Introduction

Buffalo Chicken Mac and Cheese is a delicious twist on a classic comfort food. Combining creamy mac and cheese with spicy buffalo chicken, this dish is perfect for game days or cozy dinners. It’s easy to prepare and sure to satisfy your craving for something rich and flavorful.

Buffalo Chicken Mac and Cheese Recipe - Recipe Image

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

Step 1: Cook the popcorn chicken according to the directions on the package.
Step 2: Preheat the oven to 400°F (200°C).
Step 3: Pour the water and heavy cream into a large pot on the stove.
Step 4: Bring the water and cream to a boil.
Step 5: Once boiling, add the macaroni noodles to the pot and stir until all noodles are submerged.
Step 6: Cover the pot with a lid and reduce the heat to medium-low.
Step 7: Cook the macaroni for 10 minutes, stirring occasionally.
Step 8: Remove the lid and stir the macaroni well.
Step 9: Add the condensed cheddar cheese soup, garlic powder, onion powder, salt, and pepper to the pot.
Step 10: Stir until all ingredients are fully combined.
Step 11: Add 2 cups of the shredded cheese blend to the pot and stir well.
Step 12: Transfer the macaroni and cheese to a greased 9 x 13 inch baking dish.
Step 13: Sprinkle the cooked popcorn chicken evenly over the macaroni and cheese.
Step 14: Pour the Buffalo sauce over the popcorn chicken.
Step 15: Drizzle the ranch dressing on top of the Buffalo sauce.
Step 16: Sprinkle the remaining 2 cups of shredded cheese on top.
Step 17: Bake in the preheated oven until the cheese is melted and beginning to brown, about 16-18 minutes.
Step 18: Remove from the oven and let sit for a few minutes before serving.
Step 19: Enjoy your Buffalo Chicken Mac and Cheese!

Tips & Variations

Substitute cooked shredded chicken Tossed in buffalo sauce if you prefer less processed meat.
Use a mix of sharp cheddar and mozzarella for a richer cheese flavor.
Add chopped celery or green onions for added crunch and freshness.
Adjust the amount of buffalo sauce to suit your desired spice level.
For a lighter version, use half-and-half instead of heavy cream.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring in between to ensure even heating. The baked cheese topping may lose some crispness upon reheating but will remain flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of popcorn chicken?

Yes, you can bake or sauté fresh chicken, shred it, and toss it with Buffalo sauce before layering it in the dish.

Is it possible to make this recipe gluten-free?

Absolutely! Simply substitute the macaroni noodles with gluten-free pasta and use gluten-free condensed cheese soup if available.

Buffalo Chicken Mac and Cheese Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

This Buffalo Chicken Mac and Cheese is a comforting, flavorful twist on classic mac and cheese, featuring crispy popcorn chicken, creamy cheddar cheese sauce, and a spicy buffalo kick topped with ranch dressing. Perfect for cheese lovers and fans of bold, tangy flavors.

Author: Tara
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken

1 lb frozen popcorn chicken

Pasta & Sauce

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

Cheese & Toppings

4 cups shredded mozzarella and cheddar cheese blend, divided
1 cup Buffalo sauce
1/3 cup ranch dressing

Instructions

Cook the popcorn chicken: Prepare the frozen popcorn chicken by following the directions on its package until fully cooked and crispy. Set aside.
Preheat the oven: Set your oven to 400°F (205°C) to prepare for baking the assembled dish later.
Boil liquids: In a large pot on the stovetop, pour in 4 cups of water and 2 cups of heavy cream. Bring this mixture to a rolling boil over high heat.
Add noodles: Once boiling, add 1 lb of macaroni noodles to the pot. Stir so all noodles are submerged in the liquid.
Simmer pasta: Cover the pot with a lid and reduce heat to medium-low. Let the macaroni cook, stirring occasionally, for about 10 minutes until tender but not mushy.
Incorporate seasonings and soup: Remove the lid and stir well. 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. Mix thoroughly until fully combined.
Add cheese: Stir in 2 cups of the shredded mozzarella and cheddar cheese blend until melted and incorporated into the sauce, creating a creamy cheese mixture.
Assemble in baking dish: Grease a 9 x 13 inch baking dish. Pour the macaroni and cheese mixture evenly into the dish.
Top with chicken and sauces: Evenly distribute the cooked popcorn chicken over the macaroni. Drizzle 1 cup Buffalo sauce over the chicken, followed by 1/3 cup ranch dressing drizzled on top.
Add remaining cheese: Sprinkle the remaining 2 cups of shredded cheese blend uniformly over the top to cover the layers.
Bake: Place the dish in the preheated oven and bake for 16-18 minutes or until the cheese on top is melted completely and just beginning to brown around the edges.
Rest before serving: Remove from the oven and allow to sit for a few minutes to set. Serve warm and enjoy the cheesy, spicy goodness.

Notes

Use freshly shredded cheese for better melting and flavor.
Adjust buffalo sauce quantity to taste for desired spiciness.
Cook popcorn chicken thoroughly as per package instructions for safety.
Letting the dish rest after baking helps the sauce thicken and improves slicing.
For a lighter version, use reduced-fat cheese and milk alternatives.

Keywords: Buffalo chicken, mac and cheese, comfort food, cheesy pasta, spicy mac and cheese