Buffalo Chicken Mac and Cheese
Why this recipe works
- Creamy, stable sauce: A butter-and-flour base thickens the milk before the cheddar is added, helping the sauce coat the macaroni rather than turning thin or greasy.
- Buffalo-style balance: Buffalo wing sauce brings tang and heat, while Dijon, garlic and smoked paprika add savoury depth so the cheese sauce does not taste flat.
- Rich baked finish: A short bake makes the pasta hot and bubbling with lightly golden edges while keeping the centre saucy.
Get the most out of this recipe
Adjust the heat
- For less heat: Start with less buffalo wing sauce, then taste the cheese sauce before adding more. The cheddar and milk will soften the spice, but the sauce should still have a gentle tang.
- For a hotter version: Use a hotter buffalo sauce or add extra gradually after the cheese has melted, tasting as you go so the acidity and heat stay balanced.
- Keep the flavour rounded: If the sauce tastes sharp or fiery, add a little more cheese sauce or milk-based sauce rather than simply diluting with water.
Ingredient notes
- Chicken thighs stay tender: Boneless chicken thighs shred easily and remain moist after boiling and baking. Chicken breast works too, but should be simmered only until just cooked through.
- Use mature cheddar: Mature cheddar gives the sauce a fuller savoury flavour, which helps it stand up to the buffalo sauce and smoked paprika.
- Buffalo sauces vary: Different wing sauces can be saltier, sharper or hotter, so taste the sauce before the pasta goes into the baking dish and adjust seasoning carefully.
Common mistakes
- Do not fully cook the pasta: Boil the macaroni until just al dente, as it continues to soften while baking in the sauce.
- Avoid boiling the cheese: Take the sauce off the heat before stirring in the cheddar. High heat can make the cheese split and turn grainy.
- Keep the sauce loose enough: The macaroni should be well coated before baking. If the sauce seems too thick at that stage, loosen it gently with a little milk.
Make-ahead tips
- Assemble ahead: The pasta, chicken and sauce can be combined in the baking dish, cooled, covered and refrigerated before baking later.
- Reheat covered: Reheat in a 180°C (355°F) oven, covered, until piping hot throughout. Covering helps the pasta warm through without drying out.
- Freeze in portions: Cool quickly, portion and freeze for easier reheating. Defrost overnight in the fridge before reheating until piping hot.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Bring a large pot of well-salted water to the boil.
- Add the chicken thighs to the boiling water and simmer for 12 to 15 minutes until cooked through. Lift out to a plate to cool slightly, keeping the water in the pot for the pasta.
- Cook the macaroni in the same pot until just al dente, about 1 to 2 minutes less than the packet suggests. Drain well and return the pasta to the pot.
- Melt the unsalted butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant, then stir in the plain flour and cook for 1 minute.
- Gradually whisk in the whole milk until smooth. Simmer gently for 4 to 6 minutes, whisking often, until thick enough to coat the back of a spoon.
- Take the pan off the heat and whisk in the Dijon mustard and smoked paprika. Stir in the cheddar cheese until melted and smooth, then mix in the buffalo wing sauce.
- Shred the chicken into bite-sized pieces. Stir the chicken and cheese sauce through the macaroni until evenly coated.
- Tip into a baking dish and bake for 12 to 15 minutes until bubbling and lightly golden at the edges. Rest for 2 minutes before serving.
- Thinly slice the spring onion and scatter over the top. Serve hot.
Recipe notes
Tips
- For a smoother sauce, keep the heat low once the cheese goes in and avoid boiling.
- If serving children or anyone sensitive to heat, start with half the buffalo wing sauce, taste, then add more.
- If you are pregnant, elderly, or immunocompromised, make sure the chicken is cooked until piping hot throughout.
Substitutions
- Replace chicken thighs with chicken breast for a leaner result; simmer until just cooked through, then shred.
- Replace cheddar cheese with gruyere cheese for a nuttier, more savoury finish.
- Replace Dijon mustard with whole-grain mustard for a milder heat and a little texture.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat in a 180°C (355°F) oven, covered, for 15 to 20 minutes until piping hot, or microwave in short bursts, stirring halfway. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 50min (25min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerGot ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Modern Lemon Orzo Salad
Lemon orzo salad with feta, cucumber, tomatoes and parsley
Pasta alla Boscaiola (Creamy Mushroom and Pancetta Pasta)
Pasta with creamy mushrooms, pancetta, white wine and Parmesan
Pasta al Pomodoro Fresco e Basilico (Fresh Tomato and Basil Pasta)
Spaghetti with fresh tomato, garlic and basil
Lamb Ragù with Orzo and Warm Spices
Orzo tossed with rich minced lamb ragù and warm spices
Pasta alla Zozzona (Roman Sausage and Egg Pasta)
Roman pasta with sausage, guanciale, eggs and pecorino
Gnocchi di Zucca (Pumpkin Gnocchi with Butter and Sage)
Pumpkin gnocchi with butter, sage and Parmigiano Reggiano
Quick Moroccan Vegetable Tagine-Style Stew
Vegetable tagine-style stew with chickpeas, tomatoes, carrots and apricots
Tarka Dal with Ghee and Dried Chillies
Creamy tarka dal topped with sizzling ghee, garlic and chillies
Cacio e Pepe (Spaghetti with Pecorino Romano and Black Pepper)
Roman spaghetti with Pecorino Romano and black pepper
Porchetta Arrosto con Patate (Italian Roast Pork Belly and Potatoes)
Roast pork belly with potatoes, rosemary and fennel seeds
Pollo alla Romana (Chicken Braised with Peppers in Tomato Sauce)
Chicken braised with peppers in a tomato and white wine sauce
Köfte (Turkish Beef Meatballs)
Pan fried Turkish beef meatballs with garlic, spices and lemon
Skillet Mac and Cheese with Bacon
Skillet macaroni in creamy Cheddar sauce with crispy bacon
Baked Macaroni Cheese with Cheddar, Gruyère and Breadcrumbs
Baked macaroni cheese with Cheddar, Gruyère and breadcrumbs
Baked Macaroni and Cheese with Breadcrumb Topping
Baked macaroni cheese with crisp breadcrumb topping
Fusion Kroket Bites (Chicken Croquette Snack Bites)
Crisp fried chicken kroket bites with béchamel
Bavarian Beer Cheese Dip with Lager and Cheddar
Warm lager and cheddar dip with mustard and paprika
Baked Mac and Cheese with Cheddar and Breadcrumbs
Baked macaroni in creamy cheddar sauce with breadcrumbs
You might also like
Acquacotta (Tuscan Vegetable and Egg Soup)
Tuscan vegetable soup with poached eggs over toasted bread
Scotch Egg with Mustard Mayonnaise
Scotch eggs with sausage meat and mustard mayonnaise dip
Creamy Chicken Skillet with Sun-Dried Tomatoes and Spinach
Seared chicken in creamy sauce with sun-dried tomatoes and spinach
Slow-Cooked Pork Shoulder with Crackling
Slow-roasted pork shoulder with crisp crackling and roasting juices
Pork Tenderloin with Dijon and Tarragon Sauce
Seared pork tenderloin with Dijon and tarragon cream sauce
Struffoli (Neapolitan Honey-Glazed Dough Balls)
Fried dough balls coated in warm honey and citrus zest
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
