Buffalo Chicken Mac and Cheese Recipe is a comforting crowd-pleaser that brings together creamy, cheesy pasta with spicy, tangy buffalo chicken. It's perfect for weeknights when you want something cozy and flavorful without fuss. I especially love making it when friends drop by or when the weather calls for something hearty and satisfying.
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Why This Recipe Works
This Buffalo Chicken Mac and Cheese Recipe nails the perfect balance of creamy cheese sauce with that punchy buffalo heat, all wrapped around tender pasta and juicy chicken. It's a no-fail crowd favorite that's as rich in flavor as it is comforting on the palate.
- Consistent Texture: The creamy sauce clings beautifully to every twist of rotini, while the golden panko topping adds a perfect crunch.
- Deep, Balanced Flavor: Combining sharp cheddar and cream cheese with buffalo sauce gives a tangy, satisfying bite without overpowering.
- Simple Ingredients: Everyday staples make this recipe approachable and easy to assemble any night of the week.
- Fast Prep, Big Payoff: You'll have it bubbling and ready to serve in under an hour, great for both planned meals and last-minute dinners.
Ingredient Game Plan
To get the best results with this Buffalo Chicken Mac and Cheese Recipe, focus on fresh, quality ingredients. Using sharp cheddar and good buffalo sauce makes a noticeable difference, and freshly cooked chicken keeps everything juicy.
- Rotini Pasta: Its twists hold on to sauce perfectly-opt for al dente to avoid mushiness later.
- Chicken Breast: Use cooked, diced chicken breast seasoned simply to let the buffalo sauce shine.
- Buffalo Sauce: Choose a balanced hot sauce, not too vinegary or salty, so it blends smoothly.
- Sharp Cheddar Cheese: Goes for sharpness to cut through the richness and add depth.
- Cream Cheese: Adds silkiness to the sauce and helps everything bind together.
- Panko Breadcrumbs: For a crisp, golden topping that contrasts the creamy macaroni.
- Green Onions: Fresh garnish that perks up the dish visually and taste-wise.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Buffalo Chicken Mac and Cheese Recipe
Step 1 - Prep & Season
Start by bringing a large pot of salted water to a boil-it seasons the pasta from inside out. Cook your rotini until al dente, following package times closely. Drain and set aside. Meanwhile, toss the diced chicken with a bit of salt and pepper, then sauté it over medium heat in a skillet until golden and cooked through, about 5 to 7 minutes. You'll notice the chicken developing a nice crust-this adds texture and flavor.
Step 2 - Build Flavor
Next, melt butter in a saucepan over medium heat and whisk in the flour to create a smooth roux-this thickens your sauce nicely. Slowly whisk in milk until the mixture is silky and lump-free. Stir in cream cheese until melted, then add sharp cheddar slowly, letting it melt smoothly. Finish by folding in the buffalo sauce. This step is key because it builds that rich, luxurious sauce with balanced heat and flavor. Keep stirring so it won't stick or separate; patience here really pays off.
Step 3 - Finish for Best Texture
Combine the cooked pasta and chicken with the cheese sauce in a large bowl, mixing gently but thoroughly. Transfer to a greased baking dish and sprinkle the panko breadcrumbs evenly on top-this creates the crave-worthy contrast between rich and crispy. Bake in your preheated 350°F oven for 20 to 25 minutes until it's bubbling around the edges and the breadcrumbs have turned a perfect golden brown. Watch carefully so the topping doesn't burn, especially near the end.
Pro Moves I Swear By
Over the years, I've found a few tweaks that take this Buffalo Chicken Mac and Cheese Recipe from great to unforgettable. Don't rush the sauce-low and slow melting keeps it creamy. Also, coating the chicken with a bit of seasoning before sautéing gives a flavor boost. And the panko topping? Toast it lightly before adding for extra crunch. Lastly, avoid overbaking which can dry out the dish.
- Doneness Cue: Look for bubbling cheese sauce and golden, crunchy breadcrumbs on top as your green light.
- Temperature Trick: Keep your oven steady at 350°F to get even baking without a burnt crust.
- Make-Ahead Move: You can assemble it a day ahead, then refrigerate uncovered for better topping crispness when you bake.
- Skip This Pitfall: Don't add buffalo sauce too early in the roux stage-it can separate; add it at the end for a silky finish.
