Indulge in the ultimate comfort food fusion with this incredibly flavorful **Buffalo Chicken Mac and Cheese**. This dish marries the creamy, cheesy goodness of classic macaroni and cheese with the bold, spicy kick of buffalo chicken, creating a culinary masterpiece that’s both satisfying and exciting. Prepare for a symphony of textures and tastes that will delight your palate and become a new family favorite.
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Macaroni and cheese holds a special place in our hearts – a universally loved dish that evokes feelings of warmth, nostalgia, and pure comfort. While traditional versions are undoubtedly delicious, there’s an undeniable thrill in elevating a classic. This Buffalo Chicken Mac and Cheese recipe does exactly that, transforming a beloved staple into an adventurous, flavor-packed meal. It’s a delightful departure from the norm, offering a fantastic balance of creamy richness and a vibrant spicy zest that’s simply irresistible. For those who appreciate the foundational versions, explore our stove-top Creamy Mac and Cheese or the hearty Baked Mac and Cheese for comparison.
The journey to perfecting this Buffalo Chicken Mac and Cheese has been quite an adventure! Many years ago, when I first started blogging, I found myself in the midst of a serious buffalo chicken obsession. It felt like every recipe idea I had revolved around incorporating that iconic spicy, tangy flavor. From casseroles to dips, sandwiches to salads, I was convinced that buffalo chicken could elevate anything. I embraced the challenge of infusing that distinctive taste into various dishes, turning everyday meals into exciting culinary experiments.
Perhaps I overdid it a bit, as often happens when one becomes overly enthusiastic about a particular ingredient. After a period of intense buffalo chicken experimentation, I reached a point where I just couldn’t bring myself to make or even eat anything buffalo chicken flavored. My palate needed a break, and my kitchen underwent a temporary ban on the beloved hot sauce. It was a hiatus, a necessary pause to reset my taste buds and rediscover other culinary joys.
Thankfully, time heals all culinary fatigue. My buffalo chicken craving has not only returned but is back with a vengeance! The allure of that tangy heat and savory chicken combination proved too strong to resist. This particular recipe, originally shared way back in 2011, recently made a glorious comeback in my kitchen. I admit, I was initially skeptical, wondering if my kids, whose tastes have evolved over the years, would still embrace its bold flavors. To my pleasant surprise, they absolutely devoured it! It seems I might be cultivating a new generation of buffalo chicken enthusiasts right in my own home, and there’s nothing more rewarding than seeing a beloved recipe get such enthusiastic approval.
This reinvented Buffalo Chicken Mac and Cheese is more than just a meal; it’s a celebration of comfort food elevated. It brings together the familiar embrace of tender pasta coated in a luxurious, velvety cheese sauce with the exciting dynamic of perfectly seasoned, spicy shredded chicken. Each forkful is a harmonious blend of creamy, spicy, and savory, culminating in a dish that is deeply satisfying and bursting with character. It’s the perfect centerpiece for a casual family dinner, a game-day feast, or any occasion that calls for serious flavor and ultimate comfort. The crispy panko and crumbled blue cheese topping add another layer of texture and complexity, making every bite an unforgettable experience.
Crafting the perfect Buffalo Chicken Mac and Cheese involves a few key components, each contributing to the overall deliciousness. We start with perfectly cooked pasta, then build a rich, smooth cheese sauce, and finally, prepare the star of the show: the spicy buffalo chicken. The beauty of this recipe lies in its balanced flavors and textures, from the creamy base to the crunchy topping and the zesty chicken. Let’s gather our ingredients and dive into the process of creating this spectacular dish.
Essential Ingredients for Buffalo Chicken Mac and Cheese
The success of this Buffalo Chicken Mac and Cheese hinges on selecting the right ingredients and understanding their role in building the layers of flavor. Here’s a breakdown of what you’ll need:
- Macaroni: While elbow macaroni is the traditional choice and works wonderfully for soaking up the creamy sauce, don’t hesitate to experiment with other short-cut pasta shapes like penne, cavatappi, or mini shells. These shapes also have nooks and crannies perfect for holding onto that delicious cheese sauce and shredded chicken.
- Butter: This recipe calls for a generous amount of butter, which is crucial for creating richness in all three main components: sautéing the chicken, building the roux for the cheese sauce, and crisping up the topping. Using unsalted butter allows you to control the overall saltiness, especially with other savory ingredients involved.
