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    Home ยป Recipes ยป Savory

    Buffalo Chicken Mac and Cheese

    Updated: May 26, 2023 โ€ข Published: May 26, 2023 by Sam Merritt โ€ข 265 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of buffalo chicken mac and cheese, top image of full bowl baked with serving spoon, bottom image of mac and cheese served on white plate with fork

    My creamy buffalo chicken mac and cheese is topped off with a buttery toasted panko for next-level flavor. It’s quick to make in just over 30 minutes! Recipe includes a how-to video!

    Buffalo Chicken Mac and Cheese on a plate

    The Best Buffalo Mac and Cheese

    Today’s buffalo chicken mac and cheese recipe started out as a just-for-fun experiment (so many of my recipes do!) but after taste testing I didn’t have a choice — I had to share it with you! With its irresistibly creamy texture and buffalo chicken dip-esque flavor, this one was just too good to keep to myself.

    This recipe has everything you love about baked mac & cheese, plus an extra kick of flavor from the buffalo sauce. It’s cheesy, creamy, a little spicy, and so hearty with plenty of shredded chicken.

    I top mine off with a buttery, crispy crown of toasted panko for some extra texture and flavor, and it’s truly the best mac and cheese I’ve had (my bacon mac and cheese is a close second though!). I just know you’re going to love it too!

    What You Need

    Overhead view of ingredients including buffalo sauce, shredded chicken, macaroni noodles, and more.

    There are quite a lot of ingredients up there, so let’s go over some of the most important ones:

    • Buffalo sauce. Make sure you’re using prepared buffalo sauce and not straight hot sauce (which would add more heat than intended).
    • Pasta. You can use macaroni (a classic choice! I use this in my easy mac and cheese), but cavatappi/cellentani is a bit more fun.
    • Cheese. Grab some mozzarella and cheddar blocks and shred them yourself–this is critical for the smoothest sauce and best melting. Pre-shredded cheeses may be more convenient, but they contain anti-caking agents that prevent them from melting smoothly.
    • Sour cream + cream cheese. To make this buffalo mac and cheese extra creamy, we’ll go beyond your standard shredded cheeses and use cream cheese and sour cream too. These two ingredients are possibly the most critical in developing such a creamy and richly flavored dish!
    • Chicken. Any cooked, shredded chicken will work. I like to use a rotisserie chicken or my slow cooker shredded chicken.
    • Panko. We toast this panko in butter on the stovetop for wonderful, buttery flavor. Sometimes, instead of using panko I make breadcrumbs out of my sourdough bread and use those, instead!

    SAM’S TIP: Since this dish is so creamy and rich, it makes a great party/potluck dish. It’s the kind of comfort food that you pile on your plate at a party, then find yourself going back for seconds…and thirds!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Buffalo Chicken Mac and Cheese

    Mac and Cheese

    Buffalo mac and cheese in sauce pot
    1. Cook your pasta to al dente according to package directions, then drain and keep warm.
    2. Melt the butter and stir in the flour until smooth.
    3. Stir in the spices and milk, then bring the mixture to a boil.
    4. Reduce the heat to a simmer and stir frequently until thickened. Once thickened, stir in the cheeses and sour cream until smooth.
    5. Stir in the hot sauce, then add the chicken and pasta.
    6. Pour into a buttered baking dish and prepare the panko topping.

    Panko Topping

    Panko topping in sauce pan
    1. Melt the butter and olive oil together over medium heat, then add the panko.
    2. Stir and toast the panko until it absorbs the butter and oil and begins to turn a light golden brown.
    3. Sprinkle the panko over your prepared mac and cheese.
    4. Bake at 350F for 15 minutes, then enjoy!

    SAM’S TIP: Fresh chopped parsley makes a pretty, fresh garnish on this mac and cheese. This is optional, but I do like to add it if I have some on hand.

    Buffalo chicken mac and cheese in a bowl

    Frequently Asked Questions

    Can I make it ahead?

