Buffalo Mac And Cheese Recipe

I’ve made a lot of macaroni and cheese in my day, but this next-level buffalo mac and cheese recipe truly stands out.

When I make this for family dinners, the spicy, creamy aroma fills the kitchen, and the combination of tender chicken and sharp cheddar creates a hearty meal that’s hard to beat.

This recipe elevates standard comfort food with a unique harissa swirl, adding a complex depth that’s both approachable for weeknights and impressive for gatherings. It’s a guaranteed crowd-pleaser that quickly becomes a family favorite in your rotation.

Ingredients

• 400 g (14 oz) elbow macaroni: The small, curved shape holds the creamy sauce well. Cook to al dente, usually one minute less than package directions, as it will continue cooking in the oven. You can substitute penne or rotini, but adjust cooking time as needed.
• 60 g (4 tbsp) unsalted butter, divided: Used for creating the roux base of the cheese sauce (3 tbsp) and for melting with the hot sauce (1 tbsp). Unsalted butter allows for better control over the final seasoning.
• 60 g (1/2 cup) all-purpose flour: This forms the roux, which thickens the sauce and prevents separation. Whisk continuously to cook off the raw flour taste before adding milk.
• 700 ml (3 cups) whole milk, warmed: Warm milk prevents the sauce from becoming lumpy when added to the hot roux. Whole milk provides the richest, creamiest texture for the baked mac and cheese.
• 280 g (2.5 cups) sharp cheddar cheese, shredded: Sharp cheddar provides the necessary tang and classic orange color for a buffalo sauce base. Shred your own cheese for superior melting results; pre-shredded cheese contains anti-caking agents that can interfere with a smooth sauce. Ensure the cheese uses microbial rennet if following specific dietary needs.
• 220 g (2 cups) Monterey Jack cheese, shredded: Monterey Jack adds a creamy, mild counterpoint to the sharp cheddar and hot sauce. It also helps the sauce stay smooth and stretchy after baking. Ensure the cheese uses microbial rennet if following specific dietary needs.
• 120 ml (1/2 cup) original cayenne pepper hot sauce: Use a classic cayenne pepper-based sauce; avoid vinegar-heavy or overly smoky sauces for this buffalo mac and cheese recipe. Ensure your hot sauce is alcohol-free if serving to children or for dietary reasons.
• 450 g (1 lb) cooked chicken breast, shredded: Pre-cooked chicken breast saves significant time; use store-bought rotisserie chicken for a quick shortcut. Ensure the chicken is shredded into fine pieces for even distribution throughout the mac and cheese.
• Seasonings: 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper (optional, for extra heat), 1/2 tsp fine sea salt, 1/4 tsp black pepper. These seasonings enhance the buffalo flavor profile, providing depth beyond just the hot sauce. The optional cayenne pepper adds extra heat; adjust based on preference.
• Harissa Swirl Ingredients: 240 ml (1 cup) heavy cream, 2-3 tbsp harissa paste, 1 tbsp fresh lemon juice. These create the harissa swirl, adding a non-traditional warmth and complexity. Harissa paste provides a smoky, complex heat; check for alcohol-free ingredients. Lemon juice brightens the flavor and cuts through the richness of the cream.
• Garnish: 2 tbsp fresh chives, finely chopped. Chives add a fresh, vibrant color and a mild oniony flavor that complements the richness of the dish.

Instructions

1. Prep Pasta and Baking Dish

Preheat your oven to 190°C (375°F) and lightly grease a 23×33 cm (9×13 inch) baking dish. Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook the pasta until it is al dente, usually 1 minute less than package directions, as it will continue cooking in the oven. Drain well and set aside.

2. Make the Roux and Cheese Sauce Base

In a large saucepan or Dutch oven, melt 45 g (3 tbsp) of the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly until a light golden roux forms, ensuring there is no raw flour aroma. Gradually pour in the warmed whole milk, whisking continuously until the mixture is completely smooth and thickened, about 5-7 minutes. Remove from heat.