- Onion: A single medium onion, finely diced, provides a foundational aromatic base for the chicken mixture. Its gentle sweetness mellows slightly when cooked, complementing the bolder flavors without overpowering them.
- Garlic: Freshly minced garlic is highly recommended for its pungent, aromatic qualities that infuse depth into the chicken. While garlic powder can be a substitute in a pinch, fresh garlic truly elevates the flavor profile.
- Chicken: Cooked, shredded chicken is key for convenience and texture. You can easily prepare chicken breasts or thighs ahead of time, or for an even quicker option, a store-bought rotisserie chicken works beautifully. Just shred it and you’re ready to go! Find out how to make perfect shredded chicken here.
- Hot Sauce: For that authentic buffalo flavor, Frank’s Red Hot Original Cayenne Pepper Sauce is the gold standard. Its distinctive tangy, slightly spicy, and vinegary profile is what defines “buffalo” flavor. Using a different brand might alter the classic taste significantly.
- Flour: All-purpose flour is essential for creating a roux, which acts as the thickening agent for our luxurious cheese sauce. It helps achieve that perfect creamy consistency without being too thin or too gloopy.
- Mustard Powder: This might seem like an unusual addition, but mustard powder is a secret weapon in cheese sauces. It doesn’t make the sauce taste like mustard but rather enhances the savory notes of the cheese, adding a subtle depth and a slight tang. If you don’t have powder, a small squirt of Dijon mustard can serve a similar purpose.
- Half and Half: This dairy blend contributes significantly to the sauce’s creaminess. It typically contains between 10.5% and 18% milk fat. If half and half isn’t readily available, you can approximate it by combining 1¼ cups of whole milk with 1¼ cups of heavy cream for a similar rich texture.
- Sharp Cheddar Cheese: To ensure a robust, cheesy flavor that stands up to the spiciness of the buffalo chicken, sharp cheddar is your best friend. Its pronounced taste comes through beautifully. While mild cheddar can be used, it may result in a less impactful cheese sauce. Always shred your own cheese from a block for the smoothest melt and best flavor.
- Pepper Jack Cheese: For an added layer of gentle heat and a lovely creamy texture, pepper jack cheese is an excellent choice. It melts wonderfully and its mild spice perfectly complements the hot sauce. If you prefer less heat, Monterey Jack cheese is a great, milder alternative.
- Sour Cream: This is the unsung hero of the cheese sauce, acting as the “secret ingredient” that ensures unparalleled creaminess and a slight tang, balancing the richness and adding a lovely smoothness. It prevents the sauce from becoming stringy or greasy.
- Panko Bread Crumbs: For a truly satisfying textural contrast, panko bread crumbs are unmatched. Their light, airy structure and larger flakes bake up incredibly crispy and golden brown, creating the perfect crunchy topping for your mac and cheese. They provide a delightful counterpoint to the soft pasta and creamy sauce.
- Blue Cheese: Crumbled blue cheese is a classic pairing with buffalo flavors, offering a pungent, salty, and slightly tangy note that complements the hot sauce beautifully. While pre-crumbled varieties are convenient, crumbling a fresh block of blue cheese often provides a richer flavor and creamier texture.
- Parsley: Freshly chopped parsley adds a touch of vibrant color and a burst of fresh, herbaceous flavor. It brightens the dish and offers a lovely visual appeal. If fresh parsley isn’t on hand, you can omit it without significantly impacting the core flavor, but it does add a pleasant finish.
Step-by-Step Guide: Crafting the Perfect Buffalo Chicken Mac and Cheese
Creating this flavorful Buffalo Chicken Mac and Cheese is a rewarding experience. Follow these detailed steps to ensure a dish that’s rich, creamy, and perfectly spiced:
1: Begin by preheating your oven to 350ºF (175ºC). Lightly grease a 9×13-inch casserole dish with nonstick cooking spray and set it aside. This preparation ensures your mac and cheese won’t stick and will be easy to serve.
2: Bring a large pot of generously salted water to a rolling boil. Adding salt at this stage seasons the pasta from within, enhancing its overall flavor. Once boiling, add the macaroni and cook according to package directions until it’s perfectly al dente. This means it should be firm to the bite, as it will continue to cook slightly in the oven. Drain the pasta thoroughly and return it to the large pot. Do not rinse the pasta, as the starch helps the sauce adhere better.
