Buffalo Chicken Dip Mac and Cheese Recipe

This creamy, gooey Buffalo Chicken Dip Mac and Cheese is made with sharp cheddar, shredded chicken, and buffalo sauce, ready in 45 minutes. The bubbling golden cheese crust breaks slightly to reveal incredibly rich, sauce-coated pasta underneath. I find making this fusion dish is the perfect excuse to skip ordering takeout on game day.

What Makes This Version Different

I used to just mix leftover dip into plain boxed pasta, but it always turned out a bit greasy and separated. Now, I start with a proper roux-based cheese sauce to keep everything incredibly smooth and rich.

Adding a layer of extra mozzarella on top before baking was a recent discovery that fixed my texture issues. It gives you that classic baked pasta finish without drying out the spicy noodles below.

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Buffalo Chicken Dip Mac and Cheese Ingredients

• 1 lb (450g) dried macaroni or cavatappi pasta
• 2 cups cooked shredded chicken
• 1/2 cup buffalo hot sauce
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 4 oz (115g) cream cheese, softened
• 1/4 cup ranch dressing
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup mozzarella cheese, freshly grated

How To Make Buffalo Chicken Dip Mac and Cheese

1. Boil the Pasta: Cook the macaroni in salted boiling water according to package directions until al dente, then drain and set aside.
2. Make the Roux: Melt the butter in a large pot over medium heat, whisk in the flour, and cook for one minute until lightly golden.
3. Build the Sauce: Gradually whisk in the whole milk until smooth, simmering until the mixture thickens slightly, about 3 minutes.
4. Melt the Cheeses: Turn the heat to low and stir in the cream cheese, cheddar, buffalo sauce, and ranch dressing until completely melted and smooth.
5. Combine and Bake: Fold in the cooked pasta and shredded chicken, transfer to a greased 9×13 baking dish, top with mozzarella, and bake at 375°F (190°C) for 20 minutes until bubbly.

Recipe Tips

• Grate your own cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent a smooth sauce.
• Cook pasta al dente: The macaroni will absorb more liquid in the oven, so slightly undercooking it prevents mushy pasta.
• Adjust the heat: Use a mild buffalo sauce or reduce the amount by half if you prefer a less spicy dish.

What To Serve With Buffalo Chicken Pasta

Keep the sides simple and fresh to balance the heavy, rich cheese sauce. Crisp celery sticks and carrot batons offer a refreshing crunch that matches the buffalo flavor perfectly. A light green salad with a simple vinaigrette also cuts through the heat nicely.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to four days. You can also freeze portions in freezer-safe bags for up to three months. Reheat gently in the microwave or on the stove with a splash of milk to restore the creamy texture.

FAQs

Can I use canned chicken for this recipe?
Yes, drained and flaked canned chicken works well if you are short on time. Just ensure it is thoroughly drained so it does not water down the sauce.

Why did my cheese sauce split?
A split sauce usually happens if the heat is too high when adding the cheese. Always turn the burner to low or off before stirring in your cheddar.

Can I make this ahead of time?
You can assemble the dish up to a day in advance, cover it tightly, and keep it in the fridge. Add 10 extra minutes to the baking time when cooking straight from chilled.

What is the best hot sauce to use?
A standard cayenne pepper sauce is the traditional choice for authentic buffalo flavor. You can use your favorite brand, but stick to a vinegar-based hot sauce for the right tang.

Nutrition

• Calories: 645 kcal
• Total Fat: 36 g
• Saturated Fat: 21 g
• Cholesterol: 120 mg
• Sodium: 950 mg
• Total Carbohydrate: 48 g
• Protein: 32 g

Try More Recipes:

• Carnivore Buffalo Chicken Dip Recipe
• Buffalo Chicken Spinach Dip Recipe
• Keto Low Carb Buffalo Chicken Dip Recipe