This Buffalo Chicken Mac and Cheese is killer! It’s spicy and full of buffalo flavor. Creamy macaroni and cheese pasta recipe with a blue cheese Panko crust. This casserole is game day food at its finest.

Buffalo Macaroni and Cheese on a plate

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BUFFALO CHICKEN MACARONI AND CHEESE

This is “Man Food” at its best. Buffalo Chicken Macaroni and Cheese. I mean you have the chicken, the cheese, the buffalo sauce. It’s  a combo made in heaven.
This may be a Denney favorite. My husband is a little obsessed with buffalo chicken anything and then throw it with creamy mac n’ cheese… heaven.
It is a little spicy so you can adjust according to your family’s taste and add less buffalo sauce if you need to.

Buffalo Macaroni and Cheese on a plate

I just made half of this Buffalo Chicken Macaroni and Cheese recipe and it was more than plenty for my family. Although it takes a little prep work, it is yummy and will be well appreciated by all the men in your life watching football this weekend.

Tips For Making This Buffalo Macaroni and Cheese:

1) This recipe is best when served immediately. It feeds a crowd!
2) Adjust the Buffalo wing sauce for spiciness. For my kids to eat it I have to cut down the Buffalo sauce by half at least.

OTHER BUFFALO CHICKEN RECIPES

OTHER CHEESE RECIPES:

Buffalo Macaroni and Cheese on a plate

Buffalo Chicken Macaroni and Cheese

4.91 from 10 votes
This Buffalo Chicken Macaroni and Cheese is killer! It's spicy and full of buffalo flavor. Creamy macaroni and cheese recipe with a blue cheese Panko crust.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings

Ingredients

  • 7 tablespoons unsalted butter
  • 1 lb (16 ounces) elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic, minced
  • 3/4 cup Buffalo wing sauce, preferably Frank's. If you are worried about the heat factor add half the amount
  • 2 tablespoons flour
  • 2 teaspoons dry mustard
  • 2 1/2 cups half-and-half
  • 1 lb (16 ounces) yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
  • 8 ounces shredded pepper jack cheese, about 2 cups
  • 2/3 cup sour cream
  • 1 cup panko breadcrumbs, found in the grocery store next to regular breadcrumbs
  • 1/2 cup crumbled blue cheese

Instructions
 

  • Preheat the oven to 350 degrees and spray a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
  • Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes. Then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
  • Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half and add the remaining 1/4 cup hot sauce (less if you want it less spicy) and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
  • Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.
  • Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
  • Best served immediately.

Notes

Source: adapted from Food Network
Cuisine: American
Course: Main Course
Author: Christy Denney
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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