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
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
alejandra
This recipe combines my two favorite meals. I love buffalo chicken and mac & cheese, so of course I had to try this dish. I LOVED it!
Beth Pierce
Thank you, Alejandra! I am so happy that you liked it.
MayPal
Homemade Mac n Cheese with a twist! It looks really good, I’m just not sure if Panko is available here.
Kat
combining spicy chicken with creamy pasta is a genius idea for a cozy and very filling weekend meal.
Tammy
This was so good! The family loved it. Nothing beats homemade mac and cheese…definitely recommend this recipe!
Beth Pierce
Thanks, Tammy! So glad that you liked it~!
Catalina
I made this tonight and it was so good. Creamy, cheesy, with just the right amount of heat!
Beth Pierce
Thanks, Catalina! I am glad that you liked it!
Azlin
This was just the best! I love mac n cheese but the addition of the buffalo sauce was just so, so good, thank you. The kids loved it!
Beth Pierce
Thank you, Azlin! So happy that everyone loved it.
Janie
This is definitely a YUM from our family. They love the buffalo flavored mac and cheese! My favorite part is the corner parts.
Beth Pierce
Mine too!
Lucy
Buffalo chicken mac and cheese is the perfect combo! This recipe is easy to follow and the meal was delicious! The family loved it.
Beth Pierce
Thanks, Lucy! So happy to hear that!
Ben
This is the ultimate comfort food recipe. I’m having a party this weekend, and this is going on the menu.
Terri
I mean, it doesn’t get better than this! It’s a dinner or a gameday treat. It’s also two of the best foods ever combined into one!