This Buffalo Chicken Mac and Cheese Recipe comes together in about 30 minutes and all in one pot for a easy weeknight dinner that your family will love! Switch up the chicken, cheese, or even the pasta to suit your taste, or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me; this meal is a surefire crowd-pleaser. Oh, and the best part? The cheesy, saucy goodness is just brimming with that spicy buffalo kick!
Ingredients Breakdown
- 2 tablespoons unsalted butter
- ½ cup panko breadcrumbs
- 8 ounces elbow macaroni
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon dry mustard powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups whole milk
- 4 ounces cream cheese
- ½ cup buffalo wing sauce
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups shredded cooked chicken
Let’s Get Cooking!
Melt the butter: In a medium skillet over medium-high heat, melt 2 tablespoons of butter. Add the panko breadcrumbs once the butter is bubbly and stir occasionally until they turn golden brown, about 8-10 minutes. Remove from heat and set aside.
Preheat the oven: Meanwhile, preheat your oven to 350°F (180°C). Don’t forget to lightly grease a 9×13-inch casserole dish to prevent sticking.
Cook the pasta: Bring a large pot of salted water to a boil, then toss in 8 ounces of uncooked elbow macaroni. Cook according to package instructions until al dente, about 10 minutes. Drain well and set aside.
Make the cheese sauce: In a large saucepan over medium heat, melt your remaining ¼ cup of butter. Add ¼ cup of flour, ½ teaspoon of garlic powder, ¼ teaspoon of onion powder, ¾ teaspoon of dry mustard powder, and ½ teaspoon of salt, then stir constantly for about 30 seconds to cook out that raw flour taste. Gradually whisk in 1 ½ cups of milk, stirring continuously until the sauce is smooth and thickened.
Incorporate the creamy goodness: Add in 4 ounces of cream cheese and ½ cup of buffalo wing sauce, whisking until the cream cheese melts and everything is nice and smooth. This is where it starts smelling amazing!
Say cheese: Remove from heat and stir in 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese until fully melted and combined. The cheese is going to be all oozy and dreamy!
Combine and stir: In your prepared casserole dish, mix together the drained pasta, 2 cups of shredded cooked chicken, and that glorious cheese sauce. Stir until everything is evenly coated and well mixed.
Get the crunch on top: Sprinkle those lovely toasted panko breadcrumbs evenly over the mac and cheese mixture.
Bake: Place the casserole dish in your preheated oven and bake for 20 minutes, or until it’s bubbly and the top is golden brown.
Time to serve: Remove from the oven and if you’d like, sprinkle with some chopped parsley before serving it hot. You should see that creamy, cheesy goodness. YUM!
Why I Love This Recipe
This is my go-to recipe when I’m craving something comforting and delicious. The Buffalo Chicken Mac and Cheese is not only super easy to whip up, but it’s also a dish that just hits the spot on chilly evenings or those hectic weeknights when everyone is running around. I’m a real sucker for dishes that come together quickly but also pack a punch with flavor.
And the best part is, you can truly use whatever you’ve got on hand, no need for a trip to the grocery store! This recipe is one that elicits nostalgia for family gatherings and cozy nights in, and I can pretty much guarantee it’ll become a staple in your house, too.
If you loved this creamy dish, be sure to check out my Gordon Ramsay Sausage Onion Gravy, my Buttery Cheese Garlic Rolls, or my Creamy Garlic Chicken Ramen!
Why This Recipe Works
Crowd-Pleaser
This dish is a big hit with kids and adults alike. Rich, cheesy goodness paired with that spicy kick, it’s like a party for your taste buds!
Quick & Easy
Comes together in under 30 minutes, making it perfect for busy weeknights. Just think, less time cooking means more time with your loved ones (or, you know, binge-watching shows).
Customizable
You can easily switch up the ingredients here. Have some leftover steak? Toss it in! Want it even cheesier? Go ahead and add an extra handful of cheese! Basically, if you can dream it it’s possible.
Budget-Friendly
This Buffalo Chicken Mac and Cheese uses all affordable, everyday ingredients you probably already have in your pantry. A great way to keep things wallet-friendly!
Meal Prep Delight
You can easily make this ahead of time! Just prepare everything up until the baking step, stash it in the fridge, and bake it fresh when you’re ready to eat. Perfect for preparing lunches for busy weeks.
Serving & Storage Tips
How to Serve This Dish
This zesty and creamy mac and cheese is great on its own, but I like to serve it with a simple side salad or some garlic bread to really round out the meal. It also goes perfectly with steamed broccoli or a fresh garden salad to balance out that rich flavor!
Storage
Leftover Buffalo Chicken Mac and Cheese keeps well in the fridge for about 3-4 days. Just be sure to store it in an airtight container!
Reheating Instructions
When you’re ready to eat leftovers, the best method is to reheat it in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave small portions, but do add a splash of milk to keep it creamy!
Freezer Friendly?
Yes, it is! You can freeze it for up to 3 months. Just make sure it’s cooled down, then cover tightly with foil and plastic wrap. When ready to eat, thaw in the fridge overnight and follow the reheating instructions above.
So there you have it! This Buffalo Chicken Mac and Cheese is bound to light up your dinner table with its incredible flavor and ease. Let me know how it turns out for you! Happy cooking, my friends! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Buffalo Chicken Mac and Cheese
Ingredients
Method
- In a medium skillet over medium-high heat, melt 2 tablespoons of butter. Add panko breadcrumbs once the butter is bubbly and stir occasionally until they turn golden brown (about 8-10 minutes). Remove from heat and set aside.
- Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch casserole dish.
- In a large pot of salted boiling water, cook 8 ounces of elbow macaroni according to package instructions until al dente (about 10 minutes). Drain and set aside.
- In a large saucepan over medium heat, melt the remaining ¼ cup of butter. Add ¼ cup of flour, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¾ teaspoon dry mustard powder, and ½ teaspoon salt, stirring constantly for about 30 seconds.
- Gradually whisk in 1 ½ cups of milk, stirring continuously until the sauce is smooth and thickened.
- Add 4 ounces of cream cheese and ½ cup of buffalo wing sauce, whisking until the cream cheese melts.
- Remove from heat and stir in 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese until fully melted and combined.
- In the prepared casserole dish, mix together the drained pasta, 2 cups of shredded cooked chicken, and the cheese sauce. Stir until evenly coated.
- Sprinkle the toasted panko breadcrumbs evenly over the mac and cheese mixture.
- Bake in the preheated oven for 20 minutes, or until bubbly and the top is golden brown.
- Remove from the oven and optionally sprinkle with chopped parsley before serving hot.