Name: Irresistible Buffalo Chicken Mac And Cheese Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings
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; 2 green onions, sliced

Irresistible Buffalo Chicken Mac And Cheese Recipe is more than just a dish; it’s a culinary revelation that perfectly marries two beloved comfort food titans into one spectacular creation. We all cherish the nostalgic, creamy embrace of a classic macaroni and cheese, a staple that has graced tables for centuries, offering warmth and satisfaction with every cheesy bite. Pair that with the zesty, spicy kick of Buffalo chicken, a flavor profile that emerged from Buffalo, New York, and quickly conquered palates worldwide, and you have a match made in heaven.

I’m absolutely delighted to share this exceptional fusion, a recipe designed to deliver an explosion of flavors and textures that will undoubtedly become a new favorite in your home. People adore this dish for its incredible balance: the rich, velvety cheese sauce blankets perfectly cooked pasta, while tender, shredded chicken infused with tangy Buffalo sauce adds a vibrant, savory counterpoint. It’s the ultimate comfort food with an exciting, spicy twist, making it perfect for game nights, cozy family dinners, or simply when you crave something truly extraordinary. Get ready to experience the pure joy of making and tasting this Irresistible Buffalo Chicken Mac And Cheese Recipe.

Ingredients:

For the Pasta:
- 1 pound elbow macaroni or other small pasta shapes (like cavatappi or shells).
- 1 tablespoon salt, for the pasta water.
For the Buffalo Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs.
- 1 tablespoon olive oil (if pan-frying or roasting).
- ½ cup (120ml) buffalo sauce – I prefer Frank’s RedHot Buffalo Wings Sauce for authentic flavor, but feel free to use your favorite brand or even a homemade version.
- 2 tablespoons unsalted butter, melted.
- ¼ teaspoon garlic powder.
For the Velvety Cheese Sauce:
- ½ cup (113g) unsalted butter.
- ½ cup (60g) all-purpose flour.
- 4 cups (960ml) whole milk, warmed slightly (this helps prevent lumps!).
- 1 teaspoon dry mustard powder.
- ½ teaspoon garlic powder.
- ¼ teaspoon cayenne pepper (optional, for an extra kick).
- 1 teaspoon salt, or to taste.
- ½ teaspoon freshly ground black pepper, or to taste.
- 8 ounces (about 2 cups) sharp cheddar cheese, freshly shredded.
- 4 ounces (about 1 cup) Monterey Jack cheese, freshly shredded (for creaminess).
- 4 ounces (about 1 cup) mozzarella cheese, freshly shredded (for that amazing cheese pull!).
- 2 ounces (about ½ cup) cream cheese, softened and cut into small cubes (my secret for ultimate creaminess!).
For the Topping (Optional but Recommended!):
- ½ cup panko breadcrumbs.
- 2 tablespoons unsalted butter, melted.
- ¼ cup extra sharp cheddar cheese, shredded.
For Garnish (Optional):
- Chopped fresh chives or green onions.
- A drizzle of ranch or blue cheese dressing.
- Celery sticks and carrot sticks, for serving.

Preparing the Irresistible Buffalo Chicken:

First things first, let’s get that glorious buffalo chicken ready. This is a crucial component of our “Irresistible Buffalo Chicken Mac And Cheese Recipe” so we want it packed with flavor and perfectly tender. I’ll give you a few options for cooking the chicken, so pick your favorite!

Cook the Chicken:
- Option A: Poaching (My Go-To for Tender Shredded Chicken): Place the boneless, skinless chicken breasts or thighs in a medium pot and cover with water or chicken broth. Add a pinch of salt and any aromatics you like (a bay leaf, a few peppercorns). Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Option B: Baking: Preheat your oven to 400°F (200°C). Drizzle the chicken with a tablespoon of olive oil, season lightly with salt and pepper, and place on a baking sheet. Bake for 20-25 minutes, or until cooked through.
- Option C: Pan-Frying/Sautéing: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook for 6-8 minutes per side, or until golden brown and cooked through.
Shred or Cube the Chicken: Once the chicken is cooked, remove it from the heat and let it rest for 5 minutes. This helps keep it juicy. Now, you can either shred it using two forks (this works especially well for poached chicken) or dice it into ½-inch (1.25cm) cubes. For this recipe, I find shredded chicken really allows the buffalo flavor to integrate beautifully into every bite of mac and cheese, making it truly an “Irresistible Buffalo Chicken Mac And Cheese Recipe.”
Toss with Buffalo Sauce: In a medium bowl, combine the ½ cup of buffalo sauce, 2 tablespoons of melted butter, and ¼ teaspoon of garlic powder. Whisk them together until well combined. Add your cooked and shredded (or cubed) chicken to the bowl and toss thoroughly until every piece is evenly coated in that glorious, tangy buffalo sauce. Set this aside while we prepare the rest of the dish, allowing those flavors to meld.

