Buffalo Chicken Macaroni and Cheese
Buffalo Chicken Macaroni and Cheese is a medium American recipe that serves 4. 650 calories per serving. Recipe by Smokin' & Grillin with AB on YouTube.
Prep: 44 min | Cook: 24 min | Total: 1 hr 23 min
Cost: $13.69 total, $3.42 per serving
Ingredients
- 8 oz Elbow Macaroni (dry, uncooked)
- 1 lb Chicken Breast (boiled in water, then shredded)
- 4 Tbsp Unsalted Butter (cut into cubes)
- 4 Tbsp All-Purpose Flour (for roux)
- 2 cup Whole Milk (room temperature)
- 1 tsp Dry Mustard Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt (adjust to taste)
- 0.5 tsp Black Pepper (freshly ground)
- 4 oz Cream Cheese (softened, cut into cubes)
- 4 oz Sour Cream
- 1 cup Shredded Cheddar Cheese (sharp preferred)
- 1 cup Shredded Mozzarella Cheese
- 0.5 cup Frank's RedHot Buffalo Wing Sauce (or any preferred hot sauce)
- 0.5 cup Panko Breadcrumbs (for topping)
- 1 Tbsp Olive Oil (to coat panko)
- 2 Tbsp Fresh Parsley (chopped, optional garnish)
Instructions
Preheat Oven
Set the oven to 350°F (177°C) and let it preheat while you prepare the rest of the dish.
Time: PT5M
Temperature: 350°F
Cook Chicken
Place 1 lb chicken breast in a large pot, cover with water, bring to a boil, then simmer 10‑12 minutes until fully cooked. Drain and shred with two forks.
Time: PT12M
Cook Pasta
Bring a pot of salted water to a boil, add 8 oz elbow macaroni, and cook 8‑9 minutes until al dente. Drain and set aside.
Time: PT10M
Make a Roux
Melt 4 Tbsp butter in a saucepan over medium heat (≈330°F). Sprinkle 4 Tbsp flour over the butter and whisk continuously for 45 seconds until the mixture bubbles and loses raw flour taste.
Time: PT1M
Temperature: 330°F
Add Milk and Thicken
Gradually whisk in 2 cups whole milk, adding a little at a time. Continue stirring over medium‑low heat until the sauce thickens and coats the back of a spoon, about 5 minutes.
Time: PT5M
Temperature: Medium‑Low
Season the Sauce
Stir in 1 tsp dry mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper. Mix for 30 seconds.
Time: PT0.5M
Incorporate Cheeses
Add 4 oz cubed cream cheese, 4 oz sour cream, 1 cup shredded cheddar, and 1 cup shredded mozzarella. Stir over low heat until all cheeses melt into a smooth, creamy sauce, about 3 minutes.
Time: PT3M
Temperature: Low
Add Buffalo Sauce
Pour in ½ cup Frank's RedHot Buffalo wing sauce (or your favorite hot sauce) and stir until fully incorporated.
Time: PT1M
Combine Chicken and Pasta
Fold the shredded chicken and cooked macaroni into the buffalo cheese sauce, ensuring everything is evenly coated.
Time: PT2M
Transfer to Baking Dish
Lightly grease an 8×8‑inch baking dish with butter‑flavored non‑stick spray. Spoon the mac and cheese mixture into the dish and smooth the top.
Time: PT2M
Prepare Panko Topping
In a small bowl, toss ½ cup panko breadcrumbs with 1 Tbsp olive oil (or melted butter) until lightly coated. Sprinkle the panko evenly over the surface of the casserole.
Time: PT2M
Bake
Place the dish in the preheated oven and bake for 15 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
Time: PT15M
Temperature: 350°F
Finish and Serve
Remove from oven, let rest 2 minutes, then sprinkle chopped fresh parsley on top. Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 30 g
- Carbohydrates
- 55 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: High‑protein, Comfort food, Gluten‑containing
Allergens: Dairy, Wheat
Ingredient Substitutions
- Instead of Elbow Macaroni: corkscrew pasta, small shells
- Instead of Chicken Breast: rotisserie chicken, turkey breast
- Instead of Unsalted Butter: margarine
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Whole Milk: unsweetened almond milk
- Instead of Dry Mustard Powder: prepared mustard
- Instead of Garlic Powder: fresh minced garlic
- Instead of Onion Powder: dried onion flakes
- Instead of Salt: kosher salt
- Instead of Black Pepper: white pepper
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Sour Cream: Greek yogurt
- Instead of Shredded Cheddar Cheese: Monterey Jack
- Instead of Shredded Mozzarella Cheese: provolone
- Instead of Frank's RedHot Buffalo Wing Sauce: other hot sauces
- Instead of Panko Breadcrumbs: regular breadcrumbs
- Instead of Olive Oil: melted butter
- Instead of Fresh Parsley: cilantro
Equipment Needed
- Large Pot
- Saucepan
- Whisk
- Mixing Spoon or Rubber Spatula
- 8x8 Baking Dish
- Oven
- Measuring Cups and Spoons
- Small Bowl (for panko)
- Spray Bottle or Butter‑Flavored Non‑Stick Spray (optional)
Critical Steps — Do Not Skip
- Cooking the chicken until fully done and shredding it while warm.
