Delicious Buffalo Mac Cheese

This creamy mac and cheese with buffalo chicken gives the classic comfort food a spicy spin. It's just right for cozy nights when you want a little heat to liven things up. Tender chicken mixed with tangy buffalo sauce and gooey cheese makes a dish that’s great for sharing or saving for leftovers.

I came up with this one when craving something spicy to mix with my favorite mac and cheese. It quickly turned into a favorite for easy dinners and impresses every time.

What You Need

• Cooked chicken breast: gives the dish protein with a mild taste that balances out the heat. Use freshly cooked or leftovers to save time
• Butter and all-purpose flour: form a roux that thickens the sauce well. Using fresh butter really lifts the flavor
• Buffalo sauce: brings that classic tangy spice, look for one with a good blend of vinegar and spices for flavor depth
• Milk: keeps the sauce smooth and creamy. Whole milk is best but 2 percent works if you want it lighter
• Green onions: add a fresh pop and mild onion taste at the end, choose firm stalks with bright green tops
• Cream cheese: makes the sauce luxuriously smooth. Blocks are better than the spreadable kind here
• Panko breadcrumbs: add a crunchy, golden topping when baked. Fresh panko works best
• Sharp cheddar cheese: gives a rich, cheesy flavor that melts perfectly. The sharper, the better for taste
• Rotini pasta: holds sauce well and cooks to a nice firm bite. Go for good quality pasta for the best texture

How To Make It

Bake It:

Set the oven to 350°F and pop the dish in for about 20 to 25 minutes. You want the top bubbly and golden. Let it sit for a few before digging in.

Add Toppings:

Spoon the pasta and sauce mixture into a greased dish. Spread panko breadcrumbs over the top for a crunchy finish.

Mix It All:

Combine the cooked pasta, chicken, and cheese sauce in a big bowl or use the skillet from the chicken. Stir well so every bit is coated.

Make Cheese Sauce:

Melt butter in a saucepan on medium. Sprinkle flour in while whisking so it forms a smooth paste called a roux. Cook it for a minute or two but don’t let it brown. Pour in milk slowly, whisking to keep lumps away. Stir in chunks of cream cheese till melted and smooth. Add shredded cheddar and buffalo sauce and keep stirring till creamy.

Cook Chicken:

Warm a pan over medium heat with oil or butter. Toss in lightly seasoned diced chicken. Cook for 5 to 7 minutes till golden and cooked through. This adds flavor and a nice texture.

Cook Pasta:

Boil a big pot of salted water and cook rotini until just firm, following package instructions, usually around 9 minutes. Drain well to avoid watery sauce later and set aside.

I love buffalo sauce here because it gives a nice zing without overpowering the flavors. This dish reminds me of laid-back weekend dinners with friends where we wanted something comforting with a bit of a bite.

Keep It Fresh

Put any leftovers in a sealed container and keep refrigerated for up to four days. When you heat it back up, add a little milk and warm gently either in a pan or microwave so it stays creamy. Don’t overdo the heat or the sauce might separate.

Switch It Up

If you don’t have rotini, penne or elbow macaroni works just as well since they hold sauce nicely. You can swap chicken breast for shredded rotisserie chicken to save time or even try cooked turkey. For dairy-free, use vegan cream cheese and a sharp vegan cheddar. Swap regular milk for almond or coconut milk to keep things creamy.

Serve With

Pair this with a simple green salad tossed in lemon vinaigrette to cut through the richness. Crunchy veggies like celery or carrots make a fresh snack to go along, just like with buffalo wings.

This creamy, spicy mac and cheese hits the spot when you want comfort food with a zesty buffalo twist.

Frequently Asked Cooking Questions

→ Which pasta goes best with this dish?

Rotini works great because its twists trap the cheese sauce well and give good bites every time.

→ How do I change the spice levels?

Just add more or less buffalo sauce. For extra kick, toss in a little cayenne pepper.

→ Any tips for making the cheese sauce smooth?

Keep whisking as you pour milk into the cream cheese and roux mix to avoid lumps and get a creamy texture.

→ Can I use other kinds of cheese?

Sharp cheddar gives a great tang, but Monterey Jack or Colby are good if you want something milder.

→ Is it okay to prep this in advance?

Definitely, just put it together and chill before baking. Bake it fresh so the breadcrumbs stay crunchy.