The Ultimate Buffalo Chicken Mac and Cheese Recipe

This creamy, indulgent buffalo chicken mac and cheese combines two comfort food favorites into one irresistible dish that’s perfect for game day, potlucks, or any time you’re craving something seriously satisfying.

What happens when you take the best parts of buffalo chicken dip and marry them with the ultimate comfort food? Pure magic, that’s what. This buffalo chicken mac and cheese has become my go-to crowd-pleaser, and honestly, I can’t make it without people asking for the recipe.

I stumbled upon this combination during a particularly ambitious Sunday cooking session. I had leftover rotisserie chicken, a craving for mac and cheese, and a bottle of buffalo sauce staring at me from the fridge. Sometimes the best recipes happen by accident, right? What started as a “let’s see what happens” experiment turned into something I’ve made dozens of times since.

The secret to this recipe isn’t just throwing hot sauce into regular mac and cheese (though that would still be pretty good). It’s about building layers of flavor and texture that make each bite absolutely perfect. We’re talking about a velvety cheese sauce that’s got just the right amount of tangy buffalo heat, tender shredded chicken throughout, and a golden, buttery panko topping that adds the most satisfying crunch.

Ingredients for Buffalo Chicken Mac and Cheese

For the Mac and Cheese Base:

• 1 pound elbow macaroni or cavatappi pasta
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz sharp cheddar cheese, freshly shredded
• 8 oz mozzarella cheese, freshly shredded
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1/3 to 1/2 cup buffalo sauce (adjust to taste)
• 3 cups cooked chicken, shredded

For the Panko Topping:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup panko breadcrumbs
• 1/4 teaspoon salt

How to Make Buffalo Chicken Mac and Cheese

Prepare the Mac and Cheese Base:

• Get your pasta going. Bring a large pot of salted water to boil and cook your pasta according to package directions until al dente. You want it slightly firm since it’ll finish cooking in the oven. Drain and set aside.

• Make the roux. In the same large pot (why dirty another pan?), melt the butter over medium heat. Whisk in the flour and cook for about a minute, stirring constantly. This creates the base for our silky cheese sauce.

• Build the sauce. Gradually whisk in the milk, making sure to get out any lumps. Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Let this simmer for 2-3 minutes until it starts to thicken slightly.

• Add the magic. Reduce heat to low and stir in the shredded cheddar and mozzarella cheeses, a handful at a time. Once melted and smooth, fold in the cream cheese and sour cream. This is where the sauce gets that restaurant-quality richness.

• Buffalo it up. Stir in the buffalo sauce, starting with 1/3 cup and tasting as you go. Remember, you can always add more heat, but you can’t take it away! Add the shredded chicken and cooked pasta, tossing everything together until well coated.

• Transfer to baking dish. Pour the mixture into a buttered 9×13 inch baking dish, spreading it evenly.

Make the Panko Topping:

7. Toast the panko. In a medium skillet, melt the butter with olive oil over medium heat. Add the panko breadcrumbs and salt, stirring constantly for 3-4 minutes until golden brown and fragrant. This step makes ALL the difference – don’t skip it!
8. Top and bake. Sprinkle the toasted panko evenly over the mac and cheese. Bake at 350°F for 15 minutes until bubbly around the edges and golden on top.
9. Let it rest. Give it 5 minutes to set up before serving. Trust me on this – it’ll hold together much better and you won’t burn your tongue!

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 8 generous portions

Nutrition Information (Per Serving)

• Calories: 458
• Protein: 22g
• Carbohydrates: 31g
• Fat: 27g
• Fiber: 1g
• Sodium: 1003mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes.

Why You’ll Love This Recipe

This isn’t your average mac and cheese, and it’s definitely not your typical buffalo chicken dish. It’s the perfect marriage of both, creating something entirely new and absolutely addictive.

It’s incredibly versatile. Whether you’re feeding a crowd at a potluck, looking for the perfect game day dish, or just want to elevate your weeknight dinner, this recipe delivers. I’ve served it as a main course with a simple salad, and it’s equally impressive as a side dish at barbecues.

