Irresistible Buffalo Chicken Mac And Cheese Recipe – are you ready to elevate your comfort food game to legendary status? I know I am! Imagine sinking your teeth into a spoonful of creamy, cheesy macaroni, perfectly coated in a rich sauce, then suddenly, that familiar zing of spicy buffalo chicken hits, balanced by a cool, tangy blue cheese undertone. It’s a flavor explosion that transforms two beloved American classics into one unforgettable culinary masterpiece.
While macaroni and cheese has graced dinner tables for centuries as the ultimate comfort dish, and Buffalo chicken wings have electrified palates since their legendary inception in Buffalo, New York, this fusion brings a modern, exciting twist to the culinary scene. People absolutely adore this dish not just for its incredible taste – the perfect marriage of savory, spicy, and utterly satisfying creaminess – but also for its hearty texture and the sheer convenience of having a complete, crowd-pleasing meal in one glorious bowl. Whether you’re planning a game day feast, a cozy family dinner, or simply craving something truly spectacular, this Irresistible Buffalo Chicken Mac And Cheese Recipe promises to deliver an experience that’s truly beyond compare.
Ingredients:
To create this truly Irresistible Buffalo Chicken Mac And Cheese Recipe, you’ll need a delightful blend of pantry staples and fresh components. Here’s everything I gather before I start:
- For the Macaroni:
- 1 pound elbow macaroni or other small pasta shape (like cavatappi or shells). I find elbow macaroni holds the sauce perfectly.
- 1 tablespoon olive oil (to prevent sticking in the boiling water).
- Salt, for pasta water (don’t skimp, it’s your first layer of seasoning!).
- For the Buffalo Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs. I often use a mix for a richer flavor.
- 1 tablespoon olive oil (for cooking chicken).
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/4 teaspoon black pepper.
- Salt, to taste.
- 1/2 cup buffalo sauce (your favorite brand – I like a medium heat).
- 2 tablespoons unsalted butter, melted (to mellow out the buffalo sauce a bit).
- For the Creamy Cheese Sauce:
- 1/2 cup unsalted butter (that’s one stick!).
- 1/2 cup all-purpose flour (to make our roux, the base of our luscious sauce).
- 5 cups whole milk, warmed (this helps prevent lumps and incorporates better).
- 1 teaspoon dry mustard (a secret ingredient that enhances the cheese flavor without being noticeable).
- 1/2 teaspoon smoked paprika (for a subtle depth and lovely color).
- 1/2 teaspoon garlic powder.
- 1/4 teaspoon cayenne pepper (optional, for an extra kick).
- Salt and freshly ground black pepper, to taste.
- 8 ounces sharp cheddar cheese, freshly grated (always grate your own! It melts so much better).
- 4 ounces Monterey Jack cheese, freshly grated (for creaminess and stretch).
- 4 ounces cream cheese, softened and cut into cubes (my personal touch for an unbelievably smooth sauce).
- 2 ounces crumbled blue cheese (optional, but highly recommended for that authentic buffalo flavor profile).
- For the Topping & Garnish:
- 1/2 cup panko breadcrumbs (for that perfect crispy topping).
- 2 tablespoons unsalted butter, melted (to coat the breadcrumbs).
- 1/4 cup crumbled blue cheese (for sprinkling after baking).
- 2 tablespoons chopped fresh green onions or chives (for a fresh, vibrant finish).
- Extra buffalo sauce, for drizzling (if you’re feeling extra saucy!).
Preparing the Irresistible Buffalo Chicken:
The chicken is the heart of our Irresistible Buffalo Chicken Mac And Cheese Recipe, so let’s get it just right. I find that starting with perfectly seasoned and cooked chicken makes all the difference.
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Cook the Chicken:
Preheat your oven to 400°F (200°C) if you plan to bake the chicken, or prepare a large skillet for stovetop cooking. For baking, pat your chicken breasts or thighs dry with paper towels – this helps them brown nicely. Drizzle them with 1 tablespoon of olive oil and season generously with garlic powder, onion powder, salt, and black pepper. Place them on a baking sheet lined with parchment paper.
Baking Method: Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). The exact time will depend on the thickness of your chicken. I like this method because it’s hands-off.
Stovetop Method: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 5-7 minutes per side, until golden brown and cooked through to 165°F (74°C). If your pieces are very thick, you might need to reduce the heat slightly after searing and cover the pan for a few minutes to ensure they cook all the way through without drying out.
