This Buffalo Chicken Mac and Cheese is a bold, flavorful twist on a classic comfort dish, combining tender chicken, gooey cheeses, and a spicy buffalo kick.
Packed with protein from chicken and cheese, it’s a satisfying, fiber-friendly meal.
Quick to prepare and perfect for family dinners or meal prep, it’s indulgent yet balanced enough for everyday cooking.
High-Protein Buffalo Chicken Mac
Equipment
- 1 Sharp Knife & Chopping Board
- 1 Cheese grater
- 1 Jug (for milk)
- 1 Large Pot & Whisk (for sauce)
- 1 Large Pot & Colander (for pasta)
- (1) Wooden spoon
- 1 Large Baking Dish & Serving Spoon
Ingredients
- 75 g Unsalted Butter
- 75 g Plain Flour
- 720 ml Whole Milk room temperature
- 150 g Sour Cream room temperature
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 1/4 tsp Salt or to taste
- 1/4 tsp Black Pepper or to taste
- 250 g Cheddar Cheese freshly grated
- 100 g Mozzarella Cheese freshly grated/shredded
- 400 g Spirali Pasta or macaroni
- 250 g Cooked Chicken cubed
- 148 ml Frank’s Buffalo Sauce
- 100 g Red Leicester Cheese freshly grated (or extra cheddar)
Optional Toppings:
- Blue Cheese Sauce
- Extra Buffalo or Hot Sauce
- Fresh Chives chopped
- Crispy Bacon
Instructions
- Preheat the Oven: Begin by preheating your oven to 180°C (350°F). This ensures the baking dish will cook evenly once the cheesy pasta mixture is ready. If you like a slightly crispier topping, plan to switch on the grill at the end of baking.
- Cook the Pasta Al Dente: Fill a large pot with salted water and bring it to a rolling boil. Add your spirali or macaroni pasta and cook until it’s al dente—tender but still slightly firm to the bite. This is important because the pasta will continue cooking in the oven. Drain carefully, but reserve a small splash of the pasta water in case the sauce needs loosening later.
- Prepare the Roux Base: In a separate large, deep pot, melt 75 g of unsalted butter over medium heat. Once fully melted, sprinkle in 75 g of plain flour. Stir constantly with a whisk to form a smooth, golden roux. Cooking the flour and butter together ensures your sauce will thicken evenly without lumps. Allow the roux to cook for about 1-2 minutes until slightly nutty in aroma.
- Incorporate the Milk Gradually: Slowly pour 720 ml of room-temperature whole milk into the roux, whisking continuously to prevent clumping. Continue stirring until the mixture becomes silky and begins to thicken slightly. The gradual addition of milk is key to a creamy, smooth sauce.
- Season the Sauce: Add 150 g of room-temperature sour cream to the pot and stir until fully incorporated. Then, sprinkle in 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, and 1/4 tsp each of salt and black pepper (or to taste). Bring the mixture to a gentle simmer and allow it to bubble lightly for a minute, which helps the flavors meld beautifully.
- Melt the Cheeses: Remove the sauce from heat and fold in 250 g freshly grated cheddar and 100 g shredded mozzarella.Stir thoroughly, even if some mozzarella strands remain slightly stringy—they will melt completely once combined with pasta. The sauce will be thick, glossy, and ultra-cheesy at this stage.
- Combine Pasta, Chicken, and Buffalo Sauce: Transfer the drained pasta into the cheese sauce, stirring gently to coat each piece evenly. Next, fold in 250 g of cooked, cubed chicken and 148 ml of Frank’s Buffalo Sauce. Mix thoroughly to ensure every bite is infused with the signature spicy flavor. The sauce should loosen slightly as it coats the pasta and chicken.
- Assemble in the Baking Dish: Pour the combined pasta, chicken, and sauce mixture into a large baking dish. Smooth the top with a spoon to create an even surface. Sprinkle 100 g of freshly grated Red Leicester or extra cheddar cheese over the top for a golden, bubbling crust.
