I made this dish when I needed a warm, quick dinner that the whole family would eat. Baked Buffalo Chicken Mac and Cheese fit the bill. It is filling and moves from stove to oven in one pan. I used cooked chicken I had on hand. I also had buffalo sauce in the fridge. It came together fast on a weeknight.

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I like this recipe because it combines two simple things. It has the soft bite of macaroni and a cheesy sauce. It has the bright heat of buffalo sauce and the comfort of baked topping. I keep this recipe for nights when I want one dish that feeds many. If you like other mac and cheese styles, you can also try a classic white cheddar mac and cheese for a different flavor.

This recipe makes a creamy mac and cheese with shredded chicken and buffalo sauce. It tastes rich, cheesy, and a bit spicy. The sauce coats the macaroni well. The top gets a light crunch from breadcrumbs. People often make this for family dinners and game nights. It works well for a potluck. You can make it in under an hour if the chicken is ready. You can use leftover roast chicken or rotisserie chicken. You can also use cooked turkey or a meat substitute if you want. The heat level can be low or high. Serve it with a simple salad and a cool drink.

Why make this recipe

This dish is fast and useful in normal life. It uses simple pantry items like pasta, flour, milk, and cheese. It lets you use leftover cooked chicken. The sauce is thick and creamy, so it holds up well when baked. It saves time because you cook the pasta first and then bake. It feeds a group without many steps. The flavor is a mix of tang and heat from the buffalo sauce and the smooth taste from cheddar and mozzarella. You can cut the spice for kids or add more sauce for people who like heat. If you like richer mac dishes, check this irresistibly creamy Tini’s mac and cheese for another take.

How to make Baked Buffalo Chicken Mac and Cheese

Start by cooking the pasta until it is al dente. Make a simple white roux with melted butter and flour. Add milk slowly and stir until the sauce thickens. Add shredded cheddar and mozzarella until the sauce is smooth. Mix in garlic and onion powder, and then add Buffalo sauce to taste. Fold in the cooked chicken and the drained pasta. Stir so the pasta gets coated and the chicken spreads evenly. Put the mix in a baking dish and spread it flat. Top with breadcrumbs mixed with melted butter for a crisp finish. Bake until the top is golden and the sauce bubbles at the edges. Let it rest a few minutes so the sauce sets. This makes serving easier and helps every scoop hold together.

Ingredients

2 cups elbow macaroni (Cook according to package directions until al dente.)
2 tablespoons butter (Melted for sauce.)
2 tablespoons all-purpose flour (Used to thicken the cheese sauce.)
2 cups milk (Preferably whole milk.)
2 cups shredded sharp cheddar cheese (For a rich flavor.)
1 cup shredded mozzarella cheese (For added creaminess.)
2 cups cooked shredded or diced chicken (Buffalo chicken works best.)
½ cup Buffalo sauce (Adjust to taste for spice level.)
1 teaspoon garlic powder (Enhances flavor.)
1 teaspoon onion powder (Enhances flavor.)
Salt and pepper (To taste.)
1 cup breadcbs (For a crispy topping.)
2 tablespoons melted butter (To mix with breadcbs.)

The pasta gives the base for the dish. The butter, flour, and milk make a smooth sauce that sticks to the pasta. Sharp cheddar brings the main cheese taste. Mozzarella adds stretch and cream. The cooked chicken adds protein and keeps the dish filling. Buffalo sauce gives the heat and tang. Garlic and onion powder give simple background flavor. Breadcrumbs and melted butter make a crunchy top. Salt and pepper bring the whole dish together. You can change the cheese amount for more or less richness. Use fresh grated cheese when you can for the best melt.

Directions

Preparation:
Cook the elbow macaroni until just al dente. Drain and set aside. Shred the cooked chicken if you did not already. Preheat the oven so it is ready when the dish is assembled. Make the sauce by melting butter, mixing in flour, and adding milk while you stir. The sauce will thicken and should coat a spoon lightly. Add the cheeses and spices until the sauce is smooth and even. Stir in the buffalo sauce and chicken. Mix in the cooked pasta so every piece is covered.

