About this recipe
Picture this—it's game day, you're starving, and you can't decide between hot wings and mac and cheese. This Buffalo Chicken Mac and Cheese Bake solves that exact problem by throwing the absolute best parts of both into one bubbling casserole dish[cite: 1]. The sharp cheddar and rich cream cheese perfectly balance out that heavy hit of spicy buffalo sauce[cite: 1]. Plus, utilizing pre-cooked chicken means this entire dinner is ready in exactly 45 minutes flat.
Why You'll Love This Recipe
It delivers the spicy kick of buffalo wings with the creamy, nostalgic comfort of baked mac and cheese.
Ingredients
Mac and cheese bake
- 12 oz elbow macaroni
- 2 cups cooked chicken (shredded or chopped)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/2 cup buffalo sauce
- 2 cups shredded cheddar cheese (divided)
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese (softened)
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Optional toppings
- 2 tbsp green onions (sliced)
- 1/4 cup blue cheese crumbles (optional)
- 1 tbsp extra buffalo sauce (for drizzling)
Ingredient Notes
Cream cheese
Make sure your cream cheese is properly softened to room temperature before you start. Cold cream cheese will stubbornly leave weird little lumps in your smooth sauce.
Equipment
baking-dish
large-pot
saucepan
colander
whisk
Instructions
Cook the pasta
Preheat your oven to 375°F (190°C)[cite: 1]. Boil the macaroni in a large pot of salted water until it hits a perfect al dente texture[cite: 1]. You want it slightly firm since it'll keep cooking in the oven, so drain it well and set it aside[cite: 1].
Make the roux
Melt the butter in a saucepan over medium heat[cite: 1]. Whisk in the flour and let it cook for about 1 minute[cite: 1]. Doing this cooks off that raw flour taste and builds the thickening base for your entire cheese sauce.
Make the cheese sauce
Gradually whisk in the milk until it's completely smooth[cite: 1]. Stir in your buffalo sauce, softened cream cheese, garlic powder, salt, and pepper[cite: 1]. Take it off the heat and fold in the mozzarella and half of your cheddar until everything melts into a glossy sauce[cite: 1].
Add chicken and pasta
Dump the cooked macaroni and shredded chicken right into the pot[cite: 1]. Gently fold it all together until every single noodle is heavily coated in that buffalo cheese sauce[cite: 1]. (Hey, if you're cooking fresh chicken specifically for this, always use a meat thermometer to ensure it hits a safe internal temperature of 165°F before mixing it in!)
Bake
Spread the entire mixture into a greased baking dish and top it evenly with the rest of your shredded cheddar[cite: 1]. Bake it for 20 to 25 minutes[cite: 1]. You're looking for the edges to be bubbling violently and the cheese on top completely melted and hot[cite: 1].
Finish and serve
Let the casserole rest on the counter for about 5 minutes before scooping into it[cite: 1]. This gives the sauce a second to thicken up so it doesn't run all over your plate. Hit the top with sliced green onions, blue cheese crumbles, and an extra drizzle of buffalo sauce if you want to go all out[cite: 1].
Common Mistakes to Avoid
Overbaking the casserole
If you leave it in the oven too long once it's bubbly, the creamy sauce can tighten up and dry out[cite: 1]. Pull it as soon as the edges look hot.
Tips
- Use cooked chicken: Grabbing a rotisserie chicken or using leftover chicken keeps this recipe incredibly fast and low-stress[cite: 1].
- Control the heat: You can easily use less buffalo sauce for a milder bake, or dump in extra if you like things spicy[cite: 1].
Substitutions
- Use another pasta shape: Shells, cavatappi, penne, or rotini all hold onto this cheese sauce beautifully and can instantly replace the elbow macaroni[cite: 1].
- Use ranch flavor: Tossing in a little ranch seasoning or adding a ranch drizzle pairs incredibly well with the buffalo chicken[cite: 1].
- Change the cheese: Monterey Jack, pepper jack, or Colby Jack melt great and can easily replace part of the cheddar[cite: 1].
Storage
**Refrigerator
** Store your leftovers in an airtight container in the fridge for up to 3 days[cite: 1].
**Reheating
** Reheat portions gently in the microwave or oven until hot[cite: 1]. You'll probably want to add a splash of milk before reheating so the sauce stays creamy and doesn't dry out[cite: 1].
**Freezer
** You can freeze sturdy baked portions for up to 2 months[cite: 1]. Just let them thaw completely in the fridge overnight before you try reheating them[cite: 1].
Nutrition
- Serving Size
- 1 slice
- Calories
- 585
- Protein
- 34g
- Carbohydrates
- 48g
- Fat
- 29g
- Fiber
- 2g
- Sugar
- 7g
- Sodium
- 940mg
FAQ
Can I make Buffalo Chicken Mac and Cheese Bake ahead?
Yes, absolutely! Just assemble the casserole, cover it tightly, stash it in the fridge, and bake it when you're ready to eat[cite: 1].
What chicken works best?
Cooked shredded chicken, a store-bought rotisserie chicken, or whatever plain leftover chicken you have in the fridge all work perfectly[cite: 1].
Can I make it less spicy?
For sure. Just reduce the amount of buffalo sauce and add a little more milk to the cheese sauce, or even swirl in some ranch[cite: 1].
Recipe Card
Buffalo Chicken Mac and Cheese Bake
A creamy baked mac and cheese casserole loaded with spicy buffalo chicken, sharp cheddar, and a bubbling golden top[cite: 1].
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Category
- Dinner Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Mac and cheese bake
- 12 oz elbow macaroni
- 2 cups cooked chicken (shredded or chopped)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/2 cup buffalo sauce
- 2 cups shredded cheddar cheese (divided)
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese (softened)
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Optional toppings
- 2 tbsp green onions (sliced)
- 1/4 cup blue cheese crumbles (optional)
- 1 tbsp extra buffalo sauce (for drizzling)
Instructions
- Cook the pasta: Preheat your oven to 375°F (190°C)[cite: 1]. Boil the macaroni in a large pot of salted water until it hits a perfect al dente texture[cite: 1]. You want it slightly firm since it'll keep cooking in the oven, so drain it well and set it aside[cite: 1].
- Make the roux: Melt the butter in a saucepan over medium heat[cite: 1]. Whisk in the flour and let it cook for about 1 minute[cite: 1]. Doing this cooks off that raw flour taste and builds the thickening base for your entire cheese sauce.
- Make the cheese sauce: Gradually whisk in the milk until it's completely smooth[cite: 1]. Stir in your buffalo sauce, softened cream cheese, garlic powder, salt, and pepper[cite: 1]. Take it off the heat and fold in the mozzarella and half of your cheddar until everything melts into a glossy sauce[cite: 1].
- Add chicken and pasta: Dump the cooked macaroni and shredded chicken right into the pot[cite: 1]. Gently fold it all together until every single noodle is heavily coated in that buffalo cheese sauce[cite: 1]. (Hey, if you're cooking fresh chicken specifically for this, always use a meat thermometer to ensure it hits a safe internal temperature of 165°F before mixing it in!)
- Bake: Spread the entire mixture into a greased baking dish and top it evenly with the rest of your shredded cheddar[cite: 1]. Bake it for 20 to 25 minutes[cite: 1]. You're looking for the edges to be bubbling violently and the cheese on top completely melted and hot[cite: 1].
- Finish and serve: Let the casserole rest on the counter for about 5 minutes before scooping into it[cite: 1]. This gives the sauce a second to thicken up so it doesn't run all over your plate. Hit the top with sliced green onions, blue cheese crumbles, and an extra drizzle of buffalo sauce if you want to go all out[cite: 1].
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