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Shred the Chicken:
Once your chicken is cooked, remove it from the heat and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist and tender. Then, shred it using two forks. I sometimes use my stand mixer with the paddle attachment on low speed for a few seconds; it’s a quick and efficient way to shred chicken, especially when I’m making a big batch!
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Toss with Buffalo Sauce:
In a medium bowl, combine the shredded chicken with the 1/2 cup of buffalo sauce and 2 tablespoons of melted unsalted butter. Toss until the chicken is thoroughly coated. Set this aside. Keep it warm if you can; a warm addition to a warm sauce makes for a more cohesive final dish.
Cooking the Perfect Pasta:
For any mac and cheese, the pasta is the foundation. We want it perfectly al dente, ready to soak up all that glorious cheese sauce.
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Boil the Water:
In a large pot, bring at least 4-6 quarts of water to a rolling boil. Add a generous amount of salt – I usually add 1-2 tablespoons. The pasta water should taste like the sea! This is your primary chance to season the pasta itself.
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Cook the Macaroni:
Add 1 tablespoon of olive oil to the boiling water, then add your 1 pound of elbow macaroni. Cook according to package directions, but aim for al dente. This usually means cooking for 7-9 minutes, or a minute or two less than the package suggests for full doneness. The pasta will finish cooking in the oven, so we don’t want it mushy now.
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Drain, Don’t Rinse:
Once al dente, drain the pasta thoroughly in a colander. Do NOT rinse the pasta! The starchy film left on the pasta helps the cheese sauce cling beautifully, creating that luxurious, creamy texture we’re after. Leave it in the colander to drain any excess water while you make the cheese sauce.
Crafting the Irresistible Cheese Sauce:
This is where the magic truly happens for our Irresistible Buffalo Chicken Mac And Cheese Recipe. A rich, velvety cheese sauce is non-negotiable.
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Make the Roux:
In a large, heavy-bottomed pot or Dutch oven, melt the 1/2 cup of unsalted butter over medium-low heat. We want a gentle melt here, not browning, which would change the flavor of our delicate cheese sauce. Once melted, gradually sprinkle in the 1/2 cup of all-purpose flour, whisking constantly. Continue to whisk for 2-3 minutes, creating a smooth paste (your roux). It should smell a bit toasty and look light golden. This step is crucial for thickening our sauce.
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Gradually Add Milk:
Slowly, about 1 cup at a time, pour the warmed whole milk into the roux, whisking continuously. Vigorous whisking is key here to prevent any lumps. After each addition, make sure the mixture is smooth before adding more milk. Continue until all 5 cups of milk have been incorporated and the sauce begins to thicken to a gravy-like consistency. This usually takes about 5-7 minutes over medium heat, continuing to whisk occasionally.
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Season the Sauce Base:
Reduce the heat to low. Stir in the 1 teaspoon of dry mustard, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and the 1/4 teaspoon of cayenne pepper (if using). Season with salt and freshly ground black pepper to your taste. Remember, the cheeses will also add saltiness, so start conservatively and adjust later.
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Melt the Cheeses:
Now for the fun part! Add the softened cream cheese cubes to the sauce, stirring until completely melted and smooth. Then, gradually add the freshly grated sharp cheddar and Monterey Jack cheeses, a handful at a time, stirring constantly until each addition is fully melted before adding more. Keep the heat on low! High heat will make the cheese separate and become grainy. We’re aiming for a silky-smooth, cohesive sauce. If you’re using crumbled blue cheese in the sauce, add it now and stir until just melted.
My secret for extra smooth sauce:
If you find your cheese sauce isn’t as silky as you’d like, or if you’re concerned about it breaking, remove it from the heat just before adding the last handful of cheese. The residual heat will melt it, and it gives you more control. The cream cheese truly helps here, creating an emulsified base that holds everything together beautifully.
Assembling and Baking the Ultimate Buffalo Chicken Mac And Cheese:
With all our components ready, it’s time to bring them together to create this incredible dish!
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Combine Pasta and Sauce:
Return the drained pasta to the large pot. Pour the glorious, creamy cheese sauce over the pasta. Stir gently but thoroughly until every piece of macaroni is lovingly coated in that rich sauce. This is already smelling amazing, isn’t it?
