Baked Buffalo Chicken Mac and Cheese Recipe

Name: Baked Buffalo Chicken Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: cooking spray; 1 (16 ounce) package elbow macaroni; 1 (16 ounce) container sour cream; 1 (8 ounce) package cream cheese, softened; 1 (12 fluid ounce) can evaporated milk; 1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®); 1 (1 ounce) package ranch dressing mix; 1 rotisserie chicken, meat removed and chopped; 2 cups shredded Cheddar cheese, divided; 1 cup panko bread crumbs; 0.25 cup melted butter

Cook Time: 30 minutes

Buffalo Chicken Mac and Cheese

This creamy, tangy dish blends the comforting flavors of mac and cheese with the bold kick of Buffalo chicken. Perfect for a hearty meal, its sure to be a hit at your next gathering!

Ingredients

Cooking spray
1 (16 ounce) package elbow macaroni
1 (16 ounce) sour cream
1 (8 ounce) package cream cheese, softened
1 (12 fluid ounce) can evaporated milk
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's)
1 (1 ounce) package ranch dressing mix
1 rotisserie chicken, meat removed and chopped
2 cups shredded Cheddar cheese, divided
1 cup panko bread crumbs
cup melted butter

Directions

Preheat the oven to 350F (175C). Lightly spray a 9x13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and set aside.
In a medium bowl, combine sour cream and cream cheese. Stir until smooth. Add the evaporated milk and continue stirring until fully incorporated.
Mix the Buffalo wing sauce and ranch dressing mix into the sour cream mixture. Add the shredded rotisserie chicken, cooked macaroni, and 1 cups of shredded Cheddar cheese. Stir well to combine.
Transfer the macaroni mixture into the prepared baking dish and spread evenly.
Top with the remaining cup of shredded Cheddar cheese and sprinkle the panko bread crumbs over the top.
Drizzle melted butter evenly over the breadcrumbs and cheese.
Bake in the preheated oven for 20 to 30 minutes, or until the top is golden and the dish is bubbling.

Recipe Tip

If you prefer, you can substitute two to three boiled, shredded chicken breast halves for the rotisserie chicken.

Nutrition Facts (per serving)

Calories: 917
Total Fat: 53g (68% DV)
Saturated Fat: 29g (143% DV)
Cholesterol: 180mg (60% DV)
Sodium: 1730mg (75% DV)
Total Carbohydrate: 67g (24% DV)
Dietary Fiber: 2g (6% DV)
Total Sugars: 7g
Protein: 45g (89% DV)
Vitamin C: 1mg (2% DV)
Calcium: 440mg (34% DV)
Iron: 4mg (19% DV)
Potassium: 569mg (12% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

The Baked Buffalo Chicken Mac and Cheese is a modern American fusion dish that combines two beloved comfort foods: mac and cheese and buffalo wings. The origins of buffalo wings date back to the 1960s in Buffalo, New York, where they were invented at the Anchor Bar by Teressa Bellissimo. The pairing of these spicy, tangy wings with creamy mac and cheese is a result of America's ongoing love affair with combining spicy and creamy flavors. This dish has become a popular choice for family gatherings, game days, and casual dinners, where it effortlessly blends the heat of buffalo sauce with the indulgence of a cheesy casserole.

Regional Variations

Though the core ingredients of Baked Buffalo Chicken Mac and Cheese are consistent, there are several regional adaptations. In the Midwest, where both mac and cheese and buffalo chicken are staples, the recipe might be enhanced with local cheeses like Monterey Jack or pepper jack for a sharper bite. In the South, it is not uncommon to see the addition of crispy bacon or jalapeos, which add an extra layer of smokiness and heat. The dish is also customizable in terms of the type of pasta usedwhile elbow macaroni is traditional, rotini, penne, or cavatappi might be favored in some areas for their ability to hold more sauce and chicken.

Distinction from Similar Dishes

While Baked Buffalo Chicken Mac and Cheese may seem similar to other casseroles or baked pasta dishes, it stands out for its distinctive combination of creamy cheese and spicy buffalo sauce. What sets it apart from traditional mac and cheese is the addition of buffalo chicken, which infuses the dish with bold, spicy flavors that contrast the usual richness of mac and cheese. Unlike dishes like chicken alfredo or regular baked ziti, the buffalo chicken mac and cheese uses a tangy, vinegary hot sauce that provides a sharp contrast to the richness of the cheese, making it a unique and flavorful twist on the classic comfort food.

Where It Is Typically Served

Baked Buffalo Chicken Mac and Cheese is commonly served in casual settings, such as family dinners, potlucks, and tailgates. Its hearty nature makes it a great dish for feeding a crowd, and the fusion of flavors appeals to a wide range of tastes. Youll often find it served at sports bars during game days or at barbecue joints as a comforting side dish to accompany grilled meats. It's also a popular dish at gatherings where comfort food reigns supreme, such as Thanksgiving or casual holiday dinners. Whether served as a main or a side, it's a dish that everyone can enjoy.

