This Buffalo Chicken Mac and Cheese is a cozy and spicy twist on a classic favorite. Creamy pasta meets tender chicken and a nice kick from buffalo sauce!
You can’t help but love that gooey cheese! I like to sprinkle some extra hot sauce on top for good measure. Who doesn’t want a little extra heat in their meal? 🔥
This dish is so easy to whip up. Just cook the pasta, mix in the sauce and chicken, and bake! Perfect for a comforting weeknight dinner.
Key Ingredients & Substitutions
Pasta: Elbow macaroni is traditional, but any small pasta like shells, fusilli, or penne work well. If you need a gluten-free option, try gluten-free pasta varieties which cook similarly.
Chicken: I often use rotisserie chicken for convenience. You can also use leftover chicken or even shredded turkey if you have some on hand. For a vegetarian option, consider swapping chicken for roasted vegetables or chickpeas.
Cheese: Sharp cheddar gives a nice bite, but you can use mild if you prefer a softer flavor. Gouda or pepper jack add a unique twist! If you want it dairy-free, look for plant-based cream cheese and cheese alternatives.
Buffalo Sauce: Adjust the amount based on your heat preference. If you like it mild, choose a less spicy sauce or make your own mix with cayenne pepper and butter. You can also use barbecue sauce for a different flavor.
How Do You Make a Creamy Cheese Sauce Without Lumps?
Making a smooth cheese sauce is key for this dish. Start with a roux by mixing flour with melted butter. This step thickens the sauce and helps prevent lumps when you add milk.
- Use medium heat and stir constantly as you whisk in the milk, which helps it incorporate smoothly.
- Bring the mixture to a gentle simmer, allowing it to thicken before adding cheeses.
- Remove from heat as soon as the cheese is melted to keep it creamy and smooth.
Buffalo Chicken Mac And Cheese
Ingredients You’ll Need:
For the Pasta:
- 8 oz elbow macaroni or small shell pasta
For the Chicken:
- 2 cups cooked chicken breast, shredded or chopped
For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese
- 1/3 cup Buffalo hot sauce (adjust to taste)
For the Breadcrumb Topping:
- 1/2 cup panko breadcrumbs
- 1 tbsp olive oil or melted butter (for breadcrumbs)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (plus extra for garnish)
To Season:
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes approximately 30 minutes from start to finish, including cooking the pasta and baking. With creamy cheese and spicy Buffalo sauce, it’s a delicious meal you can whip up in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your macaroni or small shell pasta and cook according to package instructions until it’s al dente. Afterward, drain the pasta and set it aside.
2. Prepare the Chicken:
If your chicken isn’t cooked, poach or bake chicken breasts until they are fully cooked through. Once done, shred or chop the chicken into bite-sized pieces to add later.
3. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, which will create a roux. This will help thicken your sauce.
4. Add Milk:
Gradually whisk in the milk, stirring constantly to prevent any lumps from forming. Bring the mixture to a gentle simmer and continue to cook until the sauce thickens—this should take about 3-5 minutes.
5. Add Cheeses and Buffalo Sauce:
Reduce the heat to low. Stir in the cream cheese and mix until it’s melted and smooth. Then add the shredded cheddar and mozzarella cheeses, stirring until everything is melted and creamy. Finally, mix in the Buffalo hot sauce, garlic powder, smoked paprika, salt, and pepper. Taste it to adjust seasoning as needed!
6. Combine Pasta and Chicken:
Now, add the cooked pasta and shredded chicken into your delicious cheese sauce, stirring well to coat everything evenly with that cheesy goodness.
7. Prepare Breadcrumb Topping:
In a small bowl, mix the panko breadcrumbs with olive oil or melted butter and a pinch of smoked paprika for flavor.
8. Assemble and Bake:
Preheat your oven to 375°F (190°C). Pour the creamy Buffalo chicken mac and cheese into a greased baking dish or an oven-safe bowl. Sprinkle the breadcrumb mixture evenly over the top for that crunchy finish.
9. Bake:
Place it in the oven and bake for 15-20 minutes, or until the topping becomes golden brown and crispy. Keep an eye on it to avoid burning!
10. Garnish and Serve:
Once baked, remove the dish from the oven. Garnish generously with freshly chopped parsley and sprinkle a little extra smoked paprika on top for color. Serve hot and enjoy this spicy, cheesy comfort food!
This Buffalo Chicken Mac and Cheese is creamy, flavorful, and topped with a crunchy breadcrumb crust, making it a hearty and satisfying meal you’ll want to enjoy again and again!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works great. Just shred or chop it into bite-sized pieces to mix into your mac and cheese.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the mac and cheese up to the baking step, then cover it tightly and refrigerate for up to 2 days. When you’re ready to bake, just add a few extra minutes to the cooking time if it’s cold from the fridge.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of milk if it seems dry.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work as well, although they won’t be as crunchy. You can also crush some crackers or use crushed cornflakes for a different texture!