Buffalo Chicken Mac and Cheese Recipe

Baked Buffalo Chicken Mac and Cheese combines a tangy buffalo wing sauce with a rich, smooth cheese sauce and tender chicken for a satisfying dish.

Achieving an exceptionally rich texture requires using real buffalo wing sauce alongside freshly shredded cheese blocks so that everything melts seamlessly together.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Difficulty: Easy
• Servings: 6 to 8 servings

Essential Ingredients

To prepare this dish, gather the following ingredients in their exact quantities:

• Dry Pasta: 16 oz (454g) dry pasta, such as elbow macaroni or cavatappi.
• Cooked Chicken: 2 cups cooked chicken, shredded or cubed (rotisserie chicken works perfectly).
• Buffalo Wing Sauce: ½ cup Buffalo wing sauce, such as Frank’s RedHot®.
• Butter: ¼ cup (½ stick) unsalted butter.
• Flour: ¼ cup all-purpose flour.
• Milk: 3 cups whole milk, brought to room temperature.
• Sour Cream: ½ cup sour cream, brought to room temperature.
• Garlic Powder: 1 tsp garlic powder.
• Onion Powder: ½ tsp onion powder.
• Sharp Cheddar Cheese: 2 ½ cups sharp cheddar cheese, freshly shredded and divided into portions.
• Mozzarella Cheese: 1 cup mozzarella cheese, freshly shredded.
• Optional Toppings: Sliced green onions, a drizzle of ranch dressing, or crumbled blue cheese.

Step-by-Step Cooking Instructions

Step 1: Prep the Oven and Pasta

1. Preheat the Oven: Set your oven to 375°F (190°C) to preheat while preparing the ingredients.
2. Boil Water: Bring a large pot of well-salted water to a boil on the stovetop.
3. Cook Pasta: Add the 16 oz of dry pasta and cook until it reaches a barely al dente texture, as the pasta will continue cooking while baking in the oven.
4. Drain: Drain the cooked pasta completely and set it aside.

Step 2: Coat the Shredded Chicken

1. Combine Chicken and Sauce: Place the 2 cups of shredded or cubed cooked chicken into a bowl.
2. Toss: Pour ½ cup of Buffalo wing sauce over the chicken and toss thoroughly until every piece is well coated.
3. Set Aside: Set the coated buffalo chicken aside for assembly.

Step 3: Build the Roux and Milk Base

1. Melt Butter: In a large pot or an oven-safe skillet over medium heat, melt the ¼ cup of unsalted butter.
2. Whisk Flour: Add the ¼ cup of all-purpose flour into the melted butter while whisking constantly.
3. Cook Roux: Cook the mixture for 1 to 2 minutes until it turns slightly golden.
4. Add Milk: Gradually pour in the 3 cups of room-temperature whole milk while continuing to whisk constantly to prevent lumps from forming.
5. Thicken: Cook and stir continuously for 3 to 5 minutes until the base thickens into a smooth sauce.

Step 4: Make the Cheese Sauce

1. Remove from Heat: Take the pot or skillet off the heat source.
2. Add Seasonings and Sour Cream: Whisk in the ½ cup of room-temperature sour cream, 1 tsp garlic powder, ½ tsp onion powder, and a pinch of salt and pepper.
3. Melt the Cheese: Add 2 cups of the freshly shredded sharp cheddar cheese and the 1 cup of freshly shredded mozzarella cheese.
4. Stir Until Smooth: Stir firmly until the cheeses are completely melted and the sauce is uniform and smooth.

Step 5: Combine Ingredients and Bake

1. Mix Together: Stir the drained pasta and the sauce-coated buffalo chicken directly into the cheese sauce until every piece is thoroughly coated.
2. Transfer: Transfer the entire mixture into a greased 9×13-inch baking dish, or keep it in your skillet if using an oven-safe skillet.
3. Top with Cheese: Evenly sprinkle the remaining ½ cup of shredded sharp cheddar cheese across the top.
4. Bake: Bake in the preheated oven for 15 to 20 minutes until the top cheese layer turns bubbly and golden.

Step 6: Cool, Garnish, and Serve

1. Cool: Remove the dish from the oven and allow it to cool for a few minutes before serving.
2. Garnish: Top the finished dish with sliced green onions, a splash of ranch dressing, or crumbled blue cheese if desired.

Pro Tips for Best Results

Shred Cheese directly from the Block

Avoid using bags of pre-shredded cheese for this recipe. Pre-shredded cheeses are coated with anti-caking powders designed to keep individual shreds separate, which prevents them from melting smoothly and can result in a chalky sauce texture.

Shredding fresh cheese blocks ensures your sauce stays creamy.

Adjusting Heat and Spice Levels

You can easily adjust the spice level of this dish to fit your taste:

• For Extra Heat: Drizzle additional buffalo wing sauce directly over the top of the macaroni and cheese right before placing it in the oven.
• For Mild Heat: Use a wing sauce specifically labeled as mild when coating the cooked chicken.