Flour, butter, and milk create the ideal sauce base for a creamy mac and cheese recipe!
- Seasonings – Creole seasoning, onion powder, and garlic powder amp up the flavor factor without overwhelming it.
- Sauces – Homemade hot sauce or store-bought both work great.
- Cheese – Shredded cheddar cheese and mozzarella were my picks this time, but you can use pepper jack cheese. Provolone, gouda, fontina, and parmesan all sound good too.
- Sour Cream – This one adds creamy tartness to complement the hot sauce. Feel free to use blue cheese dressing instead.
- Garnish – Not only are green onions a gorgeous garnish, but they also taste great.
How to Make Buffalo Chicken Mac and Cheese
- Prepare Macaroni – Cook macaroni according to the package directions, drain, and set aside until ready.
- The Roux – Melt butter in a 10-inch cast iron skillet over medium-high heat. As soon as your butter melts, whisk in flour until thoroughly mixed with the butter. Then, cook the roux for about a minute to eliminate the flour taste. (Photo 1)
- Sauce Base – Slowly pour in the milk and continue whisking, making sure the mixture doesn’t get any lumps. Simmer for 3-5 minutes, or until it thickens slightly.
- Season – Add the Creole seasonings, onion powder, and garlic powder, and mix well. Then add the Buffalo and hot sauce and continue mixing until fully incorporated. Bring to a simmer and continue cooking for 1-2 minutes. (Photos 2-3)
- Add Cheese – Reduce heat to low, stir in the sour cream and cheese (reserving about a handful as toppings), and continue stirring until the cheese melts and the sauce is creamy and smooth. Add salt and pepper to taste. (Photos 4-5)
- Assemble – Finally, add the cooked pasta and chicken to the pot and stir to incorporate evenly—top with the remaining cheese and, if desired, some Italian bread crumbs. (Photos 6-7)
- Bake – Bake at 375F°/190℃ for 15-20 minutes or until bubbly and the top is slightly golden. (Photo 8)
- Serve – Garnish with green onion, serve, and enjoy.
Recipe Variations
- Beefy Mac and Cheese: Replace the chicken with ground beef or leftover diced brisket.
- Buffalo Turkey Mac and Cheese: I know Buffalo sauce goes with chicken, but have you ever tried it with turkey? Besides, the next time the holidays roll around, you’ll be glad to have this recipe for leftover roast turkey.
- Gluten-Free: Yes, you can use gluten-free all-purpose flour to thicken the sauce and gluten-free macaroni. However, you can also replace the macaroni with steamed cauliflower chopped into macaroni-size pieces.
- Topping Extras: Crumbled bacon is a great addition. And mixing some Panko breadcrumbs with melted butter also goes great on top.
- Go Meatless: You can omit the chicken for a vegetarian version.
Tips and Tricks
- Shredding your own cheese is better for mac and cheese because the anti-caking additives change the cheese’s texture. They also keep it from melting as well for a smooth, creamy cheese sauce.
- Take your pasta off the heat and drain it right when it reaches al dente. Even if it’s slightly before that, it will finish cooking in the oven. It’s better to slightly undercook your pasta than overcook it for mac and cheese.
Make-Ahead Instructions
Yes, this is the perfect make-ahead recipe. Follow the instructions until baking, cover, and refrigerate or freeze until ready to bake. Simply remove the covering and bake until the top is slightly golden and heated through. And yes, you can put it frozen in the oven and bake it at 400℉ (205℃) for an hour or until bubbly.
Serving and Storage Instructions
Let it rest for about 10 minutes and serve hot. Be careful not to burn your mouth. 😉
This is an excellent opportunity to double the recipe and freeze the leftovers. Or you can reheat them the next day. They last 3-5 days in the fridge and 3-4 months in the freezer.
Reheat it in a 350℉/177℃ oven or nuke it in the microwave. And yes, you can reheat frozen mac and cheese just fine. It will take about twice as long as thawed.
