My creamy, spicy, baked buffalo chicken mac and cheese recipe is the perfect game day meal or weeknight dinner! I cook some macaroni in a from-scratch cheesy buffalo sauce, add some leftover shredded chicken, then throw it in the oven to bake up hot and bubbly. It’s so easy and ready in less than 45 minutes!
Top Reader Review
This was a really delicious mac and cheese, and especially nice with the ranch dressing and buffalo sauce on top, which I served separately rather than drizzling it on top of the entire dish. Definitely one I’ll be making again!
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Baked Buffalo Macaroni and Cheese with Shredded Chicken
I’ll never be too old to enjoy a bowl of mac and cheese, but adding a spicy buffalo chicken twist definitely makes it feel more adult. The homemade cheese sauce with spicy buffalo really elevates this macaroni recipe, and using shredded chicken makes it extra easy. It starts on the stovetop, then bakes in the oven to really let the chicken, noodles, and buffalo sauce meld together. This is a crowd-favorite game day meal, and my new favorite comfort food dinner!
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Get the Perfect Sauce Consistency!
Depending on how you prefer your buffalo cheese sauce, you can simmer it for a longer or shorter period of time. For a thinner sauce, simmer for less time. For a thicker sauce, simmer for longer. Just keep in mind that the sauce will continue to thicken up a bit as it cools.
Buffalo Chicken Mac and Cheese Recipe
Equipment
- Oven-Safe Skillet or Dutch Oven
Ingredients
For the Mac and Cheese:
- 1 pound dry elbow macaroni (1 box*)
- 5 tablespoons unsalted butter (⅝ stick)
- ¼ cup all-purpose flour
- 1 tablespoon ranch seasoning (½ packet)
- 3 cups whole milk (room temperature)
- ½ cup sour cream (room temperature)
- ½ cup Buffalo sauce
- 3 cups shredded sharp cheddar cheese (divided)
- 3 cups shredded cooked chicken (**)
Optional Toppings:
- ranch dressing
- Buffalo sauce
- chopped fresh parsley
Instructions
- Boil the pasta to al dente according to the package directions. Drain and set aside.1 pound dry elbow macaroni
- Meanwhile, preheat the oven to 375°F. If you don't have an oven-safe skillet, grease a 9×13-inch baking dish and set aside.
- Melt 5 tablespoons of butter in a large oven-safe skillet. Then, stir in the flour and ranch seasoning until the mixture becomes pasty.5 tablespoons unsalted butter, ¼ cup all-purpose flour, 1 tablespoon ranch seasoning
- Gradually pour in the milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened.3 cups whole milk
- Whisk in the sour cream and hot sauce. Then, take the skillet off the heat.½ cup sour cream, ½ cup Buffalo sauce
- Add 2 cups of cheese to the skillet and stir until melted and combined.3 cups shredded sharp cheddar cheese
- Add the pasta and chicken to the skillet and stir to coat. Transfer the mixture to the prepared baking dish if your skillet isn't oven-safe.3 cups shredded cooked chicken
- Top the macaroni with the remaining cheese. Bake for 15 minutes until the mixture is bubbly.
- Finish with a drizzle of ranch and hot sauce, and a sprinkle of chopped parsley.ranch dressing, Buffalo sauce, chopped fresh parsley
Notes
- Make sure your dairy (the milk and sour cream) is at room temperature so it doesn’t curdle when you add it to the warm sauce.
- Stir the sauce often to prevent scorching.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo Mac and Cheese in the Oven Step by Step
Prep: Gather up the list of ingredients for this oven-baked buffalo mac and cheese recipe. Bring the milk and sour cream to room temperature, shred the cheese, and shred the cooked chicken (if it isn’t already). If you’re planning to top the dish with parsley, now would be a good time to chop that as well.
Boil the Pasta: Boil 1 pound of dry elbow macaroni to al dente (according to the package directions), then drain and set it aside. Meanwhile, preheat the oven to 375°F. If you aren’t using an oven-safe skillet, grease a 9×13-inch baking dish and set it aside.
Make the Roux: Melt 5 tablespoons of unsalted butter in a large oven-safe skillet. Then, stir in ¼ cup of all-purpose flour and 1 tablespoon of ranch seasoning until the mixture becomes pasty.
Add the Milk: Gradually pour in 3 cups of milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened.
Add the Buffalo Sauce: Whisk in ½ cup of sour cream and ½ cup of Buffalo hot sauce. Then, take the skillet off the heat.
Melt the Cheese: Add 2 cups of freshly shredded sharp cheddar cheese to the skillet, and stir until melted and combined.
Add the Chicken and Pasta: Add the drained macaroni noodles and 3 cups of shredded cooked chicken to the buffalo cheese sauce, and stir to coat. Transfer the mixture to the prepared baking dish if your skillet isn’t oven-safe.
Top and Bake: Top the macaroni with the remaining 1 cup of freshly shredded sharp cheddar cheese. Bake buffalo mac and cheese at 375°F for 15 minutes, until the mixture is bubbly.
Garnish and Serve: Finish with a drizzle of ranch and hot sauce, and a sprinkle of chopped parsley, if desired.
How to Store, Freeze, and Reheat
Store Buffalo chicken mac and cheese in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Reheat in a covered oven-safe dish at 350°F for 20-30 minutes, or until warmed through.
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