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Ultimate Buffalo Chicken Mac and Cheese

This Buffalo chicken mac and cheese combines creamy, cheesy pasta with tender shredded chicken and the perfect amount of spicy, tangy Buffalo sauce. It's baked until bubbly and golden for the ultimate comfort food experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni or cavatappi, penne, or shells
  • 4 tbsp unsalted butter divided
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 4 cups whole milk warmed slightly
  • 2 cups low-sodium chicken broth
  • 1 tsp dry mustard powder
  • 1/2 tsp paprika
  • 1 lb shredded cooked chicken rotisserie chicken works perfectly
  • 3/4 cup Frank's RedHot Buffalo Sauce or your favorite Buffalo sauce
  • 8 oz sharp cheddar cheese shredded, divided
  • 8 oz Monterey Jack cheese shredded, divided
  • 4 oz cream cheese softened, cubed
  • 1 cup panko breadcrumbs
  • 1/4 cup crumbled blue cheese optional, for topping
  • 3 green onions thinly sliced, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • 9x13 inch baking dish
  • Box grater (for fresh cheese)
  • Whisk
  • Large colander

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions for al dente, about 7-8 minutes. Drain and set aside. Trust me, slightly undercooking the pasta here is key—it will finish cooking in the sauce in the oven.
  2. While the pasta cooks, melt 3 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Sprinkle the flour over the onions and garlic and cook, stirring constantly, for 2 minutes to make a roux. This cooks out the raw flour taste.
  3. Gradually whisk in the warm milk and chicken broth, ensuring no lumps remain. Bring the mixture to a simmer, whisking frequently. It will thicken noticeably. Reduce heat to low and whisk in the dry mustard and paprika. Tip from me: Warming the milk helps it incorporate smoothly without cooling the roux too much.
  4. Remove the pot from the heat. Stir in the cubed cream cheese until melted and smooth. Then, stir in 1 1/2 cups each of the shredded cheddar and Monterey Jack cheeses until fully melted into the sauce. Now, stir in the Buffalo sauce and shredded chicken. Taste the sauce—this is your chance to adjust the spice level. Fold in the drained pasta until everything is beautifully coated.
  5. Pour the mac and cheese mixture into your prepared baking dish. In a small bowl, melt the remaining 1 tablespoon of butter and mix it with the panko breadcrumbs. Sprinkle the remaining shredded cheeses over the pasta, then top with the buttery panko and the optional blue cheese crumbles.
  6. Bake for 25-30 minutes, until the sauce is bubbling vigorously around the edges and the topping is golden brown. If the top is browning too quickly, loosely tent it with foil. Let it rest for 10 minutes after baking—this allows the sauce to set slightly for perfect serving. Garnish with sliced green onions and serve hot.

Notes

Chef's Tips:
• For a smoother sauce, shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make sauces grainy.
• The most common mistake is adding cheese to a sauce that is too hot or still on direct heat, which can cause it to break and become oily.
• Serve with celery sticks and ranch dressing on the side for the full Buffalo wing experience.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F before shredding.
• Refrigerate leftovers within 2 hours of baking.