Buffalo Chicken Mac And Cheese Recipe

I’ve spent years searching for the perfect buffalo chicken mac and cheese recipe, but always felt something was missing. This isn’t just another buffalo chicken mac and cheese recipe—it’s an elevated comfort food experience with a unique smoky roasted red pepper and smoked Gouda cream swirl. The combination of tangy buffalo chicken, savory Gouda, and sweet red peppers creates a restaurant-quality flavor profile right at home. This recipe is guaranteed to become a new family favorite, offering rich, complex flavors without a lot of extra work. It’s perfect for a weeknight when everyone needs a hug in a bowl, ready to deliver that perfect bite of spicy, creamy, and smoky flavor.

Ingredients

• 450 g (16 oz) Elbow Macaroni
  A short pasta shape that holds the cheese sauce perfectly. Cook to a firm ‘al dente’ texture; it will finish cooking in the oven.
• 680 g (1.5 lb) Boneless, Skinless Chicken Breast
  Provides the hearty protein base. Cut into bite-sized pieces for quicker cooking and better distribution.
• 30 ml (2 tbsp) Olive Oil
  Used for searing the chicken to build flavor before adding the buffalo sauce.
• 180 ml (3/4 cup) Hot Sauce (e.g., Frank’s RedHot Original)
  The quintessential buffalo flavor base. Adjust amount based on desired spice level.
• 60 g (4 tbsp) Unsalted Butter, divided
  30g (2 tbsp) for the buffalo sauce and 30g (2 tbsp) for the cheese sauce roux. Ensures a smooth, rich flavor base for both components.
• 60 g (4 tbsp) All-Purpose Flour
  Used to create the roux, which thickens the cheese sauce base. Ensures a creamy, stable sauce that won’t separate.
• 960 ml (4 cups) Whole Milk, warmed
  Warming the milk slightly before adding it prevents the roux from clumping. Use whole milk for the creamiest results (or half-and-half for a richer sauce).
• 225 g (2 cups) Shredded Sharp Cheddar Cheese
  The classic, tangy flavor component of mac and cheese. Shred from a block for the best melt; pre-shredded cheese has anti-caking agents that can interfere with melting.
• 115 g (1 cup) Shredded Monterey Jack Cheese
  Adds creaminess and a milder flavor that balances the sharp cheddar. Ensure cheese contains microbial rennet if a vegetarian option is desired.
• 5 ml (1 tsp) Garlic Powder
• 2.5 ml (1/2 tsp) Onion Powder
• 5 ml (1 tsp) Smoked Paprika, divided
  0.5 tsp for the cheese sauce and 0.5 tsp for the topping. Adds a deep, smoky undertone that complements the Gouda and buffalo sauce.
• 2.5 ml (1/2 tsp) Black Pepper
• 7.5 ml (1.5 tsp) Sea Salt, divided
  Used for seasoning the chicken, pasta water, and cheese sauce. Season throughout each stage for maximum flavor development.
• 200 g (7 oz) Jarred Roasted Red Peppers, thoroughly drained
  Adds a sweet, smoky depth to the unique cream swirl. Ensure they are well-drained to prevent excess moisture in the blender.
• 115 g (1 cup) Shredded Smoked Gouda Cheese
  The key ingredient for the unique flavor swirl. Shred from a block for best melt.
• 60 g (2 oz) Full-Fat Cream Cheese, softened
  Added to the red pepper swirl for extra body and luxurious texture. Ensure it’s softened to blend smoothly (or warm gently in the microwave if it’s too firm).
• 120 ml (1/2 cup) Whole Milk (for red pepper cream)
  Thins the cream cheese and Gouda mixture to create the swirl consistency. Can use heavy cream for an even richer texture.
• 120 g (1.5 cups) Panko Breadcrumbs
  Creates a crispy, crunchy topping texture. Panko delivers a superior crunch compared to standard breadcrumbs.
• 30 g (2 tbsp) Unsalted Butter, melted (for topping)
  Binds the Panko topping and enhances browning in the oven.
• 15 g (1/4 cup) Fresh Chives, finely chopped
  Garnish for plating, adds fresh oniony notes and vibrant color.

