Buffalo Chicken Mac and Cheese

A Spicy Twist On A Classic!

This Buffalo Chicken Mac and Cheese is a hearty, cheesy dish that’s overflowing with shredded chicken and pasta all while serving up a kick of heat! You have the freedom to make this recipe as spicy as you’d like just by simply controlling the amount of buffalo sauce that you use!

This recipe is the perfect cross between Baked Buffalo Chicken Dip and Best Ever Creamy Mac and Cheese! I happen to love BOTH things so I knew I’d instantly fall in love with this meal before I even made it!

I love that you pull a pan of this Buffalo Chicken Mac and Cheese out of the oven after only 40 minutes of baking! Making it perfect to bring to potlucks, game days, or just to simply enjoy a quick, mouthwatering meal any day of the week!

Ingredients For Buffalo Mac and Cheese

This easy-to-make Buffalo Chicken Mac and Cheese recipe comes together quickly after only 10 minutes of prep! To start, you’ll grab your favorite pasta and cook it until it’s just al dente. I chose to use cavatappi pasta!

Next, you’ll need shredded chicken! For convenience, you could totally grab a rotisserie chicken from the grocery store that’s already cooked and just shred that. But keep in mind doing it this way will make the leftovers a bit dry.

When I need shredded chicken for a recipe my go-to method is putting boneless, skinless chicken breast in the crockpot for 3 to 4 hours on high with a can of chicken broth. Once it’s cooked I just toss the chicken in a stand mixer and use the paddle attachment, this shreds the chicken perfectly!

Then all I have to do is throw the shredded chicken into whatever recipe I’m whipping up! Super easy!

To finish making this Buffalo Chicken Mac and Cheese you’ll need salted butter, all-purpose flour, whole milk, shredded cheddar cheese, shredded Monterey jack cheese, buffalo sauce, salt, ranch dressing, ground black pepper, garlic powder, onion powder, and panko breadcrumbs.

There’s room to cater this recipe to exactly the way you like by choosing your favorite buffalo sauce and either using panko breadcrumbs or crushed-up Ritz crackers!

How To Make Buffalo Chicken Mac and Cheese

1. Cook the pasta until its al dente.
2. Melt butter in a medium sauce pan over medium heat. Then whisk in the flour and allow the mixture to lightly bubble.
3. Pour milk into the butter mixture slowly while constantly whisking. Continue to whisk until the mixture turns a lightl yellow and thickens up.
4. Stir in both of the cheeses until fully melted.
5. Whisk in the spices, buffalo sauce, and ranch until combined.
6. Add the shredded chicken and cheese mixture into the cooked and drained al dente pasta. Mix until thoroughly combined.
7. Pour the pasta into a greased baking dish and spread it out evenly.
8. Melt the remaining butter in a small bowl and then mix in the panko breadcrumbs. Sprinkle this mixture over the top of the Buffalo Chicken Mac and Cheese.
9. Bake until the top is golden brown. Enoy!

How To Store Buffalo Mac and Cheese

Keep any leftover Buffalo Chicken Mac and Cheese stored in an airtight container in the refrigerator. Enjoy within 3 to 4 days!

How Can I Make This Less Spicy?

If you want to make this dish a little less spicy you can use 1/3 cup of buffalo sauce and 1/2 cup of ranch.

Can I Use Other Kinds Of Cheese In This Recipe?

You sure can, feel free to use any cheese combination that you like! My family and I just prefer the Monterey jack and cheddar cheese combination.

Whip up more mac and cheese variations by snagging another recipe from below!

• Butternut Squash Mac and Cheese – Creamy butternut cheese sauce and bacon crumbles!
• Crock Pot Mac and Cheese – Loaded with cheddar and Colby Jack cheeses for an easy dinner!
• One-Pot Chili Mac and Cheese – This dish gives you the best of both comfort foods in one dish!
• One Dish Corn Mac and Cheese – A baked dish made with Velveeta, sweet corn, and breadcrumbs!
• Mac and Cheese In A Mug – Made with only a handful of ingredients and ready in just 5 minutes!