Delicious homemade Buffalo chicken mac and cheese combines rotisserie chicken, sweet onions, garlic, and elbow macaroni in a rich, creamy cheese sauce, all topped with crispy, toasted panko breadcrumbs.
This casserole is so darn good. You will wonder how you managed to live this long without it. It has quickly become a family favorite.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: Unsalted or salted
- Milk: Preferably whole milk.
- Cheddar cheese: You can use mild, regular, sharp, or extra-sharp.
- American cheese: A few slices help ensure creaminess. No one wants gritty or grainy macaroni and cheese. I use the higher-quality American cheese from the deli counter.
- Buffalo sauce: I commonly use Frank’s RedHot Wing Sauce, but you can use your favorite brand or make your own
- Ranch dressing: I use Marzetti, but you can use your favorite brand or make homemade.
- Cooked chicken: I use rotisserie chicken, but you can use any cooked, shredded, or diced chicken.
- Panko breadcrumbs: I like the crispiness they deliver.
How To Make Buffalo Chicken Mac and Cheese
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni al dente according to the package instructions, then drain well.
- Meanwhile, cook the onion in a bit of olive oil over medium heat. Reduce the heat, then stir in the garlic and cook for 1 minute.
- Melt the butter in the pot with the onion. Sprinkle in the flour, stirring and cooking for a couple of minutes. Slowly stir in the milk and simmer until thickened.
- Stir in the salt and black pepper. Whisk in the cheese in several increments, stirring until melted. Use an immersion blender on low to create a super smooth cheese sauce.
- Stir in the cooked pasta, buffalo sauce, ranch dressing, and cooked chicken. Spoon the mixture into a greased casserole.
- Melt the butter in a skillet over low heat. Add the panko breadcrumbs and toast them, stirring frequently. Add the breadcrumbs in the last minute of toasting.
- Sprinkle over the casserole and bake for about 15 minutes.
Preparation Tips for Success
- Use a spider strainer to move the cooked pasta to a baking sheet to drain and cool. This helps keep the pasta from sticking without being rinsed. Rinsing removes the starch, and starch helps the sauce stick to the pasta.
- Save ½ cup of pasta water to thin out the mac and cheese sauce if it gets too thick. Only use 1-2 tablespoons at a time until you reach the desired consistency.
- Use an immersion blender to achieve a super-smooth consistency in the cheese sauce.
- Do not overbake the mac and cheese. You don’t want to dry it out. 15 minutes is usually adequate.
More Pasta Recipes
Buffalo Chicken Mac and Cheese
Delicious homemade Buffalo chicken mac and cheese combines rotisserie chicken, sweet onions, garlic, and elbow macaroni in a rich, creamy cheese sauce, topped with crispy, toasted panko breadcrumbs.
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Servings: 8 servings
Calories: 639kcal
Ingredients
- 12 ounces elbow macaroni
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2¼ cups whole milk
- 1 teaspoon salt
- ½ teraspoon freshly ground black pepper
- 1½ cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 slices white or yellow American cheese
- ¼ cup Buffalo sauce
- ¼ cup ranch dressing
- 2½ cups diced rotisserie chicken
Panko Topping
- 1½ tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 2 cloves garlic, minced
Instructions
- Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni al dente according to package instructions. Use a spider strainer to move the cooked pasta to a rimmed baking sheet.
- Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, stirring frequently. Reduce the heat to low and stir in the garlic, cooking for 1 minute.
- Melt the butter in the pot. Sprinkle in the flour, stirring and cooking for 2 minutes. Slowly stir in the milk and simmer until thickened.
- Stir in the salt and black pepper. Whisk in the cheese in several increments, stirring until melted.
- Use an immersion blender on low for 30-60 seconds to create a super smooth cheese sauce.
- Stir in the cooked pasta, buffalo sauce, ranch dressing, and cooked chicken. Spoon the mixture into the prepared dish.
- Melt the butter in a medium skillet over low heat. Add the panko breadcrumbs and toast for 4-5 minutes, or until golden brown, stirring frequently. Add the garlic in the last minute of toasting. Sprinkle the breadcrumbs over the casserole and bake for 15 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at reduced power for short increments until warm.
- Freeze well-wrapped, unbaked casserole for up to 2 months. Thaw in the refrigerator overnight. Remove the casserole from the fridge 40 minutes before baking to bring it to room temperature. Bake as instructed.
Nutrition
Calories: 639kcal | Carbohydrates: 45g | Protein: 40g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 1285mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 663IU | Vitamin C: 1mg | Calcium: 455mg | Iron: 1mg
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Jerry
This buffalo chicken mac and cheese was the ultimate comfort food mash-up. Your photos and clear instructions made it easy. I loved the balance of creamy, cheesy macaroni with just the right amount of spicy buffalo kick, making it perfect for game day. Thanks for sharing such a fun, flavor-packed recipe.
Beth Pierce
You are most welcome, Jerry! I am glad that you liked it.
Kandie
Love the Chicken idea! The tip about using rotisserie chicken is amaizng 🙂 —it makes the whole process so much easier without losing flavor. Definitely going to try that shortcut next time.
Renata
That souds wonderful. I never seen buffalo sauce in the stores here in Belgium, great that you added the recipe for it
Amy Dong
Buffalo chicken mac and cheese is a match made in heaven! I loved the bold kick from the buffalo sauce paired with all that creamy, cheesy goodness. This is such a fun, crowd-pleasing dinner that my family devoured. Thanks, Beth!
Beth Pierce
My pleasure, Amy!
Lisa
What a great combination Beth, I bet the flavors blend so well. I have yet to make this but after seeing your recipe now, I think I’m going to try this over the weekend. I just have to make sure not to make my chicken too spicy
Beth Pierce
Thanks, Lisa! Enjoy!
Cathy Jose
Wow! Such a flavorful and delicious recipe that everyone enjoyed and loved! The ingredients and spices blended perfectly, amazing
Beth Pierce
Thank you, Cathy!
Ebony
I made this to test out a new menu for this year‘s Super Bowl and I absolutely loved it! This is so easy to make such a fun twist on traditional macaroni and cheese. I can’t wait to make this for next month’s Super Bowl.
Beth Pierce
Thank you, Ebony! I am so glad that you liked it.
Sonia Seivwright
That toasted panko topping sounds crunchy. Did you bake it just fifteen minutes, like suggested?
Beth Pierce
Yes, indeed! Do not overbake the mac and cheese. You don’t want to dry it out. 15 minutes is usually adequate.