Buffalo Chicken Macaroni and Cheese Recipe

Name: Buffalo Chicken Macaroni and Cheese Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: 1 lb elbow macaroni; 3 cups cooked, shredded chicken; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 4 cups whole milk; 3 cups shredded sharp cheddar cheese; 2 cups shredded Monterey Jack cheese; 1/2 cup Buffalo hot sauce; 1/2 cup blue cheese crumbles; 1/2 cup panko breadcrumbs; 2 stalks celery, finely chopped; 1 tsp garlic powder; Salt and black pepper to taste

The first time I tried to make this, I was so excited for game day. I figured, how hard could it be? I ended up using a whole bottle of hot sauce, thinking more was better. Let’s just say my mouth was on fire for hours and my poor dog wouldn’t even come near me. I’ve since learned it’s all about balance, and now this Buffalo Chicken Macaroni and Cheese Recipe is my go-to for any gathering.

Recipe Card

Recipe Title	Buffalo Chicken Macaroni and Cheese Recipe
Servings	6
Prep Time	20 minutes
Cooking Time	40 minutes
Calories	Approx. 580

Ingredients

1 lb elbow macaroni
3 cups cooked, shredded chicken
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
3 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
1/2 cup Buffalo hot sauce
1/2 cup blue cheese crumbles
1/2 cup panko breadcrumbs
2 stalks celery, finely chopped
1 tsp garlic powder
Salt and black pepper to taste

That shredded chicken is key. One time I tried to use canned chicken to save time and it turned into a weird, mushy mess. The texture was all wrong. I always just grab a rotisserie chicken from the store now, it’s a total lifesaver and tastes so much better.

Directions

Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cook the macaroni according to the package directions, but stop about a minute short of al dente. Drain and set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Whisk in the flour and cook for about a minute, until it’s golden and smells a bit nutty.
Slowly pour in the milk, whisking constantly to avoid lumps.
Keep cooking and whisking until the sauce thickens enough to coat the back of a spoon.
Turn the heat down to low and stir in the cheddar and Monterey Jack cheeses until everything is melted and smooth.
Stir in the Buffalo sauce, garlic powder, salt, and pepper.
Gently fold in the cooked macaroni, shredded chicken, and chopped celery.
Pour the whole mixture into your prepared baking dish.
Sprinkle the top with blue cheese crumbles and panko breadcrumbs.
Bake for 20-25 minutes, until it’s bubbly and the top is golden brown.
Let it sit for 5-10 minutes before serving. It’s molten lava hot right out of the oven!

The step where you make the cheese sauce is where I’ve messed up the most. I used to get impatient and crank the heat, which just gave me a grainy, broken sauce. Low and slow is the only way to go. If it does break, a little splash of cold milk and a ton of whisking can sometimes bring it back from the brink.

I can’t tell you how many times I’ve burned my mouth because I didn’t let this dish rest. The cheese just holds onto all that heat. Now I use that waiting time to clean up, so I’m not stuck with a mountain of pots and pans after everyone’s eaten. It’s a total game-changer for a busy weeknight.

This recipe is the definition of comfort food in our house. My kids request it for their birthdays now, which is hilarious because it’s definitely not a “kids’ meal.” The leftovers are almost better the next day, if there are any. The flavors really settle in. I’ve tried making it healthier with low-fat cheese, but it just doesn’t get that same gooey, amazing texture.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
580	45g	28g	35g

Yeah, it’s not a salad. I’m always a little surprised by the protein count, which is pretty good from all that chicken. If I’m trying to be a bit lighter, I’ll use 2% milk and a little less cheese, but honestly, it’s a treat. For my gluten-free friend, I use a corn-based pasta and it works just fine.

Ingredient Swaps

Ingredient	Substitution
Elbow Macaroni	Cavatappi or Shells
Sharp Cheddar	Colby Jack or Gouda
Blue Cheese	Ranch Dressing (mixed in)
Panko Breadcrumbs	Crushed Ritz Crackers

I used ranch dressing instead of blue cheese once for a party and people loved it. It’s a much milder flavor. But the crushed Ritz crackers? That was a happy accident when I was out of breadcrumbs. It adds a buttery, rich crunch that’s now my favorite. Swapping the pasta shape is totally fine, just avoid anything too thin.

Tips

Undercook your pasta! It will finish cooking in the oven and won’t turn to mush.
Let your shredded cheese come to room temp before adding it to the hot sauce. Cold cheese can make the sauce seize up.
Don’t skip the rest time after baking. It lets everything set up so you get perfect slices.
Toast your panko breadcrumbs in a pan with a little butter before sprinkling on top for an extra crunch.

I learned the hard way about undercooking the pasta. My first attempt was a soupy, sad casserole because the pasta absorbed all the sauce. It was like eating buffalo-flavored paste. Now I always set a timer for a minute less than the box says, and it comes out perfect every single time.

FAQ

Can I make this ahead of time?
Oh yeah, for sure. I assemble the whole thing the night before, cover it, and keep it in the fridge. Just add about 10-15 minutes to the baking time since it’ll be cold. It’s my secret for not being stressed when company comes over.

My sauce is too thin, what did I do wrong?
You probably didn’t let the flour and butter cook long enough. That’s the roux, and it needs a full minute to work its magic. If it’s still thin, just let it simmer on the stove a bit longer before you add the cheese. It’ll thicken up, I promise.

Is it super spicy?
It’s got a kick, but it’s not crazy. My kids who hate spicy food will still eat it. The cheese and the milk really mellow out the hot sauce. If you’re nervous, start with a 1/4 cup of Buffalo sauce and add more to your liking. You can always add heat, but you can’t take it out!

That’s everything I know about making Buffalo Chicken Macaroni and Cheese! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.