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- 8 ounces elbow macaroni - 1 cup cooked, shredded chicken - 1 cup buffalo sauce (store-bought or homemade) - 2 cups sharp cheddar cheese, shredded - 1 cup cream cheese, softened to room temperature - 1 teaspoon garlic powder - ½ cup blue cheese crumbles (optional, for added flavor) - ¼ cup green onions, thinly sliced (for garnish) - 1 tablespoon olive oil (for cooking) Buffalo Chicken Mac and Cheese is packed with flavors. The elbow macaroni gives the dish a nice bite. Combine it with cooked, shredded chicken for that hearty protein. You can use store-bought buffalo sauce or make your own. Both options work well. For the cheese lovers, sharp cheddar cheese is a must. It melts beautifully, creating a rich sauce. Cream cheese adds creaminess and depth. Garlic powder brings a warm flavor that ties everything together. You can amp up the taste with optional add-ins. Blue cheese crumbles add a tangy kick. Green onions on top not only look great but also give a fresh crunch. A bit of olive oil helps to cook the chicken nicely and adds flavor. {{ingredient_image_2}} - First, bring a large pot of salted water to a boil. - Add 8 ounces of elbow macaroni to the pot. - Cook until the pasta is al dente, following package instructions. - Once done, drain the macaroni and set it aside. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add 1 cup of shredded chicken to the skillet. - Pour in 1 cup of buffalo sauce and stir well. - Cook for about 3-4 minutes to blend the flavors. - In a separate saucepan, reduce the heat to low. - Add 1 cup of softened cream cheese to the pan. - Mix in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of smoked paprika. - Gradually stir in 1 cup of sharp cheddar cheese until melted and smooth. - Once the cheese sauce is creamy, add the cooked macaroni and chicken mixture. - Gently fold all ingredients together until well-coated. - Taste and season with salt and black pepper as needed. - Preheat your oven to 350°F (175°C). - Transfer the pasta mixture into a greased baking dish. - Spread it evenly and top with the remaining cup of cheddar cheese. - If you like, sprinkle blue cheese crumbles on top. - Bake the dish for 15-20 minutes until the cheese is bubbly and golden brown. - Carefully take it out of the oven and let it cool for a few minutes. - Before serving, sprinkle with freshly sliced green onions for added flavor. To make a creamy cheese sauce, start with softened cream cheese. This helps it blend smoothly. Heat it on low to avoid burning. Stir in the spices next. Add garlic powder, onion powder, and smoked paprika. These flavors boost the sauce. Gradually mix in sharp cheddar cheese. Keep stirring until it melts. This creates a rich, creamy texture. To avoid clumping, do not rush the melting process. If your sauce looks lumpy, lower the heat. Stir continuously. A little patience goes a long way. If it gets too thick, add a splash of milk. This will help regain that smooth finish. For a flavor boost, adjust the spices. You can add more garlic powder for extra depth. If you like heat, sprinkle in some cayenne pepper. The balance of flavors is key in this dish. Consider adding toppings like blue cheese crumbles for a tangy kick. Chopped green onions add freshness too. Try adding crispy bacon bits for crunch. These toppings make the dish even better. You can prepare this dish in advance. Cook the pasta and make the chicken mixture earlier in the day. Store them in the fridge. When ready to bake, combine everything. Pour it into a greased baking dish, then top with cheese. For reheating, bake it at 350°F (175°C). This ensures even warming. Cover with foil to keep moisture in. Remove the foil in the last five minutes for a golden top. Enjoy your Buffalo Chicken Mac and Cheese, fresh from the oven! Pro Tips Use Leftover Chicken: This recipe is a fantastic way to use up leftover rotisserie chicken or any cooked chicken you have on hand, saving time and reducing waste. Adjust the Heat: If you love spice, feel free to add extra buffalo sauce or even some diced jalapeños to the chicken mixture for an extra kick. Cheese Variations: Experiment with different types of cheese like pepper jack or mozzarella for a unique twist on the classic flavor. Make Ahead: You can prepare this dish in advance and store it in the refrigerator. Just bake it right before serving for a quick meal. {{image_4}} You can make a tasty vegetarian version of Buffalo Chicken Mac and Cheese. First, substitute the shredded chicken with mixed veggies. Good choices include bell peppers, zucchini, and mushrooms. These veggies add great flavors and textures. When adjusting the sauce, keep the buffalo sauce but add a bit more cream cheese. This change gives a rich taste and helps bind everything together. You can also add some black beans for protein. This way, you keep the dish filling and satisfying. If you want to change the protein, you have options. You can use ground turkey instead of chicken. Ground turkey adds a lean taste that works well with buffalo sauce. Another choice is beef. Ground beef adds a hearty flavor. Just remember to drain the fat after cooking. If you’re feeling adventurous, try seafood. Shrimp or crab can be fun alternatives. These options bring a fresh twist to the classic dish. Buffalo Chicken Mac and Cheese can be mild or spicy, based on your taste. If you prefer it milder, use less buffalo sauce. You can also mix in some sour cream to tone down the heat. This makes the dish creamy and smooth. For those who love spice, consider using a hotter buffalo sauce. You can also add chopped jalapeños or a dash of cayenne pepper. These ingredients will give your dish a nice kick. My tip is to taste as you go, so you find the right balance for you. Store leftover Buffalo Chicken Mac and Cheese in an airtight container. This keeps it fresh. You can keep it in the fridge for up to four days. Label the container with the date to track freshness. To freeze Buffalo Chicken Mac and Cheese, first let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top. This allows for expansion when it freezes. It can stay frozen for up to three months. When you're ready to eat, simply thaw it overnight in the fridge. Reheat in the oven at 350°F until hot. You can also use the microwave for quick reheating, but the oven gives better texture. Check for spoilage by looking for off smells or mold. If it smells sour or looks strange, toss it out. To keep the flavor and texture, reheat gently. Avoid overheating, as this can dry it out. Add a splash of milk or cream when reheating to revive the creaminess. It takes about 45 minutes to make this dish. You spend 15 minutes prepping. Cooking the pasta and mixing everything takes about 30 minutes. Yes, you can use other pasta types. Shells, penne, or rotini work well. Just make sure to adjust the cooking time based on the pasta you choose. This dish pairs great with simple sides. Try a fresh garden salad or some crispy celery sticks. You can also serve it with garlic bread for a tasty combo. Absolutely! Use dairy-free cheese and cream cheese. You can replace the butter with olive oil. This way, you keep the creamy texture without dairy. The spice level depends on the buffalo sauce you use. Store-bought sauces can vary. If you like it milder, use less sauce. For more heat, add extra sauce or hot sauce. Buffalo Chicken Mac and Cheese is a tasty dish packed with flavor. We explored its main ingredients like elbow macaroni, shredded chicken, and buffalo sauce. The cheese sauce blends sharp cheddar with cream cheese and spices. You can add blue cheese, green onions, or swap in different proteins. Remember to store any leftovers in proper containers. With these tips, you can enjoy this dish any day. Give it a try, and enjoy the flavor!