Topping and Baking:
Put the pasta mix into a baking dish in an even layer. Mix the breadcrumbs with melted butter. Sprinkle the crumbs on top in an even layer. This step adds a crunchy contrast to the soft pasta. Bake until the top is golden. Watch the edges so the cheese does not burn. The bake time helps the flavors blend and the dish to heat through.

Serving:
Let the dish rest five minutes after it comes out. Resting helps the sauce settle and makes scooping cleaner. Serve in wide bowls or on plates. Offer extra buffalo sauce and a small side of ranch or blue cheese dressing. These balance the heat and add creaminess.

How to serve Baked Buffalo Chicken Mac and Cheese

Serve this dish hot. It goes well with a green salad for a fresh contrast. You can add raw sliced celery or carrot sticks on the side to echo the buffalo chicken pairing. Offer small bowls of ranch or blue cheese dressing for people who want to cool the heat. For a hearty plate, add roasted vegetables or steamed broccoli. For a game day or casual meal, serve it on a large platter so people can help themselves. You can also spoon it into small oven-safe dishes for individual servings. Leftovers reheat well in the oven or microwave. Add a sprinkle of fresh herbs like chopped parsley for color and a mild fresh note.

How to store Baked Buffalo Chicken Mac and Cheese

Cool the dish to room temperature before storing. Store leftovers in airtight containers in the fridge. It will keep well for 3 to 4 days. For longer storage, freeze the baked dish. Use a freezer-safe container or wrap the dish tightly in foil and plastic. It will keep in the freezer for up to 2 months. To reheat from the fridge, put it in the oven at 350°F until hot inside. From frozen, thaw in the fridge overnight and then bake until warm, or bake from frozen but cover with foil and bake longer. Use shallow containers to help the food cool fast before you refrigerate. Label the container with the date so you know how long it has been stored.

Tips to make Baked Buffalo Chicken Mac and Cheese

Use good cheese and grate it yourself if you can. Pre-shredded cheese may include anti-clump agents that affect melting. Cook the pasta just until al dente. Overcooked pasta can become mushy after baking. When you make the sauce, add milk slowly and stir to avoid lumps. Taste the sauce before you bake and adjust salt and sauce level. If you want more heat, add more buffalo sauce or a dash of cayenne. If the topping browns too fast, cover the dish with foil for the rest of the bake. If you need slightly different protein, try mixing in crumbled cooked sausage or a vegetarian chicken substitute like in a mac and cheese meatloaf casserole style swap for a new meal idea.

Variation

You can change this dish in small ways to fit what you have. Use different pasta shapes like shells or cavatappi. Swap half the cheddar for Monterey Jack for a milder melt. Add a cup of cooked corn or peas for color and texture. Stir in a small amount of cream cheese for extra silkiness. For less heat, use a mild wing sauce or reduce the buffalo sauce by half. For more crunch, add chopped tortilla chips or fried onions on top. If you want a grill-smoke taste, add a small amount of smoked paprika. If you follow a strict diet, use low-fat milk and less cheese, but note the texture will change. These swaps keep the main idea but change the feel and taste.

FAQs

Q: Can I use raw chicken?
A: Yes. Cook it fully first, then shred and add to the sauce. You can bake raw pieces with the pasta, but it may change the bake time.

Q: Can I make this ahead?
A: Yes. Assemble and cover the dish. Store in the fridge for a day before baking. Add a few minutes to the bake time if cold.

Q: Can I freeze individual portions?
A: Yes. Cool the portions and pack in freezer-safe containers. They thaw overnight in the fridge and reheat in the oven or microwave.

Q: How spicy will it be?
A: The heat depends on the buffalo sauce you use. Start with half the listed amount if you want mild heat. Add more to taste.

Q: Can I use different cheese?
A: Yes. Use cheeses that melt well, like Monterey Jack, Colby, or fontina. Avoid cheeses that stay grainy when melted.

Conclusion

For another take on a baked buffalo mac, see the Mission Food Adventure version which shows a slightly different method. For a well-tested classic recipe, this Allrecipes Baked Buffalo Chicken Mac and Cheese page has tips and user notes.

Baked Buffalo Chicken Mac and Cheese