This Buffalo Chicken Mac and Cheese has succulent chicken tossed with pasta in a spicy and creamy cheese sauce. It’s a delicious twist on classic macaroni and cheese, sure to be a total crowd pleaser!
Mac and Cheese is pure comfort food and perfect for an easy, cozy meal in these winter months. I’ve amped up the traditional mac n cheese recipe with spicy, cheesy chicken! This Buffalo Chicken Mac and Cheese is so satisfying and so easy to make, put it on your weekly meal rota, you won’t be disappointed.
If you’re after more yummy pasta recipes, why not also try my Creamy Red Pepper Pasta and my Creamy Chicken and Tomato Pasta!
Why you’ll love this Buffalo Chicken Mac and Cheese
- Spicy cheesy sauce. Made with mozzarella, cheddar, cream cheese and buffalo sauce, lip smackingly good!
- Hearty and comforting. A big plate of golden noodles and succulent chicken all covered in an addictive sauce, guaranteed to to satisfy even the hungriest of customers.
- An easy pasta recipe. Made with kitchen staples, you can use rotisserie chicken to make everything even quicker.
Ingredients you’ll need
- Pasta
- Whole Milk
- Rotisserie Chicken Breast
- All Purpose Flour
- Unsalted Butter
- Cheese – sharp cheddar, mozzarella.
- Seasoning – onion powder, black pepper, paprika, garlic powder, salt.
- Buffalo Sauce
How to make Buffalo Mac and Cheese
- Cook the pasta – Follow package instructions, cook al dente.
- Make your sauce – In an oven safe skillet, melt butter and whisk in the flour, creating a pastry texture. Allow to thicken then add in the rest of your sauce ingredients.
- Combine – Add the chicken to the pasta and mix well.
- Bake – Cook in the oven for 20-30 minutes or until gold and bubbly.
- Allow to rest, garnish, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Use plenty of water, so once the noodles begin to cook and expand, there will still be plenty of room for the pasta to move freely.
- Make sure to stir your pasta right after you drop it in. This prevents sticking.
- Drain your pasta but don’t let it ‘dry off’, otherwise the pasta will become too hard.
- Ideally shred your own cheese. Pre shredded cheese is coating in anti caking agents, which means it doesn’t melt well.
- I used fusilli pasta, it’s got lots of nooks and crannies and holds up well in the oven. You can of course use other pasta shapes, just don’t go too small or the pasta might break down.
- You can of course buy and shred your own chicken breasts, but rotisserie chicken works just as well.
- Whole milk will give you the thickest, creamiest sauce.
- Currently, this Buffalo Chicken Mac and Cheese recipe gives you a medium spice. If you want more or less heat, you can adjust the level of hot sauce.
- Top with fresh parsley for a pop of freshness.
FAQ’s
What’s the best cheese for Mac and Cheese?
For macaroni and cheese, you want combination of cheeses. I like to use cheddar for color and flavor and mozzarella for that stringy, gooey texture, then mix with cream cheese for velvety smoothness. Make sure to use a medium or sharp cheddar cheese, don’t go too sharp or it will be overpowering.
Variations for this Buffalo Chicken Mac and Cheese
This is a versatile recipe that’ll accommodate lots of variation and add ins. Here’s some ideas:
- Pasta – All kinds of shapes work, I went for fusilli as it captures lots of sauce! Other pasta such as cellentani, penne, macaroni and shells.
- Cheese – Cheddar is a great base, you can mix it with – Gouda, Fontina, Jack or Gruyere.
- Veggies – Bell peppers, mushrooms, broccoli, cherry tomatoes all work nicely.
Storing Leftovers
Leftovers can be stored, covered in a sealed container, in the fridge for 3-4 days. To reheat, add a splash of milk and stir. Buffalo Chicken Mac and Cheese can be reheated in the oven at 350F or in a saucepan on the stove.
Can I freeze this mac and cheese?
You can freeze this recipe. Just prep the recipe, but instead of baking it, pour it into a freezer safe dish, cover with foil and freeze for up to 6 months. When you’re ready to cook it, keep it covered with foil and put it in the oven at around 400F for 1 hour, or until cooked through.
Other chicken recipes you might like
- Spinach Stuffed Chicken Breast
- Spicy Sriracha Chicken
- Thai Red Curry Chicken
- Air Fryer Chicken Wing Recipe
I hope you enjoy all the recipes I share with you, including this delicious Buffalo Chicken Mac and Cheese recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Buffalo Chicken Mac N’ Cheese
Ingredients
- 1 lb. fusilli pasta uncooked (or elbow macaroni)
- 4 cups milk whole
- 2 whole rotisserie chicken breast (both breasts) shredded
- 1/4 cup all purpose flour
- 1/4 cup unsalted butter
- 2 cups sharp cheddar cheese shredded
- 4 oz. cream cheese
- 2 cups mozzarella cheese shredded
- 1 tbsp. onion powder
- 2 tsps. black pepper
- 1 tbsp. paprika
- 1 tbsp. garlic powder
- 1/2 tsp. salt
- 1/2 cup buffalo sauce + 1/4 cup more for topping ( I used Sweet Baby Ray's)
Instructions
- Pre-heat oven to 400 degrees.
- Cook pasta al dente according to package directions.
- In a large skillet (oven safe, if not you can transfer to baking dish later), melt the butter. Add in the flour and whisk to form a pasty texture.
- Gradually add the milk, whisking continuously to avoid any lumps. Keep whisking and simmer for the sauce to thicken up.
- Once it thickens up, add in the spices, buffalo sauce, cream cheese, salt, 1 cup mozzarella cheese and 1 cup cheddar cheese.
- Whisk and simmer everything well until the sauce is smooth and creamy. Add in the cooked pasta and shredded chicken. Mix everything to coat well.
- If you are using an oven safe skillet, leave everything as is in the pan. If you are transferring to a baking dish, do so now.
- Top the dish with the remainder of the shredded cheese. Drizzle the 1/4 cup of buffalo sauce on top.
- Bake in the oven for 20-30 minutes or until gold and bubbly. Remove and let it rest for a few minutes then add some chopped parsley on top for garnishing. Serve and enjoy.
Notes
- Use a preheated oven.
- Use plenty of water, so once the noodles begin to cook and expand, there will still be plenty of room for the pasta to move freely.
- Make sure to stir your pasta right after you drop it in. This prevents sticking.
- Drain your pasta but don’t let it ‘dry off’, otherwise the pasta will become too hard.
- Ideally shred your own cheese. Pre shredded cheese is coating in anti caking agents, which means it doesn’t melt well.
- I used fusilli pasta, it’s got lots of nooks and crannies and holds up well in the oven. You can of course use other pasta shapes, just don’t go too small or the pasta might break down.
- You can of course buy and shred your own chicken breasts, but rotisserie chicken works just as well.
- Whole milk will give you the thickest, creamiest sauce.
- Currently, this Buffalo Chicken Mac and Cheese recipe gives you a medium spice. If you want more or less heat, you can adjust the level of hot sauce.
- Top with fresh parsley for a pop of freshness.
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