Buffalo Chicken Mac & Cheese Casserole – Comfort Food With a Kick

Craving something creamy, cheesy, and just a little bit fiery? This Buffalo Chicken Mac & Cheese Casserole delivers all the cozy comfort of classic mac and cheese with the bold, tangy heat of buffalo sauce. It’s a crowd-pleaser for game day, weeknights, or anytime you want something satisfying without fuss.

The texture is rich and velvety, with tender pasta, juicy chicken, and a crunchy baked topping. Best of all, it comes together with simple ingredients you probably already have on hand.

Buffalo Chicken Mac & Cheese Casserole - Comfort Food With a Kick

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 12 ounces elbow macaroni or cavatappi
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1/2 cup buffalo wing sauce (plus more for drizzling)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk (or 2%)
• 1/2 cup chicken broth (optional, for a looser sauce)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack or mozzarella
• 1/3 cup crumbled blue cheese (optional but recommended)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt (to taste)
• 1/4 teaspoon black pepper
• 1/4 cup sour cream or plain Greek yogurt (for tang and creaminess)
• 1/2 cup panko breadcrumbs
• 1 tablespoon melted butter (for topping)
• 2 tablespoons chopped green onions or chives (for garnish)
• Ranch or blue cheese dressing, for serving (optional)

Method

 

1. Preheat and prep. Heat oven to 375°F (190°C).Grease a 9x13-inch baking dish.
2. Cook the pasta. Boil in salted water until just shy of al dente (about 1 minute less than package). Drain and set aside. Don’t overcook or the casserole can turn mushy.
3. Warm the chicken. In a bowl, toss the chicken with 1/4 cup buffalo sauce so it absorbs flavor while you make the sauce.
4. Make the roux. In a large pot over medium heat, melt 3 tablespoons butter. Whisk in flour and cook, stirring, for 1–2 minutes until it smells slightly nutty and turns pale golden.
5. Build the sauce. Slowly whisk in milk (and broth if using).Simmer, whisking, until thick enough to coat the back of a spoon, 4–6 minutes. Stir in garlic powder, onion powder, salt, and pepper.
6. Add cheeses and buffalo. Off the heat, stir in cheddar and Monterey Jack until melted and smooth. Mix in remaining 1/4 cup buffalo sauce and the sour cream.Taste and adjust heat or salt as needed. Fold in blue cheese if using.
7. Combine. Add the pasta and buffalo-tossed chicken to the sauce. Stir gently until everything is coated.
8. Assemble. Transfer to the baking dish.In a small bowl, mix panko with 1 tablespoon melted butter and a pinch of salt. Sprinkle evenly over the top.
9. Bake. Bake 18–22 minutes, until the edges bubble and the top is golden. If you like it extra crispy, broil for 1–2 minutes at the end, watching closely.
10. Finish and serve. Rest 5–10 minutes.Drizzle with a little buffalo sauce, sprinkle with green onions, and serve with ranch or blue cheese dressing on the side.

Why This Recipe Works

This recipe blends two beloved comforts—buffalo wings and mac and cheese—into one easy bake. The creamy cheese sauce balances the heat of buffalo sauce, so it’s flavorful without being overwhelming.

Rotisserie or leftover chicken keeps prep simple while adding protein. Baking it in a casserole dish gives the top a crisp, golden finish while keeping the center gooey and soft.

Using a mix of cheeses adds depth: sharp cheddar for classic mac flavor, Monterey Jack or mozzarella for extra melt, and a touch of blue cheese for that signature buffalo vibe. A buttery breadcrumb topping seals the deal with crunch in every bite.

Ingredients

• 12 ounces elbow macaroni or cavatappi
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1/2 cup buffalo wing sauce (plus more for drizzling)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk (or 2%)
• 1/2 cup chicken broth (optional, for a looser sauce)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack or mozzarella
• 1/3 cup crumbled blue cheese (optional but recommended)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt (to taste)
• 1/4 teaspoon black pepper
• 1/4 cup sour cream or plain Greek yogurt (for tang and creaminess)
• 1/2 cup panko breadcrumbs
• 1 tablespoon melted butter (for topping)
• 2 tablespoons chopped green onions or chives (for garnish)
• Ranch or blue cheese dressing, for serving (optional)