Interesting Facts

1. The popularity of buffalo wings has skyrocketed since their creation in the 1960s, and they now appear in a variety of dishes beyond wings, including pizza, salads, and even dips. Baked Buffalo Chicken Mac and Cheese is one of the latest in this trend of buffalo-inspired foods.

2. This dish is highly customizable. For a spicier version, some cooks add extra buffalo sauce or even a dash of hot sauce to kick up the heat. For a milder take, reducing the amount of buffalo sauce can result in a more balanced flavor that still maintains the essence of the classic wing sauce.

3. The addition of ranch dressing mix is a key component that gives the dish its unique, creamy flavor. Ranch is a common accompaniment to buffalo wings, and its inclusion here ties the two elements together seamlessly.

FAQ about Baked Buffalo Chicken Mac and Cheese Recipe

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave. If reheating in the oven, cover with foil to prevent the top from getting too dry. You can also freeze leftovers for up to 2-3 months, but the texture may change slightly upon thawing.

Yes, you can prepare the dish ahead of time. Assemble the macaroni mixture and top with the bread crumbs and cheese, but don't bake it. Cover and refrigerate for up to 24 hours before baking. When you're ready to bake, preheat the oven and bake as directed, but be sure to add a few extra minutes to the cooking time if the dish is cold from the fridge.

Yes, you can substitute elbow macaroni with other types of pasta like rotini, penne, or shells. Choose a pasta shape that can hold the creamy sauce well.

If you prefer a milder version, you can reduce or omit the buffalo sauce. Instead, you might add a little extra ranch seasoning for flavor or substitute it with a mild hot sauce. Keep in mind, though, that the signature 'buffalo' flavor will be diminished.

Yes, you can make a vegetarian version by omitting the chicken. You could add vegetables such as broccoli, spinach, or mushrooms to replace the chicken, or use beans or lentils for a protein boost.

If you don't have evaporated milk, you can substitute it with regular milk or half-and-half. If using regular milk, the sauce may be slightly thinner. You can also use heavy cream for a richer, creamier texture.

Yes, you can make this recipe gluten-free by using gluten-free pasta and gluten-free panko bread crumbs. Be sure to check all the ingredients to ensure they are certified gluten-free.

The level of spiciness in this dish depends on the buffalo sauce you use. If you prefer a milder flavor, you can reduce the amount of buffalo sauce or choose a mild variety of buffalo wing sauce.

To prevent the panko topping from becoming soggy, ensure that your macaroni mixture is fully cooked and not too wet before adding the breadcrumbs. Also, bake the dish uncovered for the last few minutes to allow the breadcrumbs to crisp up.

Yes, you can substitute Cheddar cheese with other cheeses like Monterey Jack, mozzarella, or a combination of your favorite cheeses. Just keep in mind that the flavor and texture of the dish may vary slightly depending on your cheese choice.

Comments

Christina

10/06/2025 01:52:54 PM

Delicious! I halved the recipe and omitted the chicken b/c it was part of our Friday Lenten dinner (no meat), but followed the recipe otherwise. This was so simple to make and had so much flavor that we really didn't even miss the chicken, but I will add it to try next time. My mac and cheese hating son gobbled this up, but I knew he would b/c he LOVES anything 'buffalo'. This is a definite keeper~YUM! Thanks for sharing. :)

DREGINEK

06/27/2024 01:44:09 AM

Wow! I halved everything- from pasta to hot sauce. Even found a tiny can of evaporated milk! Still makes a LOT but I am hoping leftovers are equally amazing. The ONLY change; chopped two celery stalks and diced a half onion. Sautéd a few min before tossing in the rotisserie chicken (which, a rotisserie chicken yields 4-5 cups, so I used 2 c). Seasoned the chicken/onions/celery with the 1 TBLS ranch seasoning vs adding to the “sauce.” Mixed all together and baked. My one recommendation; if everything is warm/hot, bake time is only 20 min but, to get the panko topping browned, after 20 min, turn your broil to low and let bake another 5-8 min - depending on your oven. I didn’t do this until after the 30 min mark. Wish I had pivoted sooner. Nonetheless- awesome and delicious recipe! A new family favorite Tamara! Just like it is for yours! Thanks for sharing!

