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

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

Preheat Oven: Preheat your oven to 350°F to get it ready for baking the final dish.
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.
Cook Macaroni: Cook 8 ounces of cavatappi noodles until al dente, then drain and set aside.
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.
Add Milk Gradually: Remove the skillet from heat and gradually pour in 2 cups warmed whole milk, whisking constantly to avoid lumps.
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.
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.
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.
Combine with Noodles: Add the cooked cavatappi noodles to the cheese and chicken sauce, stirring carefully to coat the pasta evenly.
Prepare Topping: Transfer the macaroni and cheese mixture to a baking dish. Top evenly with ¼ cup mozzarella cheese and ¼ cup cheddar cheese.
Bake: Place the dish in the preheated oven and bake uncovered for 5 minutes, until the cheese topping is melted and bubbly.
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