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Close-up of buffalo mac and cheese with melted cheddar on top, being scooped out, showing gooey, stretchy cheese and golden, bubbly pasta with a sprinkling of black pepper.

Baked Buffalo Chicken Mac and Cheese (Uses Frank's Red Hot)

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. 
Course: Main Course
Cuisine: American
Servings: 10
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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 Notes + Tips
  • 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

Calories: 601kcal | Carbohydrates: 40g | Protein: 26g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 965mg | Potassium: 313mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 0.2mg | Calcium: 416mg | Iron: 1mg
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