3. Incorporate Cheese and Buffalo Flavor

Add the shredded cheddar and Monterey Jack cheeses to the milk mixture, stirring constantly until completely melted and smooth. Stir in the onion powder, garlic powder, smoked paprika, optional cayenne pepper, salt, and black pepper. In a separate small bowl, melt the remaining 15 g (1 tbsp) unsalted butter, then whisk in the hot sauce; stir this buffalo butter mixture into the cheese sauce. If the cheese sauce looks dry or separates, try adding 1-2 more tablespoons of warmed milk to thin it slightly while stirring.

4. Combine and Prepare the Harissa Swirl

Fold the cooked chicken and drained macaroni into the cheese sauce until evenly coated. In a small bowl, prepare the harissa-infused cream by whisking together the heavy cream, harissa paste, and fresh lemon juice until well combined. Reserve 2 tablespoons of this mixture for garnish.

5. Assemble the Layers and Swirl

Spoon half of the mac and cheese mixture into the prepared baking dish. Dollop half of the harissa-infused cream over the buffalo mac and cheese, then use a knife or skewer to gently swirl the cream through the mac and cheese to create visible ribbons. Top with the remaining buffalo mac and cheese mixture, then dollop the rest of the harissa-infused cream (excluding the reserved garnish portion) on top and swirl again. This technique ensures a visually stunning final presentation for this buffalo mac and cheese recipe.

6. Bake and Serve

Bake the buffalo mac and cheese for 25-30 minutes, or until bubbly around the edges and golden brown on top. For extra browning, broil for the last 1-2 minutes, watching carefully to prevent burning. Let the buffalo mac and cheese rest for 5-10 minutes before serving to allow it to set slightly.

7. Garnish and Final Presentation

Serve individual portions in warm bowls. Drizzle each serving with a small amount of the reserved harissa-infused cream, allowing it to visibly drip and pool. Garnish generously with finely chopped fresh chives for a vibrant color contrast against the creamy, orange-hued dish. This buffalo mac and cheese recipe is best enjoyed warm and fresh from the oven.

Mastering the Swirl: Getting the Harissa Just Right

The harissa swirl in this recipe does more than just look pretty; it adds a complex layer of smoky and spicy notes that balance the creamy cheese sauce. To achieve distinct ribbons rather than a fully incorporated sauce, avoid over-mixing during the swirling process. Use gentle, S-shaped motions with a knife or skewer in just a few spots in each layer. If you want a more uniform flavor, simply mix the harissa cream into the mac and cheese before baking, but you will lose the visual appeal. Harissa paste varies in heat; start with 2 tablespoons and taste test before adding the third. You can adjust the heat level for your family by using less paste for this buffalo mac and cheese recipe.

Variations and Substitutions for Your Family

• To reduce heat for younger children: Use less hot sauce in the cheese mixture and skip the cayenne pepper in the seasoning blend. You can also omit the harissa swirl entirely, or use a milder harissa paste.
• Make it vegetarian: Omit the chicken entirely and substitute a plant-based shredded chicken alternative. You can also add other vegetables like corn, bell peppers, or cauliflower florets to your buffalo mac and cheese recipe.
• Change up the protein: Instead of shredded chicken, try using ground beef cooked with taco seasoning for a different flavor profile.
• To add extra texture: Top the buffalo mac and cheese with a Panko breadcrumb topping mixed with melted butter before baking. This provides a crispy layer on top that my family really enjoys.

FAQs: Troubleshooting and Making Ahead

Can I make this buffalo mac and cheese recipe ahead of time?

Yes, you can assemble the entire dish in the baking dish without baking. Cover tightly and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking to ensure even cooking and to shorten bake time for a quick meal prep solution.

Can I use pre-shredded cheese from the store?

While convenient, pre-shredded cheese often contains anti-caking agents that prevent a completely smooth melt. For the best creamy texture, we highly recommend shredding fresh blocks of cheese. I always shred my own for a truly smooth buffalo mac and cheese.

What other cheeses work well in this recipe?

For the best results, stick with sharp cheddar and Monterey Jack. Substitutions like Colby Jack, Havarti, or Pepper Jack (for extra heat) can also work well. Avoid dry, crumbly cheeses like Parmesan in the main sauce, as they will make the sauce grainy.

Can I cook this on the stovetop instead of baking it?

Yes, you can skip the baking step entirely and keep the mac and cheese on the stovetop. After combining the pasta and chicken, fold in the harissa cream. Simmer for a few minutes until heated through. This makes for a great quick weeknight meal.