3: While your pasta is cooking, you can simultaneously prepare the flavorful buffalo chicken mixture. In a large skillet, melt 3 tablespoons of the unsalted butter over medium-high heat. Add the diced onion and sauté, stirring occasionally, until it becomes soft and translucent, which usually takes about 5 minutes. This step helps to sweeten the onion and develop its flavor.
4: Stir in the minced garlic and cook for an additional 30 seconds, or until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly. Immediately add the cooked, shredded chicken to the skillet. Pour in 1/2 cup of the hot sauce over the chicken and stir everything together to coat the chicken evenly. Let it heat through for just 1-2 minutes, allowing the flavors to meld beautifully.
5: Now, it’s time to create the velvety cheese sauce. In a separate saucepan, melt 2 tablespoons of the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and the dry mustard powder. Cook this mixture, known as a roux, for about 1-2 minutes, continuously whisking, until it forms a smooth paste and begins to smell slightly nutty. This cooks out the raw flour taste.
6: Gradually and slowly whisk the half and half into the roux. Pour it in a steady stream while continuously whisking to prevent lumps. Continue whisking until the mixture is smooth and combined. This slow addition helps create a perfectly smooth sauce.
7: Add the remaining 1/4 cup of hot sauce to the mixture in the saucepan. Continue to stir and cook over medium heat until the sauce begins to thicken to a light coating consistency, which typically takes about 2 minutes. The sauce should gently cling to the back of a spoon.
8: Reduce the heat to low, then gradually add the shredded sharp cheddar cheese and pepper jack cheese to the sauce. Continue to whisk gently until both cheeses are completely melted and the sauce is smooth and homogeneous. This gentle heat prevents the cheese from becoming oily or grainy.
9: Stir in the sour cream until it is fully incorporated into the cheese sauce. This step is crucial for achieving that extra creamy texture and a subtle tang that balances the richness of the cheese and the heat of the buffalo sauce.
10: Continue cooking the sauce on low heat for another minute or two, stirring constantly, until it is beautifully creamy, thick, and perfectly smooth. Taste and adjust seasoning if necessary; you might want a pinch of salt if your butter was unsalted and cheeses aren’t overly salty.
11: Now, bring all your delicious components together! Pour the prepared buffalo chicken mixture and the creamy cheese sauce directly into the large pot containing the cooked macaroni. Stir everything together gently but thoroughly, ensuring every piece of pasta and every strand of chicken is generously coated in the rich, spicy cheese sauce.
12: Transfer this glorious mixture into the prepared 9×13-inch casserole dish, spreading it evenly across the bottom. The dish should be filled to a good level, ready for its crowning glory.
13: Prepare the delightful crunchy topping. In a small bowl, melt the remaining 2 tablespoons of unsalted butter. Add the panko breadcrumbs and stir them until they are thoroughly coated in the butter. This ensures they will crisp up beautifully. Then, gently fold in the crumbled blue cheese and the chopped fresh parsley. The blue cheese will add a wonderful pungent flavor and the parsley a fresh, herbaceous note.
14: Sprinkle this buttery, cheesy panko mixture evenly over the top of the macaroni and cheese in the casserole dish. This creates an irresistible golden-brown, crispy crust. Transfer the casserole to your preheated oven and bake for approximately 30-40 minutes, or until the mac and cheese is hot, bubbly around the edges, and the topping is golden brown and crispy. Once baked, remove the casserole from the oven and let it rest for 10 minutes before serving. This resting period allows the sauce to set slightly, making it easier to serve and preventing it from being too runny. Enjoy your homemade Buffalo Chicken Mac and Cheese!
Freezing and Storing Your Buffalo Chicken Mac and Cheese
This Buffalo Chicken Mac and Cheese is not only delicious fresh from the oven but also freezes beautifully, making it an excellent option for meal prepping or enjoying later. To freeze the casserole, prepare it completely up to the point where you would bake it. Allow the assembled, unbaked casserole to cool completely to room temperature. Then, wrap the entire dish tightly with several layers of aluminum foil, ensuring no air can get in. Using a disposable aluminum tin for freezing often makes this process easier and saves your good bakeware. Freeze for up to 6 months.