Instructions

1. Preheat and prep. Heat oven to 375°F (190°C).Grease a 9×13-inch baking dish.
2. Cook the pasta. Boil in salted water until just shy of al dente (about 1 minute less than package). Drain and set aside. Don’t overcook or the casserole can turn mushy.
3. Warm the chicken. In a bowl, toss the chicken with 1/4 cup buffalo sauce so it absorbs flavor while you make the sauce.
4. Make the roux. In a large pot over medium heat, melt 3 tablespoons butter. Whisk in flour and cook, stirring, for 1–2 minutes until it smells slightly nutty and turns pale golden.
5. Build the sauce. Slowly whisk in milk (and broth if using).Simmer, whisking, until thick enough to coat the back of a spoon, 4–6 minutes. Stir in garlic powder, onion powder, salt, and pepper.
6. Add cheeses and buffalo. Off the heat, stir in cheddar and Monterey Jack until melted and smooth. Mix in remaining 1/4 cup buffalo sauce and the sour cream.Taste and adjust heat or salt as needed. Fold in blue cheese if using.
7. Combine. Add the pasta and buffalo-tossed chicken to the sauce. Stir gently until everything is coated.
8. Assemble. Transfer to the baking dish.In a small bowl, mix panko with 1 tablespoon melted butter and a pinch of salt. Sprinkle evenly over the top.
9. Bake. Bake 18–22 minutes, until the edges bubble and the top is golden. If you like it extra crispy, broil for 1–2 minutes at the end, watching closely.
10. Finish and serve. Rest 5–10 minutes.Drizzle with a little buffalo sauce, sprinkle with green onions, and serve with ranch or blue cheese dressing on the side.

Keeping It Fresh

Leftovers keep well and often taste even better the next day. Store in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 325°F, covered with foil, for 15–20 minutes, or microwave in short bursts with a splash of milk to loosen the sauce.

To freeze, assemble but don’t bake.

Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 5–10 extra minutes if needed. If baking from frozen, cover with foil and bake at 350°F for 45–55 minutes, removing foil for the last 10 minutes to brown the top.

Benefits of This Recipe

• Easy weeknight win: Uses rotisserie chicken and pantry staples.
• Custom heat level: Adjust buffalo sauce to your taste without losing flavor.
• Balanced texture: Creamy sauce, tender pasta, and a crunchy topping.
• Meal prep friendly: Make ahead, refrigerate, and bake when needed.
• Kid to adult appeal: Skip blue cheese for picky eaters, or amp it up for buffalo lovers.

Pitfalls to Watch Out For

• Overcooking the pasta: It continues to cook in the oven.Keep it just under al dente.
• Grainy cheese sauce: Add cheese off the heat and avoid boiling after adding it.
• Too dry: If your sauce feels thick, whisk in extra milk or a splash of broth before baking.
• Not enough seasoning: Taste the sauce before combining; buffalo adds salt, but you may need more.
• Uneven topping: Spread panko in a thin, even layer so it browns rather than steams.

Recipe Variations

• Extra Veg: Fold in sautéed celery and carrots for a wing-night vibe, or add steamed broccoli or cauliflower florets.
• Bacon Boost: Sprinkle crisp bacon over the top before baking for smoky crunch.
• Lightened Up: Use 1% milk and Greek yogurt instead of sour cream, and reduce cheese by 1/2 cup.
• Gluten-Free: Use GF pasta and a 1:1 gluten-free flour blend for the roux; swap panko for crushed GF crackers.
• No-Blue-Cheese: Replace with more cheddar or Monterey Jack and add a drizzle of ranch after baking.
• Spicy-Spicy: Add 1–2 teaspoons hot sauce or a pinch of cayenne to the sauce.
• Rotisserie Shortcut: Use store-bought buffalo rotisserie chicken and skip the initial sauce toss.
• Skillet Style: Build the sauce in a large oven-safe skillet, combine, top, and bake—fewer dishes.

FAQ

Can I use canned chicken?

Yes, but for best texture and flavor, drain it well and mix it with buffalo sauce first. Shredded rotisserie or leftover roasted chicken is juicier and more satisfying.

What pasta shape works best?

Elbows and cavatappi are classic because they hold sauce well. Shells, rotini, or corkscrews are also great choices.

Avoid very small shapes that may overcook quickly.

How spicy is this casserole?

With 1/2 cup buffalo sauce, it’s medium heat. For milder, start with 1/4 cup and add more to taste. For hotter, add extra buffalo sauce or a dash of hot sauce.

Can I make it ahead?

Yes.

Assemble up to one day ahead, cover, and refrigerate. When ready to bake, let it sit at room temp for 20 minutes and add 5–10 minutes to the bake time if needed.

What cheeses melt best?

Cheddar and Monterey Jack melt smoothly and give classic flavor. Freshly shredded cheese melts better than pre-shredded, which often contains anti-caking agents.

How do I prevent a greasy sauce?

Keep heat moderate and whisk constantly when making the roux.

Add cheese off the heat and stir until just melted. Using whole milk helps create a stable, creamy sauce.

Is there a ranch version?

Yes. Replace the sour cream with 1/4 cup ranch dressing and skip the blue cheese.

Drizzle a little extra ranch before serving if you like.

Can I use leftover grilled or smoked chicken?

Absolutely. The smoky flavor pairs beautifully with buffalo sauce and cheesy pasta. Just shred it and toss with buffalo sauce before mixing into the mac.

In Conclusion

Buffalo Chicken Mac & Cheese Casserole is the best of both worlds—comfort food with bold flavor and a satisfying crunch.

It’s unfussy, flexible, and guaranteed to make people go back for seconds. Keep the spice level where you like it, tweak the cheese to your taste, and enjoy an easy bake that feels special any night of the week.