Instructions

1. Prep the Oven and Pasta
   Preheat your oven to 190°C (375°F) and lightly grease a 23×33 cm (9×13 inch) baking dish. Cook the elbow macaroni in salted water according to package directions, aiming for a firm ‘al dente’ texture; it will finish cooking in the oven. Drain the pasta well and set it aside to prevent overcooking later.
2. Sear and Shred the Chicken
   Pat the chicken breasts dry with paper towels; season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side, until fully cooked through and lightly browned on the edges. Remove chicken from the pan, let rest for 5 minutes, then use two forks to shred it into small pieces.
3. Prepare the Buffalo Chicken Mixture
   In a small saucepan, melt 30g (2 tbsp) of butter over low heat; remove from heat immediately. Stir in the hot sauce, 1/2 tsp garlic powder, and 1/4 tsp onion powder until thoroughly combined and smooth. Toss the shredded chicken with the buffalo sauce mixture until every piece is evenly coated and bright orange.
4. Create the Creamy Cheese Sauce Base
   In a large pot or Dutch oven, melt the remaining 30g (2 tbsp) butter over medium heat. Whisk in the 60g (4 tbsp) flour and cook for 1 minute, stirring constantly, to cook off the raw flour taste and form a light roux that smells nutty. Gradually whisk in the warmed milk until smooth and bring to a gentle simmer, stirring continuously, until thickened, about 5-7 minutes, where it coats the back of a spoon.
5. Melt the Cheeses
   Remove the pot from the heat to prevent scorching. Stir in the shredded sharp cheddar and Monterey Jack cheeses until completely melted and smooth; avoid high heat, as this can cause the cheese sauce to split. Season with remaining spices (1/2 tsp garlic powder, 1/4 tsp onion powder, 0.5 tsp smoked paprika, 1/4 tsp black pepper, and 1 tsp sea salt). If the cheese clumps, add a tablespoon of milk and whisk vigorously off the heat until smooth.
6. Combine Macaroni and Cheese Sauce
   Stir the cooked elbow macaroni directly into the prepared cheese sauce until every noodle is coated. Taste the mixture and adjust seasonings (salt, pepper, paprika) as needed before transferring to the baking dish.
7. Prepare the Smoky Red Pepper Swirl
   In a blender, combine the thoroughly drained roasted red peppers, shredded smoked Gouda, softened cream cheese, and 120 ml (1/2 cup) milk. Blend until the mixture is completely smooth and creamy, adding extra milk only if necessary to achieve a thick ribbon consistency. Taste the red pepper cream and add a pinch of salt if needed to brighten the flavor.
8. Assemble and Layer the Buffalo Chicken Mac and Cheese
   Spread half of the mac and cheese mixture evenly into the prepared baking dish. Spoon about half of the prepared buffalo chicken over the first layer of mac and cheese. Dollop half of the smoky red pepper cream over the chicken and gently swirl with a knife to create ribbons of color; avoid over-mixing so the colors remain distinct.
9. Add Topping and Bake
   Repeat the layering process with the remaining mac and cheese, buffalo chicken, and red pepper cream; swirl the top layer more prominently to create a distinct visual pattern. In a small bowl, combine Panko breadcrumbs with 30g (2 tbsp) melted butter and remaining 0.5 tsp smoked paprika. Sprinkle the Panko topping evenly over the surface of the buffalo chicken mac and cheese.
10. Finish and Serve
    Bake for 25-30 minutes, or until the mac and cheese is bubbly and the Panko topping is golden brown and crispy. If the topping browns too quickly, tent loosely with aluminum foil for the last 10 minutes of baking. Let the dish rest for 10 minutes before serving; garnish with fresh chives for a vibrant finish and enhanced aroma.

Tips for Achieving a Rich, Creamy Cheese Sauce

Avoid high heat

Achieving a smooth, creamy base is essential for this buffalo chicken mac and cheese recipe. When adding cheese to the sauce, remove the pot from direct heat. High heat can cause the cheese proteins to seize up, leading to a grainy or clumpy texture. Stir gently off heat until melted.

