Introduction

If you love the bold flavors of Buffalo chicken and the creamy comfort of mac and cheese, this Buffalo Chicken Mac and Cheese recipe is made for you. It’s a hearty, cheesy dish with a spicy kick, perfect for a family dinner or game day treat.

Buffalo Chicken Mac and Cheese Recipe - Recipe Image

Ingredients

1 lb frozen popcorn chicken
4 cups water
2 cups heavy cream (35% milk fat)
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
1 cup Buffalo sauce
1/3 cup ranch dressing

Instructions

Step 1: Cook the popcorn chicken according to the package instructions until crispy and fully heated.
Step 2: Preheat your oven to 400°F (200°C).
Step 3: In a large pot, combine the water and heavy cream, then bring it to a boil over medium-high heat.
Step 4: Once boiling, add the macaroni noodles. Stir to submerge all noodles, cover with a lid, reduce the heat to medium-low, and cook for 10 minutes, stirring occasionally.
Step 5: After 10 minutes, remove the lid and stir well to prevent any sticking.
Step 6: Add the condensed cheddar cheese soup, garlic powder, onion powder, salt, and pepper to the pot. Stir until fully combined.
Step 7: Mix in 2 cups of the shredded cheese blend until melted and smooth.
Step 8: Transfer the macaroni and cheese mixture into a greased 9 x 13-inch baking dish.
Step 9: Evenly sprinkle the cooked popcorn chicken over the mac and cheese.
Step 10: Pour the Buffalo sauce over the popcorn chicken, then drizzle the ranch dressing on top.
Step 11: Sprinkle the remaining 2 cups of shredded cheese evenly over the dish.
Step 12: Bake in the preheated oven for 16-18 minutes, or until the cheese is melted and just starting to brown around the edges.
Step 13: Remove from the oven and let it sit for a few minutes before serving. Enjoy!

Tips & Variations

For extra heat, add a few dashes of hot sauce to the Buffalo sauce before pouring it on top.
Try swapping the popcorn chicken for shredded rotisserie chicken if you prefer a less processed option.
Add chopped green onions or jalapeños on top before baking for more flavor and crunch.
Use gluten-free noodles to make this recipe gluten-free without compromising taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in a 350°F (175°C) oven until heated through, about 15-20 minutes. Microwaving is also fine for individual servings.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of frozen popcorn chicken?

Yes, you can use cooked, shredded chicken if you prefer. Just toss it with Buffalo sauce before layering it over the mac and cheese.

Is it possible to make this recipe spicier?

Absolutely! Increase the amount of Buffalo sauce or add chopped jalapeños or cayenne pepper to the cheese sauce for an extra kick.

Buffalo Chicken Mac and Cheese Recipe

Print Recipe

★★★★★

4.7 from 121 reviews

This Buffalo Chicken Mac and Cheese recipe combines crispy frozen popcorn chicken with creamy, cheesy macaroni infused with bold Buffalo sauce and a drizzle of ranch dressing. Baked until bubbly and golden, this comforting dish is perfect for a flavorful twist on classic mac and cheese that delivers a spicy, tangy kick balanced by rich cheeses and creamy textures.

Author: zara
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6–8 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Frozen Chicken

1 lb frozen popcorn chicken

Macaroni and Cheese

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, divided

Toppings

1 cup Buffalo sauce
1/3 cup ranch dressing

Instructions

Cook the Popcorn Chicken: Prepare the frozen popcorn chicken according to the package instructions, typically baking or frying until crispy and fully cooked.
Preheat Oven: Set your oven to 400°F (204°C) to preheat while you prepare the macaroni and cheese.
Boil Liquid Base: In a large pot on the stove, combine 4 cups of water and 2 cups of heavy cream. Bring this mixture to a rolling boil.
Cook Macaroni: Once boiling, add 1 lb of macaroni noodles to the pot, stirring to submerge them completely. Cover with a lid and reduce heat to medium-low, allowing the noodles to cook for about 10 minutes, stirring occasionally to prevent sticking.
Season and Combine Cheese: Remove the lid and stir the macaroni well. Add 10.5 oz of 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 to the pot. Stir thoroughly to combine all ingredients.
Add Cheese Blend: Mix in 2 cups of shredded mozzarella and cheddar cheese blend into the pot until melted and evenly distributed.
Prepare for Baking: Grease a 9 x 13 inch baking dish and pour the macaroni and cheese mixture into it, spreading evenly.
Assemble Toppings: Evenly top the macaroni with the cooked popcorn chicken, then pour 1 cup of Buffalo sauce over the chicken. Drizzle 1/3 cup ranch dressing on top of the Buffalo sauce.
Top with Remaining Cheese: Sprinkle the remaining 2 cups of shredded cheese over the assembled dish.
Bake: Place the dish in the preheated oven and bake for 16-18 minutes, until the cheese on top is completely melted and beginning to brown at the edges.
Rest and Serve: Remove from the oven and let sit for a few minutes to set before scooping and serving. Enjoy your spicy, creamy Buffalo Chicken Mac and Cheese!

Notes

You can substitute homemade cheese sauce if preferred instead of using condensed cheddar cheese soup.
If you want less spice, reduce the Buffalo sauce or use a milder wing sauce.
For a gluten-free version, use gluten-free macaroni and confirm the popcorn chicken and condensed soup are gluten-free.
Make sure to stir the macaroni occasionally while cooking to prevent it from sticking to the bottom of the pot.
Leftover mac and cheese can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: Buffalo chicken, mac and cheese, baked mac and cheese, spicy mac and cheese, comfort food, popcorn chicken, buffalo sauce, ranch dressing