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A close-up of a white bowl filled with creamy chicken mac and cheese, garnished with fresh parsley and ready to be eaten.

Spicy Baked Buffalo Chicken Macaroni Cheese

This ultimate comfort food combines tender shredded buffalo chicken with a creamy, rich three-cheese sauce, all tossed with al dente macaroni and topped with a crispy Panko crust, then baked to golden perfection.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Buffalo Chicken
  • 2 lbs boneless, skinless chicken breasts or thighs, patted dry
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup unsalted butter melted
  • 3/4 cup Frank's RedHot Original Sauce or similar hot sauce
  • 1 tbsp white vinegar
  • 1 tsp granulated garlic
For the Macaroni & Cheese
  • 16 oz elbow macaroni uncooked
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk warmed
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
  • 4 cups sharp cheddar cheese shredded
  • 2 cups Monterey Jack cheese shredded
  • 1/2 cup crumbled blue cheese optional, for stronger buffalo flavor
For the Crispy Topping
  • 1 cup Panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 1 tbsp fresh parsley chopped, for garnish (optional)
  • 2 tbsp fresh chives chopped, for garnish (optional)

Equipment

  • Large Pot
  • Large Skillet or Dutch Oven
  • 9x13 inch baking dish
  • Air Fryer (optional, or oven)
  • Whisk
  • Shredding Forks

Method
 

Prepare the Buffalo Chicken
  1. Preheat air fryer to 375°F (190°C) or oven to 400°F (200°C). Pat chicken breasts dry, rub with olive oil, salt, and pepper. Air fry for 15-20 minutes, flipping halfway, until internal temperature reaches 165°F (74°C). If using an oven, bake for 20-25 minutes. Once cooked, remove chicken and let rest for 5 minutes.
  2. While chicken rests, combine 1/2 cup melted butter, Frank's RedHot sauce, white vinegar, and granulated garlic in a medium bowl. Whisk until well combined.
  3. Shred the cooked chicken using two forks or a stand mixer with a paddle attachment. Add the shredded chicken to the buffalo sauce mixture and toss until fully coated. Set aside.
Cook the Macaroni
  1. Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package directions until al dente (usually 7-9 minutes). Drain well and set aside. Do not rinse.
Make the Cheese Sauce
  1. In a large skillet or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  2. Gradually whisk in the warmed milk, a little at a time, until smooth and no lumps remain. Continue whisking constantly until the sauce thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
  3. Reduce heat to low. Stir in dry mustard, smoked paprika, onion powder, cayenne pepper (if using), 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Add the shredded sharp cheddar cheese and Monterey Jack cheese, stirring until completely melted and smooth. If using, stir in the crumbled blue cheese until just combined. Taste and adjust seasonings as needed.
Assemble and Bake
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Add the cooked and drained macaroni to the cheese sauce. Stir to combine.
  3. Fold in the buffalo chicken mixture, ensuring it's evenly distributed throughout the macaroni and cheese.
Prepare the Topping
  1. In a small bowl, combine Panko breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over the macaroni and cheese.
  2. Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
  3. Let rest for 5-10 minutes before serving. Garnish with fresh parsley and chives, if desired.

Notes

For a faster meal, use pre-cooked rotisserie chicken. Simply shred and toss with the buffalo sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. If reheating in the oven, you may want to add a splash of milk to maintain creaminess.