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This article provides a complete guide to making buffalo chicken mac and cheese, covering ingredient selection, stovetop preparation, baking methods, and tips for achieving a creamy sauce. It details the best pasta shapes, cheese combinations, and sauce components, along with step-by-step instructions for both quick stovetop and crispy baked versions. The article also includes expert tips for preventing grainy sauce and ensuring optimal flavor and texture.
Question | Answer |
|---|---|
What type of pasta works best for buffalo chicken mac and cheese? | Short pasta shapes like elbow macaroni, shells, penne, or rotini work well. |
Why should I shred cheese from a block instead of using pre-shredded cheese? | Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. |
What is the key to a creamy cheese sauce? | Remove the pan from heat before adding cheese and add it gradually while stirring. |
How can I make the mac and cheese spicier? | Add more buffalo wing sauce to taste, starting with less and increasing as desired. |
What is the benefit of baking buffalo chicken mac and cheese? | Baking creates a crispy, golden crust on top while keeping the inside creamy and bubbly. |
Gather the key ingredients for this dish.
This easy buffalo chicken mac and cheese recipe uses simple ingredients.
Get everything ready before you start cooking.
Pasta
Use short pasta shapes.
Elbow macaroni is classic.
Shells, penne, or rotini also work well.
Cook the pasta al dente.
It will finish cooking in the hot cheese sauce.
Chicken
Use pre-cooked chicken for a quick meal.
A store-bought rotisserie chicken is a great shortcut.
Shred the meat and discard the skin.
Leftover cooked chicken breasts or thighs also work perfectly.
Cheese
Always shred cheese from a block.
Pre-shredded cheese contains anti-caking agents that create a grainy sauce.
Block cheese melts smoothly for the creamiest texture.
A good cheese blend is key.
- Sharp Cheddar: Provides the main mac and cheese flavor.
- Cream Cheese: Makes the sauce incredibly rich and creamy.
- Mozzarella: Gives a nice, gooey cheese pull.
- Blue Cheese: Adds the authentic, tangy flavor of buffalo wings.
Find more cheese tips in our homemade mac and cheese recipes.
Sauce Components
The sauce needs a few key items.
You will make a simple roux with butter and flour.
Whisk in milk to create the base.
Use actual buffalo wing sauce, not just hot sauce.
Frank's RedHot Buffalo Wings Sauce is a common choice.
Buffalo sauce is thicker and has a balanced spicy flavor.
Some recipes add ranch dressing for extra tang and creaminess.
Toppings and Garnish
Finish your dish with toppings.
Sprinkle blue cheese crumbles and sliced green onions on top before serving.
For a baked version, add a crispy panko topping.
This easy baked mac and cheese recipe with bread crumbs shows you how.
Explore other easy mac and cheese recipes for more inspiration.
Follow the steps to make it on the stovetop.
The stovetop method is the fastest way to get this dish on the table.
It takes about 30 minutes from start to finish.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add elbow macaroni and cook according to package directions.
Drain the pasta and set it aside.
Reserve 1/2 cup of pasta water if you need to thin the sauce later.
Step 2: Make the Cheese Sauce
Melt butter in a large skillet or saucepan over medium heat.
Add flour and whisk constantly for 1 minute.
Slowly pour in milk while whisking to prevent lumps.
Cook the mixture until it thickens, about 3-4 minutes.
Remove the pan from heat before adding cheese.
Step 3: Add the Cheese
Add shredded cheddar cheese a handful at a time.
Stir until each addition melts before adding more.
Stir in cream cheese until fully incorporated.
The sauce should be smooth and creamy with no lumps.
Step 4: Mix in Buffalo Sauce and Chicken
Add the shredded rotisserie chicken to the cheese sauce.
Pour in buffalo wing sauce to your taste.
Stir in ranch dressing for extra tanginess if desired.
Toss in the cooked pasta and stir to coat evenly.
Quick Tips
- Temperature matters: Add cheese off the heat to prevent graininess.
- Control the spice: Start with less buffalo sauce and add more to taste.
- Thin if needed: Add reserved pasta water a tablespoon at a time.
- Don't overstir: This breaks up the chicken too much.
Serve immediately while hot and creamy.
Learn how to bake it for a crispy top.
Baking your buffalo chicken mac and cheese creates a delicious golden crust.
The oven transforms the dish into a bubbly, comforting casserole.
It's perfect for feeding a crowd or making ahead.
Step 1: Prepare the Base
Make the stovetop mac and cheese as described in the previous section.
Combine the cooked pasta, cheese sauce, chicken, and buffalo sauce in a large bowl.
Mix everything together until well coated.
Preheat your oven to 350°F (175°C).
Step 2: Transfer to Baking Dish
Pour the mac and cheese mixture into a greased 9x13-inch baking dish.
Spread it out in an even layer.
Top with extra shredded cheese for a gooey layer.
Add blue cheese crumbles for that classic buffalo wing flavor.
Step 3: Add the Crispy Topping
A crunchy topping is essential for baked mac and cheese.
Mix panko breadcrumbs with melted butter in a small bowl.
Sprinkle the buttered panko evenly over the top.
You can also add extra shredded cheddar or mozzarella on top of the panko.
This creates a golden, cheesy crust.
Learn more about making baked mac and cheese with bread crumbs.
Step 4: Bake to Perfection
Bake uncovered for 20-30 minutes.
The edges should be bubbling and the top golden brown.
If the top browns too quickly, cover it loosely with foil.
Let the dish rest for 5-10 minutes before serving.
This allows the sauce to set slightly.
Baking Tips
- Don't overbake: Overbaking dries out the pasta and sauce.
- Make ahead: Assemble the dish, cover, and refrigerate for up to 24 hours.
- Add 10-15 minutes: to the baking time if cooking from cold.
- Broil for extra crisp: Broil for 1-2 minutes at the end if needed.
Baked buffalo chicken mac and cheese is a satisfying, hearty meal.
Find more easy baked mac and cheese recipes for inspiration.
Discover tips for the creamiest sauce.
A smooth, creamy sauce is the goal for any mac and cheese.
Avoid a grainy or broken sauce with these simple techniques.
Use Block Cheese
Shred cheese yourself from a block.
Bagged, pre-shredded cheese has additives like potato starch.
These prevent clumping in the bag but make your sauce gritty.
Block cheese melts into a perfectly smooth sauce.
Build a Good Base
Start with a proper roux.
Melt butter and whisk in flour.
Cook for one minute to remove the raw flour taste.
Use room temperature or warm milk.
Whisk it in slowly to prevent lumps.
Let this base sauce thicken on the stove before you add any cheese.
The cheese is for flavor and richness, not for thickening.
Add Cheese Correctly
Take the saucepan off the heat.
High heat can cause the fats in the cheese to separate, making the sauce oily or grainy.
Add the shredded cheese in small handfuls.
Stir until each handful is completely melted before adding the next.
This gradual process ensures a velvety texture.
Incorporate Creamy Ingredients
Cream cheese is a secret weapon for an ultra-creamy sauce.
It adds richness and a slight tang.
Sour cream or ranch dressing also contributes to a smoother finish.
Add these ingredients with the cheese off the heat.
Get more tips from our general easy homemade mac and cheese recipes.