I was randomly reading through some Frank’s Hot Sauce recipes and saw Buffalo mac and cheese. It sounded so tempting. And what a fantastic way to use up leftover rotisserie chicken. Of course, I wanted to surprise my boys with something special on game day. But this is amazing any day of the year. When I pulled this deliciousness out of the oven, all attention was on dinner; forget the game.😍 They have since requested this delectable Buffalo chicken mac and cheese several times. Franks RedHot sauce is the prime ingredient in Buffalo wings, invented in Buffalo, NY (and so the name). Fried wings smothered in hot sauce and butter and dipped in a creamy blue cheese dressing are an amazing combination. Add those elements to mac and cheese, and you’ve just created an unforgettable flavor explosion.
Recipe Ingredients
How to Make Buffalo Chicken Mac and Cheese
Prepare Macaroni – Cook macaroni according to the package directions, drain, and set aside until ready. The Roux – Melt butter in a 10-inch cast iron skillet over medium-high heat. As soon as your butter melts, whisk in flour until thoroughly mixed with the butter. Then, cook the roux for about a minute to eliminate the flour taste. (Photo 1) Sauce Base – Slowly pour in the milk and continue whisking, making sure the mixture doesn’t get any lumps. Simmer for 3-5 minutes, or until it thickens slightly. Season – Add the Creole seasonings, onion powder, and garlic powder, and mix well. Then add the Buffalo and hot sauce and continue mixing until fully incorporated. Bring to a simmer and continue cooking for 1-2 minutes. (Photos 2-3)
Add Cheese – Reduce heat to low, stir in the sour cream and cheese (reserving about a handful as toppings), and continue stirring until the cheese melts and the sauce is creamy and smooth. Add salt and pepper to taste. (Photos 4-5) Assemble – Finally, add the cooked pasta and chicken to the pot and stir to incorporate evenly—top with the remaining cheese and, if desired, some Italian bread crumbs. (Photos 6-7) Bake – Bake at 375F°/190℃ for 15-20 minutes or until bubbly and the top is slightly golden. (Photo 8) Serve – Garnish with green onion, serve, and enjoy.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Yes, this is the perfect make-ahead recipe. Follow the instructions until baking, cover, and refrigerate or freeze until ready to bake. Simply remove the covering and bake until the top is slightly golden and heated through. And yes, you can put it frozen in the oven and bake it at 400℉ (205℃) for an hour or until bubbly.
Serving and Storage Instructions
Let it rest for about 10 minutes and serve hot. Be careful not to burn your mouth. 😉 This is an excellent opportunity to double the recipe and freeze the leftovers. Or you can reheat them the next day. They last 3-5 days in the fridge and 3-4 months in the freezer. Reheat it in a 350℉/177℃ oven or nuke it in the microwave. And yes, you can reheat frozen mac and cheese just fine. It will take about twice as long as thawed.
What to Serve With Buffalo Chicken Mac and Cheese
Oh, my! First off is some blue cheese dressing, hot sauce, and celery sticks. Then Southern sweet tea for a refreshing drink, and a buttermilk pound cake to top it all off. If you want more veggies, throw an easy coleslaw together.
More Soul-Satisfying Mac and Cheese Recipes
Conclusion
If you’re a mac and cheese fanatic, this simple and quick Buffalo chicken mac and cheese is for you. Have you tried the recipe? Post your pics on Pinterest. 😍
Watch How to Make It
title: “Buffalo Chicken Mac And Cheese” ShowToc: true date: “2024-10-28” author: “Stella Watts”
Buffalo Chicken Everything
A few years ago on Super Bowl Sunday our house was filled with eager friends and enticing food. We had wings and sliders, a variety of finger foods, and cakes, but the dish that seemed to get the most attention was a dip. Ahem… a dip that I did not make. The only item I did not make. I don’t mind being shown up. After tasting our friend Eric’s Buffalo Chicken Dip, my mind started churning with inspiration. This dip would taste great with nearly anything, so why not use it as a springboard for other recipes? Like creamy buffalo chicken dip and pasta, for instance!
Buffalo Mac and Cheese
This Buffalo Chicken Mac and Cheese is incredible. INCREDIBLE. With tender chunks of chicken, bits of sweet bell pepper, fresh green onion, and a rich zippy cheese sauce, it is a true crowd-pleaser. Buffalo Chicken Mac and Cheese is so easy to prepare, you’ll be more than happy to whip it up when your family begs for it over and over! And trust me, they will. With a brick of cream cheese, store-bought hot wing sauce, and good-quality blue cheese dressing, you can make a truly amazing cheese sauce to pour over your pasta. You can also make a light version of Buffalo Chicken Mac and Cheese by adding low-fat cream cheese and reduced-calorie dressing. Bonus, Buffalo Chicken Mac and Cheese is a great way to use up leftover chicken. You are going to love this recipe!
Buffalo Mac and Cheese Ingredients
Whole Grain Pasta (such as shells, penne or rotini) Cooked Chicken (that is cut into bite-sized pieces – you can even use leftover chicken) Small Bell Peppers (red and yellow are suggested) Green Onions Garlic Cloves Cream Cheese Refrigerated Blue Cheese Dressing “Buffalo Wing” Cayenne Pepper Sauce Shredded Cheese (could be cheddar, mozzarella or a blend of cheeses) Panko Bread Crumbs
How To Make Buffalo Chicken Mac and Cheese
Pro Tip: If buying pre-shredded cheese, make sure to select one without fillers, that melts well. You can reduce the fat and calories by using low-fat cream cheese, shredded cheese, and blue cheese dressing.
What is a good substitute for the blue cheese dressing?
A great substitute for blue cheese dressing for this recipe would be ranch dressing.
Do I have to add the exact amount of buffalo sauce?
No, you can make this recipe with as much spice to it as you would like, just keep testing it as you puree the ingredients together in the food processor.
What if you do not have a food processor?
If you do not have this kitchen tool, that is okay! You can use a whisk to help blend them all together! You will just have to use more effort into mixing it all together than using a food processor.
How long will this recipe last in the fridge?
This recipe can last in an airtight container in the fridge for about 3 to 5 days.
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