One day, after volunteering at a local food drive downtown, I was helping pack leftovers when one of the high school interns I’d just met asked what I was making for dinner. I laughed and said, “Something easy and cheesy, it’s been a long day.” She told me her dad used to make this buffalo chicken mac and cheese on nights like that, and how she still tried to recreate it when she missed him.
We ended up talking about food for nearly half an hour, right there among canned goods and packed boxes, and she gave me her version of the recipe, scribbled on the back of a donation receipt. I stuck it in my coat pocket and didn’t think much of it until a rainy Sunday rolled around a few weeks later. You know the kind of day—muddy shoes by the door, puzzles scattered across the living room, laundry half-folded but forgotten. We needed comfort food, and fast.
That scrap of paper practically jumped out of my jacket. I had everything I needed—chicken in the fridge, buffalo sauce in the back of the pantry, and just enough pasta left to make it work. I didn’t expect it to be anything more than a quick dinner, but when I pulled it out of the oven and the kids came running from the smell alone, I knew it was something worth keeping.
That same night, my husband went back for thirds, and my daughter asked if we could have it again next week. That’s when a recipe earns its place in the binder.
Short Description
Buffalo Chicken Mac and Cheese is a bold, creamy, and comforting pasta bake combining spicy buffalo sauce, tender chicken, rich cheese sauce, and crispy panko topping — perfect for busy weeknights or game day gatherings.
Key Ingredients
Main Ingredients:
- 12 ounces rotini pasta
- 2 cups cooked diced boneless skinless chicken breast
- ½ cup buffalo sauce
- 1 cup shredded sharp cheddar cheese
- 4 ounces cream cheese
Sauce Components:
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
Toppings and Garnish:
- 1 cup panko breadcrumbs
- 2 green onions, sliced (for garnish)
Tools Needed
- Large pot for boiling pasta
- Medium skillet
- Saucepan
- Whisk
- 9×13-inch baking dish
- Mixing spoon or spatula
- Oven-safe dish or casserole dish
- Oven mitts
Cooking Instructions
Step 1: Boil the Pasta
Fill a large pot with salted water and bring it to a rolling boil. Add the rotini pasta and cook according to the package directions until just al dente. Drain thoroughly and set aside.
Step 2: Sauté the Chicken
While the pasta cooks, heat a skillet over medium heat. Add a little oil and sauté the diced chicken with salt and pepper. Cook for 5 to 7 minutes or until golden brown and cooked through. Set aside.
Step 3: Make the Buffalo Cheese Sauce
In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1 minute. Slowly pour in the milk, whisking constantly to avoid lumps.
Cook for 3–5 minutes, or until the sauce thickens slightly. Lower the heat and stir in the cream cheese until smooth. Add the cheddar cheese and buffalo sauce, stirring until fully combined and creamy.
Step 4: Mix Everything Together
In a large bowl, combine the cooked pasta, sautéed chicken, and buffalo cheese sauce. Mix until every bite is coated in that creamy, spicy goodness.
Step 5: Assemble and Top
Grease a 9×13-inch baking dish. Pour in the pasta mixture and spread evenly. Sprinkle panko breadcrumbs over the top for that perfect crunch.
Step 6: Bake It to Perfection
Preheat the oven to 350°F (175°C). Bake the dish uncovered for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown.
Step 7: Garnish and Serve
Remove from the oven and let it rest for 5 minutes. Garnish with freshly sliced green onions before serving.
Why You’ll Love This Recipe
Creamy + Spicy Combo: The mix of cream cheese and buffalo sauce brings just the right balance of heat and smoothness.
Kid + Husband Approved: Even my picky eater asked for seconds.
Perfect for Leftovers: The flavors deepen after a day in the fridge, so good for lunch the next day.
Make-Ahead Friendly: Assemble it earlier, then just bake when you’re ready.
One Dish Wonder: Protein, carbs, and cheese, all in one bite.
Mistakes to Avoid & Solutions
Overcooking the Pasta: It’ll get mushy after baking.
Solution: Always cook it al dente.
Sauce Too Thick or Lumpy: Roux not blended well.
Solution: Whisk constantly while adding milk slowly.
Bland Chicken: If under-seasoned, the chicken won’t hold its own.
Solution: Add garlic powder, paprika, or a dash of hot sauce when cooking it.
Panko Not Browning: Needs some fat to crisp.
