You know how sometimes you taste something so good it actually makes you angry? That’s this Buffalo Chicken Mac and Cheese. It’s creamy, spicy, cheesy, and absolutely chaotic in the best possible way. Like, the comfort of classic mac just met the kick of Buffalo wings at a party and—boom—they fell in love.
I still remember the first time I made this. I dumped way too much hot sauce in (like… my eyes watered just stirring it), but it turned out insanely good. That fiery, tangy Buffalo flavor tangled up with gooey cheese and tender shreds of chicken? Unreal. And when you top it with a crunchy layer of breadcrumbs and bake until golden? Forget it. You’ll need self-control—or better yet, friends—to keep from eating the entire thing.
It’s creamy, it’s bold, it’s unapologetically messy. Basically, if comfort food had a wild side, this would be it.
🎯 QUICK FACTS TABLE
| Prep Time: | 20 minutes |
| Cook Time: | 30 minutes |
| Total Time: | 50 minutes |
| Servings: | 6 |
| Difficulty: | Dangerously easy |
📝 INGREDIENTS (chaos, but make it delicious)
- 1 lb elbow macaroni – Or any short pasta that holds sauce like a champ.
- 2 cups cooked chicken – Shredded rotisserie works perfectly.
- 4 tbsp butter – For silky sauce vibes.
- ¼ cup all-purpose flour – The thickener holding it all together.
- 3 cups milk – Whole milk = creamy dreams.
- 1 cup heavy cream – You came here for indulgence, right?
- 2 cups sharp cheddar cheese, shredded – The backbone of flavor.
- 1 cup Monterey Jack or mozzarella – For that oozy melt factor.
- ½ cup Buffalo wing sauce – Frank’s RedHot is the gold standard, but use your fave.
- ½ tsp garlic powder – Subtle, but trust—it makes a difference.
- Salt & pepper, to taste – The balancing act.
- 1 cup panko breadcrumbs – Crunch is mandatory.
- 1 tbsp butter (melted) – For tossing those crumbs to golden perfection.
- Crumbled blue cheese (optional) – For that classic Buffalo tang.
- Chopped green onions (optional) – The cool-down on top.
👩🍳 HOW TO COOK!
1. The Pasta Prep:
Boil your pasta in salted water until just al dente (still got a little bite). Drain, toss with a touch of butter, and set aside.
2. The Sauce Base:
In a big saucepan, melt butter over medium heat until it smells nutty and happy. Whisk in the flour—it’ll look like a smooth paste. Keep whisking for about a minute to cook off that raw flour flavor.
3. The Creamy Build:
Slowly pour in milk and cream, whisking constantly until it thickens slightly—like glossy paint that hugs the spoon.
4. The Flavor Explosion:
Turn off the heat. Stir in cheddar, Monterey Jack, garlic powder, and a generous splash of Buffalo sauce. It’ll go from mild orange to fiery perfection. Taste, adjust heat level—add more sauce if you like to live dangerously.
5. The Chicken Situation:
Fold in shredded chicken. You’ll smell that Buffalo aroma hit the air—tangy, buttery, spicy, pure comfort chaos.
6. The Bake:
Stir the pasta into the sauce until every noodle is slicked in cheesy fire. Pour into a buttered baking dish. Mix panko with melted butter and sprinkle over the top. Bake at 375°F (190°C) for 25–30 minutes until bubbling, crisp, and golden.
7. The Finale:
Top with blue cheese crumbles and green onions. Grab a fork, blow on that first molten bite (seriously, it’s lava), and bask in your own genius.
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Substitution/Time Saver]: Rotisserie chicken = instant win. Shred it warm for max tenderness.
- [Essential Technique Tip]: Add the hot sauce after melting cheese—too early and it can make the sauce grainy.
- [Flavor Boost]: Mix a little ranch dressing into the sauce if you’re into that creamy-cool contrast (I totally am).
❓ READERS ASKED, WE ANSWERED
Q: Can I make it spicier?
A: Oh absolutely. Add extra Buffalo sauce or a pinch of cayenne. Just don’t burn your taste buds off—you’ll wanna taste the cheese too.
Q: What’s the best chicken for this?
A: Shredded rotisserie is the GOAT. But leftover grilled or baked chicken works too—just chop small so it soaks up all that cheesy fire.
Q: Can I skip baking and eat it creamy?
A: Heck yes. Just make the sauce extra cheesy and serve it straight from the pot—it’s creamier, saucier, and ready faster.