Buffalo Chicken Mac and Cheese Recipe

Not a mac and cheese fan and never have been but I am a huge fan of the buffalo flavor and decided to give this a try. Excellent! I was very much impressed and so was the hubby. I did use chicken breast instead of the dark meat out of personal preference. The only other change I made was that I substituted pepperjack for the Monterey jack because I already had it on hand and knew we'd like that extra punch of heat. I typically don't have much luck with melting cheese and fully expected some clumping but there wasn't any. The ingredient amounts and the directions are spot on. You have changed my opinion on mac and cheese Matt R. and I thank you for that!

Good base! I couldn't get a rotisserie chicken so had to come up with some tasty chicken. I started with 2 lbs of chicken breast, cubed, seasoned w/ salt, pepper, garlic powder, onion powder, paprika, cayenne pepper. Added two table spoons olive oil to my dutch oven and in went the chicken. Once the chicken was about half way cooked I added 2 cups chicken stock, 1 teaspoon of celery flakes and let that simmer until the the liquid was gone. I removed from the heat and used my trusty potato smasher to "shred" the chicken. Put the shredded chicken into a bowl for later and started on the roux. I used a full stick because chopping 2 TBSP off seemed silly. I adjusted the flour accordingly, bringing that total to a half cup. Few cracks of pepper and in went 2 cups of milk and about half a franks bottle. Let that get acquainted and then added the four cups of cheese. Stir stir stir until its nice and smooth then added the chicken and pasta. Seemed a bit wet so I was glad I misread the amount of milk needed. I added a pound of chopped bacon, a sleeve of crushed Ritz, and two TBSP butter into a topping and spread evenly. Into a 375 degree oven for 15 mins. Let it rest for 20 mins and was delicious. Thank you for the inspiration!

We loved it and will make it again. We had chicken thighs so I baked 4 of them instead of going out and getting a rotisserie chicken. It was good as is but after we put it together, I put it in a casserole dish and baked it for 30 minutes. The extra baking step made it perfect.

Wow!!!! Perfect recipe with easy to follow directions. Thank you for sharing it. I used what I had on hand- cheddar, gorgonzola, almond milk and gluten-free noodles. My husband thought it was the best thing he ever tasted. I used my 8 1/2 quart Calphalon pan and that was a perfect size for the massive quantity. Awesome!

I added the white meat for more weight to the meal and kept the skin. It added more flavor from the chicken itself. I also added some additional spices such as garlic powder, onion powder and smoked paprika. I've made this recipe twice now and we absolutely love it!

Used what I had on hand...subbed 1/2 c. manchego & 1/2 c. mozzarella for the monterey jack, and used 2 cans of diced chicken since I didn't have rotisserie chicken on hand (drained it well and sauteed it in a skillet with some olive oil). Added one stalk of sliced celery and voila! It turned out wonderful!! The sauce was creamy and coated the pasta like an ermine jacket. It was a huge hit!!

I usedn twist pasta (Trader Joe brand), gorgonzola cheese and mostly white meat from a fresh chicken I roasted the prior day. I then put some breadcrumbs sautéed in butter on top and put it in the oven at 350degrees for 20 minutes. I thought is was delicious! Definetly a comfort food if you are a fan of buffalo chicken

Made this as a nice Sunday meal for my family. I used the entire rotisserie chicken and sautéed onions, celery and garlic with the butter before adding the flour. Topped with blue cheese and baked for 10 minutes in a 350 degree oven. Very tasty!

This was a nice easy recipe. However, I made a few changes. First of all, I used penne pasta. This was mainly because I like penne pasta, but it also makes this easier to eat with a fork. I also think the rotisserie chicken idea is just bizarre. Come on people, use 1 lb. of chicken breast cut into 3/4" cubes and saute separately. Mix the chicken into the sauce when the sauce is done. Mix it into the pasta. Pour the whole thing into a 9x13 casserole dish. Sprinkle crumbled blue cheese on top (cheaper and easier to find then Gorgonzola). On top of that sprinkle bread crumbs of your choice. And on top of that, sprinkle a little shredded cheddar. Heat in oven on 350 for about 10-12 minutes. Perfect!

This is my go-to recipe for buffalo mac and cheese. I usually shred 2 chicken breasts instead of using a rotisserie chicken and skip the gorgonzola. I recently found McCormick's Buffalo Wing seasoning packets that I add to the shredded chicken to give it an extra kick. Add seasoned panko on top for some texture and crunch!

This was absolutely delicious, a comfort food that’s so good I can’t feel guilty having seconds. I did make a couple of changes but I’m sure it’s great the way it is too! I substituted diced chicken breast for rotisserie, half of the shredded cheese for about 6 slices of Land O’ Lakes White American (I love how creamy it makes the sauce!). I also finished it off in the oven at 350 with a Panko bread crumb topping (About a cup Panko to 2 Tblsp melted butter, mixed and spread evenly over the top) for about 15-20 minutes. Broil for a few minutes to brown if needed but don’t overcook! Also I left out the Gorgonzola since no one else in my house cares for it but I’m sure it would be delicious baked on top!

Do yourself a huge favor. Use whole blocks of cheese, and shred/grate them yourself. Using pretreated is convenient, however, it is treated w anticaking agents… it will not want to come together in a sauce! 2.) I found leg meat, dark, much more tasty! The breast wasn’t bad, but the dark was “the bomb”. Moist, the extra fatty content made it melt into my dish and mouth !

Taste was really good. Very thick and filling. Recipe could have required less sauce. Not sure i would make this again.

I made some changes and it turned out wonderful. Added minced garlic, some onion powder, paprika and omitted the roux / flour(for gluten free). It didn't need it. I used heavy cream and whole milk to melt the cheeses: velveta, cheddar, parmesan, Monterey jack. Skipped the gorgonzola. Turned out awesome! Everyone loved it!!

This recipe was delicious! I would give it 10 stars if I could!

Totally recommend to anyone — no joke.

Such a crowd favorite!

This recipe made more than I thought but it all got ate that's for sure! My family loved it! I used 1/4 cup Kinders buffalo sauce and 1/4 Cholula Chili garlic for the hot sauce and it turned out great!

very very delicious and easy to make i recommend

I've never strictly followed the recipe, this is too perfect for making to your taste! I usually always add green onion and 2/3 a packet or so of Hidden Valley ranch. But I like to change the cheeses up and use different wing/hot sauces. I also like to try different noodles. I prefer 1/2 cellentani and 1/2 rotini but I've tried penne, mini penne, macaroni, farfalle...