Solution: Toss breadcrumbs in a drizzle of olive oil before topping.
Too Salty?: Cheese, buffalo sauce, and salt can stack up.
Solution: Taste as you go, and salt last.
Serving and Pairing Suggestions
Main Dish: Serve with a simple green salad or roasted broccoli to lighten things up.
Party Platter: Portion into ramekins for individual servings at gatherings.
Best Pairings: Cold ranch dressing on the side, celery sticks for crunch, or even a cold beer or sparkling water with lime.
Family Style: Serve straight from the dish for cozy weeknight dinners. It’s a conversation starter.
Storage and Reheating Tips
Storing Leftovers: Cool completely, then refrigerate in an airtight container for up to 3 days.
Freezing: Wrap tightly and freeze unbaked or baked for up to 1 month.
Reheating: Microwave individual portions with a splash of milk to keep it creamy. For full-pan reheating, cover with foil and warm in oven at 325°F for 15–20 minutes.
FAQs
1. Can I use a different pasta?
Yes! Elbow macaroni, penne, or shells work well. Just avoid long noodles.
2. Is it too spicy for kids?
Depends on the buffalo sauce. Use a mild version or reduce the amount if needed.
3. Can I use rotisserie chicken instead?
Absolutely, it’s a great time-saver and adds extra flavor.
4. How do I make it gluten-free?
Use gluten-free rotini and swap the all-purpose flour for a gluten-free blend. Choose GF panko too.
5. Can I make it ahead of time?
Yes. Assemble and refrigerate, then bake before serving. Add 5 extra minutes if baking cold.
Tips & Tricks
Use block cheese and shred it yourself for better melting.
Want it creamier? Add a splash of heavy cream to the sauce.
If baking from frozen, cover with foil and bake for 40–45 minutes at 350°F.
For extra heat, sprinkle red pepper flakes over the top before baking.
Stir in chopped celery for crunch, or blue cheese for a bold twist.
Recipe Variations
1. Veggie Buffalo Mac
Skip the chicken and add sautéed mushrooms, spinach, or roasted cauliflower. Cook veggies first and follow the same steps.
2. Blue Cheese Lover’s Version
Swap half the cream cheese with ¼ cup blue cheese crumbles. Stir them into the sauce after melting cheddar.
3. Ranch Buffalo Mac
Add 2 tablespoons ranch seasoning mix into the sauce and top with ranch drizzle before serving.
4. Baked Buffalo Chicken Bites Version
Scoop mac mixture into muffin tins lined with parchment, top with panko, and bake 15–20 mins at 350°F. Great for parties.
5. Lighter Option
Use low-fat milk, light cream cheese, and reduce cheddar slightly. Swap butter for olive oil in the roux.
Final Thoughts
Sometimes recipes come from cookbooks, and other times they come folded up in your coat pocket after a day you’ll never forget. This buffalo chicken mac and cheese has become one of those reliable, pass-it-on kind of meals in our house—the one that warms you up from the inside out and makes people gather around the table without even being called.
It’s bold, it’s creamy, and it has just the right kick to wake up a tired evening. And every time I make it, I think of that sweet intern, her dad, and how food somehow always finds a way to connect us, even through something as simple as cheesy pasta.
Irresistible Buffalo Chicken Mac And Cheese
Ingredients
Main Ingredients:
- 12 ounces rotini pasta
- 2 cups cooked diced boneless skinless chicken breast
- ½ cup buffalo sauce
- 1 cup shredded sharp cheddar cheese
- 4 ounces cream cheese
Sauce Components:
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
Toppings and Garnish:
- 1 cup panko breadcrumbs
- 2 green onions sliced (for garnish)
Instructions
- Cook rotini in salted boiling water until al dente. Drain and set aside.
- In a skillet over medium heat, cook diced chicken with salt and pepper for 5–7 minutes until golden and done.
- Melt butter in a saucepan, whisk in flour, and cook 1 minute. Gradually add milk, whisking until thickened. Lower heat, stir in cream cheese, then cheddar and buffalo sauce until smooth.
- Combine pasta, chicken, and sauce in a large bowl. Mix until evenly coated.
- Pour mixture into a greased 9x13" baking dish. Top with panko breadcrumbs.
- Bake at 350°F (175°C) for 20–25 minutes, until bubbly and golden.
- Let rest 5 minutes, then top with sliced green onions. Serve warm.
