This Buffalo Chicken Mac and Cheese combines two beloved comfort foods into one satisfying casserole: baked macaroni and cheese with tender buffalo chicken and sautéed vegetables, all coated in a tangy cheddar and Greek yogurt buffalo cheese sauce.
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If you like buffalo flavors, this dish is a great way to enjoy them in a new format. It brings together classic mac and cheese comfort with the spicy-sour punch of buffalo sauce, mellowed by Greek yogurt and balanced with sautéed onions, carrots, and celery. The result is creamy, flavorful, and not overly spicy—perfect for family dinners or a hearty weeknight meal.
What’s in this Buffalo Chicken Mac and Cheese?
Here’s a quick overview of the main ingredients and why they work well together:
- Macaroni: Traditional small pasta shapes work best to capture sauce in every bite.
- Onion, carrots, and celery: These vegetables add sweetness, texture, and savory depth that complement the buffalo flavor.
- Boneless skinless chicken breasts: Cut into bite-sized pieces and sautéed with the vegetables for convenience and flavor.
- Butter or ghee and all-purpose flour: The base for a simple roux that thickens the cheese sauce.
- Milk: A neutral milk keeps the sauce creamy; unsweetened plain almond milk works well if you want a lighter option.
- Cheddar cheese: Freshly grated medium cheddar melts smoothly and gives a classic sharp mac and cheese taste.
- Greek yogurt: Used instead of heavy cream to add creaminess, protein, and a slight tang that tames the buffalo heat.
- Buffalo sauce (Frank’s or similar): The defining flavor—spicy, tangy, and iconic.
- Ranch seasoning: Dried ranch seasoning blends beautifully with buffalo for a familiar pairing.
- Garlic powder, salt, and pepper: Simple seasonings to round out the sauce.
How do you make the Buffalo Chicken Mac and Cheese?
The process is straightforward and breaks down into a few clear steps. You can use one large skillet or Dutch oven for most of the work to reduce cleanup:
- Cook the macaroni until just barely al dente, drain, and set aside.
- Sauté the onion, celery, and carrot in oil until softened, then add the bite-sized chicken and cook until done. Remove and set aside.
- Make a roux in the same pan with butter and flour, gradually whisk in the milk, then stir in the cheddar, Greek yogurt, buffalo sauce, ranch seasoning, and garlic powder until a smooth sauce forms.
- Combine the sauce with the cooked pasta and chicken-vegetable mixture, transfer to a casserole dish (or leave in the Dutch oven), top with the reserved cheese (and optional crushed cracker topping), and bake until bubbly and golden.
Can you taste the Greek yogurt?
You won’t detect a distinct yogurt taste once the sauce is combined and baked. The Greek yogurt adds creaminess and a subtle tang that calms the buffalo heat, blending seamlessly with the cheese and sauce.
Why use Greek yogurt in mac and cheese?
Greek yogurt is a practical substitute for heavy cream—lighter, higher in protein, and often easier on digestion. It creates a rich, creamy texture without adding as much saturated fat, and it complements the tangy buffalo flavors in this recipe.
How can this be prepared ahead?
There are several practical make-ahead options:
- Make and refrigerate to eat as leftovers: Prepare fully, then refrigerate and reheat within 4 days. Microwave covered for 90–120 seconds, or reheat in a cold oven preheating to 350°F for about 20–25 minutes.
- Assemble and bake later: Prepare through the assembly step but do not bake. Cover and refrigerate up to 24 hours. Bake at 400°F for 20–25 minutes or until heated through and the cheese is bubbly.
- Freeze before baking (not tested by the author): Assemble in a freezer- and oven-safe dish, cool completely, then wrap tightly and freeze up to 2 months. Bake from frozen in a 350°F oven for 55–65 minutes or until the internal temperature reaches 160°F and the cheese is bubbly.
Storage and reheating
Store leftovers in the refrigerator for up to 4 days. Reheat covered in the microwave (90–120 seconds) or in a cold oven preheating to 350°F for 20–25 minutes. Stir and check the temperature before serving.
Recipe
Ingredients
- 1 pound dry macaroni noodles
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 1 pound boneless skinless chicken breasts, cut into small bite-sized pieces
- 2 tablespoons butter or ghee
- 2 tablespoons all-purpose flour
- 1 3/4 cups plain dairy or non-dairy milk
- 2 1/2 cups freshly grated medium cheddar cheese, divided
- 1 cup 2% Greek yogurt
- 1/2 cup buffalo sauce
- 1 tablespoon ranch seasoning
- 1 teaspoon garlic powder
- About 1/2 teaspoon each salt and pepper, plus more to taste
- Optional: crushed crackers for topping
Instructions
- Cook the macaroni: Bring several quarts of salted water to a boil and cook the pasta until barely al dente (follow the package minimum time). Drain and toss with a few drops of oil or cool water to prevent sticking. Preheat the oven to 425°F.
- Sauté veggies and chicken: In a large skillet or Dutch oven, heat the oil over medium. Add onion, celery, and carrot with a pinch of salt and cook about 8 minutes until softened. Add the chicken, season with salt, and cook 7–8 minutes more until cooked through. Remove the mixture and set aside.
- Make the sauce: Reduce heat to medium-low. In the same pan, melt butter, whisk in flour and cook for about 90 seconds. Gradually whisk in the milk, 1/4 cup at a time, then let it warm for 2 minutes. Stir in most of the cheddar (reserve 1/2 cup for the topping) until melted. Add Greek yogurt, buffalo sauce, ranch seasoning, garlic powder, and pepper; whisk until smooth. Remove from heat.
- Assemble and bake: Stir the cooked macaroni and chicken-vegetable mixture into the sauce until combined. Transfer to a 9×13-inch casserole dish or leave in the Dutch oven. Top with the remaining cheddar and optional crushed crackers. Bake at 425°F for 13–15 minutes until bubbly and golden; finish briefly under the broiler if you like extra browning. Serve hot.
Notes
If you prefer, use dairy milk instead of almond milk. Leftover cooked chicken works well—simply sauté the vegetables a little longer and fold in the pre-cooked chicken before baking. Nutrition estimates were calculated with common databases and may vary.
Nutrition (approximate)
- Serving size: 1/8 of dish
- Calories: 499
- Sugar: 3 g
- Fat: 20 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 32 g
Did you make this Buffalo Chicken Mac and Cheese? I’d love to hear how it turned out—share a photo or a note about any variations you tried.