    Yes! If you’d like to make the recipe up until the baking step, you can cover it and refrigerate until ready to bake. When you’re ready, simply remove your covering and bake until warmed through.

    How spicy is it?

    My buffalo mac and cheese carries some heat, but it’s not overwhelmingly hot (though you heat-seekers out there can feel free to up the ante with a few extra tablespoons of buffalo sauce). The heat is nicely tempered by the cheeses, so I find the spice level to be mild or about as hot as a buffalo chicken dip would be.

    Can I double this recipe?

    Yes! This buffalo mac and cheese doubles nicely, especially for parties. You’ll want to bake it in a 9×13 if you do. Keep in mind the bake time might be a bit longer in a bigger pan.

    Buffalo chicken mac and cheese in a bowl

    Let me know in the comments if you’d like to see more spruced up mac and cheese recipes!

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    plate full of creamy buffalo chicken mac and cheese

    Buffalo Chicken Mac and Cheese

    My creamy buffalo chicken macaroni and cheese is topped off with a buttery toasted panko for next-level flavor. It's quick to make in just over 30 minutes!
    Recipe includes a how-to video!
    4.79 from 174 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dinner
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8 servings
    Calories: 458kcal
    Author: Sam Merritt

    Ingredients

    • 8 oz (230 g) dry macaroni noodles (I used Cellentani noodles)
    • 3 Tablespoons (42 g) butter
    • 3 Tablespoons (24 g) flour
    • 2 cups (475 ml) milk
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon ground mustard
    • 4 oz (115 g) cream cheese
    • 1 ½ cup (170 g) shredded mozzarella cheese I use low-moisture part skim
    • 1 cup (115 g) sharp shredded cheddar cheese
    • ⅓ cup (80 g) sour cream
    • ½ cup (120 ml) buffalo hot sauce
    • 1 ½ cups (200 g) shredded chicken

    For Panko Topping:

    • 1 Tablespoon (14 g) butter
    • ½ Tablespoon olive oil
    • ½ cup (30 g) seasoned panko crumbs

    Recommended Equipment

    • Large pot

    Instructions

    • Preheat oven to 350F (175C) and lightly grease a 1.5qt round baking dish or 9×9 square baking dish with butter.
    • Cook pasta al dente according to package instructions.
      8 oz (230 g) dry macaroni noodles (I used Cellentani noodles)
    • Meanwhile, melt butter in a large pot over medium heat. Once it has melted, add flour and stir until smooth.
      3 Tablespoons (42 g) butter, 3 Tablespoons (24 g) flour
    • Add milk and spices, stir well and bring to a boil.
      2 cups (475 ml) milk, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground mustard
    • Once mixture begins to boil, reduce heat, bring to a simmer, and stir frequently until it is slightly thickened.
    • Reduce heat to low and add cream cheese, mozzarella cheese, cheddar cheese, and sour cream. Stir until cheeses are melted and mixture is smooth.
      4 oz (115 g) cream cheese, 1 ½ cup (170 g) shredded mozzarella cheese, 1 cup (115 g) sharp shredded cheddar cheese, ⅓ cup (80 g) sour cream
    • Add hot sauce and stir.
      ½ cup (120 ml) buffalo hot sauce
    • Add shredded chicken and cooked, drained pasta noodles and stir until well coated by the sauce.
      1 ½ cups (200 g) shredded chicken
    • Pour into prepared baking dish and prepare your Panko topping.

    Panko Topping

    • Combine butter and olive oil in a small saucepan over medium heat. Heat, stirring occasionally, until melted.
      1 Tablespoon (14 g) butter, ½ Tablespoon olive oil
    • Add panko and stir well until the butter and oil has been mostly absorbed. Continue to stir until panko is lightly toasted and turns a light-medium brown color
      ½ cup (30 g) seasoned panko crumbs
    • Use a spoon to sprinkle over prepared buffalo chicken mac and cheese
    • Transfer to oven and bake on 350F (175C) for 15 minutes.
    • Garnish with parsley, if desired, and serve.