Shred cheese from a block

Pre-shredded cheese contains anti-caking starches that prevent smooth melting. Take the extra minute to shred fresh cheese from a block for the silkiest results. This prevents a grainy texture in the final dish.

Warm the milk first

Adding cold milk to the hot roux can shock it and cause clumps. Warm your milk slightly in the microwave before pouring it in for a smoother, easier whisking experience.

The Smoky Red Pepper Swirl: Flavor Breakdown and Customization

Why roasted red peppers?

They add a subtle sweetness and smoky depth that cuts through the richness of the cheese. This unique element sets this buffalo chicken mac and cheese recipe apart, preventing the dish from tasting heavy and providing complexity beyond a standard buffalo flavor.

The Gouda factor

Using smoked Gouda instead of standard cheddar in the swirl adds another layer of smokiness. It complements the smoked paprika in the cheese sauce and topping perfectly.

Adjusting the heat

For a spicier swirl, you can add a pinch of cayenne pepper or a small amount of hot sauce directly to the blender. For a milder version, increase the cream cheese and decrease the Gouda.

Meal Prep and Make-Ahead Instructions

Can I make this ahead of time?

Yes, preparing this buffalo chicken mac and cheese recipe ahead of time is a great strategy for busy weeknights. Assemble the entire casserole (up to Step 9) in the baking dish without adding the breadcrumb topping. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, add the Panko topping and bake for an additional 10-15 minutes to compensate for the cold temperature.

Freezing instructions

To freeze, assemble the casserole in a freezer-safe dish and omit the breadcrumb topping. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen (this will significantly increase cooking time).

FAQs

Can I use a different kind of pasta for this recipe?

While elbow macaroni holds the sauce best for this buffalo chicken mac and cheese recipe, you can use other short shapes like rotini, cavatappi, or penne. Ensure you cook all pasta types al dente to prevent mushiness when baked.

How do I shred chicken without two forks?

Place the chicken breasts in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for 30-60 seconds to perfectly shred the chicken effortlessly. This is a great shortcut I use when I want to save time.

Is this recipe very spicy?

This buffalo chicken mac and cheese recipe uses a moderate amount of hot sauce, but the creaminess and cheese balance the heat. To make it milder for kids, reduce the hot sauce by half or use a mild variety.

What can I use instead of smoked paprika?

If you don’t have smoked paprika, regular sweet paprika will provide a similar color and flavor, but you will lose the smoky depth. You could add a drop of liquid smoke to the cheese sauce for a similar effect, but use sparingly.

Why did my cheese sauce split or become grainy?

This usually happens if you overheat the sauce or use pre-shredded cheese with stabilizers. Keep heat low and remove from direct heat when adding the cheese; use fresh-shredded cheese from a block for best results.

What are the best side dishes for buffalo chicken mac and cheese?

Serve with fresh, crisp sides like a garden salad or roasted broccoli. The acidity from a side salad cuts through the richness of the cheese and cream sauce.

Conclusion

This buffalo chicken mac and cheese recipe delivers a new level of comfort food by pairing tangy buffalo chicken with a sophisticated smoky Gouda swirl. Pin this recipe now to enjoy this elevated comfort classic this week!

buffalo chicken mac and cheese recipe

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• Author: Liana Brooks
• Total Time: 90 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This baked mac and cheese recipe elevates a classic comfort food by incorporating a unique smoky roasted red pepper and smoked Gouda cream swirl with tangy buffalo chicken.