- Creating a smooth roux and thickening it with milk without lumps.
- Melting the cheeses over low heat to avoid a grainy sauce.
- Baking long enough for a golden panko crust without burning.
Chef Tips from the Video
- Use a mix of sharp cheddar and mozzarella for depth of flavor and melt.
- For extra heat, add a dash of cayenne pepper with the spices.
- Toast the panko in a dry skillet before mixing with oil for an even crunchier topping.
Troubleshooting
Sauce is lumpy after adding milk.
Whisk vigorously while adding milk slowly; if lumps persist, blend with an immersion blender.
Cheese becomes grainy.
Reduce heat to low and add cheese gradually; avoid boiling the sauce after cheese is added.
Top does not brown.
Increase oven temperature to 375°F for the last 3‑5 minutes or broil briefly, watching closely.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate up to 3 days.
Freezer: Portion into airtight containers and freeze up to 2 months; reheat in oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the cheese sauce up to step 8, let it cool, then refrigerate for up to 24 hours.
- Cook and shred the chicken a day ahead; store in an airtight container.
- Assemble the casserole, cover tightly, and bake just before serving for freshest topping.
Frequently Asked Questions
What is the cultural significance and history of Buffalo Chicken Mac and Cheese in American comfort food cuisine?
Buffalo Chicken Mac and Cheese blends two iconic American favorites—spicy Buffalo wing sauce and creamy mac and cheese—creating a modern comfort dish that reflects the country’s love for bold flavors and indulgent casseroles. It’s popular at game‑day gatherings and casual family meals, embodying the fusion of Southern wing culture with classic pasta bake traditions.
What are the traditional regional variations of Buffalo Chicken Mac and Cheese in American cuisine?
While the core concept stays the same, some regions add Andouille sausage or smoked ham for a Cajun twist, others use blue cheese crumbles instead of cheddar for a more authentic Buffalo wing flavor. In the Midwest, a crunchy cornflake topping may replace panko, and in the Southwest, jalapeños are often mixed into the sauce.
How is Buffalo Chicken Mac and Cheese traditionally served in American gatherings?
It is typically served hot from the oven in a shallow baking dish, topped with a sprinkle of fresh parsley or green onions. It’s often paired with celery sticks, carrot sticks, and a side of ranch or blue‑cheese dressing, mirroring the classic Buffalo wing accompaniment.
What occasions or celebrations is Buffalo Chicken Mac and Cheese traditionally associated with in American culture?
The dish is a staple for Super Bowl parties, tailgate gatherings, casual birthdays, and family movie nights. Its spicy‑cheesy profile makes it a crowd‑pleaser for any informal celebration where comfort food is welcome.
What makes Buffalo Chicken Mac and Cheese special or unique in American comfort food cuisine?
It uniquely combines the tangy heat of Buffalo wing sauce with the rich, velvety texture of a cheese sauce, then adds a crunchy panko topping for contrast. This layered flavor and texture profile sets it apart from standard mac and cheese recipes.
What are the most common mistakes to avoid when making Buffalo Chicken Mac and Cheese at home?
Common errors include over‑cooking the roux, which can give a burnt taste; adding cheese over high heat, causing a grainy sauce; and under‑baking the topping, resulting in a soggy crust. Follow the low‑heat cheese melt step and bake until the panko is golden for best results.
Why does this Buffalo Chicken Mac and Cheese recipe use a roux and low‑heat cheese melting technique instead of a microwave method?
The roux creates a stable thickening base that prevents the sauce from separating, while low‑heat melting ensures the cheeses blend smoothly without curdling. A microwave can cause uneven heating and a gritty texture, which this method avoids.
Can I make Buffalo Chicken Mac and Cheese ahead of time and how should I store it before baking?
Yes. Assemble the casserole up to the panko topping, cover tightly, and refrigerate for up to 24 hours. When ready, add the topping and bake as directed. If stored longer, freeze the assembled, unbaked dish and bake from frozen, adding an extra 5‑7 minutes.
What texture and appearance should I look for when the Buffalo Chicken Mac and Cheese is done cooking?
The sauce should be bubbling around the edges, and the panko topping should be a deep golden brown with a crisp texture. The interior should be creamy and glossy, with the chicken and pasta fully coated.
What does the YouTube channel Smokin' & Grillin with AB specialize in?
The YouTube channel Smokin' & Grillin with AB focuses on easy‑to‑follow, grill‑centric recipes that blend classic American flavors with bold twists, often featuring step‑by‑step demonstrations for home cooks of all skill levels.
How does the YouTube channel Smokin' & Grillin with AB's approach to American comfort food differ from other cooking channels?
Smokin' & Grillin with AB emphasizes simplicity, minimal ingredient lists, and practical tips like using pantry staples, while also showcasing grilling techniques and bold sauces. The channel’s relaxed style and focus on hearty, crowd‑pleasing dishes set it apart from more gourmet‑oriented channels.
Last updated: September 2, 2026