How do I store leftovers and reheat?

Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, add a splash of milk or chicken broth and microwave in short bursts, stirring frequently, to restore the creamy texture of your buffalo mac and cheese.

Is the Harissa Swirl really necessary?

The harissa swirl transforms this recipe from standard comfort food to something special. It adds a smoky, complex layer of heat that complements the buffalo sauce perfectly. If you want a new flavor experience beyond a basic buffalo mac and cheese recipe, don’t skip it.

Conclusion

This baked buffalo mac and cheese recipe provides a satisfying and memorable meal that goes far beyond the basic version. The combination of spicy buffalo sauce, creamy cheese, tender chicken, and the smoky harissa swirl makes it a new family favorite; pin it now so you’re ready for your next big family dinner or game day gathering.

buffalo mac and cheese recipe

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• Author: Lauren Mitchell
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

A next-level buffalo mac and cheese recipe featuring tender chicken, sharp cheddar, and a unique harissa swirl for added depth and spice.

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Ingredients

Scale 1x2x3x

• 400 g (14 oz) elbow macaroni
• 60 g (4 tbsp) unsalted butter, divided
• 60 g (0.5 cup) all-purpose flour
• 700 ml (3 cups) whole milk, warmed
• 280 g (2.5 cups) sharp cheddar cheese, shredded
• 220 g (2 cups) Monterey Jack cheese, shredded
• 120 ml (0.5 cup) original cayenne pepper hot sauce
• 450 g (1 lb) cooked chicken breast, shredded
• 1 tsp onion powder
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.25 tsp cayenne pepper, optional
• 0.5 tsp fine sea salt
• 0.25 tsp black pepper
• 240 ml (1 cup) heavy cream
• 2 to 3 tbsp harissa paste
• 1 tbsp fresh lemon juice
• 2 tbsp fresh chives, finely chopped

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Instructions

1. Prep Pasta and Baking Dish: Preheat oven to 190°C (375°F) and lightly grease a 9×13 inch baking dish. Cook elbow macaroni in boiling salted water until al dente (1 minute less than package directions). Drain well and set aside.
2. Make the Roux and Cheese Sauce Base: In a large saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly until a light golden roux forms. Gradually pour in warmed whole milk, whisking continuously until smooth and thickened (5 to 7 minutes). Remove from heat.
3. Incorporate Cheese and Buffalo Flavor: Add shredded cheddar and Monterey Jack cheeses to the milk mixture, stirring constantly until fully melted and smooth. Stir in onion powder, garlic powder, smoked paprika, optional cayenne pepper, salt, and black pepper. In a separate small bowl, melt remaining 1 tbsp butter, whisk in hot sauce, then stir this buffalo butter mixture into the cheese sauce.
4. Combine Macaroni and Prepare Harissa Swirl: Fold the cooked chicken and drained macaroni into the cheese sauce until evenly coated. In a small bowl, whisk together the heavy cream, harissa paste, and fresh lemon juice. Reserve 2 tablespoons of this mixture for garnish.
5. Assemble the Layers and Swirl: Spoon half of the mac and cheese mixture into the prepared baking dish. Dollop half of the harissa-infused cream over the top, then use a knife or skewer to gently swirl it through. Top with the remaining mac and cheese mixture, then dollop the rest of the harissa-infused cream on top and swirl again.
6. Bake and Serve: Bake for 25 to 30 minutes, or until bubbly around the edges and golden brown on top. For extra browning, broil for the last 1 to 2 minutes. Let the mac and cheese rest for 5 to 10 minutes before serving.
7. Garnish and Final Presentation: Serve individual portions and drizzle each serving with a small amount of the reserved harissa-infused cream. Garnish generously with finely chopped fresh chives.

Notes

Shred your own cheese for superior melting results, as pre-shredded cheese contains anti-caking agents that can interfere with a smooth sauce. Cook the pasta al dente because it will continue cooking in the oven. If the cheese sauce looks dry or separates, try adding 1 to 2 more tablespoons of warmed milk to thin it slightly while stirring.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 350 g)
• Calories: 740 calories
• Sugar: 5 g
• Sodium: 660 mg
• Fat: 40 g
• Saturated Fat: 24 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 1 g
• Protein: 39 g
• Cholesterol: 25 mg