Buffalo Chicken Mac and Cheese

This creamy Buffalo Chicken Mac and Cheese recipe features all of the same flavors found in buffalo chicken wings! The creamy homemade cheese sauce features four kinds of cheese transforming this spicy mac and cheese into one ooey gooey weeknight meal.

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Ingredients to Make Buffalo Chicken Mac and Cheese Recipe

If you’re a fan of buffalo wings you’ll love the same flavors featured in this creamy mac and cheese recipe. It features a homemade cheese sauce tossed with tender macaroni and rotisserie chicken. Use your favorite buffalo sauce and adjust the level of spice according to your personal taste. Ingredients to make simple Buffalo Chicken Mac and Cheese: (Scroll down for full printable recipe card.)

Pasta – One pound elbow macaroni
Chicken – Three cups roughly chopped rotisserie chicken, poached chicken or baked chicken.
Shredded Cheese – Two cups shredded sharp cheddar cheese and two cups shredded pepper jack cheese or monterey jack cheese, tossed together.
Butter – Salted or unsalted butter plus two tablespoons to dot the top before baking.
Vegetables – One bunch of green onions and celery stalk.
Flour – All purpose flour to make the roux.
Seasonings – One teaspoon garlic salt and one teaspoon black pepper.
Liquid – Whole milk or half and half to make the cheese sauce.
Buffalo Sauce – Frank’s or Crystal or use your favorite brand. You’ll also need additional for serving.
Cream Cheese – Four ounces of softened chive and onion cream cheese gives a creamy texture to the cheese sauce.
Ranch Seasoning Mix – One 1.0 oz packet of dry Ranch seasoning mix adds flavor to the cheese sauce.
Bleu Cheese – Bleu cheese crumbles for the casserole and additional for garnishing.
Prepared Ranch Dressing – Use your favorite ranch dressing to drizzle the top after baking.

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How to Make the BEST Buffalo Chicken Mac and Cheese Recipe

Heat Oven and Prepare Dish: Preheat oven to 350°F. Spray a 13×9-inch baking dish with nonstick cooking spray.
Combine the Cheese: Toss together the cheddar cheese and pepper jack cheese. Set aside.
Cook Pasta: Cook the macaroni in salted water per the package directions until al dente.
Sauté the Vegetables: Cook celery and green onions in melted butter just until beginning to soften.
Make the Roux: To the pot stir in flour, garlic salt and black pepper.
Add the Milk: Gradually whisk in milk. Let simmer for several minutes to thicken.
Cream Cheese and Seasoning: Add the buffalo sauce, cream cheese, dry ranch seasoning and shredded cheese mixture. Stir until cheese has melted and smooth.
Combine: Add drained macaroni, chicken and bleu cheese crumbles. Stir gently to coat well.
Transfer Macaroni to the Prepared Dish: Pour half of the macaroni mixture into the baking dish. Sprinkle with one cup of the remaining shredded cheese. Repeat pouring the macaroni mixture and sprinkle the top with the final cup of shredded cheese. Dot the top with butter.
Oven: Bake uncovered per the cook time in the recipe until the top is golden brown.
Serve: Let stand 5 minutes then serve drizzled with additional hot sauce, ranch dressing, bleu cheese crumbles and garnished with green onions.

Tips for Making Buffalo Chicken Macaroni and Cheese

Kitchen Tools You’ll Need: Pasta pot or large pot, cheese grater, measuring cups and spoons, colander, sharp knife and chopping board and 13×9-inch casserole dish.
Cut the Chicken into Bite-Sized Pieces: A rotisserie chicken is a tasty shortcut. You could use grilled chicken, baked chicken or poached chicken. Cut it into easy to eat portions, think bite-size pieces.
Grate Your Own Cheese: Pre-shredded cheese is a great timesaver and has its place in cooking. It includes an anticaking ingredient that keeps the cheese shreds from sticking together. This can make sauces grainy, so I highly recommend that you shred your own.
Don’t Overcook the Macaroni: Cook the macaroni just until tender then, drain well. If you overcook the pasta it can become mushy when baked with the other ingredients in the casserole.
Ranch Seasoning: Ranch salad dressing mix already has garlic powder and onion powder along with other herbs and seasonings in the mix. Using it is in keeping with the flavor of buffalo wings dipped in ranch dressing.
Blue Cheese: You can use your favorite brand such as Wisconsin Blue Cheese, Gorgonzola or Stilton or Danish Blue Cheese which has a creamy mild flavor.
Make-Ahead Tip: You can fully assemble this macaroni and cheese one day in advance and bake it just before serving. Allow 15-20 minutes on the counter to warm to room temperature prior to baking. You may need to extend the baking time a few minutes as well.
Side Dishes to Serve with Buffalo Chicken Mac and Cheese: You can serve this with a wedge salad, honey garlic roasted carrots, a crunchy broccoli salad and a side of warm honey yeast rolls or garlic parmesan pull apart rolls.

Recipe Variations

Pasta: You could use another shape of pasta that’s similar in size to elbow macaroni. Medium shells, penne rigate, bow tie pasta or similar.
Protein: You could add 4 slices of crispy crumbled bacon to the macaroni for a smoky flavor.
Buffalo Sauce: You can use a your favorite buffalo wing sauce in the macaroni and cheese and for drizzling on top.
Cheese: You can use monterey jack cheese in place of pepper jack cheese for less spice.
Optional Topping: If you’d like to add a breadcrumb topping, toss together 2/3 cup panko breadcrumbs with one tablespoon of melted butter and sprinkle it one top before baking.
Sour Cream: If your prefer a way to cool down the spice, top your serving with a dollop of creamy sour cream.
Garnishes: I finish the top of this mac and cheese with a drizzle of ranch dressing and a sprinkling of green onions. You could use chives or parsley, instead.

Storage and Leftovers

Leftovers: Store Buffalo Chicken Mac and Cheese in an airtight container or covered with foil, chilled in the refrigerator for up to 3 days.
Reheating: Reheat in single servings in the microwave or in a preheated 350°F oven just until heated through.
Freezer: You can freeze leftovers for up to 3 months. Thaw in the fridge and reheat just before serving.

More Pasta Recipes to Make

Creamy Cajun Chicken Pasta is a riff on the popular dish at Chili’s.
This Saucy Baked Penne Pasta recipe can be fully assembled one day in advance and baked just before serving.
Chicken Bacon Ranch Pasta Salad can double as a side dish or an entree.
Alfredo Chicken and Ham Rigatoni is a terrific way to use up leftover holiday ham.
Southwestern Chicken Cavatappi is a one dish meal.
Crock Pot Pasta Casserole is a delicious option for weeknight meals with the family.
Garlic Butter Pasta from Butter with a Side of Bread.

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