FAQs
Buffalo hot sauce pairs perfectly with almost any cheese. Of course, blue cheese or Roquefort is always a good choice, but Monterey jack, sharp cheddar, cream cheese, mozzarella, Gruyere, Gouda, you name it.
Absolutely. Put your frozen mac and cheese in the oven, then heat it to 400℉ (205℃) and bake it for about an hour. It does take longer because it’s frozen, but it’s a fair price to pay when you forget to thaw it.
It’s super easy! Take about a cup of hot sauce, ¾ cup of melted butter (unsalted), and half a teaspoon of garlic powder, and stir well. Done.
What to Serve With Buffalo Chicken Mac and Cheese
Oh, my! First off is some blue cheese dressing, hot sauce, and celery sticks. Then Southern sweet tea for a refreshing drink, and a buttermilk pound cake to top it all off. If you want more veggies, throw an easy coleslaw together.
More Soul-Satisfying Mac and Cheese Recipes
- Southern Baked Mac and Cheese
- Smokey Mac and Cheese
- Lobster Mac and Cheese
- Bacon Mac and Cheese
- Broccoli Mac and Cheese
Conclusion
If you’re a mac and cheese fanatic, this simple and quick Buffalo chicken mac and cheese is for you. Have you tried the recipe? Post your pics on Pinterest. 😍
Watch How to Make It
Buffalo Chicken Mac and Cheese Recipe
Ingredients
- 2 cups cooked chicken, chopped (or rotisserie chicken)
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 teaspoon Creole seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup Buffalo wing sauce
- ½ teaspoon hot sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 ounces sour cream
- Salt and pepper to taste
- Green onion for garnish
Instructions
- Preheat the oven to 375°F (195℃).
- Cook macaroni according to the package directions, drain, and set aside until ready.
- Melt butter in a 10-inch cast iron skillet over medium-high heat. As soon as the butter melts, whisk in flour until thoroughly mixed. Then, cook for about a minute to eliminate the flour taste.
- Slowly pour in the milk and continue whisking, making sure the mixture does not form any lumps. Simmer for 3-5 minutes until the mixture thickens slightly.
- Add Creole seasonings, onion powder, and garlic powder, mixing well. Then, add the Buffalo and hot sauce and continue mixing until fully incorporated. Bring to a simmer and cook for an additional 1-2 minutes.
- Reduce heat to low, stir in the sour cream and cheese (reserving about a handful as toppings), and continue stirring until the cheese melts and everything is evenly combined and smooth. Add salt and pepper to taste.
- Finally, add the cooked pasta and chicken to the pot and stir to incorporate evenly—top with the remaining cheese and, if desired, some Italian bread crumbs.
- Bake at 375F°/190℃ for 15-20 minutes or until bubbly and the top is slightly golden. Garnish with green onion, serve, and enjoy.
Tips & Notes:
- Shredding your own cheese is better for mac and cheese because the anti-caking additives change the cheese’s texture. They also keep it from melting as well for a smooth, creamy cheese sauce.
- Take your pasta off the heat and drain it right when it reaches al dente. Even if it’s slightly before that, it will finish cooking in the oven. It’s better to slightly undercook your pasta than overcook it for mac and cheese.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Ian Colthart says
20 minute prep time..no. My 21 old daughter and I worked on it for 30 minute. It is awesome. We broiled at end for crust.
Imma says
Hi Ian! I am glad this turned out great for you despite the extra prep time :)! Thank you for sharing!
Danielle says
I swear I have been wanting to make this dish for the longest, but haven’t yet.. my picky kids will let me eat the whole dish by myself and I
ImmaculateBites says
I hear you!!!
Consider reducing the buffalo sauce or using a milder version to tone down the spice. You could also involve your kids in the cooking process, as this often piques their interest in trying new dishes. Serving a familiar side dish alongside the mac and cheese can also help. If you’re still concerned about leftovers, try making a smaller portion for yourself. This way, you can enjoy your dish without worrying if your kids are hesitant to try it. Remember, introducing new flavors to picky eaters can be a slow process, so don’t be discouraged if they don’t dive in right away. Hope this helps .