Sandy Cordeiro

12/24/2018 06:00:48 PM

I get asked to make this dish for every family gathering!! Everyone LOVES it!! And very easy to make. I actually use boneless chicken breast, cook it in the crockpot with some buffalo sauce. Soooo easy! Definitely recommend this recipe.

excidium_

01/06/2016 09:57:24 PM

This recipe is a staple at our house now - I make it at least once a month! However, I have never used a full bottle of buffalo sauce - I use anywhere from 1/2 to 3/4 (depending on who my guests are and what level of spicy they like). I also cook chicken breasts (2-3 depending on size) instead of using a rotisserie chicken. Also - and this is likely personal preference - I much prefer rotini to elbow macaroni. More nooks and crannies for chicken shreds and sauce to cling to! For those making this recipe: Be extra sure your cream cheese is softened before mixing it in! I was pretty careless the first couple of times I made this, and it resulted in a not-very-smooth sauce with random blobs of cream cheese.

tstandr

05/22/2014 01:24:08 PM

I omitted the noodles and bread crumbs and used a few cups of broccoli and asparagus instead, with thin sliced chicken breasts I already had grilled with garlic salt. I definitely needed to adjust the sauce measurements down. Without noodles and bread crumbs it's better to half everything for the sauce recipe and omit the milk. It's really delicious and I couldn't stop eating it straight out of the oven! I'll play around with the recipe again, but this was a good start for me for using up some cooked chicken.

zburris4912

04/30/2014 03:38:34 PM

Great if you love anything buffalo. The only thing I changed was the chicken. 3 boneless skinless chicken breast rubbed with a chicken season rub. Cooked until almost done. Then pulled the chicken and added it to the sauce mixture.

Laney Badulis

06/24/2020 08:30:07 PM

Turned out great! Crowd pleaser. Added a little more cheese - mix of Cheddar and Monterey Jack. Also turned the heat a little using a full 16oz bottle of buffalo sauce. Great recipe!

SoCalEv

01/06/2015 05:52:40 PM

This recipe is amazing. Made it per recipe the first time. The next time I made it I was eating gluten free so used rice macaroni and also made my own hot sauce (1/2 c tapatio, 1/2 c butter , 1/2 c olive oil). I also added some celery. The gluten free version is just as good as the original. Thank you so much for this awesome recipe!!

mikeinhudson

06/19/2014 05:43:57 PM

I used a package of ground turkey, low fat condensed milk, low fat sour cream and no butter on the crumbs. Other than that, I kept the recipe the same and it was AWESOME!! it was easy to put together and it was delicious!

Gail

04/14/2017 10:51:05 PM

Made with gluten free elbows and gluten free panko bread crumbs and added crumbled bacon. It was delicious!

BOOKMARKER

03/20/2020 01:53:32 AM

3.19.20 ... This could be accurately named "Baked Buffalo Chicken Mac. It isn't cheesy. It's creamy, which is fine; but name is deceiving. I made my own buffalo sauce & subbed half & half for the evap milk, leftover cooked chicken,; 2T dry ranch seasoning. Mine was a bit hotter than mild. E, 22, didn't say he liked it - he topped with some ranch - but had two servings. I'm thinking this would be a better cold, Summer salad. :o

Chevycreezy

09/24/2025 03:51:32 AM

Made exactly as called for except I used 3 sautéed chicken breasts. Was delicious. We ate it like a dip with tortilla chips 😂

BriefIce7218

06/10/2025 02:58:16 PM

I was great, just added a little more spices to the chicken to make it spicey

Carla Coffee

05/28/2025 11:33:40 PM

Great flavor. I would recommend this recipe. I did cut the recipe in half.

PlushChai9751

04/09/2025 10:17:27 PM

Outstanding! Really easy to make and it's usually all gone. Family favorite!!

gwyn

01/26/2025 11:35:09 PM

great flavors! I was out of evaporated milk so replaced it with heavy cream. I added an onion and some mild peppers in the mixture to get some veggies in it, and added an extra pack of ranch for more ranch flavor. This makes a lot! I topped it with sliced celery and yum!

Cheryl Anderson

01/26/2025 02:25:03 AM

Not my favorite. I followed the recipe except for the Buffalo wing sauce. I didn't have any and the store was closed. I did have part of a bottle of Baby Rays BBQ sauce so I used that instead. I'm not sure if it was the Ranch BBQ combination or just the BBQ sauce in general, but the flavor was off. Next time I'll use the Buffalo sauce and see if that makes the difference. I figured BBQ chicken casserole would be good, but it wasn't quite right. I'll tweak it Stine more and see if I can fix it. Thanks for a basic recipe to work from.

Charles Lewis

01/29/2024 03:38:12 PM

Bro, I ate it and now I want more.

DeeDee

11/28/2022 06:50:27 PM

Made this with my cooking class. It was simple and everyone loved it. It has been requested for a special occasion we are cooking for.

lbmichaud

02/14/2021 10:49:09 PM

easy to make, very good! will make again

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