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Fold in the Buffalo Chicken:
Gently fold in the warm, buffalo-sauce-coated shredded chicken into the mac and cheese. Make sure it’s evenly distributed throughout the pasta. At this stage, you could technically serve it, but baking it takes it to a whole new level of comfort and flavor, creating those delicious crispy edges and a bubbling, golden crust.
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Prepare for Baking:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour the buffalo chicken mac and cheese mixture into the prepared baking dish, spreading it evenly.
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Add the Crispy Topping:
In a small bowl, combine the 1/2 cup of panko breadcrumbs with the 2 tablespoons of melted unsalted butter. Toss until the breadcrumbs are evenly coated. Sprinkle this buttery panko mixture evenly over the top of the mac and cheese. This creates an irresistible crispy, golden crust that contrasts beautifully with the creamy interior. You can also add an extra layer of grated cheddar or Monterey Jack under the breadcrumbs if you want an even cheesier top!
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Bake to Perfection:
Bake in the preheated oven for 20-25 minutes, or until the mac and cheese is bubbling around the edges and the panko topping is beautifully golden brown and crispy. Keep an eye on it; ovens can vary! If the top is browning too quickly, you can loosely tent it with aluminum foil.
Finishing Touches and Serving:
The final steps ensure our Irresistible Buffalo Chicken Mac And Cheese Recipe is picture-perfect and ready to impress.
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Rest and Garnish:
Once out of the oven, let the mac and cheese rest for 5-10 minutes. This allows the sauce to set slightly, making it easier to serve without it being too runny. While it rests, sprinkle the remaining 1/4 cup of crumbled blue cheese over the top, along with the fresh chopped green onions or chives. For an extra punch of flavor and visual appeal, drizzle a little extra buffalo sauce over the top, if you wish.
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Serve Warm:
Serve this hearty, comforting, and absolutely irresistible buffalo chicken mac and cheese warm. It’s a meal in itself, but it also pairs wonderfully with a crisp side salad or some celery sticks and ranch or blue cheese dressing to complete the buffalo experience. Each bite delivers that creamy, cheesy goodness with a kick of tangy, spicy buffalo chicken, all crowned with a delightful crunch. Enjoy every single amazing spoonful!
Conclusion:
And there you have it, my friends! We’ve journeyed through the steps of creating what I genuinely believe to be one of the most exciting, comforting, and utterly delicious dishes you’ll ever have the pleasure of preparing and devouring. This isn’t just another dinner; it’s an experience, a symphony of flavors that hits all the right notes. From the first creamy, cheesy bite to the satisfying kick of the buffalo chicken, every mouthful is a testament to culinary ingenuity and pure comfort food bliss. I simply cannot express enough how much I adore this dish, and I’m confident it will quickly become a cherished staple in your own kitchen.
What makes this specific rendition of the Irresistible Buffalo Chicken Mac And Cheese Recipe truly stand out is its impeccable balance. We’re not just throwing ingredients together; we’re crafting layers of flavor that work in perfect harmony. The sharp tang of the buffalo sauce is beautifully mellowed by the rich, velvety cheese sauce, which in turn coats tender pasta and succulent shredded chicken. It’s warm, it’s hearty, and it’s undeniably captivating. It’s the kind of dish that brings people together, sparking conversations and encouraging second (or third!) helpings. Whether you’re a long-time fan of buffalo chicken, a mac and cheese connoisseur, or simply looking for your next go-to comfort meal, this recipe ticks every single box and then some. I promise you, this is a recipe that lives up to its “irresistible” name in every sense of the word.
When it comes to serving this magnificent creation, you’ve got a few fantastic options. For a truly classic experience, I love to serve it alongside a crisp, cool side salad dressed with a light vinaigrette. The freshness of the greens provides a wonderful contrast to the richness of the mac and cheese, cleansing the palate and allowing you to fully appreciate every single flavor. Alternatively, a side of crunchy celery sticks and a generous dollop of blue cheese or ranch dressing for dipping can truly enhance the buffalo experience. Imagine that cool, creamy dressing acting as a refreshing counterpoint to the spicy kick! For those who love a bit of extra texture, a sprinkle of fresh chopped green onions or chives over the top just before serving adds a lovely pop of color and a subtle oniony bite that complements the dish beautifully. Don’t underestimate the power of these simple garnishes to elevate the entire meal.
Endless Possibilities for Customization: Make it Your Own!