- Bake to Perfection: Place the dish in your preheated oven and bake for 15 minutes. The top should begin to turn golden and the cheese should be bubbling around the edges. For a crispier finish, switch the oven to the grill setting and move the dish to the top rack for 2-3 minutes, keeping a close eye to avoid burning.
- Add Optional Toppings: Once baked, allow the mac and cheese to rest for a minute or two.
- Add your preferred toppings: a drizzle of blue cheese sauce, extra buffalo or hot sauce, chopped fresh chives, and crispy bacon for added flavor and texture.
- Serve and Enjoy: Scoop generous portions onto plates or serve straight from the dish for family-style dining. The combination of creamy cheese, tender pasta, protein-rich chicken, and spicy buffalo sauce makes this meal both comforting and satisfying. Enjoy hot for the ultimate cheesy, spicy indulgence.
Notes
- Use freshly grated cheese rather than pre-shredded to prevent a grainy sauce and achieve a silky, gooey texture.
- Ensure pasta is cooked al dente; overcooked pasta will turn mushy after baking.
- Adding buffalo sauce at the end preserves its vibrant flavor and prevents curdling of the milk.
- The sauce will be thick when first mixed with cheese—don’t worry; the pasta will loosen it slightly.
- Optional toppings like chives, bacon, blue cheese, or extra hot sauce elevate the flavor but aren’t mandatory.
- This dish bakes quickly, so watch the cheese carefully under the grill to prevent burning.
- Ideal for meal prep, it reheats well and retains creamy texture when stored properly.
Chef’s Secrets: Making Sauce Perfectly Smooth
The secret to a perfectly creamy Buffalo Chicken Mac and Cheese lies in your roux and cheese selection.
Slowly whisking milk into the butter-flour base prevents lumps and ensures a smooth sauce.
Always use room-temperature dairy, as cold milk or sour cream can shock the mixture and cause separation.
Freshly grated cheese not only melts uniformly but also creates that irresistible stringy texture.
For an extra layer of flavor, gently toast the flour in butter before adding milk—this adds subtle nuttiness without overpowering the dish.
Serving Suggestions: Creative Flavor Pairings
This mac and cheese shines on its own but can be elevated with thoughtful accompaniments.
Pair it with a crisp green salad or roasted vegetables to balance richness.
For those who love spice, a drizzle of extra buffalo sauce or a few pickled jalapeños on top works beautifully.
Serve it as a hearty main for weeknight dinners or as part of a party buffet, letting guests top their portions with chives, bacon, or blue cheese to suit their taste.
Storage Tips: Keeping It Fresh
To maintain the creamy texture, store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat gently in the oven or microwave, adding a splash of milk if the sauce thickens too much.
This recipe can also be frozen: transfer cooled portions to a freezer-safe container and thaw overnight in the fridge before reheating.
Avoid overbaking upon reheating to prevent the sauce from drying out—covering with foil helps retain moisture.
Frequently Asked Questions
1. Can I use pre-cooked rotisserie chicken?
Absolutely! Rotisserie chicken works perfectly, saving time and adding extra flavor.
Just shred or cube it before mixing into the pasta.
2. Can I substitute cheeses?
Yes! Cheddar and mozzarella provide creaminess and melt well.
You can experiment with Colby, Monterey Jack, or Gruyère for nuanced flavors, but avoid pre-shredded bags to prevent grainy sauce.
3. How spicy is this dish?
The buffalo sauce provides a medium heat level. Adjust by adding more or less sauce, or top with extra hot sauce if you prefer it spicier.
4. Can I make this ahead of time?
Yes, you can assemble it up to 24 hours before baking. Keep it covered in the fridge and bake just before serving.
This makes it great for meal prep or entertaining.
5. Can I make it healthier?
For a lighter version, use low-fat milk or reduce the amount of cheese slightly.
You can also add more vegetables like spinach, broccoli, or bell peppers to increase fiber and nutrients without compromising flavor.
