Creamy Buffalo Chicken Mac Cheese

This buffalo chicken mac and cheese brings a creamy, spicy twist to a beloved comfort meal. It is perfect for those nights when you want something cozy but with a little kick to wake up your taste buds. The tender chicken combined with the buffalo sauce and rich cheese creates a satisfying dish that feeds a crowd or makes great leftovers.

I first tossed this together on a whim when craving some spice with my favorite mac and cheese. It quickly became a go-to dish for casual dinners and always pleases everyone at the table.

Ingredients

• Rotini pasta: cooks up with great texture that holds sauce well, aim for a good quality brand for the best bite
• Cooked chicken breast: adds protein and a mild flavor that balances the spicy sauce, use freshly cooked or leftover chicken for convenience
• Buffalo sauce: delivers the signature tangy heat, pick one with a good blend of vinegar and spices for depth
• Sharp cheddar cheese: contributes that classic creamy, cheesy flavor, the sharper the better for a richer bite
• Cream cheese: adds silkiness to the sauce making it luxuriously smooth, fresh blocks work best rather than spreadable versions
• Butter and all-purpose flour: combine to make a roux, which thickens the sauce perfectly—fresh butter with good flavor makes a difference here
• Milk: thins the sauce and keeps it creamy, whole milk is best but 2 percent works fine for lighter results
• Panko breadcrumbs: bring a crispy golden topping, look for fresh panko to add great crunch and texture
• Green onions: add brightness and a mild onion flavor as a finishing touch, choose firm stalks with vibrant green tops

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and add the rotini pasta. Cook until al dente following package directions usually about 9 minutes. Drain the pasta well to avoid a watery sauce later and set aside.

Prepare the Chicken:

Heat a skillet over medium heat and add a little oil or butter. Add diced chicken breast seasoned lightly with salt and pepper. Sauté for about 5 to 7 minutes until the chicken pieces are golden brown and cooked through. This adds flavor and texture to the dish.

Create Cheese Sauce:

In a separate saucepan melt the butter over medium heat. Once melted, sprinkle the flour evenly and whisk constantly to form a smooth paste or roux. Cook this for 1 to 2 minutes to remove the raw flour taste but do not brown it. Slowly whisk in the milk to avoid lumps until the mixture thickens. Add the cream cheese in chunks and stir continuously until fully melted and smooth. Stir in shredded cheddar cheese and buffalo sauce until the sauce is creamy and homogenous.

Combine Everything:

Pour the cheese sauce over the cooked rotini and chicken in a large bowl or the skillet used for chicken. Mix thoroughly to ensure every piece of pasta is coated with the flavorful sauce.

Add Toppings:

Transfer this mixture to a greased baking dish and scatter panko breadcrumbs evenly over the top. The breadcrumbs will add a satisfying golden crust while baking.

Bake:

Preheat the oven to 350 degrees Fahrenheit and bake the assembled dish for about 20 to 25 minutes. The top should be bubbly and golden. Once done, remove from oven and let cool slightly before serving.

Buffalo sauce is my favorite ingredient here because it adds a lively zing without overwhelming the dish. This recipe reminds me of casual weekend dinners with friends when we wanted something familiar with a bit of bite.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a splash of milk to the portion and warm gently on the stove or microwave to bring back creaminess. Avoid overheating to keep the cheese sauce smooth.

Ingredient swaps

Try using penne or elbow macaroni if you don&t have rotini on hand; they also hold sauce nicely. You can swap chicken for shredded rotisserie chicken to save time or use cooked turkey for a twist. For a dairy-free option, substitute cream cheese with vegan cream cheese and cheddar with a flavorful vegan cheese. Use coconut or almond milk for richness in the sauce.

Serving ideas

Serve buffalo chicken mac and cheese with a simple green salad dressed with lemon vinaigrette to cut through the richness. Crisp vegetable sticks such as celery or carrot pair well for a refreshing crunch reminiscent of a buffalo wings platter.

This rich and spicy mac and cheese is sure to satisfy your comfort food cravings with a flavorful buffalo kick.

Frequently Asked Recipe Questions

→ What type of pasta works best with this dish?

Rotini pasta is ideal as its curves hold the cheese sauce well, providing a great texture in every bite.

→ How can I adjust the spice level?

Increase or decrease the buffalo sauce to your taste, or add a pinch of cayenne pepper for extra heat.

→ What’s the best way to ensure a smooth cheese sauce?

Whisk constantly while adding milk to the roux and cream cheese mixture to prevent lumps and achieve creaminess.

→ Can I use a different cheese?

Sharp cheddar provides a nice tang, but you can swap for Monterey Jack or Colby for milder flavor variations.

→ Is it possible to prepare this dish ahead of time?

Yes, assemble and refrigerate before baking. Bake just before serving to maintain a crisp breadcrumb topping.