BUFFALO CHICKEN MAC & CHEESE

WineCheeseScallops
3 hours ago
6 min read

If you love comfort food with a fiery twist, this Buffalo Chicken Mac & Cheese is about to become your new obsession. It’s creamy, spicy, cheesy, crave-worthy, and unapologetically indulgent — everything a great mac and cheese should be. Imagine velvety cheese sauce wrapped around tender pasta, juicy shredded chicken, and that unmistakable tangy buffalo heat. Then crown it with a buttery toasted panko topping for the perfect crunch. This is the kind of dish that warms your soul and fires up your taste buds at the same time.

Baked dish in a glass tray topped with golden breadcrumbs and green onions, on a wooden table with cheese and a bowl of chopped greens.

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Whether you're hosting a game-day gathering, craving a fun weeknight dinner, or simply wanting something cozy and bold, this recipe brings all the flavor with minimal effort. It bakes beautifully, reheats well, and disappears fast. This is buffalo dip meets mac and cheese in the most delicious way possible — and once you take one bite, you’ll understand why this one belongs in your permanent dinner rotation.

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Ingredients for a recipe on a wooden countertop: hot sauces, pasta, cheese, butter, milk, spices, and flour, with a warm kitchen setting.

Buffalo Hot Sauce

Buffalo sauce is the backbone of this recipe, delivering the tangy, vinegary, spicy punch that makes every bite irresistible. The iconic Frank’s RedHot adds bright heat without overwhelming the dish, balancing creamy cheese with its bold flavor profile. Buffalo sauce is traditionally a combination of cayenne pepper, vinegar, butter, and spices — a mixture that pairs beautifully with chicken and dairy. Because buffalo sauce has acidity, it cuts through the richness of the cheeses, preventing the dish from becoming too heavy and giving it that perfect “buffalo wing” flavor in mac-and-cheese form.

Ingredients for cooking: pasta, shredded cheese, butter, flour, spices, and hot sauce arranged on a wooden countertop, creating a cozy setting.

Cream Cheese

Cream cheese plays a crucial role in making the sauce extra luscious. Its high-fat content melts into the milk and shredded cheeses to create a silky, ultra-smooth base that clings to every noodle. It adds subtle tang, enhances the overall creaminess, and helps stabilize the sauce while baking. Cream cheese is a common secret ingredient in restaurant-quality mac and cheese because it prevents graininess, thickens the sauce without floury taste, and adds that luxurious, velvety finish that keeps the dish decadent from the first bite to the last.

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Recipe Origin

Butter melting in a shiny metal pan on a stove, creating a glossy reflection. Warm kitchen setting with a focused, cozy mood.

This Buffalo Chicken Mac and Cheese was created out of pure comfort food cravings — the kind that hit when you're torn between two classics and decide to take the best parts of each. We wanted something hearty and cozy like traditional mac and cheese, but also bold and exciting like buffalo chicken dip. The result is the perfect mashup: creamy, spicy, cheesy, and totally satisfying.

Shredded chicken in a glass bowl, resting on a wooden surface, with a few strands and some seasoning visible. Appears freshly prepared.

The combination felt natural, especially since buffalo chicken dips have become a staple at family gatherings, football parties, and potlucks everywhere. Transforming those flavors into a full meal felt like the next step, especially as the weather cooled and comfort food season arrived. The toasted panko topping was inspired by restaurant-style mac and cheese that always features that irresistible golden crust. It adds texture, contrast, and the satisfying crunch you look forward to with every scoop. This recipe bridges nostalgic comfort with game-day flair — and it has quickly become a favorite in our kitchen.

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Tips, Serving Suggestions & Storage Advice

Hand pouring cream into a pan of white sauce being whisked with a red whisk on a stovetop. Kitchenware visible in the background.

Cook pasta only to al dente so it doesn't become mushy during baking.
Allow the milk to warm to room temperature before making the cheese sauce to ensure smooth melting.
Shred your own cheese whenever possible; pre-shredded cheese has anti-caking agents that prevent smooth melting.
Use rotisserie chicken for extra convenience and great flavor.
Adjust the buffalo heat level by adding more or less Frank’s RedHot depending on your preference.
For a creamier sauce, remove the pot from the heat before adding cheeses to prevent curdling.
If the sauce becomes too thick, whisk in a splash of warm milk until it reaches your desired consistency.
Add blue cheese crumbles on top before serving if you like a stronger buffalo-wing style flavor.
Serve with celery sticks or a light salad to balance the richness.
Store leftovers in an airtight container for up to three days. Reheat gently with a splash of milk to restore creaminess.
Freeze portions in freezer-safe containers for up to two months; thaw overnight before reheating.
For a crispier topping, broil the dish for 1–2 minutes at the end of baking.

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Unique Recipe Qualities

Hand stirring shredded chicken into orange batter in a metal bowl. Scene suggests cooking, with a stove visible beneath the pot.

Combines two classic comfort foods into one cohesive dish.
Uses cream cheese for exceptionally smooth, velvety sauce.
Balanced blend of mozzarella and sharp cheddar for melt and flavor.
Includes both Frank’s RedHot and Cholula for layered heat.
Features a buttery toasted panko topping instead of plain breadcrumbs.
Easily customizable for spice level, cheese blends, and chicken choices.
Works as a main dish or a hearty side.
Bakes quickly for a weeknight-friendly dinner.
Ideal for game day, potlucks, and meal prepping.
Kid-friendly when reducing the hot sauce quantities.
Uses simple pantry ingredients with bold end results.
Creates a restaurant-style texture with minimal effort.

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Buffalo Chicken Mac and Cheese

Bowl of mac and cheese topped with breadcrumbs and chives on a wooden table. Spoon and glass bowl with chives beside it.

Ingredients

Mac & Cheese:

8 oz dry Cellentani or elbow macaroni
3 Tbsp butter
3 Tbsp flour
2 cups milk (room temperature)
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp ground mustard
¼ tsp cayenne pepper
4 oz cream cheese
1 ½ cups shredded low-moisture mozzarella
1 cup shredded sharp cheddar
⅓ cup sour cream
½ cup buffalo hot sauce (Frank’s RedHot recommended)
2 Tbsp Cholula
1 ½ cups shredded chicken

Panko Topping:

1 ½ Tbsp unsalted butter
½ Tbsp olive oil
¾–1 cup seasoned panko crumbs
Chives, scallions, or parsley for garnish (optional)

Instructions

Preheat oven to 350°F. Lightly grease a 9×13 or 9×9 baking dish with butter.
Cook pasta according to package directions until al dente. Drain and set aside.
Melt butter in a large pot over medium heat. Add flour and whisk until smooth.
Pour in the milk and add all spices. Stir and bring to a gentle boil.
Once boiling, reduce heat and simmer until slightly thickened, stirring frequently.
Lower heat and add cream cheese, mozzarella, cheddar, and sour cream. Stir until fully melted and smooth.
Add both hot sauces and stir to combine.
Add shredded chicken and cooked pasta, stirring until evenly coated.
Transfer mixture to the prepared baking dish.

Bowl of creamy mac and cheese with breadcrumbs and green onions on top, set against a white background.

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