I’m excited to share with you my latest recipe, a family favorite that’s sure to become a staple in your household as well: Buffalo Chicken Mac and Cheese! This dish perfectly combines the comforting creaminess of traditional mac and cheese with the bold, tangy kick of Buffalo chicken. It’s a deliciously hearty meal that’s both satisfying and easy to make, making it perfect for busy weeknights.
One of the things I love most about this recipe is how it brings together the best of both worlds. The creamy cheese sauce is rich and velvety, while the Buffalo chicken adds just the right amount of heat to keep things interesting. The topping, made with crunchy panko breadcrumbs and crumbled blue cheese, adds a delightful texture contrast that makes each bite absolutely irresistible. It’s a dish that feels indulgent but is actually quite simple to put together, with ingredients you likely already have in your pantry and fridge.
I know my readers appreciate recipes that are straightforward yet packed with flavor, and this Buffalo Chicken Mac and Cheese definitely fits the bill. It’s the perfect dish to serve when you want to impress your family with something special without spending hours in the kitchen. Whether you’re looking for a new weeknight dinner idea or something to bring to a potluck, this recipe is sure to be a hit. I can’t wait for you to try it and let me know what you think!
Ingredients:
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 1/2 cup Buffalo sauce (Frank’s RedHot or your favorite brand)
- 12 oz elbow macaroni (or whatever short pasta you prefer!)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup blue cheese crumbles
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup shredded cheddar cheese
- 1/4 cup blue cheese crumbles (optional, I know blue cheese can be polarizing!)
- Chopped fresh parsley (optional, for garnish)
Instructions:
- Preheat your oven to 375°F (190°C)
- In a medium bowl, toss the shredded chicken with Buffalo sauce until well coated. Set aside.
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large pot, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a roux.
- Gradually add the milk and heavy cream, whisking continuously until the mixture is smooth and begins to thicken.
- Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Reduce the heat to low and add the shredded cheddar and mozzarella cheese. Stir until the cheeses are fully melted and the sauce is smooth.
- Add the cooked macaroni and Buffalo chicken to the cheese sauce. Stir until everything is well combined and the pasta is evenly coated with the sauce.
- In a small bowl, combine the panko breadcrumbs and melted butter. Stir in the shredded cheddar cheese and blue cheese crumbles.
- Transfer the mac and cheese mixture to a greased 9×13-inch baking dish. Spread it out evenly.
- Sprinkle the breadcrumb mixture evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