Serve It Up
Finishing Touches
I like tossing a handful of sliced green onions over the hot Buffalo Chicken Mac and Cheese Recipe right before serving-it adds a fresh pop of color and a mild onion bite that balances the richness beautifully. A drizzle of extra buffalo sauce on top can also boost the heat if you're feeling adventurous, and a few celery sticks on the side never hurt either.
Great Pairings
To balance this creamy, spicy dish, I suggest crisp, cool sides like a simple green salad with a light vinaigrette or crunchy slaw. Roasted veggies or steamed broccoli work well too, adding texture and freshness to the plate without competing with those bold flavors.
Easy Plating Wins
Serve it in a rustic casserole dish straight from the oven for a family-style vibe. If you want to dress it up, scoop portions onto colorful plates and garnish with a sprinkle of paprika or chopped chives. It's surprisingly lovely and festive for casual get-togethers.
Make-Ahead & Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. You'll notice the sauce firms up a bit as it cools, but a quick reheat brings back most of its creamy charm. Avoid refrigerating for longer to keep the flavors fresh and vibrant.
Freezer Notes
This Buffalo Chicken Mac and Cheese Recipe freezes fairly well, though the texture of the crispy topping softens upon thawing. Freeze it in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating for best results.
Reheating Buffalo Chicken Mac and Cheese Recipe Without Drying Out
Microwave gently covered with a damp paper towel to keep moisture in, heating in 30-second intervals and stirring in between. Oven reheating at 325°F with foil loosely tented works well too-adds back some crispness while warming evenly. A quick air-fryer blast on low can revive the crunch if you have leftover topping.
Frequently Asked Questions
Absolutely! Swap the chicken for cauliflower florets or shredded jackfruit, and adjust the seasoning to maintain that spicy buffalo flavor.
A classic medium heat buffalo sauce with a good balance of vinegar and spices works well-avoid overly salty or extremely spicy sauces to keep flavors balanced.
Yes! Shells, cavatappi, or elbow macaroni are great alternatives. Just make sure the pasta cooks al dente to hold up in the bake.
It offers a nice, moderate heat that complements the creamy cheese-perfect for most spice lovers. You can adjust the buffalo sauce amount to suit your heat preference.
Final Thoughts
PrintComplete Recipe
Buffalo Chicken Mac and Cheese Recipe
A spicy and creamy Buffalo Chicken Mac and Cheese combining tender rotini pasta, juicy buffalo-seasoned chicken, and a rich cheddar cheese sauce topped with crunchy panko breadcrumbs for a perfect comforting meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pasta and Chicken
- 12 oz rotini pasta
- 2 cups cooked, diced boneless skinless chicken breast
- Salt, to taste
- Black pepper, to taste
Cheese Sauce
- ½ cup buffalo sauce
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese
- 2 tablespoon butter
- ¼ cup all-purpose flour
- 2 cups milk
Toppings and Garnish
- 1 cup panko breadcrumbs
- 2 green onions, sliced
Instructions
- Cook the Pasta: Boil salted water in a large pot and cook the rotini pasta until al dente according to package instructions, usually about 9-11 minutes. Drain the pasta and set it aside.
- Prepare the Chicken: Heat a skillet over medium heat and add the diced chicken breast. Season with salt and black pepper, then sauté until the chicken is golden brown and heated through, about 7 minutes.
- Create Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1-2 minutes without browning. Gradually whisk in the milk until the mixture is smooth and starts to thicken. Stir in the cream cheese until melted and combined. Add shredded sharp cheddar cheese and buffalo sauce, stirring until the sauce is creamy and smooth.
- Combine Everything: Add the cooked pasta and sautéed chicken to the cheese sauce, stirring well to ensure everything is evenly coated.
- Add Toppings: Transfer the cheesy chicken pasta mixture to a greased baking dish. Sprinkle the panko breadcrumbs evenly over the top for a crunchy crust.
- Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the casserole uncovered for 25 minutes, or until it is bubbly and the breadcrumbs are golden brown.
- Garnish and Serve: Remove the dish from the oven and let it cool slightly. Sprinkle sliced green onions over the top for a fresh, mild onion flavor before serving.
Notes
- For extra heat, add more buffalo sauce or a dash of cayenne pepper to the cheese sauce.
- Cook pasta just until al dente to avoid it becoming mushy after baking.
- Use cooked rotisserie or leftover chicken to save time.
- Substitute panko breadcrumbs with crushed tortilla chips for a different crunchy topping.
- To make it gluten-free, replace all-purpose flour with a gluten-free flour blend and use gluten-free pasta and breadcrumbs.
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