This easy Baked Buffalo Chicken Mac and Cheese is creamy, slightly spicy and extra cheesy. The secret to this simple, easy, and delicious cheesy mac is three types of cheese, a touch of spice and saucy buffalo chicken. Every bite is layered with so much flavour. It’s the creamiest bowl of baked mac and cheese that’s fancy enough for the weekend, but easy enough to make any night of the week. And most importantly, it’s so delicious… especially with a sprinkling of fresh chives on top.
I’m not sure there’s much that tops homemade mac and cheese. I mean, it’s just so easy and delicious.
When it comes to this mac and cheese, there are a couple of things that make it extra special. I like to add a touch of cajun seasoning to the pasta, which adds a nice spicy southern kick. And of course, the buffalo chicken totally takes everything up a notch.
The process is much simpler than you might think. Boil off the pasta and whisk through the milk, cream cheese, cheddar and cajun seasoning. Then add to an oven-safe dish and fold in the chicken that’s been tossed with Frank’s Red Hot. Top with panko and parmesan and throw in the oven.
Bake the mac and cheese for about fifteen minutes to melt that cheese, then switch the oven to grill (broil). Let the cheese start to bubble up and the panko get crisp.
As soon as you pull this out of the oven, top with fresh chives, serve and ENJOY.
So very good. The pasta underneath stays soft and creamy, while the cheese on top turns crispy with the corners of the dish forming an insanely delicious, cheesy crust.
More easy, cheesy pastas you can make:
- The easiest one-pot baked pizza pasta
- Healthier one-pot taco pasta
- Baked chicken alfredo-stuffed pasta shells
- One-pan pesto bolognese gnocchi bake
- Spicy chorizo carbonara with fresh rocket
And finally, if you like this Baked Buffalo Chicken Mac and Cheese be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
BAKED BUFFALO CHICKEN MAC AND CHEESE
Course: DinnerDifficulty: Easy6
servings10
minutes25
minutes35
minutesA creamy, slightly spicy and extra cheesy pasta bake with chicken.
Ingredients
500g macaroni
2 cups rotisserie chicken, shredded
1/2 cup Frank’s Red Hot Buffalo Sauce
2 cups of milk
1/2 cup cream cheese
1 tsp cajun seasoning
1 1/2 cups cheddar, grated
1/2 cup panko
1/2 cup parmesan, grated
chives for garnish
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
- Combine the shredded chicken with Frank’s. Set aside.
- Into the pot of pasta stir through the milk, cream cheese, cheddar, cajun seasoning, and a pinch of salt and pepper. Pour the pasta into a baking dish and carefully fold in the chicken. Top with parmesan and panko and cover with foil.
- Bake at 200 degrees C for about 15 minutes, then remove the foil, return to the oven, switch to grill and continue cooking for another 5 minutes, until crispy on top.
- Serve the mac and cheese immediately with fresh chives. ENJOY.
Notes
- Store in the fridge for 3-4 days.
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