Spicy Buffalo Mac & Cheese Recipe

Cook pasta

Bring a large pot of water to a boil and add 1 tablespoon salt. Add 12 oz elbow macaroni and cook 1-2 minutes less than package directions (al dente). Reserve 1 cup pasta water, then drain and set aside.

Make roux

In a large heavy skillet or saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons flour and cook, whisking, 1-2 minutes until the raw flour smell is gone and the mixture is pale golden.

Build Alfredo-Buffalo sauce

Slowly whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking frequently, and cook 3-5 minutes until slightly thickened. Reduce heat to low and stir in 2 oz cream cheese until melted and smooth.

Add cheeses & seasonings

Stir in 2 cups grated sharp cheddar, 1 cup shredded mozzarella, and 1/2 cup of the grated Parmesan, a handful at a time, stirring until fully melted and smooth. Add 3 tablespoons Buffalo wing sauce, 1 teaspoon Worcestershire, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon salt (adjust to taste), and optional 1 teaspoon extra hot sauce if desired. If sauce is too thick, thin with reserved pasta water, 1-2 tablespoons at a time, to reach a creamy Alfredo consistency.

Combine pasta and sauce

Add drained macaroni to the sauce and fold gently until evenly coated. Keep warm while you prepare the chicken and topping.

Prep chicken: Pat 1 lb chicken breasts dry and slice into bite-sized pieces (about 1-inch). Season with 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp garlic powder. If you want extra crisp, toss the seasoned pieces with 2 tablespoons cornstarch to lightly coat.

Cook chicken: Heat 2 tablespoons vegetable oil (or olive oil) in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook 4-5 minutes per side, until golden and cooked through to an internal temperature of 165°F (74°C). Remove chicken to a bowl.

Toss with Buffalo sauce: While chicken is hot, add 3 tablespoons Buffalo wing sauce and toss to coat evenly. Set aside.

For crispier option (oven finish): After browning, transfer chicken to a 375°F (190°C) oven for 5-8 minutes to finish and crisp before tossing with sauce.

Prepare peppers & onions: Finely dice 1 medium red bell pepper and thinly slice 3 green onion stalks (white and green parts). Reserve a pinch of green onion greens for garnish.

Toast panko: In a small skillet over medium heat, melt 1 tablespoon butter. Add 3 tablespoons panko breadcrumbs and toast, stirring frequently, until golden brown, 2-3 minutes. Remove from heat and stir in 2 tablespoons grated Parmesan. Set aside.

Assemble in baking dish: Preheat the oven to 400°F (200°C). Lightly butter or spray a 9x9-inch (or similar) baking dish. Stir the diced red pepper and most of the sliced green onions into the mac & cheese, reserving a few tablespoons of each for topping. Fold the Buffalo-coated chicken into the mac & cheese, reserving a few pieces to scatter on top if you prefer a crispier finish.

Top and bake: Spread the mac, chicken, and peppers evenly in the prepared dish. Sprinkle the toasted panko-Parmesan mixture evenly over the top and finish with an extra 2 tablespoons grated Parmesan. Bake in the preheated oven 12-15 minutes until bubbling and the topping is golden. For an extra-crispy top, broil on high for 1-2 minutes—watch closely to avoid burning.

Garnish and serve: Remove from oven and let rest 5 minutes. Sprinkle reserved green onion slices and chopped parsley (optional) over the top. Serve hot.