There’s something undeniably comforting about a warm bowl of mac and cheese, especially when it’s packed with bold flavors like in this Buffalo Chicken Mac and Cheese recipe. Every time I whip up this dish, I’m reminded of one particularly chilly weekend I spent at my best friend’s cabin in upstate New York. We had planned a quiet retreat—just us, some good wine, and of course, lots of food. But as luck would have it, an unexpected snowstorm rolled in, and we found ourselves snowed in, with only a few ingredients on hand.
It was during that weekend that this recipe was born. My friend and I rummaged through the pantry and fridge, pulling out what we had: some leftover chicken, pasta, a bottle of Frank’s hot sauce, and an assortment of cheeses. It wasn’t much, but we knew we could create something magical. I remember the excitement in the air as we threw everything together, mixing creamy cheeses with the tangy heat of buffalo sauce and the smoky crunch of bacon. The result was nothing short of amazing. We sat by the fireplace, bowls in hand, relishing every bite. That weekend, Buffalo Chicken Mac and Cheese became our go-to comfort dish.
What I love most about this recipe is how it effortlessly marries the creamy, cheesy goodness of traditional mac and cheese with the fiery kick of buffalo sauce. It’s a dish that satisfies on so many levels—comforting yet exciting, simple yet indulgent. And the best part? It’s surprisingly easy to make, despite the rich flavors.
Whether you’re looking to impress at a dinner party or just craving something warm and satisfying on a cold night, this Buffalo Chicken Mac and Cheese won’t disappoint. The combination of tender pasta, juicy chicken, and melty cheeses, all brought together with that signature buffalo heat, makes it a dish that’s hard to resist. Plus, the addition of crumbled blue cheese and crispy bacon takes it over the top, adding layers of flavor and texture that will leave everyone reaching for seconds.
This recipe is more than just a meal—it’s a memory, a reminder of that snowy weekend spent with good friends, hearty food, and the joy of creating something special out of what you have on hand. I hope this Buffalo Chicken Mac and Cheese brings you as much warmth and happiness as it has brought me over the years.
Making Buffalo Chicken Mac and Cheese
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Ingredients
- 12 oz. cellentani pasta (or rigatoni, penne, etc.)
- 2 cups chopped cooked chicken or turkey
- 2 tablespoons olive oil, divided
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz.) sweet creamed corn
- 4 oz. 1/3 less fat cream cheese, cubed
- 1/2 cup low-fat milk
- 2-5 tablespoons Frank’s hot WINGS Sauce
- 1/2 teaspoon each of chili powder, cumin, smoked paprika, salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese (adjust to taste)
- 1 cup shredded mozzarella cheese (adjust to taste)
- 1-3 tablespoons crumbled blue cheese (optional)
- 4 strips bacon, cooked and crumbled
Directions
- Prepare the pasta according to the package instructions, cooking it in salted boiling water until al dente. Drain and set the pasta aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced red onion and sauté for about 5 minutes until softened and golden brown. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Lower the heat to medium, then add the creamed corn, cubed cream cheese, milk, hot sauce, and spices. Stir continuously until the cream cheese has melted into a smooth mixture.
- Gradually stir in the shredded cheddar and mozzarella cheeses, allowing them to melt into the sauce.
- Fold in the chopped chicken, crumbled bacon, and blue cheese if using. Mix in the cooked pasta, ensuring it’s well coated with the sauce. Add additional milk if the mixture seems too thick.
- Serve hot, optionally garnished with fresh parsley.
Storing Suggestion
Store any leftover Buffalo Chicken Mac and Cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to restore the creamy texture if needed.
Cooking Tips
For a spicier kick, increase the amount of hot sauce or add a pinch of cayenne pepper. If you prefer a milder flavor, reduce the hot sauce or substitute it with a milder wing sauce. To enhance the smoky flavor, consider adding a dash of smoked paprika or using smoked cheddar cheese.
Serving Suggestions
This dish pairs well with a simple green salad or roasted vegetables. You can also serve it with celery sticks and ranch or blue cheese dressing for a traditional Buffalo chicken experience.
Ingredient Substitutions
If you don’t have cellentani pasta, rigatoni, penne, or any other short pasta will work just as well. You can also swap out the chicken for turkey or even a plant-based meat alternative for a vegetarian option.
Seasonal Variations
In the summer, fresh corn kernels can replace creamed corn for a lighter, more vibrant flavor. In the fall, consider adding roasted butternut squash or sweet potatoes for a seasonal twist.
Allergen Information
This recipe contains dairy and gluten. To make it gluten-free, use gluten-free pasta. For a dairy-free version, substitute the cream cheese, cheddar, and mozzarella with dairy-free alternatives. Omit the blue cheese or use a vegan substitute if needed.
FAQ:
How can I make this dish spicier?
To increase the heat, add more hot sauce or a pinch of cayenne pepper. You can also mix in chopped jalapeños for an extra kick.
Can I make this dish ahead of time?
Yes, you can prepare the dish in advance and store it in the refrigerator for up to 24 hours before reheating. Add a splash of milk when reheating to keep the sauce creamy.
What can I serve with Buffalo Chicken Mac and Cheese?
It pairs well with a simple green salad, roasted vegetables, or celery sticks with ranch or blue cheese dressing.
Is there a way to make this recipe healthier?
You can reduce the calorie count by using a lower-fat cream cheese, reducing the amount of cheese, or substituting the bacon with turkey bacon or omitting it altogether.
Can I freeze the leftovers?
Yes, you can freeze the mac and cheese in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
What is the best way to reheat this dish?
Reheat the mac and cheese on the stove over low heat, stirring occasionally, or in the microwave. Add a little milk to maintain the creamy texture.
Buffalo Chicken Mac and Cheese
Ingredients
- 12 oz. cellentani pasta or rigatoni, penne, etc.
- 2 cups chopped cooked chicken or turkey
- 2 tablespoons olive oil divided
- 1 small red onion diced
- 3 cloves garlic minced
- 1 can 15 oz. sweet creamed corn
- 4 oz. 1/3 less fat cream cheese cubed
- 1/2 cup low-fat milk
- 2-5 tablespoons Frank's hot WINGS Sauce
- 1/2 teaspoon each of chili powder cumin, smoked paprika, salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese adjust to taste
- 1 cup shredded mozzarella cheese adjust to taste
- 1-3 tablespoons crumbled blue cheese optional
- 4 strips bacon cooked and crumbled
Instructions
- Cook the pasta in boiling, salted water until al dente, following the package instructions. Drain and set aside.
- In a large nonstick skillet, heat one tablespoon of olive oil over medium-high heat. Sauté the diced onions for about 5 minutes until they become soft and slightly golden. Add the minced garlic and sauté for an additional 30 seconds.
- Reduce the heat to medium and mix in the creamed corn, cream cheese, 1/2 cup of milk, 2-5 tablespoons of buffalo hot sauce, and the spices. Stir until the cream cheese is fully melted. Next, incorporate the cheddar and mozzarella cheeses, stirring until both cheeses are melted.
- Add the cooked chicken, crumbled bacon, and blue cheese (if using) to the mixture. Stir in the pasta until everything is well-coated, adding more milk if necessary to reach your desired consistency. Optionally, garnish with fresh parsley before serving.
