Buffalo Chicken Mac and Cheese

This buffalo chicken mac and cheese is right up there on my list of favorite pasta dishes. The combo of tender chicken, pasta, and that creamy, spicy cheese sauce is seriously something you won’t forget.

Course Main Course, Side Dish

Cuisine American

Keyword Buffalo Chicken Mac and Cheese

Prep Time 20

Cook Time 55

Resting 10

Total Time 1 25

Servings

Calories 645kcal

Equipment

measuring cups and spoons For accurate measurments.
mixing bowls For melting toppings.
baking dish 9 x 13 For assembling and baking the mac and cheese.
Pasta Pot To cook the pasta.
nonstick skillet For cooking the chicken, veggies, and wing sauce.
wooden spoon To stir the sauces.
whisk To whisk the sauces.
Saucepan To make the cheese sauce.

Ingredients

Buffalo Chicken Mac and Cheese:

7 tbsps. unsalted butter (divided) plus more for the baking dish
kosher salt
1 lb. elbow macaroni
1 small yellow onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Frank's Buffalo Wing Sauce, divided
2 tbsps. all-purpose flour
2 tsps. dry mustard
2-1/2 cups half and half
1 lb. extra sharp cheddar cheese shredded
8 oz. pepper Jack cheese shredded
2/3 cup sour cream
1 cup panko breadcrumbs
1/2 cup crumbled blue cheese
2 tbsps. chopped fresh parsley

Instructions

Preheat the oven to 350°F and butter a 9x13-inch baking dish.
Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 7 minutes. Drain.
1 lb. elbow macaroni , kosher salt
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook for 2 minutes, then add 1/2 cup wing sauce and simmer until slightly thickened, about 1 more minute.
7 tbsps. unsalted butter, 1 small yellow onion, finely chopped, 2 stalks celery, finely chopped, 3 cups shredded rotisserie chicken, 2 cloves garlic, minced, 3/4 cup Frank's Buffalo Wing Sauce, divided
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then stir in the sour cream until smooth.
2 tbsps. all-purpose flour, 2 tsps. dry mustard, 2-1/2 cups half and half, 1 lb. extra sharp cheddar cheese, 8 oz. pepper Jack cheese, 2/3 cup sour cream
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Place the remaining 2 tablespoons butter in a microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese, and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest for 10 minutes before serving. Drizzle with some wing sauce for color.
1 cup panko breadcrumbs, 1/2 cup crumbled blue cheese, 2 tbsps. chopped fresh parsley
Garnish with even more wing sauce, blue cheese and sour cream.

Notes

For optimal outcomes when preparing this buffalo mac and cheese, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition