This quick and easy, oven-baked, creamy Buffalo Chicken Mac and Cheese casserole recipe is deliciously spicy, simple to make, and the ultimate comfort food!
Are you looking for an easy, make-ahead, Buffalo Chicken Mac and Cheese casserole that your family will love? Would you like a Buffalo Chicken Mac and Cheese recipe that contains step by step directions? Read on, because you have come to the right place!
This easy Buffalo Chicken Mac and Cheese casserole is perfect for a family dinner or game day party, along with all things Buffalo including Buffalo Chicken Dip with Blue Cheese, Quick and Easy Buffalo Shrimp, Spicy Buffalo Shrimp Po’ Boy Sandwich and, of course, probably the most famous, Crispy Buffalo Wings.
What’s the history of Buffalo Sauce?
The origins of all things Buffalo are pretty murky, but these spicy dishes had their start in 1964, in where else, Buffalo, New York.
Which American President is credited with bringing Mac and Cheese to America?
If you like Mac and Cheese also known as Macaroni and Cheese, you have President Thomas Jefferson to thank. He is credited with introducing Macaroni and Cheese, Parmesan Cheese, Ice Cream, Champagne and French Fries to America. President Jefferson first served Mac and Cheese at a state dinner in 1802 and even drew plans to make a “macaroni” machine.
Which pasta makes the best Buffalo Mac and Cheese?
This recipe for Buffalo Chicken Mac and Cheese is versatile. You can use pretty much any pasta you like or have on hand. I happen to like bowtie pasta or farfalle, and that’s what I used, but you could use penne, rotini, shells, elbow macaroni, fusilli; the list goes on and on.
You could even use spaghetti or fettuccini, but I wouldn’t recommend angel hair pasta as it’s too delicate. If you would like to make it a little healthier, feel free to add some broccoli, carrots, bell peppers, tomatoes or other vegetables.
Which cheeses make the best Buffalo Chicken Mac and Cheese?
As for cheese, this recipe calls for three cups of shredded cheese, and this is a great opportunity to use all of those half-full packages of shredded cheese in your cheese drawer. Cheddar, mozzarella, Monterey Jack, Colby, or a Mexican or Italian blend would all work well.
You can also make Buffalo Chicken Mac and Cheese ahead and divide it up before baking so that you have enough for a tasty meal plus some to freeze for later. This recipe serves eight, so you could easily have enough for 3-4 meals depending on how many you are feeding.
Buffalo Chicken Mac and Cheese also will reheat well, and leftovers can be stored safely in your refrigerator, if covered, for up to three days.
What to serve with Buffalo Mac and Cheese?
I usually serve Buffalo Chicken Mac and Cheese with a simple salad, but roasted vegetables or sliced fresh tomatoes would work just as well!
What’s the nutrition value of Buffalo Mac and Cheese?
As you might imagine, this recipe for Buffalo Chicken Mac and Cheese is rich and high in calories. A single serving comes in at 589 calories.
The good news is a single serving also provides 43% of your Vitamin A daily requirement, 45% of your calcium requirement and 71% of your Vitamin C requirement. You can save about 50 calories by using low-fat blue cheese dressing, cream cheese, and cheddar cheese, but I haven’t tested this version so I can’t comment on whether this would affect the taste.
What ingredients do you need for Buffalo Chicken Mac and Cheese?
The ingredients for Easy Buffalo Chicken Mac and Cheese include bowtie pasta, a rotisserie chicken, bell pepper, green onions or scallions, garlic cloves, cream cheese, blue cheese or ranch dressing, Buffalo Wings Hot Wing Sauce, shredded sharp cheddar cheese, and panko breadcrumbs.
How to make Easy Buffalo Chicken Mac and Cheese
If you are ready to make this tasty Buffalo Chicken Mac and Cheese Casserole gather your ingredients and let’s get started.
Preheat the oven to 350 degrees F.
Cook the pasta al dente according to the directions on the pasta box. When finished cooking reserve 1/4 cup of the pasta water before placing the pasta in a colander to drain.
While the pasta is cooking, combine the chicken, bell pepper, 1/4 cup of the chopped scallions, and 2 cups shredded cheese. Set aside.
Place the cream cheese, garlic, blue cheese or ranch dressing and the hot wing sauce in a food processor fitted with a metal blade. Process until smooth. If you like your food spicy, you can add up to 1/4 cup more hot wing sauce. Mix well.
Place the drained pasta in a 9×13 baking dish which has been sprayed with non-stick cooking spray. Add the chicken mixture, reserved pasta water, and cream cheese mixture and combine.
Top with the crumbled blue cheese, remaining 1 cup of shredded cheese, panko breadcrumbs, and scallions.
Bake for approximately 35 minutes, or until the mixture is bubbling and the panko is crispy. Let sit for a few minutes and serve hot. Enjoy!
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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings | 8 servings |
- 12 ounces bowtie or farfalle pasta
- 1/4 cup pasta water
- 3 cups cooked cubed chicken or 1 rotisserie chicken
- 1 large bell pepper seeded and diced
- 1/2 cup chopped green onions or scallions divided
- 2 cloves garlic grated or finely minced
- 8 oz cream cheese at room temperature
- 1 cup blue cheese or ranch dressing prefer homemade or refrigerated
- 1/4 cup crumbled blue cheese
- 1/2 cup Franks Buffalo Hot Wing Sauce
- 3 cups sharp cheddar cheese shredded and divided
- 3/4 cup Panko bread crumbs
Ingredients
|
- Preheat the oven to 350 degrees F.
- Cook the pasta al dente according to the directions on the pasta box. When finished cooking reserve 1/4 cup of the pasta water before placing the pasta in a colander to drain.
- While the pasta is cooking, combine the chicken, bell pepper, 1/4 cup of the chopped scallions, and 2 cups shredded cheese. Set aside.
- Place the cream cheese, garlic, blue cheese or ranch dressing and the hot wing sauce in a food processor fitted with a metal blade. Process until smooth. If you like your food spicy you can add up to 1/4 cup more hot wing sauce. Mix well.
- Place the drained pasta in a 9x13 baking dish which has been sprayed with non-stick cooking spray. Add the chicken mixture, reserved pasta water, and cream cheese mixture and combine.
- Top with the crumbled blue cheese, remaining 1 cup of shredded cheese, panko bread crumbs and the remaining scallions.
- Bake for approximately 35 minutes, or until the mixture is bubbling and the panko is crispy. Let sit for a few minutes and serve hot. Enjoy!
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