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Buffalo Chicken Macaroni and Cheese


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Rate this recipe 4.5/5 (25 Votes)


  • Topping:
  • 2 cups cubed chicken breast
  • 2 cloves garlic (minced)
  • 2 tbsp olive oil
  • 16 oz penne pasta (cooked to al dente, drained but NOT rinsed)
  • 3/4 cup Frank’s Wing Sauce
  • 4 tbsp unsalted butter
  • 3 tbsp flour
  • 1/4 tsp ground white pepper
  • 1 tsp mustard powder
  • 2 1/2 cups whole milk
  • 12 oz Colby Jack cheese (shredded)
  • 2/3 cup sour cream
  • 2 tbsp olive oil
  • 1 cup Panko bread crumbs
  • 1/4 cup crumbled blue cheese


Adapted from


Step 1

Preheat the oven to 375 degrees. Heat the olive oil in a large saute pan over medium-high heat. Add the cubed chicken and garlic and saute until the chicken is just cooked through. Add the cooked pasta and wing sauce and toss to evenly coat. Transfer the chicken and pasta to a large casserole dish and set aside.

In a medium saucepan, over medium heat, melt the butter then add the flour, pepper and mustard powder and whisk to combine. Cook for around 5 minutes, whisking constantly, then slowly pour in the milk. Whisk until very smooth, bring to a low boil, reduce the heat to medium low, then simmer for around 5 minutes. Add in the shredded cheese and stir to melt, then add in the sour cream and stir to combine completely. Pour this mixture over the wing-sauced chicken and pasta.

In a small bowl, combine the 2 tbsp olive oil, Panko and crumbled blue cheese. Sprinkle this mixture over the top of the mac n’ cheese, then bake (uncovered) in the preheated oven for 25 – 30 minutes or until the bread crumbs are a nice golden brown and the cheesy, spicy perfection is bubbling like hot molten lava…

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