Irresistible One-Pan Baked Buffalo Chicken Mac and Cheese

Okay, people, let’s talk comfort food! Is there anything better than a big ol’ bowl of creamy, cheesy mac and cheese? And what about the zing of buffalo chicken? I’m telling you, when you combine those two, it’s pure magic. And the best part? We’re doing it all in *one pan*. Yep, that’s right – less mess, more deliciousness with my One-Pan Baked Buffalo Chicken Mac and Cheese recipe!

Seriously, this recipe is a game-changer. I’ve been serving this up at my little supper club, and trust me, folks go absolutely wild for it. I even teach a version of it in my cooking classes (with a few secret tweaks, of course!). Now, I didn’t grow up eating fancy-schmancy food. Nope. It was all about simple, hearty meals. Mac and cheese was a staple, and buffalo chicken? Forget about it! So good! This recipe is my way of bringing those two worlds together in the easiest, most satisfying way possible.

Why You’ll Love This One-Pan Baked Buffalo Chicken Mac and Cheese

Quick and Easy Weeknight Meal

Let’s be real, who has tons of time on a weeknight? This recipe is your answer! Because everything bakes together in one pan, you’re cutting down on cooking time and effort. You’ll have a hot, satisfying meal on the table in under an hour – promise!

Flavorful Combination of Buffalo Chicken and Mac and Cheese

Okay, imagine this: creamy, cheesy mac and cheese with a kick of buffalo wing sauce and tender, shredded chicken. My favorite part is the tanginess of the buffalo sauce with the richness of the cheese. It’s seriously the perfect flavor combo that’ll have everyone begging for seconds.

Customizable Spice Level

Worried it’ll be too spicy? Don’t be! You’re in control here. Add more or less buffalo wing sauce to match your spice preference. A little nervous? Start with less, you can always drizzle more on top at the end!

Minimal Cleanup

Seriously, the best part! One pan means one pan to wash. No juggling multiple pots and pans. Spend less time scrubbing and more time relaxing (or, you know, binge-watching your favorite show!).

Ingredients for One-Pan Baked Buffalo Chicken Mac and Cheese

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing One-Pan Baked Buffalo Chicken Mac and Cheese. Don’t worry, it’s all pretty straightforward stuff!

• 1 pound elbow macaroni – the classic choice, ya know?
• 4 cups shredded cheddar cheese, *divided* – we’ll use some in the mac and some on top for that golden, bubbly goodness.
• 1 cup milk – whole milk is my go-to, but you can use whatever you have on hand.
• 1/2 cup sour cream – this is where the creaminess *really* kicks in.
• 1/4 cup buffalo wing sauce, *plus more for drizzling* – Frank’s RedHot is my fave, but use whatever brand you love, and don’t skimp on that drizzle at the end!
• 1 teaspoon garlic powder – because everything’s better with garlic, right?
• 1/2 teaspoon onion powder – adds a little somethin’ somethin’.
• 1/4 teaspoon cayenne pepper (optional) – for an extra kick! If you like it HOT, go for it!
• 1 pound cooked chicken, shredded – rotisserie chicken is a lifesaver here, or you can bake or boil your own. Just make sure it’s cooked through!
• 1/4 cup blue cheese crumbles (optional) – I know, I know, blue cheese can be divisive. But trust me, it adds a *ton* of flavor. If you’re not a fan, just leave it out!
• 2 tablespoons butter, melted – for those golden breadcrumbs.
• 1/2 cup breadcrumbs – plain or Italian seasoned, whatever you prefer!

How to Make One-Pan Baked Buffalo Chicken Mac and Cheese

Alright, let’s get cooking! This One-Pan Baked Buffalo Chicken Mac and Cheese is seriously easy, but I’m gonna walk you through it step-by-step so you get it perfect every time. Trust me, you got this!

Step-by-Step Instructions for One-Pan Baked Buffalo Chicken Mac and Cheese

1. First things first, **preheat your oven to 375°F (190°C).** This is super important, so don’t skip it! You want that oven nice and hot.
2. Now, **cook your elbow macaroni according to the package directions.** But here’s a little secret: cook it *al dente*! That means it should still have a little bite to it. It’ll soften up more in the oven, so you don’t want it getting mushy on you. Drain it well and return it to the pot.
3. Okay, now for the good stuff! **Stir in 3 cups of that shredded cheddar cheese, the milk, sour cream, buffalo wing sauce, garlic powder, onion powder, and cayenne pepper** (if you’re using it). Mix it all together until that cheese is nice and melty and everything’s combined.
4. **Add your shredded chicken and mix it in until it’s evenly distributed.** Make sure every bite has some chickeny goodness!
5. **Pour the whole shebang into a greased 9×13 inch baking dish.** I like to use a little cooking spray to make sure nothing sticks.
6. In a small bowl, **combine the melted butter and breadcrumbs.** Sprinkle this mixture evenly over the mac and cheese. This is what gives it that yummy, crispy topping!
7. **Top with the remaining 1 cup of cheddar cheese and those blue cheese crumbles** (if you’re using them). Get it nice and even so every bite is cheesy.
8. **Bake for 20-25 minutes, or until it’s golden brown and bubbly.** Keep an eye on it! You want it nice and bubbly, but not burnt.
9. Last but not least, **drizzle with additional buffalo wing sauce before serving.** This is totally optional, but I *highly* recommend it. It adds that extra burst of flavor!

