Introduction

Buffalo Chicken Mac and Cheese is a deliciously creamy and spicy twist on classic comfort food. This recipe combines tender popcorn chicken with gooey cheese and tangy buffalo sauce for a crowd-pleasing meal that’s perfect for any occasion.

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 and bring to a boil over medium-high heat.
Step 4: Once boiling, add the macaroni noodles and stir to submerge them in the liquid.
Step 5: Cover the pot with a lid and reduce the heat to medium-low. Cook the noodles for 10 minutes, stirring occasionally.
Step 6: Remove the lid and stir the macaroni well.
Step 7: Add the condensed cheddar cheese soup, garlic powder, onion powder, salt, and pepper. Stir until fully combined.
Step 8: Stir in 2 cups of the shredded cheese until melted and smooth.
Step 9: Transfer the macaroni and cheese to a greased 9 x 13 inch baking dish.
Step 10: Sprinkle the cooked popcorn chicken evenly over the top.
Step 11: Pour the Buffalo sauce over the popcorn chicken, then drizzle the ranch dressing on top.
Step 12: Sprinkle the remaining 2 cups of shredded cheese evenly across the top.
Step 13: Bake in the preheated oven for 16-18 minutes, or until the cheese is melted and just starting to brown around the edges.
Step 14: Remove from oven and let sit for a few minutes before serving.
Step 15: Enjoy your creamy, spicy Buffalo Chicken Mac and Cheese!

Tips & Variations

For extra heat, add more Buffalo sauce or mix in some hot sauce before baking.
Use homemade cheese sauce instead of condensed cheddar soup for a fresher flavor.
Swap popcorn chicken for grilled or shredded chicken to reduce calories.
Add chopped green onions or celery for crunch and freshness.
Try blue cheese dressing instead of ranch for a classic Buffalo flavor twist.

Storage

Store leftover Buffalo Chicken Mac and Cheese 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 1-minute increments, stirring in between. The dish may thicken upon cooling; add a splash of milk or cream when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Buffalo Chicken Mac and Cheese ahead of time?

Yes, you can assemble the dish up to the baking step and refrigerate it uncovered for a few hours or overnight. Bake as directed, adding a few extra minutes if coming from cold.

What can I substitute for popcorn chicken?

Grilled, baked, or shredded chicken breast works well as a substitute. You can also use cooked rotisserie chicken to save time.

Buffalo Chicken Mac and Cheese Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

A delicious and comforting Buffalo Chicken Mac and Cheese recipe featuring crispy popcorn chicken, creamy mac and cheese, spicy Buffalo sauce, and cool ranch dressing baked to golden perfection.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken

1 lb frozen popcorn chicken

Mac 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 Popcorn Chicken: Prepare the frozen popcorn chicken according to the package directions until crispy and fully cooked. Set aside.
Preheat Oven: Set your oven to 400°F (204°C) to prepare for baking.
Boil Liquid: In a large pot on the stove, combine 4 cups of water and 2 cups of heavy cream. Bring the mixture to a rolling boil over medium-high heat.
Cook Macaroni: Once boiling, add 1 lb of macaroni noodles, stirring to submerge them fully in the liquid. Cover the pot with a lid, reduce the heat to medium-low, and let the noodles cook for 10 minutes, stirring occasionally to prevent sticking.
Add Flavorings: Remove the lid and stir the noodles. 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 well to combine all ingredients thoroughly.
Add Cheese: Stir in 2 cups of the shredded mozzarella and cheddar cheese blend until melted and creamy.
Prepare for Baking: Transfer the creamy macaroni and cheese mixture into a greased 9 x 13-inch baking dish, spreading evenly.
Add Chicken and Sauces: Evenly sprinkle the cooked popcorn chicken on top of the macaroni and cheese. Pour 1 cup Buffalo sauce over the chicken, then drizzle 1/3 cup ranch dressing over the Buffalo sauce.
Top with Cheese: Sprinkle the remaining 2 cups of shredded mozzarella and cheddar cheese blend over the entire dish.
Bake: Place the baking dish in the preheated oven and bake for 16-18 minutes until the cheese is melted and just beginning to brown around the edges.
Rest and Serve: Remove from the oven and allow the dish to sit for a few minutes before scooping and serving. Enjoy your warm, cheesy, spicy Buffalo Chicken Mac and Cheese!

Notes

You can adjust the amount of Buffalo sauce to suit your preferred spice level.
For a creamier texture, use full-fat heavy cream and cheese blends.
If you prefer, substitute fresh cooked chicken instead of frozen popcorn chicken.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated thoroughly before serving.
Use gluten-free macaroni to make this recipe gluten-free if needed.

Keywords: Buffalo chicken, mac and cheese, baked mac and cheese, comfort food, popcorn chicken, spicy mac and cheese