Preparing the Pasta:

Getting the pasta just right is key for the best mac and cheese, especially when it’s going into the oven. We want it perfectly al dente.

Boil the Water: Bring a large pot of generously salted water to a rolling boil. I mean, really salty – think of the ocean! This is your only chance to season the pasta itself, so don’t be shy with that tablespoon of salt.
Cook the Pasta: Add the 1 pound of elbow macaroni or your chosen pasta shape to the boiling water. Cook according to package directions, but aim for about 1-2 minutes less than the recommended al dente time. This is super important because the pasta will continue to cook in the oven later. If it’s too soft now, it will turn mushy in your baked “Irresistible Buffalo Chicken Mac And Cheese Recipe.” We want a little chewiness to stand up to the rich sauce.
Drain and Rinse (Optional): Once cooked to your desired al dente tenderness, drain the pasta thoroughly in a colander. I don’t usually rinse the pasta for mac and cheese, as the starches clinging to the noodles can help bind the sauce, but if you’re worried about sticking, a quick rinse with warm water won’t hurt. Set aside.

Crafting the Velvety Cheese Sauce:

Ah, the heart and soul of any mac and cheese – the cheese sauce! This is where we build the creamy, dreamy foundation for our “Irresistible Buffalo Chicken Mac And Cheese Recipe.” Patience and gentle heat are your best friends here.

Make the Roux: In a large, heavy-bottomed pot or Dutch oven, melt ½ cup of unsalted butter over medium heat. Once the butter is fully melted and slightly shimmering, sprinkle in ½ cup of all-purpose flour. Whisk continuously for 1-2 minutes, creating a smooth paste known as a roux. It should smell a bit nutty and turn a very light golden color. This roux is what will thicken our sauce, giving it that luxurious body.
Gradually Add Milk: Slowly, and I mean slowly, pour in the 4 cups of slightly warmed whole milk, whisking constantly as you pour. Adding warm milk helps prevent lumps, but even if your milk is cold, just be diligent with your whisking! Continue to whisk until the mixture is completely smooth and free of lumps. Bring the sauce to a gentle simmer over medium heat, still whisking occasionally. It will begin to thicken as it heats up.
Season the Sauce: Once the sauce has thickened to a consistency similar to pancake batter, remove it from the heat. Stir in the 1 teaspoon of dry mustard powder, ½ teaspoon of garlic powder, ¼ teaspoon of cayenne pepper (if using), 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. The dry mustard doesn’t make the sauce taste like mustard; rather, it really helps to enhance the cheesy flavor!
Melt in the Cheeses: This is the fun part! Add the freshly shredded sharp cheddar, Monterey Jack, and mozzarella cheeses to the warm sauce in handfuls, stirring well after each addition until the cheese is completely melted and incorporated. Keep the pot off the heat at this stage to prevent the cheese from becoming oily or clumpy. Finally, add the softened 2 ounces of cream cheese, cut into small cubes. Stir until the cream cheese has fully melted into the sauce, making it incredibly smooth and extra creamy. Taste and adjust seasonings if necessary – you might want a little more salt or pepper. You’re aiming for a rich, velvety sauce that coats the back of a spoon beautifully. This is the creamy core of our Irresistible Buffalo Chicken Mac And Cheese Recipe!

Assembling the Irresistible Buffalo Chicken Mac and Cheese:

Now that all our components are ready, it’s time to bring them together to create this masterpiece. Preheat your oven and prepare your baking dish.

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23x33cm) baking dish with butter or cooking spray.
Combine Pasta and Sauce: Add the drained, slightly undercooked pasta directly into the pot with your glorious cheese sauce. Stir gently but thoroughly until every single noodle is completely coated in that luscious, cheesy goodness. Ensure even distribution of the sauce; no dry noodles allowed in this “Irresistible Buffalo Chicken Mac And Cheese Recipe”!
Layer the Mac and Cheese:
- Spread half of the cheesy pasta mixture evenly into the bottom of your prepared baking dish.
- Next, scatter half of the buffalo chicken mixture over this first layer of pasta. Distribute it as evenly as possible so you get chicken in every bite.
- Spoon the remaining half of the cheesy pasta mixture over the chicken, gently spreading it out to cover the chicken layer.
- Finally, top with the remaining buffalo chicken, ensuring it’s spread out nicely over the top. Alternatively, you can gently fold all the buffalo chicken directly into the cheesy pasta before transferring it to the baking dish if you prefer it fully mixed in. Both ways are delicious, but layering gives a nice visual and flavor distribution.
Add the Topping (Optional but Highly Recommended!): In a small bowl, combine the ½ cup of panko breadcrumbs, 2 tablespoons of melted butter, and ¼ cup of extra shredded sharp cheddar cheese. Toss until the breadcrumbs are evenly coated. Sprinkle this mixture evenly over the top of the mac and cheese in the baking dish. This topping provides a wonderful golden-brown, crispy crunch that perfectly contrasts the creamy interior, elevating our “Irresistible Buffalo Chicken Mac And Cheese Recipe” to another level.