Buffalo Chicken Mac and Cheese

A delicious and creamy mac and cheese dish with a spicy buffalo chicken twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 ounces elbow macaroni
  • 1 cup cooked, shredded chicken
  • 1 cup buffalo sauce
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • to taste salt and black pepper
  • ½ cup blue cheese crumbles (optional)
  • ¼ cup green onions, thinly sliced (for garnish)
  • 1 tablespoon olive oil (for cooking)

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente. Once cooked, drain the macaroni and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the shredded chicken to the skillet and pour the buffalo sauce over it. Stir well to combine and heat through for about 3-4 minutes, allowing the flavors to meld.
  • In a separate saucepan, reduce the heat to low and add the softened cream cheese. Gradually incorporate the garlic powder, onion powder, and smoked paprika. Mix in 1 cup of shredded cheddar cheese, stirring continuously until the mixture is fully melted and smooth.
  • Once the cheese sauce is creamy, add in the cooked macaroni and the buffalo chicken mixture. Gently fold everything together until all components are evenly coated in the cheese sauce. Taste and season with salt and black pepper as needed.
  • Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased baking dish, spreading it evenly. Top with the remaining cup of shredded cheddar cheese and sprinkle blue cheese crumbles on top if desired.
  • Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden brown.
  • Once baked, carefully remove the dish from the oven and let it cool for a few minutes. Before serving, sprinkle the top with freshly sliced green onions for brightness and added flavor.

Notes

Serve in individual bowls with a sprinkle of extra blue cheese and green onions for presentation.
Keyword buffalo chicken, comfort food, mac and cheese