Last fall, after spending a chilly Saturday afternoon raking leaves with my husband, I craved something hearty and bold—comfort food, but with a bit of fire. We had leftover rotisserie chicken in the fridge and a half bottle of buffalo sauce from a family wing night. That was the start of this dish, although it didn’t come together without trial and error.
The first time I made Buffalo Chicken Mac and Cheese, I overdid the heat. My husband, bless him, powered through a whole plate while turning red and reaching for water.
The next time, I mellowed it out with cream cheese, and suddenly everything clicked. The creamy sauce wrapped around the pasta like a warm sweater, the shredded cheddar added depth, and the crunch from toasted panko made it irresistible.
The aroma fills the house, the kitchen grows loud with laughter, and there’s always a bit of competition for seconds. I always sprinkle fresh green onions on top for a pop of color and bite, it’s the finishing touch that reminds me how much love you can tuck into one pan of pasta.
Short Description
Buffalo Chicken Mac and Cheese blends tender rotini, creamy cheddar-buffalo sauce, and juicy chicken, topped with crispy panko and green onions for a bold, comforting dish perfect for game days or cozy dinners.
Key Ingredients
Main Ingredients
- 12 ounces rotini pasta
- 2 cups cooked, diced boneless skinless chicken breast
- 1/2 cup buffalo sauce
- 1 cup shredded sharp cheddar cheese
- 4 ounces cream cheese
Sauce Components
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
Toppings and Garnish
- 1 cup panko breadcrumbs
- 2 green onions, sliced
Tools Needed
- Large pot for boiling pasta
- Medium saucepan for cheese sauce
- Skillet for chicken
- Whisk
- Wooden spoon or silicone spatula
- 9×13-inch baking dish
- Oven
Cooking Instructions
Step 1: Cook the Pasta
Fill a large pot with salted water and bring it to a boil. Add rotini and cook until al dente, following package directions—usually about 8 minutes. Drain thoroughly and set aside.
Step 2: Sauté the Chicken
In a skillet over medium heat, cook diced chicken breast with a pinch of salt and pepper until golden brown and cooked through, about 5–7 minutes. Remove from heat.
Step 3: Prepare the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to make a roux. Cook, whisking continuously, for about 1 minute until golden and fragrant. Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens slightly, around 5 minutes.
Step 4: Add Cheese and Buffalo Sauce
Stir in the cream cheese until completely melted. Then add the shredded cheddar and buffalo sauce. Stir until the sauce is smooth, creamy, and slightly spicy.
Step 5: Combine Everything
In a large bowl, mix the cooked pasta, sautéed chicken, and buffalo cheese sauce. Stir until all ingredients are well coated.
Step 6: Assemble and Top
Transfer the mixture into a greased 9×13-inch baking dish. Spread evenly and top with panko breadcrumbs for added crunch.
Step 7: Bake and Finish
Preheat the oven to 350°F (175°C). Bake for 20 to 25 minutes until the top is golden and bubbly. Remove from oven and garnish with freshly sliced green onions before serving.
Why You’ll Love This Recipe
Bold and Comforting: The perfect mix of spicy buffalo flavor and creamy cheddar sauce.
Easy Weeknight Winner: Comes together quickly using pantry staples and leftover chicken.
Crowd-Pleaser: Ideal for potlucks, family gatherings, or tailgates.
Make-Ahead Friendly: Assemble ahead, refrigerate, and just bake when ready.
Customizable: Adjust heat, cheese, or toppings to suit your taste.
Mistakes to Avoid & Solutions
1. Overcooking the Pasta
Problem: Mushy pasta won’t hold up well.
Fix: Cook until just al dente, so it finishes perfectly during baking.
2. Sauce Too Thick or Too Runny
Problem: Incorrect roux-to-milk ratio can ruin the texture.
Fix: Stick to the measurements. If too thick, add a splash of milk; if too thin, simmer longer or add a touch more flour early on.
3. Not Melting the Cream Cheese Properly
Problem: Lumpy sauce.
Fix: Let cream cheese sit at room temperature and add in small pieces to the hot sauce, stirring constantly.
4. Uneven Baking
Problem: Burnt top, cold center.
Fix: Spread the mixture evenly in the pan, and use a metal baking dish for even heat distribution.
5. Topping Burns Too Quickly
Problem: Panko gets too dark before the rest bakes.
Fix: Tent with foil during the last 10 minutes if necessary.
Serving and Pairing Suggestions
Main Dish: Serve with a side salad—ranch or blue cheese dressing balances the heat.