Baking and Finishing Touches:

The final stretch! Soon, your kitchen will be filled with the most amazing aroma, a testament to the deliciousness of this “Irresistible Buffalo Chicken Mac And Cheese Recipe.”

Bake to Golden Perfection: Place the baking dish into your preheated oven. Bake for 25-30 minutes, or until the mac and cheese is bubbly around the edges and the topping is golden brown and crispy. If the topping is browning too quickly, you can loosely tent the dish with aluminum foil for the remaining baking time.
Rest Before Serving: Once out of the oven, let the “Irresistible Buffalo Chicken Mac And Cheese Recipe” rest for 5-10 minutes before serving. This brief resting period allows the cheese sauce to set slightly, making it easier to serve and preventing it from being too runny. It also ensures every bite is perfectly moist and integrated.
Garnish and Serve: Garnish with fresh chopped chives or green onions for a pop of color and freshness. For the ultimate buffalo experience, serve with a drizzle of ranch or blue cheese dressing and some crisp celery and carrot sticks on the side to complete the classic buffalo chicken pairing. This dish is fantastic on its own as a hearty meal, or as an indulgent side dish for a casual get-together. Get ready to enjoy your truly Irresistible Buffalo Chicken Mac And Cheese Recipe!

Conclusion:

Well, my friends, we’ve reached the grand finale, and I truly hope you’re as excited as I am about what you’ve just discovered. What we’ve explored together isn’t just another dinner idea; it’s a culinary revelation, a dish that takes the familiar warmth of creamy mac and cheese and catapults it into an entirely new realm of flavor with that unmistakable buffalo tang. This isn’t just about satisfying a craving; it’s about creating a memorable experience, a dish that will have everyone at your table asking for seconds, thirds, and quite possibly, the recipe! I simply cannot emphasize enough why this particular creation is an absolute must-try for anyone who appreciates truly comforting, yet incredibly exciting, food.

From the first spoonful, you’ll be captivated by the symphony of textures and tastes: the perfectly al dente pasta swathed in a rich, velvety cheese sauce, the tender chunks of chicken infused with a spicy kick, and that underlying savory depth that makes it utterly addictive. It’s a masterful balance – the decadent creaminess cuts through the fiery buffalo sauce, while the sharp cheddar and savory chicken elevate every bite. It’s the ultimate comfort food with a thrilling edge, perfect for game day gatherings, cozy family dinners, or whenever you need a serious flavor boost to brighten your week. Trust me when I say, once you try this dish, your perception of mac and cheese will be forever transformed. It’s rich, it’s spicy, it’s cheesy, and it’s undeniably delicious – everything you could ever want in a single, glorious bowl.

Now, let’s talk about maximizing your enjoyment of this incredible dish. While it’s absolutely phenomenal on its own, a fresh, crisp side salad with a light vinaigrette can provide a wonderful counterpoint, cutting through the richness beautifully. For an extra touch of gourmet flair, consider garnishing your serving with a sprinkle of fresh chives or parsley, a drizzle of cooling ranch or blue cheese dressing, or even a few extra blue cheese crumbles for those who adore that pungent flavor. If you’re serving it for a gathering, individual ramekins make for an elegant presentation, and they help keep portions perfectly sized (though I won’t judge if you go back for more!).

And the beauty of this recipe truly lies in its versatility. Want to dial up the heat? A dash more hot sauce or a pinch of cayenne pepper will do the trick. Prefer a milder approach? Use a gentler buffalo wing sauce or reduce the amount of hot sauce entirely. Don’t have cooked chicken on hand? A rotisserie chicken works wonders for convenience, or you could even pan-fry some chicken breasts just for this recipe. For a vegetarian twist, consider swapping the chicken for buffalo-sauced roasted cauliflower florets – trust me, it’s surprisingly delicious! Experiment with different cheeses too; a blend including Monterey Jack, smoked gouda, or even a touch of cream cheese can add unique layers of flavor and creaminess. And for a truly indulgent experience, a sprinkle of toasted breadcrumbs or crispy bacon bits on top before serving adds a fantastic textural crunch that elevates the dish even further. This is your kitchen, your creation, so feel free to make it truly your own.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive headfirst into creating this truly spectacular dish. You’ll be so glad you did. There’s an unparalleled satisfaction that comes from creating something so utterly delicious with your own hands. I am genuinely so excited for you to experience the magic of this Irresistible Buffalo Chicken Mac And Cheese Recipe. Once you’ve had the chance to whip up this cheesy, spicy masterpiece, please, please, please come back and tell me all about it! Share your triumphs, your clever variations, and your serving suggestions in the comments below. I love hearing about your cooking adventures, and your feedback not only brightens my day but also helps our growing community of food lovers. Don’t forget to share photos of your culinary creation on social media too – tag me so I can see your amazing work! Your experience is incredibly valuable, and I can’t wait to celebrate your delicious success.