One of the aspects I love most about cooking is the freedom to customize and make a recipe truly your own, and this dish is no exception. Feel free to play around with the heat level to suit your personal preference. If you’re a spice fiend like me, don’t hesitate to add an extra splash of your favorite hot sauce or even a pinch of cayenne pepper into the cheese sauce. For a milder approach, you can reduce the amount of buffalo sauce or opt for a less fiery brand. You could also experiment with different types of pasta; while elbow macaroni is classic, cavatappi or shells would also work wonderfully, cradling that luscious cheese sauce in every curve. The beauty of this recipe is its adaptability, allowing you to tailor it perfectly to your taste buds.
Creative Variations to Explore:
- Cheese Blend Boost: While our chosen cheese blend is divine, don’t be afraid to experiment with other cheeses. A touch of smoked gouda can introduce a wonderfully nutty, smoky depth, or a mix of Monterey Jack and Colby can offer an even smoother melt. For an extra sharp tang, a sprinkle of crumbled sharp cheddar on top before baking is always a win.
- Protein Power-Up: If you’re short on time, a pre-cooked rotisserie chicken works like a dream for the shredded chicken component. For a different texture, grilled chicken breasts or thighs, diced and tossed in buffalo sauce, can add a lovely char. Vegetarians can rejoice too! Roasted buffalo cauliflower florets or spicy chickpeas can easily replace the chicken, offering a fantastic plant-based alternative that still packs a flavorful punch.
- Topping Extravaganza: Beyond green onions, consider a sprinkle of toasted panko breadcrumbs for an incredible crispy topping. Mix them with a little melted butter and bake until golden brown for an irresistible crunch. Crushed cheese crackers, bacon bits, or even a handful of crushed blue cheese crumbles (if you’re a fan of blue cheese, which I highly recommend!) can take this dish to new heights of deliciousness.
- Make-Ahead Magic: This recipe is also fantastic for meal prepping! You can assemble the entire dish in a baking pan, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 10-15 minutes to the baking time to ensure it heats through completely. Leftovers, if there are any (a big “if” in my experience!), reheat beautifully in the oven or microwave, making it a perfect candidate for tasty lunches throughout the week.
So, what are you waiting for? This truly delightful dish is calling your name! I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into making this exceptional recipe. I promise you, the aroma alone will be enough to make your mouth water, and the first bite will confirm that all your efforts were more than worth it. Once you’ve created your masterpiece, I would absolutely love to hear about your experience! Did you make any fun variations? What did your family and friends think? Please don’t hesitate to share your culinary adventures with me and the community. Happy cooking, and prepare to fall head over heels for this incredible Buffalo Chicken Mac And Cheese!
Irresistible Buffalo Chicken Mac And Cheese Recipe
Imagine sinking your teeth into a spoonful of creamy, cheesy macaroni, perfectly coated in a rich sauce, then suddenly, that familiar zing of spicy buffalo chicken hits, balanced by a cool, tangy blue cheese undertone. It’s a flavor explosion that transforms two beloved American classics into one unforgettable culinary masterpiece.
Ingredients
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12 oz rotini pasta
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2 cups cooked, diced boneless skinless chicken breast
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1/2 cup buffalo sauce
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1 cup sharp cheddar cheese, shredded
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4 oz cream cheese
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2 tbsp butter
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1/4 cup all-purpose flour
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2 cups milk
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1 cup panko breadcrumbs (for topping)
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2 green onions, sliced (for garnish)
Instructions
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Step 1
Toss 2 cups cooked, diced chicken breast with 1/2 cup buffalo sauce. Cook 12 oz rotini pasta until al dente; drain. -
Step 2
Make Cheese Sauce: In a pot, melt 2 tbsp butter. Whisk in 1/4 cup all-purpose flour for 2-3 min. Gradually whisk in 2 cups milk until thickened. Season with salt & pepper. Add 4 oz cream cheese, then 1 cup shredded sharp cheddar cheese, stirring until smooth. -
Step 3
Combine & Bake: Mix pasta, cheese sauce, and buffalo chicken. Transfer to a greased baking dish. Top with 1 cup panko breadcrumbs. -
Step 4
Bake: Bake at 375°F (190°C) for 20-25 minutes, until bubbling and golden. -
Step 5
Serve: Rest 5-10 min, then garnish with 2 sliced green onions. Serve warm.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
