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buffalo chicken mac & cheese



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buffalo chicken mac and cheese

Are you sitting down?

buffalo chicken mac and cheese

‘Cause you’ll want to grab your fork & large bowl & consume this entire casserole yourself.

So, true story: I can’t handle spicy food. But you say, “wait, but you cook spicy a lot AND this dish is buffalo mac and cheese.”

Yes, I’m weird. As much as I can’t handle spicy food (meaning, I’m very weak. A little spice makes my mouth on fire), I LOVE cooking it and I LOVE having it. Whenever we go out to eat, I’ll order a spicy dish or I’ll cook a dish that has a lot of spice to it and then be profusely sweating at the dinner table and chugging milk. I’m so attractive.

Back to this amazing dish. Jason and I polished 3/4 of this casserole in the course of our 20 minute dinner. I’m not surprised. It was AMAZING. Literally scarfed this dish down. It’s a great comfort dish and it’s also got amazing flavors. I mean, really, buffalo chicken with mac and cheese. Just stop.

Everything about this dish is just perfect. The panko breadcrumbs with the bleu cheese crumbles floating on top of the buffalo chicken and macaroni. It gives the dish a great texture and the bleu cheese just melts in your mouth along with the other ingredients of this dish and it forms a perfect melody in your mouth. Talk about partay in my mouth!

Oh yeah, so the original recipe makes a casserole for an army. I decided to halve it and I still ended up with a huge casserole dish of it. So, dually noted: if you are having a large party, double the recipe below, if you’re just making it for a family of 4, this should be enough..unless you’re pigs like Jason & I, then it’ll only make for 2 + next day lunch leftovers.

Buffalo Chicken Mac & Cheese

A flavorful twist on classic mac & cheese with a crunchy panko topping!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4 -6
Author: Julie Chiou


  • 6 tbsp unsalted butter, divided
  • Salt, to taste
  • 1/2 pound elbow macaroni
  • 1 1/2 cups shredded chicken, I used a rotisserie chicken
  • 1 clove garlic, minced
  • 3/4 cup Frank's hot sauce, divided
  • 2 tbsp flour
  • 1 tsp dry mustard powder
  • 1 cup milk, I used 2%
  • 1/4 cup heavy cream
  • 1 1/4 cup sharp cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 1/3 cup sour cream
  • 1/2 cup panko bread crumbs
  • 1/2 cup crumbled bleu cheese


  • Preheat oven to 350 degrees and grease a large casserole dish.
  • Bring a pot of water to a boil, season with salt, and add the pasta and cook until al dente. Drain and set aside.
  • In the meantime, in a large skillet over medium high heat, melt 2 tbsp. of butter and stir in the chicken and garlic. Cook for a couple minutes then add 1/4 cup of the hot sauce and mix it all together until well combined. Put the chicken mixture in a bowl and set aside. Quickly rinse out your skillet and return to stove.
  • Melt 2 tbsp. butter in the skillet over medium heat and whisk in the flour and mustard powder until smooth. Then whisk in the milk and cream and add the remaining 1/2 cup of hot sauce and stir until thick. Whisk in the cheddar and pepper jack cheese until melted and smooth then whisk in the sour cream until all combined.
  • In the prepared baking dish, spread half of the macaroni in the bottom of the dish then top with the buffalo chicken mixture and then the remaining macaroni. Pour the cheese sauce evenly on top.
  • Put the remaining 2 tbsp. of butter in a small bowl in the microwave to melt. Stir in the panko and bleu cheese then sprinkle over the macaroni.
  • Bake for 30-40 minutes or until bubbly. Let rest 10-15 minutes before serving.


Source: Tidy Mom

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Recipe Rating


Tuesday 13th of October 2015

This looks like the best version of Buffalo Mac N Cheese I've seen! Would you please tell me how I can make it in a cupcake tin? Would I need to add eggs? And if so how many and where do I add them?


Wednesday 14th of October 2015

I wouldn't know how to make it that way since I've never done it that way. I made this recipe intended for a casserole dish. Sorry about that!


Friday 26th of July 2013

I make this the other night. My grocery store didn't have crumbly blue cheese, so I had to settle for the Salad dressing version. I just mixed it right in with the macaroni and chicken at the end... it was so yummy!


Monday 22nd of July 2013

Making this for dinner tonight! I hope it comes out ok :-O


Friday 12th of July 2013

Hold up ya'll! I just made this for dinner and it is freakin awesome! I used Frank's buffalo hot sauce and topped with a little extra cheese before the breadcrumbs. So so good!!!!!


Tuesday 9th of July 2013

So I'm going to try making this in a few days but I was just wondering if you've ever tried preparing it all and then baking it a few hours later.

Like say I prepare it all in the casserole dish in the morning and then bake it once I'm home from you think it would turn out okay? And also..if I'm not using rotisserie chicken how would you recommend I prepare it? THANKS


Wednesday 10th of July 2013

Hi Ciera, I think prepping it beforehand would definitely work. Just make sure you cook the pasta halfway so it doesn't overcook in the oven. If you aren't using rotisserie chicken, I'd just boil chicken breasts for about 7 minutes and then shred them.