    Nutrition

    Serving: 1serving | Calories: 458kcal | Carbohydrates: 31g | Protein: 22g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 1003mg | Potassium: 274mg | Fiber: 1g | Sugar: 5g | Vitamin A: 818IU | Calcium: 318mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Recipe originally published August 2017. Recipe remains the same but text has been updated to be more helpful.

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    Reader Interactions

    Comments

    1. Stacey H

      September 23, 2020 at 4:32 pm

      So delicious! My kids ask to have this at least once/week!!

      Reply
      • Sam

        September 23, 2020 at 9:22 pm

        I’m so glad everyone enjoys it so much, Stacey! ๐Ÿ™‚

        Reply
    2. Nick

      September 20, 2020 at 7:59 pm

      5 stars
      Oh man! Literally just took the first bite. Absolutely delicious. Super creamy!

      Reply
      • Sam

        September 20, 2020 at 9:23 pm

        I’m so glad you enjoyed it so much, Nick! ๐Ÿ™‚

        Reply
    3. Penny Ireland

      August 18, 2020 at 3:17 pm

      5 stars
      I have made this numerous times last Spring when working from home. I have taken it to son and both him and his partner loved it. I brought some to work for a co-worker who thought it was dynamite.
      I think its the best Mac and cheese with the perfect amount of cheese, heat and spice and all the rest.
      When the weather is cooler I will be right back at it, sooooooooooo yummmmo wait till my friends try it!
      Thanks

      Reply
      • Sam

        August 18, 2020 at 9:19 pm

        This makes me so happy to hear, Penny! Thank you for trying my recipe and letting me know how well it turned out for you, I really appreciate it ๐Ÿ™‚

        Reply
    4. Theresa

      July 24, 2020 at 2:06 pm

      This is an AMAZING recipe!! Everyone loves it and always being asked to make it !! Thank you so much!!

      Reply
      • Sam

        July 24, 2020 at 2:08 pm

        I am so glad everyone enjoyed it so much, Theresa! ๐Ÿ™‚

        Reply
    5. Scott Sheriff

      July 17, 2020 at 3:52 pm

      5 stars
      This is the best recipe Iโ€™ve ever made that I got from the Internet. Wow. Itโ€™s unbelievable.

      Reply
      • Sam

        July 17, 2020 at 3:52 pm

        I am so glad you enjoyed it so much! ๐Ÿ™‚

        Reply
    6. Amanda

      June 26, 2020 at 12:19 pm

      5 stars
      This recipe is AMAZING. I’ve made it many times and everyone loves it. I’ve also left out the chicken before and it was just as good. Today I wanted to try to make as a regular mac and cheese without buffalo so I left out the buffalo sauce and chicken and it was still soooo good. I’ve been searching for the perfect mac and cheese recipe for years and I’ve never found the one. This one is definitely it! thank you!

      Reply
      • Sam

        June 26, 2020 at 4:21 pm

        I am so glad you enjoyed it so much, Amanda! ๐Ÿ™‚

        Reply
    7. Jana Mc

      June 19, 2020 at 12:18 pm

      How would you recommend changing the blend in the event I use 16 Oz of dried macaroni, should I just double everything? Thanks!

      Reply
      • Sam

        June 19, 2020 at 1:43 pm

        I would definitely recommend doubling everything if you are doubling the noodles that way there is enough sauce and cheese to go around. ๐Ÿ™‚

        Reply
        • Jana Mc

          June 19, 2020 at 2:38 pm

          Ok great, thank you! ๐Ÿ™‚

        • Scott Sheriff

          July 17, 2020 at 3:53 pm

          Yep. Just did that and itโ€™s PERFECT.

