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Savory Buffalo Chicken Mac and Cheese Casserole

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A smoky, tangy, creamy casserole combining buffalo chicken with gooey cheese and tender pasta, baked until bubbling and golden. Perfect for a hearty, spicy comfort meal that pleases a crowd.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • ½ cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed (or 2% milk for lighter version)
  • 4 ounces cream cheese, softened
  • 1½ cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • 12 ounces elbow macaroni (about 3 cups dry)
  • ½ cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • Optional: extra shredded cheddar for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Boil 12 ounces (about 3 cups dry) elbow macaroni in salted water according to package instructions, usually 7-8 minutes for al dente. Drain and set aside.
  3. In a medium bowl, combine 2 cups shredded cooked chicken with ½ cup buffalo wing sauce. Stir until evenly coated and set aside.
  4. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Sprinkle in 3 tablespoons all-purpose flour and whisk constantly for about 1-2 minutes until smooth and lightly toasted.
  5. Slowly pour in 2 cups warmed whole milk while whisking continuously. Bring to a gentle simmer and cook until thickened, about 3-5 minutes.
  6. Stir in 4 ounces softened cream cheese until fully melted and smooth.
  7. Remove sauce from heat and stir in 1½ cups sharp cheddar, 1 cup mozzarella, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, salt, and pepper until cheeses melt completely.
  8. Return drained macaroni to the pot or a large mixing bowl. Pour in the cheese sauce and gently fold in the buffalo chicken until evenly mixed.
  9. In a small bowl, toss ½ cup panko breadcrumbs with 2 tablespoons melted butter.
  10. Transfer the mac and cheese mixture into the greased baking dish, smoothing the top. Sprinkle the buttery panko evenly over the surface. Add extra shredded cheddar on top if desired.
  11. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
  12. Let the casserole rest for 5-10 minutes before serving to set up and enhance flavors.

Notes

Use freshly shredded cheese for best melting and texture. Don’t skip warming the milk to avoid lumps. Coat chicken well with buffalo sauce before mixing to keep sauce silky. Avoid overbaking to prevent dryness. For gluten-free, substitute flour and pasta accordingly. For dairy-free, use plant-based milk and vegan cheese. Let casserole rest before serving for easier scooping and better flavor.

Nutrition

Keywords: buffalo chicken, mac and cheese, casserole, comfort food, spicy, easy dinner, game day recipe

Find it online: https://clunkcook.com/savory-buffalo-chicken-mac-and-cheese-casserole-recipe-easy-and-best/