Buffalo Chicken Macaroni and Cheese Recipe

Introduction

Buffalo Chicken Macaroni and Cheese is a flavorful twist on a classic comfort dish. It combines creamy cheese sauce, tender chicken tossed in spicy buffalo sauce, and perfectly cooked noodles for a deliciously satisfying meal.

Ingredients

• 1 cup (140 g) shredded cooked rotisserie chicken
• 2 tablespoons buffalo sauce
• 2 tablespoons ranch dressing
• 8 ounces cavatappi noodles, cooked al dente and drained
• ¼ cup (½ stick / 57 g) unsalted butter
• ¼ cup (31 g) all-purpose flour
• 2 cups (490 ml) whole milk, warmed
• ½ teaspoon kosher salt
• ¼ teaspoon ground mustard powder
• ⅛ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper (optional)
• ½ cup (56.5 g) sharp cheddar cheese, freshly grated
• ¼ cup (28 g) mozzarella cheese, freshly grated
• ¼ cup (28 g) mozzarella cheese (for topping)
• ¼ cup (28 g) cheddar cheese (for topping)
• Salt and pepper, to taste
• 1 tablespoon buffalo sauce (for drizzling)
• 1 tablespoon ranch dressing (for drizzling)
• Parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a medium bowl, mix the shredded chicken with 2 tablespoons buffalo sauce and 2 tablespoons ranch dressing. Set aside.
3. Step 3: In a skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture turns light brown.
4. Step 4: Remove the skillet from heat and gradually whisk in the warm milk, ensuring no lumps form.
5. Step 5: Return the skillet to medium heat and continue whisking for 3-5 minutes until the sauce thickens.
6. Step 6: Stir in the salt, garlic powder, ground mustard, and cayenne pepper (if using).
7. Step 7: Add the freshly grated cheddar and mozzarella cheeses along with the buffalo chicken mixture. Stir until the cheeses melt and ingredients are well combined.
8. Step 8: Fold in the cooked cavatappi noodles until evenly coated in the sauce.
9. Step 9: Transfer the macaroni and cheese mixture to a baking dish. Top with the remaining mozzarella and cheddar cheeses.
10. Step 10: Bake uncovered in the preheated oven for 5 minutes, until the cheese topping is melted and bubbly.
11. Step 11: Remove from oven and season with salt and pepper to taste. Drizzle with remaining buffalo sauce and ranch dressing.
12. Step 12: Garnish with chopped parsley before serving.

Tips & Variations

• Use rotisserie chicken for quick prep, or shred leftover cooked chicken.
• Adjust the buffalo sauce amount based on your preferred spice level.
• For extra creaminess, add a splash of heavy cream to the cheese sauce.
• Try swapping cavatappi noodles with elbow macaroni or shells.
• To make it vegetarian, omit the chicken and add sautéed mushrooms or cauliflower.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mac and cheese mixture up to the baking step and refrigerate it. When ready, add the topping and bake as directed.

What if I don’t have buffalo sauce?

You can substitute buffalo sauce with hot sauce mixed with melted butter for similar flavor and heat.

Buffalo Chicken Macaroni and Cheese Recipe

---

★★★★★

4.9 from 136 reviews

• Author: Isabella
• Total Time: 35 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Buffalo Chicken Macaroni and Cheese recipe combines creamy, cheesy macaroni with spicy buffalo chicken and a tangy ranch dressing twist. Featuring tender shredded rotisserie chicken tossed in buffalo sauce, mixed into a rich cheese sauce with sharp cheddar and mozzarella, then baked to perfection with a cheesy topping. Perfect for those who crave bold, comforting flavors with a bit of heat.

---

Ingredients

Scale 1x2x3x

Buffalo Chicken Mix

• 1 cup (140 g) shredded cooked rotisserie chicken
• 2 tablespoons buffalo sauce
• 2 tablespoons ranch dressing

Macaroni and Cheese

• 8 ounces cavatappi noodles, cooked al dente and drained
• ¼ cup (½ stick / 57 g) unsalted butter
• ¼ cup (31 g) all-purpose flour
• 2 cups (490 ml) whole milk, warmed
• ½ teaspoon kosher salt
• ¼ teaspoon ground mustard powder
• ⅛ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper (optional)
• ½ cup (56.5 g) sharp cheddar cheese, freshly grated
• ¼ cup (28 g) mozzarella cheese, freshly grated

Topping

• ¼ cup (28 g) mozzarella cheese
• ¼ cup (28 g) cheddar cheese
• Salt and pepper, to taste
• 1 tablespoon buffalo sauce
• 1 tablespoon ranch dressing
• Parsley, chopped (for garnish)

---

Instructions

1. Preheat Oven: Preheat your oven to 350°F to get it ready for baking the final dish.
2. Prepare Chicken Mix: In a medium bowl, combine the shredded cooked rotisserie chicken with 2 tablespoons of buffalo sauce and 2 tablespoons of ranch dressing. Mix well and set aside to marinate the flavors.
3. Cook Macaroni: Cook 8 ounces of cavatappi noodles until al dente, then drain and set aside.
4. Make Roux: In a skillet over medium heat, melt ¼ cup unsalted butter. Add ¼ cup all-purpose flour and whisk constantly for 1-2 minutes until the mixture turns light brown, forming a roux.
5. Add Milk Gradually: Remove the skillet from heat and gradually pour in 2 cups warmed whole milk, whisking constantly to avoid lumps.
6. Thicken Sauce: Return the pan to medium heat and continue whisking for 3-5 minutes until the sauce thickens and coats the back of a spoon.
7. Season Sauce: Stir in ½ teaspoon kosher salt, ¼ teaspoon ground mustard powder, ⅛ teaspoon garlic powder, and ⅛ teaspoon cayenne pepper (optional), ensuring spices are evenly incorporated.
8. Add Cheese and Chicken: Add ½ cup sharp cheddar cheese and ¼ cup mozzarella cheese to the sauce, stirring until melted and smooth. Then fold in the buffalo chicken mixture.
9. Combine with Noodles: Add the cooked cavatappi noodles to the cheese and chicken sauce, stirring carefully to coat the pasta evenly.
10. Prepare Topping: Transfer the macaroni and cheese mixture to a baking dish. Top evenly with ¼ cup mozzarella cheese and ¼ cup cheddar cheese.
11. Bake: Place the dish in the preheated oven and bake uncovered for 5 minutes, until the cheese topping is melted and bubbly.
12. Season and Garnish: Remove from oven. Season with salt and pepper to taste. Drizzle 1 tablespoon buffalo sauce and 1 tablespoon ranch dressing over the top. Garnish with chopped parsley before serving.

Notes

• For more heat, add extra cayenne pepper or extra buffalo sauce.
• If you prefer less spicy, reduce the buffalo sauce or omit the cayenne pepper.
• Use freshly grated cheese for better melting and flavor.
• Ensure milk is warmed before adding to avoid lumps in the sauce.
• This dish pairs well with celery sticks or a crisp green salad for a classic buffalo flavor experience.
• Leftovers can be refrigerated and reheated in a microwave or oven.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: buffalo chicken, macaroni and cheese, comfort food, spicy pasta, baked macaroni, rotisserie chicken recipe