Tips for Perfect One-Pan Baked Buffalo Chicken Mac and Cheese

• **Don’t overcook the macaroni!** I can’t stress this enough. *Al dente* is the way to go.
• **Use high-quality cheese.** Trust me, it makes a difference. A good cheddar will melt beautifully and add tons of flavor.
• **Adjust the spice level to your taste.** Start with less buffalo sauce and add more if you want more heat. You can always add, but you can’t take away!
• **Let it sit for a few minutes before serving.** This allows the cheese to set up a bit and prevents it from being too runny.

Ingredient Notes and Substitutions for One-Pan Baked Buffalo Chicken Mac and Cheese

Okay, so you wanna get creative? I’m all for it! This recipe is super flexible. Here are a few ideas for swapping things in and out to make it your own!

Cheese Variations for One-Pan Baked Buffalo Chicken Mac and Cheese

Cheddar’s a classic, but don’t be afraid to experiment! Monterey Jack makes it extra melty. Pepper Jack’ll kick up the heat a notch. Or, hey, why not use a blend? My personal fave is cheddar, Monterey Jack, and a *tiny* bit of Gruyere for that nutty flavor. Ooh la la!

Buffalo Sauce Alternatives

Frank’s is my ride-or-die, but any buffalo sauce you love will work! Got another hot sauce you’re obsessed with? Go for it! Or, if you’re feeling ambitious, you can even whip up your own buffalo sauce – tons of recipes online! Just remember to adjust the heat to your liking.

Make it Gluten-Free

Got a gluten sensitivity? No problem! Just swap out the regular macaroni for your favorite gluten-free kind. There are some surprisingly good ones out there now! And use gluten-free breadcrumbs, of course. Easy peasy!

Serving Suggestions for One-Pan Baked Buffalo Chicken Mac and Cheese

Alright, so you’ve got your One-Pan Baked Buffalo Chicken Mac and Cheese all bubbly and ready to go. But what do you serve with it? I’ve got a few ideas! A simple side salad with a vinaigrette adds a little freshness. Steamed broccoli or roasted cauliflower are also great choices. And hey, if you’re feeling extra indulgent, some garlic bread never hurt anyone!

Storing and Reheating Your One-Pan Baked Buffalo Chicken Mac and Cheese

Leftovers? If you actually *have* any, here’s the deal. Pop that One-Pan Baked Buffalo Chicken Mac and Cheese into an airtight container and stick it in the fridge. It’ll keep for up to 3 days, easy. Reheating? Oven’s best – keeps it creamy! But a microwave works in a pinch. Just add a splash of milk to keep it from drying out. Trust me!

One-Pan Baked Buffalo Chicken Mac and Cheese FAQs

Can I use rotisserie chicken in One-Pan Baked Buffalo Chicken Mac and Cheese?

Absolutely! Rotisserie chicken is my secret weapon for this recipe. It’s already cooked and seasoned, so it saves you a ton of time. Just shred it up and toss it in! Plus, that rotisserie flavor? *Chef’s kiss!*

Can I prepare One-Pan Baked Buffalo Chicken Mac and Cheese ahead of time?

You betcha! This is a great make-ahead meal. Just assemble everything in the baking dish, cover it tightly with plastic wrap, and pop it in the fridge. When you’re ready to bake, just take it out of the fridge about 30 minutes beforehand to let it come to room temperature a bit. Then, bake as directed. Easy peasy!

How spicy is the One-Pan Baked Buffalo Chicken Mac and Cheese?

That’s totally up to you! It all depends on the buffalo wing sauce you use. Some brands are milder than others. My advice? Start with a little bit and taste as you go. You can always add more, but you can’t take it away! If you’re a spice wimp (like some of my friends!), start with a mild sauce. If you’re a fire-breathing dragon, go wild!

Nutritional Information for One-Pan Baked Buffalo Chicken Mac and Cheese

Okay, so here’s the deal. I’m not a nutritionist, and all those numbers can vary *wildly* depending on the exact ingredients you use (different brands, different cheeses, you get the idea!). So, any nutritional info you find online (including anything I might throw out there!) is just a general estimate. Don’t take it as gospel, okay?

Ready to Make Your One-Pan Baked Buffalo Chicken Mac and Cheese?

Alright, you’ve got all the secrets! Now it’s your turn to give this One-Pan Baked Buffalo Chicken Mac and Cheese a whirl. I can’t wait to hear what you think! Be sure to leave a comment below and let me know how it turned out. Oh, and don’t forget to rate the recipe – that helps other folks find it, too!

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