Hey everyone, Jason Griffith here! We all have those moments when a regular mac and cheese just won’t cut it. You want something with a little kick, a little more savory, and a lot more flavor. That’s where this Irresistible Buffalo Chicken Mac and Cheese comes in. It’s the ultimate comfort food mashup, combining a creamy, dreamy mac and cheese with the zesty, spicy flavor of classic buffalo chicken. This is the kind of dish that disappears from the table in minutes, and it’s perfect for a game day, a cozy night in, or anytime you need a seriously satisfying, indulgent meal.
Why I Love This Recipe
I’m a big believer that comfort food should never be boring, and this recipe is proof of that. What I love most is the perfect balance it strikes between creamy and spicy. The rich, cheesy sauce is the perfect canvas for the zesty buffalo chicken, and the rotini pasta is fantastic for catching all that deliciousness in every bite. This recipe is also a great way to use up leftover chicken, making it a resourceful and budget-friendly option. It’s a fun and exciting twist on a classic that will have everyone asking for the recipe.
Ingredients
- 12 oz rotini pasta
- 2 cups cooked, diced boneless skinless chicken breast
- 1/2 cup buffalo sauce
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For the Topping (Optional)
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1/4 cup crumbled blue cheese
- Sliced green onions
Swaps and Notes
- Chicken: Rotisserie chicken is a fantastic shortcut for this recipe. You can also use cooked chicken thighs or even a plant-based chicken substitute.
- Pasta: Rotini is great because the spirals hold the sauce and chicken pieces well. You can also use elbow macaroni or shells.
- Buffalo Sauce: Use your favorite brand of buffalo sauce. You can adjust the amount to your desired level of heat.
- Cheese: Sharp cheddar is a must for that classic mac and cheese flavor. The cream cheese and sour cream make the sauce incredibly rich and creamy.
Step-by-Step Instructions
- Cook the Pasta: Cook the rotini pasta according to the package directions until al dente. Drain the pasta and set it aside.
- Make the Sauce: In a large pot or Dutch oven, melt the softened cream cheese over low heat. Once melted, stir in the buffalo sauce, sour cream, and garlic powder until smooth.
- Add the Cheese: Gradually stir in the shredded cheddar cheese, a handful at a time, until it is completely melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Combine Everything: Add the cooked, diced chicken and the drained rotini pasta to the pot. Stir until the chicken and pasta are evenly coated in the cheesy, spicy sauce.
- Bake (Optional but Recommended): For an extra delicious mac and cheese, you can bake it! Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle the breadcrumbs and crumbled blue cheese over the top. Bake at 375°F (190°C) for 15-20 minutes, or until the topping is golden brown and the mac and cheese is bubbly.
- Serve: If baking, let it cool for a few minutes before serving. Garnish with sliced green onions and serve hot.
Tips for Success
- Use Softened Cream Cheese: This is a crucial step for a smooth, lump-free sauce. Leave the cream cheese on the counter for at least an hour before you start.
- Grate Your Own Cheese: For the best melt, I highly recommend grating a block of cheddar cheese yourself. Pre-shredded cheese often has anti-caking agents that can make the sauce grainy.
- Adjust the Spice: You can easily control the heat by adding more or less buffalo sauce. For more spice, add a dash of cayenne pepper.
- Don’t Overcook the Pasta: Cook your pasta just until al dente. It will continue to cook slightly in the hot sauce, and you don’t want it to become mushy.
Serving Suggestions and Pairings
This Buffalo Chicken Mac and Cheese is a meal in itself. You can serve it with a simple side salad to cut the richness, or some celery sticks and ranch dressing for a true buffalo chicken experience. For a fun, cheesy party spread, serve it alongside other crowd-pleasing appetizers like Easy Cheesy Chicken Sliders with Marinara Garlic Butter or this Crockpot Nacho Dip.
Nutritional Information (per serving, approximate)
- Calories: 650 kcal
- Carbohydrates: 50g
- Protein: 35g
- Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 100mg
- Sodium: 1200mg
- Fiber: 2g
- Sugar: 5g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
Leftovers of this mac and cheese are fantastic! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it gently in a pot on the stovetop with a splash of milk or in the microwave.
More Recipes You’ll Love
If you enjoy easy, cheesy, and satisfying comfort foods, you might also like these other recipes:
- This Dorito Casserole is my favorite weeknight dinner shortcut
- These Totchos are my favorite party food hack: tater tot nachos for the win
- These Sheet Pan Quesadillas are my favorite way to feed a crowd fast
- This Walking Taco Bar is my favorite no-fuss way to feed a crowd
Final Thoughts
This Buffalo Chicken Mac and Cheese is more than just a meal—it’s an experience. The combination of classic comfort food with a bold, spicy twist makes it an instant favorite. It’s a perfect dish to make when you want to treat yourself and your loved ones to something truly special and delicious.
What’s your favorite comfort food mashup? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are irresistible.
Irresistible Buffalo Chicken Mac and Cheese: A Cheesy, Spicy Dream
Ingredients
- 12 oz rotini pasta
- 2 cup buffalo sauce
- 1 cup sharp cheddar cheese
- 4 oz cream cheese
- 2 cup sour cream
- 2 teaspoon garlic powder
- 2 cup panko breadcrumbs
- 1 tablespoon melted butter
- 4 cup crumbled blue cheese
- 2 cups cooked shredded chicken
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the rotini pasta according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine the cooked pasta, buffalo sauce, sharp cheddar cheese, cream cheese, sour cream, and garlic powder. Stir until well combined.
- Fold in the cooked shredded chicken and half of the crumbled blue cheese.
- Transfer the pasta mixture to a greased baking dish.
- In a small bowl, mix the panko breadcrumbs with melted butter until evenly coated. Sprinkle the breadcrumb mixture over the top of the pasta.
- Top with the remaining crumbled blue cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
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