Description
Buffalo Chicken Macaroni and Cheese is creamy, cheesy comfort food with a bold buffalo kick. Rotisserie chicken is tossed with buffalo sauce and ranch, then folded into a homemade cheese sauce and baked with a melty topping perfect for weeknights, game day, or meal prep.
Ingredients
Chicken
1 cup (140 g) shredded cooked rotisserie chicken
2 tablespoons buffalo sauce
2 tablespoons ranch dressing
Macaroni and Cheese
8 ounces cavatappi noodles, cooked al dente and drained
¼ cup (½ stick / 57 g) unsalted butter
¼ cup (31 g) all-purpose flour
2 cups (490 g) whole milk, warmed
½ teaspoon kosher salt
¼ teaspoon ground mustard powder
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper, optional
½ cup (56.5 g) sharp cheddar cheese, freshly grated
¼ cup (28 g) mozzarella cheese, freshly grated
Topping
¼ cup (28 g) mozzarella cheese
¼ cup (28 g) cheddar cheese
Salt and pepper, to taste
1 tablespoon buffalo sauce
1 tablespoon ranch dressing
Parsley, chopped (for garnish)
Instructions
1. Preheat oven to 350°F. Lightly grease a small baking dish or use an oven-safe skillet.
2. In a medium bowl, mix shredded chicken with 2 tablespoons buffalo sauce and 2 tablespoons ranch dressing. Set aside.
3. Cook cavatappi noodles to al dente, drain well, and set aside.
4. In a skillet over medium heat, melt the butter.
5. Whisk in the flour and cook 1–2 minutes, whisking constantly, until the roux turns light golden.
6. Remove from heat and slowly whisk in the warm milk until smooth.
7. Return to medium heat and whisk 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
8. Stir in kosher salt, mustard powder, garlic powder, and cayenne (optional).
9. Add ½ cup cheddar and ¼ cup mozzarella. Stir until fully melted and smooth.
10. Stir in the buffalo-ranch chicken mixture.
11. Fold in the cooked noodles until evenly coated.
12. Transfer to a baking dish if needed and top with ¼ cup mozzarella and ¼ cup cheddar.
13. Bake uncovered for 5 minutes, just until the topping melts. For browning, broil 30–60 seconds, watching closely.
14. Season with salt and pepper to taste, drizzle with 1 tablespoon buffalo sauce and 1 tablespoon ranch, and garnish with chopped parsley.
Notes
Warm the milk before adding it to the roux to help prevent lumps.
Freshly grated cheese melts smoother than pre-shredded cheese.
For extra heat, add cayenne or use a hotter buffalo sauce; for mild, use a mild buffalo sauce and skip cayenne.
Meal prep tip: Reheat gently and stir in a splash of milk to keep it creamy.
Make-ahead: Assemble, cover, and refrigerate up to 24 hours; bake until hot, adding extra time as needed.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Baked
- Cuisine: American