The texture is perfection. That crispy, buttery panko topping provides the most satisfying contrast to the creamy, rich pasta underneath. Every bite has multiple textures working together beautifully.

It’s crowd-tested and approved. I’m not exaggerating when I say I’ve never served this without getting requests for the recipe. There’s something about the familiar comfort of mac and cheese combined with the exciting flavors of buffalo chicken that just works.

Make-ahead friendly. You can assemble the entire dish up to the baking step, cover it, and refrigerate for up to a day. Just add an extra 5-10 minutes to the baking time if you’re starting from cold.

Cook’s Tips and Variations

Cheese matters – a lot. Please, please shred your own cheese from blocks. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly, and you’ll end up with a grainy sauce instead of the silky perfection we’re after.

Buffalo sauce brands vary wildly. I prefer Frank’s RedHot Buffalo sauce for this recipe because it has the right balance of heat and flavor. If you’re using a different brand, start with less and taste as you go.

Pasta shape options: While elbow macaroni is classic, I actually prefer cavatappi (corkscrew-shaped pasta) because it holds onto the sauce better. Shells, rotini, or even penne work great too.

Chicken shortcuts: Rotisserie chicken is your friend here. It’s already perfectly seasoned and saves you so much time. You can also use leftover grilled chicken, slow cooker chicken, or even poached chicken breasts.

Heat level adjustments: For mild palates, use 1/4 cup buffalo sauce and add a bit of honey to balance the heat. For spice lovers, bump it up to 1/2 cup and add a dash of cayenne pepper.

Vegetarian version: Skip the chicken and add roasted cauliflower or buffalo-seasoned chickpeas instead. You’ll still get that buffalo flavor with great texture.

What to Serve with Buffalo Chicken Mac and Cheese

This rich, hearty dish pairs beautifully with fresh, crisp accompaniments that cut through the richness:

Salads that complement: A simple arugula salad with lemon vinaigrette, classic coleslaw, or a crunchy celery and carrot slaw all work wonderfully.

Vegetable sides: Roasted broccoli, steamed green beans, or grilled asparagus provide nice color and nutritional balance.

For game day: Serve alongside other crowd favorites like loaded potato skins, jalapeño poppers, or a veggie tray with ranch.

Beverages: This pairs perfectly with cold beer (especially wheat beers or IPAs), iced tea, or even a crisp white wine if you’re feeling fancy.

Frequently Asked Questions

Can I make this ahead of time? Absolutely! Assemble the entire dish through step 6, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, make the panko topping fresh and add it before baking. You might need an extra 5-10 minutes in the oven since it’s starting cold.

How spicy is this dish? The heat level is moderate – think buffalo chicken dip rather than straight hot sauce. The cream cheese and sour cream really temper the heat, making it family-friendly while still having that distinctive buffalo flavor. If you want more heat, add extra buffalo sauce gradually.

Can I double this recipe? Yes! This doubles beautifully for large gatherings. Use a large roasting pan or two 9×13 dishes. You might need to increase the baking time by 5-10 minutes.

What if I don’t have panko breadcrumbs? You can substitute regular breadcrumbs, crushed crackers (Ritz work great!), or even make your own by processing day-old bread. The key is toasting them in butter for that golden, crispy texture.

How long does this keep as leftovers? Leftovers keep in the refrigerator for 3-4 days. Reheat individual portions in the microwave or reheat the whole dish covered in a 350°F oven until warmed through.

Can I freeze this? While you can freeze it for up to 3 months, the texture of the cheese sauce may change slightly upon thawing. If you plan to freeze it, slightly undercook the pasta initially and don’t add the panko topping until you’re ready to reheat and serve.

This buffalo chicken mac and cheese has earned its place as one of my most-requested recipes, and I think once you try it, you’ll understand why. It’s comfort food at its finest – familiar enough to feel like home, but exciting enough to make any meal feel special. Whether you’re cooking for two or twenty, this recipe is guaranteed to disappear fast, so you might want to make extra.