Buffalo Chicken Mac and Cheese Bake
This Buffalo chicken mac and cheese is the ultimate comfort food mash-up - tender shredded chicken coated in tangy Buffalo sauce, folded into creamy, cheesy macaroni, and baked to golden perfection. It’s bold, cozy, and perfect for feeding hungry families or sharing at gatherings.
Equipment
- Large pot
- Whisk
- Mixing spoon or spatula
- 9x13-inch baking dish
- Oven (or slow cooker / Instant Pot for variations)
- Measuring cups and spoons
Ingredients
- 1 lb cooked shredded chicken
- 12 oz elbow macaroni uncooked
- 1 cup Buffalo wing sauce
- 4 oz cream cheese softened
- 2 cups milk
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
Optional Ingredients:
- ¼ cup blue cheese crumbles
- ½ cup diced celery
- ¼ cup sliced green onions
Instructions
- Boil macaroni 1 minute less than package directions; drain.
- In the same pot, melt butter and stir in flour to create a roux.
- Slowly whisk in milk; simmer until thickened.
- Stir in cream cheese until smooth.
- Add garlic powder, paprika, salt, and pepper.
- Mix in shredded cheddar and Monterey Jack until melted.
- Pour in Buffalo sauce and stir well.
- Fold in cooked chicken and pasta until fully coated.
- Transfer to greased baking dish and top with extra cheese if desired.
- Bake at 375°F for 20–25 minutes, until bubbling and golden.
- Let rest for 5–10 minutes before serving.
Notes
For a smoother sauce, shred your own cheese - it melts better than the pre-packaged kind. And remember, you can easily adjust the heat level with more or less Buffalo sauce.