This recipe for baked buffalo chicken mac and cheese has all the elements of a classic baked macaroni and cheese, only it’s elevated with a spicy homemade buffalo cheese sauce! Made from a blend of Frank’s Red Hot, brown sugar, and melted butter, the buffalo sauce is mixed with a homemade cheese sauce to infuse every bite with a sweet, subtle kick of heat.
Deliciously Creamy Buffalo Chicken Mac
Spicy and tangy, this buffalo chicken macaroni and cheese is the ultimate creamy comfort food. The distinct flavors of ranch dressing and buffalo wing sauce combine with the cheesy sauce for a decadent take on a classic dish. You can use store bought or homemade buffalo sauce and ranch dressing for this recipe. Either will work beautifully!
This family favorite dish is buffalo chicken dip in pasta form, and who wouldn’t love that? It’s game day served up at dinner! I love that this recipe has added protein from the chicken, and while rich, it’s not as rich as a dip.
This is the perfect dish if you’re looking for a spicy mac, but if you’re looking for mellow cheesy goodness without the heat try one with ricotta and broccoli or a traditional Southern style baked mac.
Ingredients For Baked Buffalo Chicken Mac and Cheese
Chicken – You’ll need two cups worth of cooked shredded chicken breasts. I generally use a rotisserie chicken for this.
Cheese – Use your favorite or a combination. A sharp cheddar or Colby Jack are what I prefer.
It’s Pretty Simple
Step One: Preheat & Boil
Preheat oven to 375º. Cook pasta in salted water per package directions, remove when al dente, drain and return to the pot.
Step Two: Make Roux
Step Three: Make Cheese Sauce
Step Four: Mix
Step Five: Bake
Bake for 18-20 minutes until the cheese is melted on top and bubbly around the edges. Let it sit for 5 minutes before serving. It will thicken as it cools.
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Baked Buffalo Chicken Mac and Cheese (Uses Frank’s Red Hot)
Ingredients
- 1 lb pasta
- 3 tbsp butter
- 2 tbsp flour
- 1 tbsp dry mustard
- ½ tsp salt
- ½ tsp black pepper
- 2 cups whole milk
- 1 cup cream
- ½ cup ranch dressing bottled or homemade
- ½ cup ½ cup Buffalo Sauce or Frank’s hot sauce
- 16 oz sharp cheddar cheese grated
- 2 cups shredded chicken breast
Instructions
- Preheat oven to 375º.
- Cook pasta in salted water per package directions, remove when al dente, drain and return to the pot.
- In a medium saucepan, melt the butter over medium-high heat. Whisk in flour, dry mustard, salt and pepper, and cook for a minute. Warm the milk and cream in the microwave. Slowly add to the butter flour mixture, whisking constantly until it is incorporated. Bring to a boil and then reduce the heat to simmer and cook an additional 2 minutes. It should coat the back of a spoon but will not be thick.
- Add the ranch dressing and Buffalo Sauce and whisk until combined. Add all but 1 cup of the cheese and whisk until melted. Add cooked shredded chicken and stir to combine.
- Pour the sauce over the pasta and stir until coated. Place in a baking dish and sprinkle the reserved cheese on top.
- Bake for 18-20 minutes until the cheese has melted on top and it is bubbly around the edges. Let it sit for 5 minutes before serving. It will thicken as it cools.
Barbara’s Tips + Notes
- You can use bottled Ranch dressing and Frank’s Red Hot or easily make your own.
- You can increase the volume by adding more chicken if desired.
Nutrition
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