Pin This buffalo chicken mac and cheese transforms ordinary pasta night into something extraordinary. The spicy kick of buffalo sauce perfectly balances the creamy cheese sauce, while the blue cheese drizzle adds a sophisticated tang that elevates this comfort food classic to restaurant quality status.
I first created this recipe when hosting a game day gathering at my home. The vibrant orange sauce drizzled with blue cheese created such a stunning presentation that it became the most photographed dish of the party. Now it's requested at every gathering I host.
Ingredients
- Elbow macaroni: forms the hearty base of this dish. Look for a high quality pasta that holds sauce well in its ridges
- Boneless skinless chicken breasts: choose plump ones with even thickness for consistent cooking
- Buffalo wing sauce: Frank's RedHot offers authentic flavor but any quality brand works well
- Sharp cheddar cheese: provides the bold flavor foundation. Buy blocks and shred yourself for better melting
- Monterey Jack cheese: adds creaminess and stretchy texture. Fresh is always better than pre shredded
- Blue cheese: select a creamy variety like Gorgonzola Dolce for the smoothest drizzle
- Smoked paprika: adds subtle smoky depth. Spanish varieties offer the richest flavor
Instructions
- Prepare the pasta:
- Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt—the water should taste like seawater. Add the elbow macaroni and cook until al dente, about 7-8 minutes or according to package instructions. The pasta should have a slight firmness when bitten. Drain thoroughly but do not rinse, as the starch helps the sauce adhere better.
- Cook the chicken:
- Preheat your oven to 375°F. Place chicken breasts on a baking sheet and drizzle with olive oil. Season generously with salt, pepper, and garlic powder, rubbing the seasonings into both sides. Bake for 18-22 minutes until the internal temperature reaches 165°F. Allow to rest for 5 minutes before cutting into bite-sized pieces. The resting period keeps the chicken juicy and tender.
- Buffalo coating:
- Place the diced chicken in a medium bowl and pour the buffalo sauce over it. Gently toss until every piece is thoroughly coated in the vibrant orange sauce. The sauce should cling to the chicken without pooling at the bottom of the bowl. If needed, add a bit more sauce to achieve the perfect coating.
- Create the cheese sauce:
- Melt butter in a large saucepan over medium heat until it starts to bubble slightly. Sprinkle in the flour and whisk continuously for exactly one minute to cook out the raw flour taste. This creates a roux that will thicken your sauce. Gradually pour in the milk while whisking constantly to prevent lumps from forming. Continue stirring until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes.
- Add cheese and seasonings:
- Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses in small handfuls, stirring between additions to ensure smooth melting. Stir in the smoked paprika and Dijon mustard, which enhances the cheese flavor without tasting mustardy. Season with salt and pepper to taste, remembering that the buffalo chicken will add significant flavor.
- Combine components:
- Add the drained pasta to the cheese sauce, stirring gently but thoroughly to coat every piece. Fold in the buffalo chicken, distributing it evenly throughout the mixture. The heat from the sauce will warm the chicken perfectly without overcooking it.
- Prepare blue cheese drizzle:
- In a medium bowl, combine crumbled blue cheese, sour cream, milk, mayonnaise, and lemon juice. Use a fork to mash the blue cheese against the side of the bowl until the mixture becomes relatively smooth with small cheese bits remaining for texture. Season with a pinch of salt and freshly ground black pepper. Transfer to a piping bag or squeeze bottle for precise drizzling.
Pin The smoked paprika in this recipe is my secret ingredient that adds incredible depth. I discovered its importance accidentally when I ran out of regular paprika one night and substituted the smoked variety. The subtle smokiness complemented the buffalo sauce perfectly, creating a more complex flavor profile that had everyone asking for my secret.
Make Ahead Options
This buffalo chicken mac and cheese reheats beautifully, making it perfect for meal prep. Prepare the entire dish up to the baking step, then refrigerate for up to two days. When ready to serve, bake covered at 350°F for 20 minutes, then uncovered for 10 minutes until bubbling. The blue cheese drizzle can be made up to three days ahead and stored separately in the refrigerator.
Heat Level Customization
This recipe can easily be adjusted to suit different spice preferences. For a milder version that children will enjoy, reduce the buffalo sauce by half and add an extra tablespoon of butter to the chicken. For heat seekers, add a teaspoon of cayenne pepper to the cheese sauce and use extra hot buffalo sauce. You can also serve additional hot sauce on the side for individual customization.
Serving Suggestions
This hearty mac and cheese shines as the centerpiece of a meal but benefits from complementary sides. Serve with a crisp celery and carrot salad dressed with ranch to echo traditional buffalo wing accompaniments. For a more substantial meal, add garlic bread and steamed broccoli to balance the richness. A chilled glass of Chardonnay or a light lager beer pairs wonderfully with the bold flavors.
Creative Variations
Transform this dish into bite sized appetizers by spooning the prepared mac and cheese into mini muffin tins, baking until set, then topping with blue cheese drizzle and a tiny celery leaf.
Create a buffalo chicken mac and cheese pizza by spreading the mixture over pizza dough, adding extra cheese, and baking until golden.
Turn leftovers into arancini by forming cold mac and cheese into balls, breading, and frying until golden and crispy.
Pin Adjust the heat level to your preference and enjoy this restaurant caliber buffalo chicken mac and cheese.
Recipe Q&A
- → How spicy is the dish?
The heat comes from buffalo wing sauce and can be adjusted by choosing a milder or hotter variety, or by adding cayenne.
- → Can I prepare the macaroni ahead of time?
Yes, you can cook the pasta in advance and store it covered; just mix with cheese sauce and chicken before baking.
- → What cheese alternatives work well?
Sharp cheddar and Monterey Jack provide a classic flavor, but you can experiment with Colby, Gouda, or mozzarella.
- → How do I get a smooth blue cheese drizzle?
Blend the blue cheese well with sour cream, milk, and mayonnaise for a creamy consistency; sieve if needed.
- → Is it possible to make this dish vegetarian?
Yes, substitute roasted cauliflower for the chicken and use vegetarian buffalo sauce for a meat-free version.