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Ingredients

Scale 1x2x3x

• 450 g (16 oz) Elbow Macaroni
• 680 g (1.5 lb) Boneless, Skinless Chicken Breast
• 30 ml (2 tbsp) Olive Oil
• 180 ml (3/4 cup) Hot Sauce (e.g., Frank’s RedHot Original)
• 30 g (2 tbsp) Unsalted Butter (for buffalo sauce)
• 30 g (2 tbsp) Unsalted Butter (for cheese sauce roux)
• 60 g (4 tbsp) All-Purpose Flour
• 960 ml (4 cups) Whole Milk, warmed
• 225 g (2 cups) Shredded Sharp Cheddar Cheese
• 115 g (1 cup) Shredded Monterey Jack Cheese
• 5 ml (1 tsp) Garlic Powder
• 2.5 ml (1/2 tsp) Onion Powder
• 5 ml (1 tsp) Smoked Paprika, divided
• 2.5 ml (1/2 tsp) Black Pepper
• 7.5 ml (1.5 tsp) Sea Salt, divided
• 200 g (7 oz) Jarred Roasted Red Peppers, thoroughly drained
• 115 g (1 cup) Shredded Smoked Gouda Cheese
• 60 g (2 oz) Full-Fat Cream Cheese, softened
• 120 ml (1/2 cup) Whole Milk (for red pepper cream)
• 120 g (1.5 cups) Panko Breadcrumbs
• 30 g (2 tbsp) Unsalted Butter, melted (for topping)
• 15 g (1/4 cup) Fresh Chives, finely chopped

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Instructions

1. Prep the Oven and Pasta: Preheat oven to 190°C (375°F) and lightly grease a 23×33 cm (9×13 inch) baking dish. Cook elbow macaroni in salted water to a firm al dente texture; drain well and set aside.
2. Sear and Shred the Chicken: Season chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-7 minutes per side until cooked through. Remove chicken, let rest, and shred.
3. Prepare the Buffalo Chicken Mixture: In a small saucepan, melt 30g (2 tbsp) butter over low heat. Remove from heat and stir in hot sauce, 1/2 tsp garlic powder, and 1/4 tsp onion powder until smooth. Toss shredded chicken with the buffalo sauce mixture until evenly coated.
4. Create the Creamy Cheese Sauce Base: In a large pot or Dutch oven, melt 30g (2 tbsp) butter over medium heat. Whisk in the flour and cook for 1 minute to form a light roux. Gradually whisk in warmed milk until smooth and bring to a gentle simmer for 5-7 minutes until thickened.
5. Melt the Cheeses: Remove pot from heat. Stir in shredded sharp cheddar and Monterey Jack cheeses until completely melted and smooth. Season with remaining spices (1/2 tsp garlic powder, 1/4 tsp onion powder, 0.5 tsp smoked paprika, 1/4 tsp black pepper, and 1 tsp sea salt).
6. Combine Macaroni and Cheese Sauce: Stir cooked elbow macaroni into the prepared cheese sauce until every noodle is coated. Taste and adjust seasonings before transferring half of the mixture to the baking dish.
7. Prepare the Smoky Red Pepper Swirl: In a blender, combine drained roasted red peppers, shredded smoked Gouda, softened cream cheese, and 120 ml (1/2 cup) milk. Blend until completely smooth and creamy.
8. Assemble and Layer the Buffalo Chicken Mac and Cheese: Spread half of the mac and cheese mixture into the baking dish. Spoon about half of the prepared buffalo chicken and half of the red pepper cream over the mac and cheese. Gently swirl with a knife.
9. Add Topping and Bake: Repeat layering with remaining mac and cheese, buffalo chicken, and red pepper cream. Combine Panko breadcrumbs, melted butter, and remaining smoked paprika; sprinkle evenly over the surface. Bake for 25-30 minutes, or until bubbly and golden brown.
10. Finish and Serve: Let the dish rest for 10 minutes before serving. Garnish with fresh chives.

Notes

To achieve the best melt, shred cheese from a block rather than using pre-shredded varieties. For a smoother cheese sauce base, warm the milk slightly before adding it to the roux. If the cheese sauce clumps, whisk in a tablespoon of milk off the heat until smooth.

• Prep Time: 60 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 300 g)
• Calories: 800 calories
• Sugar: 5 g
• Sodium: 850 mg
• Fat: 48 g
• Saturated Fat: 28 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 110 mg

Keywords: buffalo chicken, mac and cheese, baked pasta, comfort food, Gouda, roasted red pepper, dinner recipe, cheesy pasta