Best Buffalo Chicken Mac and Cheese Recipe

Introduction

This Best Buffalo Chicken Mac and Cheese combines creamy, cheesy pasta with spicy Buffalo chicken for a comforting twist on a classic favorite. It’s perfect for game days or cozy family dinners when you want something hearty and flavorful.

Ingredients

• 1 lb frozen popcorn chicken
• 4 cups water
• 2 cups heavy cream (35% MF)
• 1 lb macaroni noodles
• 10.5 oz condensed cheddar cheese soup
• 1 1/2 tablespoon garlic powder
• 1 1/2 tablespoon onion powder
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon pepper
• 4 cups shredded mozzarella and cheddar cheese blend
• 1 cup Buffalo sauce
• 1/3 cup ranch dressing

Instructions

1. Step 1: Cook the popcorn chicken according to the directions on the package.
2. Step 2: Preheat the oven to 400°F (200°C).
3. Step 3: In a large pot, pour in the water and heavy cream and bring to a boil over medium-high heat.
4. Step 4: Once boiling, add the macaroni noodles and stir to submerge them completely.
5. Step 5: Cover the pot with a lid and reduce heat to medium-low. Let the macaroni cook, stirring occasionally, for about 10 minutes.
6. Step 6: After 10 minutes, remove the lid and stir the noodles well.
7. Step 7: Add the condensed cheddar cheese soup, garlic powder, onion powder, salt, and pepper to the pot. Stir thoroughly to combine.
8. Step 8: Stir in 2 cups of the shredded cheese until melted and well incorporated.
9. Step 9: Pour the macaroni mixture into a greased 9 x 13 inch baking dish.
10. Step 10: Evenly sprinkle the cooked popcorn chicken over the macaroni.
11. Step 11: Drizzle the Buffalo sauce over the popcorn chicken.
12. Step 12: Drizzle the ranch dressing on top of the Buffalo sauce.
13. Step 13: Sprinkle the remaining 2 cups of shredded cheese evenly over the dish.
14. Step 14: Bake in the preheated oven for 16 to 18 minutes, until the cheese on top is melted and lightly browned around the edges.
15. Step 15: Remove from the oven and let sit for a few minutes before serving.
16. Step 16: Enjoy your delicious Buffalo Chicken Mac and Cheese!

Tips & Variations

• For extra heat, add some chopped jalapeños or a dash of cayenne pepper to the cheese sauce.
• Use homemade Buffalo sauce for a fresher flavor or adjust the amount to suit your spice preference.
• Swap ranch dressing for blue cheese dressing if you prefer a tangier topping.
• For a gluten-free version, use gluten-free pasta and verify the condensed soup is gluten-free.
• Freshly shredded cheese melts better than pre-shredded varieties that contain anti-caking agents.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or cover the baking dish with foil and bake at 350°F (175°C) until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the dish up to step 13, cover it, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking straight from the fridge.

What can I use instead of frozen popcorn chicken?

Cooked shredded rotisserie chicken or grilled chicken tenders work well as substitutes. Just make sure to toss the chicken in Buffalo sauce before layering it on top.

Best Buffalo Chicken Mac and Cheese Recipe

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★★★★★

4.7 from 93 reviews

This Best Buffalo Chicken Mac and Cheese recipe combines crispy popcorn chicken with creamy, cheesy macaroni, zesty Buffalo sauce, and cool ranch dressing for a comforting, flavorful twist on classic mac and cheese. Perfectly cooked macaroni enveloped in a rich cheddar cheese sauce is topped with spicy Buffalo-coated chicken and melty cheese, then baked until golden and bubbly.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 1 lb frozen popcorn chicken

Macaroni and Cheese Sauce

• 4 cups water
• 2 cups heavy cream (35% MF)
• 1 lb macaroni noodles
• 10.5 oz condensed cheddar cheese soup
• 1 1/2 tablespoons garlic powder
• 1 1/2 tablespoons onion powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 4 cups shredded mozzarella and cheddar cheese blend, divided

Toppings

• 1 cup Buffalo sauce
• 1/3 cup ranch dressing

Instructions

1. Cook the chicken: Prepare the frozen popcorn chicken according to the package instructions until fully cooked and crispy. Set aside.
2. Preheat the oven: Heat your oven to 400°F (204°C) to prepare for baking the assembled dish.
3. Boil liquids: In a large pot on the stovetop, pour in 4 cups of water and 2 cups of heavy cream. Bring the mixture to a rolling boil over medium-high heat.
4. Cook macaroni: Once boiling, add 1 lb of macaroni noodles, ensuring they are fully submerged. Cover with a lid and reduce the heat to medium-low. Cook, stirring occasionally, for about 10 minutes until noodles are tender.
5. Mix cheese sauce: Remove the lid, stir well, then add 10.5 oz condensed cheddar cheese soup, 1 1/2 tablespoons garlic powder, 1 1/2 tablespoons onion powder, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper. Stir to combine fully.
6. Add cheese: Stir in 2 cups of shredded mozzarella and cheddar cheese blend into the mac and cheese mixture until melted and smooth.
7. Assemble in baking dish: Grease a 9 x 13-inch baking dish and pour the mac and cheese mixture evenly into it.
8. Add chicken and toppings: Evenly sprinkle the cooked popcorn chicken over the macaroni. Drizzle 1 cup of Buffalo sauce over the chicken, followed by 1/3 cup ranch dressing. Finally, sprinkle the remaining 2 cups of shredded cheese on top.
9. Bake: Place the baking dish in the preheated oven and bake for 16-18 minutes, or until the cheese on top is fully melted and beginning to brown around the edges.
10. Rest and serve: Remove from the oven and let the Buffalo Chicken Mac and Cheese rest for a few minutes before scooping and serving. Enjoy your delicious, cheesy, spicy comfort food!

Notes

• For extra spice, add more Buffalo sauce or mix hot sauce into the cheese sauce.
• You can substitute frozen popcorn chicken with freshly breaded chicken nuggets if preferred.
• Use low-fat cream or milk for a lighter version, but the sauce may be less rich.
• Ensure to stir the macaroni occasionally to prevent sticking to the pot.
• Leftovers can be refrigerated and reheated in the oven for best results.

Keywords: Buffalo chicken mac and cheese, cheesy mac and cheese, Buffalo chicken recipe, comfort food, baked macaroni and cheese