Pin it
You get the best of both worlds with this Buffalo chicken mac and cheese. Picture gooey pasta, juicy chicken, a little kick from the buffalo sauce, and a crunchy topping. It smells fantastic while baking, and honestly, it's my favorite thing to make for game day hangs or anytime we eat with friends.
Crowd-Pleasing Favorite
What makes it so awesome? It's the mix of cheesy goodness and that little bit of spice from the buffalo. You can whip this up for a big group, or when you just want something that feels cozy and filling. Every spoonful feels like a big cheesy hug.
Ingredients You’ll Need
- 1 cup panko breadcrumbs: Go for Japanese panko for best crunch.
- 3 cups shredded chicken: Rotisserie makes it fast and easy.
- 3 cups whole milk: Warm it up a bit so the sauce stays smooth.
- 3 cups mixed cheese: Use 2 cups cheddar plus 1 cup mozzarella, grated fresh from blocks.
- 8 oz cream cheese: Let this soften for super creamy sauce.
- 1 pound pasta: Cavatappi or elbow; 9 minutes is the sweet spot for texture.
- 1/2 cup sour cream: Rich and helps mellow the hot sauce a little.
- 6 tablespoons butter: Split between the sauce and your topping.
- 1 cup buffalo sauce: Frank’s RedHot Buffalo works great but skip plain hot sauce; add less or more as you like.
- 1/4 cup all-purpose flour: For making the sauce thick and velvety.
- Seasonings: 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/4 teaspoon cayenne for more flavor.
Simple Instructions
- Assemble and Bake
- Mix that pasta and chicken right into your cheese sauce. Dump it all in a greased 9x13 pan, sprinkle crispy panko on top, and bake at 350°F just until it bubbles—about 15-20 minutes.
- Make Crispy Topping
- Melt 2 tablespoons butter in a skillet and toss panko around until it's golden, stirring often. This takes 3-4 minutes.
- Add Cheese and Buffalo Sauce
- Turn the heat down low, then drop cheese in by handfuls, stirring as it melts. Stir in buffalo sauce and sour cream, then toss in those spices. Keep it smooth!
- Create the Cheese Sauce
- Melt 4 tablespoons butter over medium heat, then whisk in the flour and cook for about a minute. Pour in the warmed milk bit by bit, whisking until your sauce thickens (around 5 minutes). Blend in the cream cheese till melted.
- Get Pasta Ready
- Boil water, salt it (about 1 tablespoon), and cook pasta for exactly 9 minutes. Drain it but keep a cup of the water on hand—don’t rinse the noodles!
Kitchen Hacks
- Grate your own cheese—pre-shredded just won't melt the same and can go clumpy.
- Brown the panko first—extra toasty flavor and ultimate crunch.
- Add the buffalo sauce slowly (start with 3/4 cup); you can always make it hotter after you taste.
- Let it sit 5-10 minutes before digging in. The sauce sets up perfectly that way.
FAQ
- Want to prep early? Put it together (skip the topping for now), cover, and stash in the fridge up to a day ahead. Add the panko right before you bake.
- Spicy? It's about as hot as medium wings. Want less or more heat—mess with the buffalo sauce to get it just right.
- Doubling it? Use two medium pans (9x13 each). That helps everything cook evenly and keeps the cheese sauce on point.
Pin it
Frequently Asked Questions
- → Is it super spicy?
The buffalo sauce brings a kick, but you can adjust the amount. The cheese and cream mellow out the heat too.
- → Can I use leftover chicken?
Absolutely! Shredded rotisserie or any cooked chicken works perfectly and saves prep time.
- → What are the three cheeses for?
Each cheese plays a role: cream cheese gives smoothness, mozzarella makes it stretchy, and cheddar adds bold flavor.
- → Should I toast the panko first?
Yes, toasting it in butter makes it golden and crisp. Raw panko won’t get as crunchy.
- → Can I prep this ahead?
Sure thing! Assemble everything except for the panko, then refrigerate. Add fresh panko and heat when you're ready.