    8. Zach

      June 18, 2020 at 10:44 am

      Is there something you could replace instead of the cream cheese? Or would the recipe be fine without cream cheese? I have an allergy

      Reply
      • Sam

        June 18, 2020 at 11:21 am

        Hi Zach! It will probably still turn out but it probably won’t be nearly as creamy as it should be. Enjoy! ๐Ÿ™‚

        Reply
    9. Hansa

      June 15, 2020 at 4:53 am

      5 stars
      Tried this out last night. This is such a good recipe for all the cheese lovers. It was my first time making Mac and cheese and I loved it. So creamy and cheesy ๐Ÿ˜ thank you Sam. I skipped the hot sauce as I had my nephews and nieces for dinner. Yet it was a hit among the adults of the family.

      Reply
      • Sam

        June 15, 2020 at 9:47 am

        I am so glad everyone enjoyed it so much! ๐Ÿ™‚

        Reply
    10. Scott

      June 06, 2020 at 2:10 pm

      5 stars
      Made this several times and is a big hit. Going to try something a bit different this time and put it in a cast iron skillet and smoke it.

      Reply
      • Sam

        June 08, 2020 at 10:14 am

        I am so glad you have enjoyed it so much, Scott! I bet smoking it would add an awesome flavor. ๐Ÿ™‚

        Reply
    11. Judy

      May 30, 2020 at 4:47 pm

      I would double up on the buffalo, I am pretty heat sensitive but it didnโ€™t pack enough punch for me!

      Reply
      • Sam

        June 01, 2020 at 11:37 am

        Hi Judy! You can certainly add a little more buffalo sauce, it will just make a little thinner sauce in the end. ๐Ÿ™‚

        Reply
    12. Patti

      May 26, 2020 at 7:17 pm

      Would it make a major taste/texture difference if I left out the chicken? My daughter wonโ€™t eat it ๐Ÿฅด

      Reply
      • Sam

        May 27, 2020 at 8:04 am

        That will be fine! The dish will be a bit saucier, though you could use a little bit more pasta (about 1 cup cooked pasta) to make up for the missing chicken if you’d like. Enjoy!

        Reply
    13. Sirena

      May 05, 2020 at 9:23 pm

      Iโ€™m trying to prep it for tomorrow can I do all the steps and bake tomorrow? How long do you recommend from cold?

      Reply
      • Sugar Spun Run

        May 05, 2020 at 9:38 pm

        Hi, Sirena! Yes, you can make it now and bake it the next day. You will bake it until it is no longer cold in the center and cheese starts to bubble on the sides slightly… probably an additional 10 mins than what is listed. I hope that you enjoy it. ๐Ÿ™‚

        Reply
    14. Bob

      April 27, 2020 at 8:11 pm

      5 stars
      Totally delicious and not too difficult. I make it using rotisserie chicken and it turns out great. Sweet or savory, Samโ€™s recipes are top notch!

      Reply
      • Sugar Spun Run

        April 27, 2020 at 8:26 pm

        Thank you so much, Bob! I am so glad that you enjoyed it! Thanks for trying my recipe and being a fan of my baked creations. ๐Ÿ™‚

        Reply
      • Lisa

        May 03, 2020 at 12:33 am

        Which buffalo sauce is best for this recipe?

        Reply
        • Sugar Spun Run

          May 03, 2020 at 7:47 am

          I either use Sweet Baby Rays Buffalo Sauce or Franks Red Hot. It is totally up to you! Enjoy!

        • Lisa

          May 03, 2020 at 9:57 am

          Awesome thanks! Iโ€™m going to try it today. Do you think franks red original or franks red wing sauce?

        • Sam

          May 03, 2020 at 8:40 pm

          I think the wing sauce would be good here. ๐Ÿ™‚

    15. Meredith

      April 18, 2020 at 6:01 pm

      5 stars
      I used less hot sauce because I don’t like food that’s too spicy. Came out so well!

      Reply
      • Sam

        April 18, 2020 at 6:01 pm

        I am so glad you enjoyed it, Meredith! ๐Ÿ™‚

        Reply
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