Appetizer Style: Spoon into ramekins for individual portions.
Perfect Pairings: Goes well with iced tea, a cold beer, or celery sticks with ranch dip.
Presentation Tip: Sprinkle extra cheddar and green onions on top just before serving for extra appeal.
Game Day Style: Keep warm in a slow cooker on the “warm” setting for self-serve parties.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in portion-sized containers for up to 2 months.
Reheat in Oven: Cover with foil and reheat at 325°F for 15–20 minutes until warm.
Reheat in Microwave: Heat on medium for 1–2 minutes, stirring halfway through. Add a splash of milk if it seems dry.
Avoid Dryness: Always reheat with a lid or cover to retain moisture.
FAQs
1. Can I use a different type of pasta?
Yes, elbow macaroni or penne both work well and hold sauce beautifully.
2. Is there a way to make it less spicy?
Use 1/4 cup buffalo sauce instead of 1/2, or add more cream cheese to tone down the heat.
3. Can I make this dish ahead of time?
Absolutely. Assemble it, cover tightly, and refrigerate up to 24 hours before baking.
4. What’s the best chicken to use?
Cooked, diced chicken breast or rotisserie chicken both work great for convenience and flavor.
5. Can I make this gluten-free?
Yes. Use gluten-free pasta and substitute a 1:1 gluten-free flour blend for the roux.
Tips & Tricks
Toast panko in a dry skillet for extra crunch before topping.
Add a tablespoon of ranch or blue cheese dressing into the sauce for a subtle zing.
Let the dish sit for 5 minutes after baking to firm up before serving.
Use freshly shredded cheese for better melt and flavor.
Warm milk slightly before adding to the roux to prevent clumping.
Recipe Variations
1. Spicy BBQ Chicken Mac
Swap buffalo sauce for 1/2 cup smoky BBQ sauce
Add 1/2 teaspoon smoked paprika to the cheese sauce
Use Monterey Jack cheese instead of cheddar
Bake the same way, this version has a sweeter, smoky flavor profile
2. Veggie Lover’s Buffalo Mac
Omit chicken and add 1 cup sautéed cauliflower or broccoli florets
Add 1/4 teaspoon garlic powder and a squeeze of lemon for freshness
Bake as usual—makes a lighter, vegetarian-friendly version
3. Extra Creamy Ranch Buffalo Mac
Use only 1/4 cup buffalo sauce
Stir in 2 tablespoons ranch dressing into the cheese sauce
Top with a sprinkle of crumbled blue cheese before baking
Final Thoughts
There’s a kind of magic in this dish. It’s hearty without being heavy, spicy but not overpowering, and deeply satisfying. Every time I make it, I’m reminded of how food brings us together, whether it’s a quiet night in or a lively Sunday game day. It’s a recipe that’s flexible, forgiving, and full of personality. The creaminess tames the heat, the crunch adds excitement, and that buffalo kick keeps things interesting.
If you’re like me and enjoy meals that feel like a warm hug but still pack some punch, this one’s for you. It doesn’t take a long list of ingredients or complicated steps to make something memorable. Just a few pantry staples, a bit of time, and a little love from your kitchen.
Buffalo Chicken Mac And Cheese
Print ThisIngredients
- Main Ingredients
- 12 ounces rotini pasta
- 2 cups cooked, diced boneless skinless chicken breast
- 1/2 cup buffalo sauce
- 1 cup shredded sharp cheddar cheese
- 4 ounces cream cheese
- Sauce Components
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Toppings and Garnish
- 1 cup panko breadcrumbs
- 2 green onions, sliced
Instructions
Step 1: Cook the Pasta
Boil salted water in a large pot. Cook rotini until al dente, about 8 minutes. Drain and set aside.
Step 2: Sauté the Chicken
In a skillet over medium heat, cook diced chicken with salt and pepper for 5–7 minutes until golden and fully cooked.
Step 3: Make the Roux
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
Step 4: Build the Sauce
Slowly add milk, whisking until thickened, about 5 minutes. Stir in cream cheese until melted, then add cheddar and buffalo sauce. Mix until smooth.
Step 5: Mix It All Together
In a large bowl, combine pasta, chicken, and cheese sauce. Stir until evenly coated.
Step 6: Assemble
Spread mixture in a greased 9×13-inch dish. Top with panko breadcrumbs.
Step 7: Bake and Garnish
Bake at 350°F for 20–25 minutes until bubbly and golden. Garnish with sliced green onions and serve.
