If your dinner routine has been feeling a little… blah lately, allow me to introduce a fiery favorite that never fails to impress: Buffalo Chicken Mac and Cheese. This creamy, cheesy pasta dish brings the heat and comfort in all the right ways—especially when your weeknight needs a pick-me-up or you’re feeding a table full of buffalo sauce lovers.

Between the spicy chicken, velvety cheese sauce, and that crispy panko topping, this is baked mac and cheese with a bold twist. Whether you’re cooking for your family or hosting game night, it’s a guaranteed crowd-pleaser. And if you’ve got teens or spice-loving husbands hanging around—they’re going to fight for seconds.

Why You’ll Love This Buffalo Chicken Mac and Cheese

Big flavor, minimal fuss – It’s quick to assemble but tastes like you fussed for hours.
Ultimate cheesy comfort – Cream cheese + sharp cheddar = a dreamy, rich base.
Texture heaven – Creamy inside, crunchy golden topping outside.
Customizable spice – You can tame or turn up the heat depending on who’s eating.

Ingredients You’ll Need

Ingredient	Amount
Rotini pasta	12 oz (340 g)
Cooked, diced chicken breast	2 cups (280 g)
Buffalo sauce	½ cup (120 ml)
Sharp cheddar cheese, shredded	1 cup (115 g)
Cream cheese	4 oz (115 g)
Butter	2 tbsp (30 g)
All-purpose flour	¼ cup (30 g)
Milk	2 cups (480 ml)
Panko breadcrumbs	1 cup (60 g)
Green onions, sliced	2

How to Make This Cheesy Pasta Perfection

Cook the pasta
Bring a pot of salted water to a boil. Add rotini and cook until al dente—about 8–10 minutes. Drain and set aside.
Sauté the chicken
Dice the chicken, season with salt and pepper, and sauté in a skillet over medium heat with a little oil. Cook until golden brown—about 5–7 minutes. Set aside.
Make the cheese sauce
In a saucepan, melt butter over medium heat. Stir in flour and whisk constantly to create a smooth roux. Slowly whisk in the milk, stirring until smooth and slightly thickened.
Add the cheeses and buffalo sauce
Stir in cream cheese until melted, then add shredded cheddar and buffalo sauce. Mix until the sauce is smooth, creamy, and bright orange. Yum.
Combine and transfer
In a large bowl, combine the pasta, chicken, and buffalo cheese sauce. Mix thoroughly, then pour into a greased baking dish.
Top and bake
Sprinkle panko breadcrumbs evenly over the top. Bake at 175°C (350°F) for 20–25 minutes, until the top is golden and bubbly.
Garnish and serve
Top with sliced green onions just before serving. Dive in while it’s hot and melty.

Cooking Tips

Don’t overcook the pasta. It’ll bake for 25 minutes, so pull it from the water just before it hits peak softness.
Adjust the heat level. Not everyone loves spicy! Mix less buffalo sauce into the cheese base, or serve more on the side for spice lovers.
Cream cheese shortcut. If it’s too cold to melt easily, microwave it for 10 seconds before adding to the sauce.
Want extra crunch? Mix the panko with a tablespoon of melted butter before sprinkling—more golden, more crispy, more delicious.
Make it ahead. Assemble everything, refrigerate, and bake when you’re ready. Just add 5–10 minutes to baking time if it’s coming straight from the fridge.

A Little Backstory

The first time I made this buffalo chicken pasta was during football season. My husband wanted “something buffalo” (as usual), and my kids were craving mac and cheese—so I met them in the middle. I didn’t expect much, but when I pulled the dish out, bubbling and golden, it was like a cheesy beacon of deliciousness. The kitchen filled with that tangy buffalo aroma, and everyone showed up at the table before I even called them.

Now, it’s part of our monthly meal rotation. It’s also my go-to for casual get-togethers or potlucks because it checks all the boxes: hearty, spicy, cheesy, and gone in 10 minutes flat.

What to Serve with Buffalo Chicken Mac and Cheese

This dish is rich and satisfying on its own, but if you want to round it out:

Fresh veggie sides – Think crisp celery sticks or a carrot-cucumber salad to cool the palate.
Green salad – A crunchy romaine or arugula salad with ranch or blue cheese dressing balances the heat.
Cornbread or garlic bread – Because carbs with more carbs? Always the right call.
Sweet dessert – Something like brownies or fruit salad helps tone down the heat after dinner.

How to Store Leftovers

Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in the oven at 175°C (350°F) for about 15–20 minutes. You can microwave, too—just add a splash of milk and cover loosely to keep it moist.

FAQs

Can I use different pasta shapes?

Absolutely! Penne, elbow, or shells work great—just choose something with ridges to catch all that creamy sauce.

Can I make this buffalo chicken mac and cheese ahead of time?

Yes! Assemble everything and refrigerate for up to 24 hours before baking. Just increase the bake time slightly.

What’s the best buffalo sauce for this?

Frank’s RedHot is a classic choice, but any favorite brand works. Some like it milder, some go full heat!

Is this baked mac and cheese too spicy for kids?

It depends on your kiddos’ taste buds! You can reduce the buffalo sauce and offer more on the side. Mild cheddar helps balance it.

When your dinner needs a little spark, this Buffalo Chicken Mac and Cheese delivers with every cheesy, spicy bite. It’s comfort food that knows how to party—easy to throw together, endlessly craveable, and perfect for sharing. Whether you’re feeding your family or your game day crew, this baked mac and cheese will keep everyone coming back for more.

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