Buffalo Chicken Mac and Cheese

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

Why Make This Recipe

Buffalo Chicken Mac and Cheese is a delicious comfort food dish that combines the rich creaminess of mac and cheese with the spicy kick of buffalo chicken. Perfect for family dinners, game day gatherings, or a cozy night in, this recipe is sure to please everyone at the table. It’s easy to make and combines familiar flavors for a satisfying meal.

How to Make Buffalo Chicken Mac and Cheese

Ingredients:

  • 12 oz rotini pasta
  • 2 cups cooked, diced boneless skinless chicken breast
  • 1/2 cup buffalo sauce
  • 1 cup sharp cheddar cheese, shredded
  • 4 oz cream cheese
  • 2 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup panko breadcrumbs (for topping)
  • 2 green onions, sliced (for garnish)

Directions:

  1. Cook the Pasta: Boil salted water and cook rotini until al dente according to package instructions. Drain and set aside.
  2. Prepare the Chicken: In a skillet over medium heat, sauté diced chicken seasoned with salt and pepper until golden brown (about 5-7 minutes).
  3. Create Cheese Sauce: In a saucepan, melt butter over medium heat. Add flour to create a roux, then whisk in milk until smooth. Stir in cream cheese until melted. Add shredded cheddar cheese and buffalo sauce; mix until creamy.
  4. Combine Everything: Mix cooked pasta with cheese sauce and chicken until well coated.
  5. Add Toppings: Transfer to a greased baking dish and top with panko breadcrumbs.
  6. Bake: Preheat oven to 350°F (175°C) and bake for about 20-25 minutes until bubbly and golden.

How to Serve Buffalo Chicken Mac and Cheese

Serve Buffalo Chicken Mac and Cheese hot, directly from the oven. It pairs well with a simple green salad or some crusty bread. You can also garnish each serving with sliced green onions for a fresh touch.

How to Store Buffalo Chicken Mac and Cheese

Store any leftovers in an airtight container in the refrigerator. It can last up to 3-4 days. To reheat, simply warm it in the microwave or in the oven until heated through.

Tips to Make Buffalo Chicken Mac and Cheese

  • For extra flavor, add some blue cheese crumbles to the cheese sauce.
  • Adjust the amount of buffalo sauce based on your heat preference.
  • If you like a crunchy topping, toast the panko breadcrumbs in a little butter before adding them on top.

Variation

You can easily customize this recipe by adding vegetables like spinach, broccoli, or bell peppers for added nutrition. You can also substitute different types of cheese, such as mozzarella or pepper jack, for a unique flavor.

FAQs

1. Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great and saves time. Just shred or dice it before adding to the dish.

2. Can I make this recipe ahead of time?
Yes! You can prepare the dish up to the baking step, cover it, and refrigerate it for up to a day before baking.

3. Is it possible to make this recipe gluten-free?
Yes, you can use gluten-free pasta and a gluten-free flour alternative for the roux to make it suitable for gluten-sensitive diets.

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Buffalo Chicken Mac and Cheese

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: None
Print Recipe

Description

A delicious comfort food that combines creamy mac and cheese with a spicy kick of buffalo chicken, perfect for family dinners or game day.

Ingredients

Scale
  • 12 oz rotini pasta
  • 2 cups cooked, diced boneless skinless chicken breast
  • 1/2 cup buffalo sauce
  • 1 cup sharp cheddar cheese, shredded
  • 4 oz cream cheese
  • 2 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup panko breadcrumbs (for topping)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Boil salted water and cook rotini until al dente according to package instructions. Drain and set aside.
  2. In a skillet over medium heat, sauté diced chicken seasoned with salt and pepper until golden brown (about 5-7 minutes).
  3. In a saucepan, melt butter over medium heat. Add flour to create a roux, then whisk in milk until smooth. Stir in cream cheese until melted. Add shredded cheddar cheese and buffalo sauce; mix until creamy.
  4. Mix cooked pasta with cheese sauce and chicken until well coated.
  5. Transfer to a greased baking dish and top with panko breadcrumbs.
  6. Preheat oven to 350°F (175°C) and bake for about 20-25 minutes until bubbly and golden.

Notes

For extra flavor, add blue cheese crumbles to the cheese sauce. Adjust buffalo sauce based on heat preference.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 60mg

Keywords: Buffalo Chicken, Mac and Cheese, Comfort Food, Pasta

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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