When you’re ready to enjoy it, defrost the frozen casserole in the refrigerator overnight. Once thawed, bake it, covered with foil, at 350ºF (175ºC) for approximately 40-50 minutes. Then, remove the foil and continue baking until it’s hot, bubbly, and the topping is golden brown and crispy. If you find the pasta seems a bit soft after freezing, ensure you cook it only to an al dente stage when initially preparing the dish. For optimal texture, aim for pasta that is firm and has a slight bite.
Any leftovers of the baked mac and cheese can be stored in an airtight container in the refrigerator for 3-5 days. When reheating, I’ve noticed that the dish can sometimes dry out a little. To restore its creamy texture, consider adding a splash of milk or a sprinkle of extra shredded cheese (or both!) before reheating. You can warm individual portions in the microwave or reheat larger amounts, covered, in the oven until heated through.
Explore More Buffalo Chicken Inspired Recipes
If you’ve fallen in love with the zesty kick of buffalo chicken, you’re in for a treat! We have an array of other exciting recipes that harness this beloved flavor profile, transforming everyday dishes into something extraordinary. Expand your culinary repertoire with these other delicious buffalo chicken creations:
Buffalo Chicken Sandwiches
Buffalo Chicken Pizza
Buffalo Chicken Pasta
Baked Buffalo Chicken Taquitos
Buffalo Chicken Tacos
Buffalo Sloppy Joes
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Buffalo Chicken Mac and Cheese
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Servings: 10
Ingredients
- 1 pound elbow macaroni
- 7 tablespoons unsalted butter divided
- 1 small onion chopped (about 4 oz)
- 2 cloves garlic minced
- 3 cups cooked, shredded chicken (about 12 oz)
- 3/4 cup hot sauce preferably Frank’s Red Hot, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard powder
- 2 1/2 cups half and half
- 16 oz sharp cheddar cheese shredded
- 8 oz pepper jack cheese shredded
- 2/3 cup sour cream
- 1 cup panko bread crumbs
- 2 oz blue cheese crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350ºF. Spray a 9×13-inch casserole dish with nonstick cooking spray and set to the side.
- Bring a large pot of water to a boil, then salt generously. Add the pasta and cook until al dente. Drain, then return to the large pot.
- While the pasta is cooking, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chicken and 1/2 cup of the hot sauce and cook until heated through.
- In a a saucepan, melt 2 tablespoons of the butter over medium heat. Whisk in the flour and the mustard powder and cook for a minute or two. Whisk in the half and half, then add the remaining 1/4 cup of hot sauce. Cook until the mixture is thick, about 2 minutes. Whisk in the cheddar cheese and the pepper jack cheese, then stir in the sour cream.
- Add the chicken mixture and the cheese mixture to the cooked pasta in the large pot. Stir until completely combined. Pour into the prepared casserole dish.
- Melt the remaining 2 tablespoons of butter. Stir in the panko breadcrumbs until coated, then stir in the blue cheese and the parsley. Sprinkle the mixture over the pasta in the casserole dish.
- Transfer to the oven and bake until bubbly, about 30-40 minutes. Let the macaroni sit for 10 minutes before serving.
Recipe Notes:
Substitutions: While elbow macaroni is the classic choice, any short-cut pasta shape like penne or cavatappi will also work well. If you don’t have cooked, shredded chicken on hand, a rotisserie chicken is a convenient and delicious substitution.
Freezing Instructions: This recipe freezes well. To prepare for freezing, cook pasta to al dente (ensure it’s not overcooked, as it will soften further upon defrosting and reheating). Assemble the casserole as directed but do not bake. Let it cool completely to room temperature. Wrap the entire dish tightly with several layers of aluminum foil. For best results, freeze in a disposable tin. It can be frozen for up to 6 months. To defrost, transfer to the refrigerator overnight. Bake, covered with foil, at 350ºF for about 40-50 minutes, then uncover and continue baking until hot and bubbling.
Storage & Reheating: Store any leftovers in an airtight container in the refrigerator for 3-5 days. You can reheat individual portions in the microwave or larger portions in the oven (covered with foil). Please note that the mac and cheese may dry out a bit as leftovers; adding a splash of milk or a little extra cheese when reheating can help restore its creaminess.
Nutrition information provided is an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.