Get ready for the ultimate comfort food mash-up! This recipe combines the creamy, cheesy goodness of macaroni and cheese with the bold, spicy flavors of Buffalo chicken wings. Every bite is packed with cheesy decadence and a satisfying kick of heat. Whether you’re serving this at a family dinner, game-day gathering, or potluck, it’s sure to be a crowd-pleaser.
For an extra spicy twist, drizzle some additional hot sauce over the top when serving. Let’s dive into this irresistible dish!
Ingredients for Spicy Buffalo Chicken Mac and Cheese Bake
- 1 box cavatelli pasta (or corkscrew pasta, approximately 16 oz / 450 g)
- 2 cups shredded Monterey Jack cheese (200 g)
- 2 cups shredded Colby Jack cheese (200 g)
- 1/2 stick unsalted butter (4 tablespoons / 60 g)
- 2 1/2 cups half-and-half (600 ml)
- 3 tablespoons Wondra flour (25 g)
- 3 medium boneless, skinless chicken breasts (about 1 1/2 lbs / 680 g)
- 1/3 cup Frank’s RedHot Sauce (80 ml)
- 1 cup shredded cheddar cheese (100 g)
- 1/2 cup chopped scallions (50 g)
How to Make Spicy Buffalo Chicken Mac and Cheese Bake
Prepare the chicken
Preheat your oven to 350°F (175°C). Cut the raw chicken breasts into bite-sized chunks. Heat olive or canola oil in a skillet over medium heat. Cook the chicken pieces until they’re no longer pink but still juicy. Remove from the skillet, drain any excess liquid, and toss the cooked chicken in a bowl with 1/3 cup (80 ml) of Frank’s RedHot Sauce. Let the flavors blend.
Prepare the cheese sauce
In a medium-sized saucepan, pour 2 1/2 cups (590 ml) of half-and-half. Add 3 tablespoons (24 g) of Wondra flour and whisk until smooth. Begin warming the mixture over medium heat, then add 1/2 stick (56 g) of butter. Stir frequently until the mixture starts to bubble gently. Reduce the heat to low, and slowly incorporate the Monterey Jack and Colby Jack cheeses, stirring until fully melted and creamy. Remove from heat.
Cook the pasta
Boil a large pot of salted water and cook the pasta according to package directions. Drain and rinse well under cold water to stop the cooking process.
Combine ingredients
Return the drained pasta to the pot. Pour in the cheese sauce and add the marinated Buffalo chicken chunks. Mix everything thoroughly to ensure even coating.
Assemble in the baking dish
Grease a 9 x 13-inch (23 x 33 cm) baking dish and evenly spread the pasta mixture into it.
Add cheddar topping
Sprinkle the shredded cheddar cheese over the top of the pasta. Bake in the preheated oven for 20–25 minutes, or until the cheddar has melted and the edges are slightly golden.
Finish and serve
Remove from the oven and let the dish rest for about 5 minutes. Garnish with chopped scallions before serving. Pair it with a fresh green salad for a complete meal.
Why You’ll Love This Recipe
This Spicy Buffalo Chicken Mac and Cheese Bake delivers the ultimate balance of creamy, cheesy comfort and tangy, spicy excitement. The tender pasta, gooey cheese sauce, and flavorful chicken chunks come together in a dish that’s both hearty and satisfying. Perfect for any occasion, it’s sure to leave your family and friends coming back for seconds.
Serve it as the star of your dinner table or as a fun side dish at your next gathering. Either way, this recipe is bound to impress!
