Go Back

Buffalo Chicken Mac and Cheese - Comfort Food With a Kick

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Elbow macaroni or cavatappi (12 ounces)
  • Cooked chicken, shredded or diced (3 cups) — rotisserie works well
  • Unsalted butter (4 tablespoons)
  • All-purpose flour (4 tablespoons)
  • Whole milk (3 cups), or 2% in a pinch
  • Cream cheese (4 ounces), softened
  • Sharp cheddar cheese, freshly grated (2 cups)
  • Monterey Jack or mozzarella, freshly grated (1 cup)
  • Hot sauce in the Buffalo style (1/2 cup), plus more to taste
  • Ranch or blue cheese dressing (1/4 cup)
  • Crumbled blue cheese (1/3 cup), optional but recommended
  • Garlic powder (1 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Smoked paprika (1/2 teaspoon)
  • Salt and black pepper
  • Panko breadcrumbs (1 cup)
  • Olive oil or melted butter (2 tablespoons)
  • Green onions or chives, sliced, for garnish
  • Celery, thinly sliced, for garnish (optional)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente. Drain and set aside. Toss with a splash of olive oil to prevent sticking.
  3. Make the roux: In a large pot or deep skillet, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook for about 1 minute until foamy and lightly golden, stirring constantly.
  4. Build the sauce: Slowly whisk in the milk, a little at a time, until smooth. Simmer, stirring often, until the sauce thickens slightly, 4–6 minutes.
  5. Add the flavor base: Stir in cream cheese until melted and smooth. Add hot sauce, ranch or blue cheese dressing, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and a few grinds of pepper. Taste and adjust heat by adding more hot sauce if needed.
  6. Add the cheeses: Reduce heat to low. Stir in the cheddar and Monterey Jack by the handful, letting each addition melt before adding more. The sauce should be thick, glossy, and smooth.
  7. Fold in chicken and pasta: Add the cooked chicken and drained pasta to the pot. Stir gently to coat everything in sauce. If the mixture seems too thick, splash in a bit more milk.
  8. Assemble: Pour the mixture into the prepared baking dish. Sprinkle crumbled blue cheese over the top if using.
  9. Make the topping: In a small bowl, mix panko with 2 tablespoons olive oil or melted butter and a pinch of salt and pepper. Scatter evenly over the casserole.
  10. Bake: Bake for 18–22 minutes, until the top is golden and the edges bubble. For extra color, broil for 1–2 minutes at the end, watching closely.
  11. Finish and serve: Let rest 5 minutes. Garnish with sliced green onions and celery. Drizzle with a little extra hot sauce if you like. Serve warm.