This creamy, cheesy buffalo chicken mac and cheese combines sharp cheddar and fontina cheeses with shredded chicken and a bright hit of buffalo sauce, finished with golden buttered panko crumbs for a crunchy topping. It’s rich, comforting, and perfect for family dinners or casual entertaining.
Why I Love This Recipe
This dish started from a simple skillet mac and cheese, then gained personality from buffalo sauce and shredded chicken. The sauce adds a mild heat that balances beautifully with the blend of sharp and mild cheddars. The chicken is shredded finely so it blends into every bite, while the buttered panko crust provides a crisp contrast to the creamy pasta.
Ingredients
- Elbow macaroni: Classic choice; mini shells can be used instead.
- Shredded chicken: One standard chicken breast yields about 2 cups shredded; rotisserie chicken is a convenient shortcut.
- Buffalo sauce: Choose a wing-style buffalo sauce for best flavor; if using plain hot sauce, stir in melted butter to make a buffalo-style sauce.
- All-purpose flour: Used to make the roux that thickens the cheese sauce.
- Milk: 2% or whole milk works best; warm the milk slightly so it blends smoothly with the roux.
- Extra sharp white cheddar: Adds tang and depth.
- Yellow cheddar: Mild or medium for color and extra cheesy flavor.
- Fontina: A creamy, evenly melting cheese that helps create a smooth sauce.
- Japanese-style panko crumbs: Tossed with melted butter and baked until golden for crunch; crushed croutons work as an alternative.
See the recipe card below for exact quantities and full details.
How To Make a Roux
A roux is a simple mixture of melted butter and flour used to thicken the cheese sauce. Melt butter over low heat, then whisk in flour a tablespoon at a time until a smooth paste forms. Keep the heat low and whisk continuously so the flour doesn’t brown. Gradually add warm milk, whisking until smooth and free of lumps. The finished base should be a smooth, slightly thickened sauce—an ideal canvas for melting cheese into a silky mac and cheese.
How to Make Buffalo Chicken Mac and Cheese
Step 1.
Preheat the oven to 375°F (190°C).
Step 2.
Place a chicken breast in a small saucepan, cover with cool water, and add a pinch of salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook 12–15 minutes or until the internal temperature reaches 165°F (74°C).
Step 3.
Remove the chicken and shred it finely with two forks on a cutting board. Finely shredded chicken mixes more uniformly into the mac and cheese.
Step 4.
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside.
Step 5.
While the pasta cooks, melt butter over medium-low heat. Whisk in the flour a tablespoon at a time until a roux forms, about 1–2 minutes.
Step 6.
Slowly whisk in warm milk, one cup at a time, smoothing out any lumps. Heat until the sauce begins to bubble in the center; it should be thick and silky, resembling a thickened gravy. Keep whisking to avoid scorching.
Step 7.
Add half the shredded cheese and whisk until mostly melted and smooth, then add the remaining cheese. Stir in the buffalo sauce and blend until fully incorporated.
Step 8.
Fold in the cooked macaroni and shredded chicken until evenly coated. If needed, add in batches so everything mixes evenly without overcrowding the pan.
Step 9.
Melt 1–2 tablespoons of butter and mix with panko crumbs. Sprinkle the buttered panko evenly over the mac and cheese and bake for about 10 minutes, or until the crumbs are golden and crisp. Serve hot.
Expert Tips
- For a stronger buffalo flavor, increase the sauce to 3/4–1 cup.
- Omit the chicken to make this a delicious vegetarian-style mac and cheese without changing the rest of the recipe.
- Precooked rotisserie chicken is a fast, flavorful shortcut.
- The recipe uses about 16 ounces of cheese total — roughly 3½–4 cups shredded. Slightly more cheese is fine if you like it extra cheesy.
- Sprinkle crumbled blue cheese on top for an extra layer of flavor, if desired.
- Crushed croutons are a tasty alternative to panko crumbs for the topping.
Frequently Asked Questions
About 4 ounces of shredded cheese equals roughly 1 1/3 cups; 8 ounces equals about 2 2/3 cups. The recipe calls for approximately 3½–4 cups total.
Yes. Simply omit the shredded chicken and follow the recipe as written.
Buffalo sauce adds a tangy, mild heat that the cheese helps balance. Heat level depends on the amount and brand of sauce you use.
More Buffalo Chicken Recipes
Skillet Buffalo Chicken Dip
Honey Buffalo Wings
Buffalo Chicken Pizza
Buffalo Chicken Rangoons
Enjoy this recipe? If you made it, please leave a star rating and a review in the comments.
Buffalo Chicken Mac and Cheese Recipe
Ingredients
- 3 cups elbow macaroni
- 2 cups shredded chicken
- 1/2-1 cup buffalo sauce
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 3 cups warm milk
- 4 ounces, extra sharp white cheddar, shredded
- 4 ounces, yellow sharp cheddar, shredded
- 8 ounces, fontina, shredded
- 1/2 cup Japanese-style panko crumbs, +2 tablespoons optional butter or oil
Instructions
- Preheat oven to 375°F.
- Poach chicken breast in a small saucepan with cool salted water until cooked through, 12–15 minutes. Shred finely with two forks.
- Cook elbow macaroni in a large pot of salted boiling water until al dente. Drain.
- Melt butter over medium-low heat. Whisk in flour a tablespoon at a time to form a roux, 1–2 minutes.
- Slowly whisk in warm milk, one cup at a time, until smooth and slightly thickened. Heat until the sauce just bubbles in the center, whisking constantly.
- Add half the shredded cheese and whisk until nearly melted, then add the remaining cheese. Stir in buffalo sauce until combined.
- Fold in cooked macaroni and shredded chicken until evenly coated.
- Mix panko with melted butter, sprinkle over the mac and cheese, and bake 10 minutes or until golden. Serve immediately.
Notes
If you prefer a stronger buffalo flavor, increase the sauce to 3/4–1 cup.
Omitting the chicken makes a tasty meatless version without other changes.
Precooked rotisserie chicken is a great shortcut for tender, flavorful chicken.
The recipe uses roughly 16 ounces of cheese (about 3½–4 cups shredded). Slightly more is fine for extra cheesiness.
Crumbled blue cheese or crushed croutons are optional additions for topping.
Nutrition
Calories: 596 kcal
Carbohydrates: 45.4 g
Protein: 43.8 g
Fat: 26.6 g
Saturated Fat: 15.9 g
Cholesterol: 152 mg
Sodium: 828 mg
Fiber: 1.5 g
Sugar: 7.2 g
Nutrition information is an approximation and should be used as a guide.