Buffalo Chicken Mac & Cheese Casserole (Creamy, Cheesy & Spicy Comfort Bake)

This is the perfect blend of creamy, cheesy comfort food with a bold and spicy kick. Tender pasta is coated in a rich, homemade cheese sauce, tossed with shredded buffalo chicken, and baked under a golden layer of melted cheddar. It’s hearty, satisfying, and absolutely packed with flavor — perfect for game day, potlucks, or a cozy weeknight dinner.

This casserole pairs well with something crisp and refreshing to balance the heat, like Creamy Coleslaw or a cool, crunchy Broccoli Bacon Salad. And if you're craving something sweet afterward, round out the meal with a cozy dessert like your Mini Pecan Pies or a warm, cinnamon-kissed Caramel Apple Bread Pudding.

Comforting, cheesy, and full of bold buffalo flavor — this casserole is a must-try for buffalo chicken fans.

Recipe Card

Prep Time: 15 minutes Cook Time: 20–25 minutes Total Time: 35–40 minutes Servings: 6–8

Ingredients

For the Pasta & Chicken

• 12 oz elbow macaroni

• 2 cups cooked, shredded chicken

• ½ cup buffalo sauce (Frank’s RedHot recommended)

• 2 tbsp butter

For the Cheese Sauce

• 4 tbsp butter

• ¼ cup all-purpose flour

• 3 cups whole milk

• 2 cups shredded sharp cheddar cheese

• 1 cup Monterey Jack cheese

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp paprika

• Salt & pepper to taste

Topping

• 1 cup shredded cheddar or Monterey Jack

• ½ cup crushed Ritz crackers or panko (optional)

• Drizzle of buffalo sauce

• Sliced green onions or blue cheese crumbles for garnish

Instructions

1. Prep the chicken

1. In a bowl, stir together the shredded chicken, buffalo sauce, and 2 tbsp melted butter.

2. Set aside to absorb the flavor.

2. Cook the pasta

1. Boil macaroni in salted water until al dente.

2. Drain and set aside.

3. Make the cheese sauce

1. In a large saucepan, melt 4 tbsp butter over medium heat.

2. Whisk in flour and cook for 1 minute to form a roux.

3. Slowly add milk while whisking until smooth and thickened.

4. Stir in cheddar and Monterey Jack cheese until melted.

5. Add garlic powder, onion powder, paprika, salt, and pepper.

4. Assemble

1. Combine cooked pasta, cheese sauce, and buffalo chicken mixture.

2. Spread into a greased 9×13 baking dish.

3. Top with shredded cheese and crushed crackers (optional).

4. Drizzle with extra buffalo sauce.

5. Bake

• Bake at 375°F for 20–25 minutes, or until bubbly and golden on top.

6. Serve

Let rest 5 minutes, then garnish with green onions or blue cheese crumbles.

FAQ

1. Can I use rotisserie chicken?

Yes! Rotisserie chicken works perfectly and saves time. Shred it and toss with buffalo sauce.

2. How spicy is this casserole?

It has a medium heat level. For a milder dish, reduce the buffalo sauce or mix in extra cheese. For hotter, add more buffalo sauce or cayenne.

3. Can I use a different type of pasta?

Yes — shells, cavatappi, or penne hold the cheese sauce well.

4. Can I make this ahead of time?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Add a splash of milk before baking to keep it creamy.

5. Does it freeze well?

It freezes best after baking. Cool completely, wrap tightly, and freeze for up to 2–3 months.

6. Can I swap out the cheese?

Absolutely — mozzarella, pepper jack, Colby Jack, or a blend would work great.

7. What can I serve with it?

Pair it with a crisp salad like Classic Southern Garden Salad or something refreshing like Creamy Ranch Pasta Salad.

8. How do I reheat leftovers?

Reheat in the microwave or bake at 350°F with a splash of milk to revive the creaminess.