Name: Buffalo Chicken Mac and Cheese (Baked & Cheesy Casserole)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken (rotisserie or any cooked chicken); 2 cups uncooked elbow macaroni (no-boil preferred); 2 1/2 cups whole milk; 1 cup chicken broth; 1/2 cup Frank’s RedHot Original Sauce; 1/2 cup ranch dressing; 4 oz cream cheese, softened; 2 cups sharp cheddar cheese, shredded (divided); 1 cup mozzarella cheese, shredded (divided); 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; Optional: green onions, blue cheese crumbles for topping

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Baked & Cheesy Casserole

There are certain comfort food combinations that just make sense. Creamy mac and cheese meets spicy buffalo chicken, and suddenly you have a dish that is impossible to stop eating. This Buffalo Chicken Mac and Cheese is a one-dish wonder that brings together everything you love about lazy dinners and baked casseroles.

The genius of this recipe is the no-boil method. The uncooked pasta cooks right in the creamy sauce, which means fewer pots, less cleanup, and more time enjoying your meal. It fits perfectly into my rotation of homemade mac and cheese recipe favorites because it is foolproof and feeds a crowd.

If you love the flavor profile of my buffalo chicken chili or buffalo chicken soup, you are going to adore this cheesy baked version. It is decadent without being complicated, and it tastes like you spent hours in the kitchen. Pair it alongside my buffalo chicken pizza for the ultimate buffalo feast.

Why This Casserole is a Game Changer

I have made traditional mac and cheese countless times, but this no-boil version changed everything.

Zero Pasta Pot: By using uncooked pasta and baking it in the cheese sauce for mac and cheese, you skip an entire step. The noodles absorb the liquid as it bakes, becoming perfectly tender.
Spicy and Creamy: Unlike a standard baked mac and cheese recipe, this one has that distinctive buffalo kick from franks red hot buffalo chicken dip flavor profile.
Make Ahead Magic: You can assemble this the night before and bake it fresh the next day. It is perfect for busy families or meal prep.

The Creamy Casserole Essentials

To make this chicken mac and cheese masterpiece, you need quality ingredients.

The Pasta
Uncooked elbow macaroni is essential for the no-boil method. The pasta cooks in the liquid as the casserole bakes. If you cannot find no-boil pasta, regular elbow macaroni works too, though you may need to add an extra 1/4 cup of liquid.

The Chicken
I use rotisserie chicken for speed, but any cooked, shredded chicken works. You could even use buffalo chicken pasta crock pot leftovers.

The Sauce Base
A mixture of milk and chicken broth creates the liquid foundation. We add cream cheese for richness and Frank’s RedHot for that iconic spicy kick.

The Cheese Blend
Sharp cheddar is the star, but we mix it with mozzarella for extra melt. The combination creates a sauce that is both flavorful and silky.

The Flavor Boosters
Ranch dressing adds creaminess and tang. Garlic powder and onion powder round out the savory notes.

The Bake: Step-by-Step

This casserole is almost embarrassingly easy to make.

Step 1: Preheat and Grease
Get your oven to 375 degrees F and grease a 9 by 13 baking dish.

Step 2: Make the Sauce
Whisk together the milk, broth, hot sauce, ranch, softened cream cheese, and spices until smooth. This is your cheese sauce for mac and cheese base.

Step 3: Combine Everything
Stir in the uncooked pasta and shredded chicken. Then fold in most of the cheddar and mozzarella, reserving some for the top.

Step 4: Bake Covered
Cover the dish tightly with foil and bake for 30 minutes. The foil traps steam and helps cook the pasta evenly.

Step 5: Stir and Top
Remove the foil, give everything a good stir (this ensures the edges cook evenly), and top with the remaining cheese.

Step 6: Final Bake
Bake uncovered for another 10 to 15 minutes until the cheese is bubbly and golden.

Step 7: Rest
Let it sit for 5 to 10 minutes before serving. It will thicken up beautifully.

Making It Your Own

This crockpot mac and cheese recipe base is incredibly adaptable.

Slow Cooker Version
You can absolutely make this in a slow cooker. Mix everything, cover, and cook on low for 3 to 4 hours. It will be a bit softer than the baked version, but still delicious. It is the ultimate crockpot mac and cheese recipe for busy days.

Extra Crispy Top
Toss panko breadcrumbs with melted butter and sprinkle on top before the final bake for a crispy crust.

Veggie Boost
Stir in steamed broccoli or chopped spinach for extra nutrition. It pairs beautifully with the buffalo flavors.

Spice Level
If you want more heat, add cayenne pepper or use a spicier hot sauce. If you prefer less heat, use less hot sauce and more ranch.

A Casserole of Pure Comfort

There is no need to order takeout when you can have this creamy, spicy, cheesy casserole on the table in under an hour. This Buffalo Chicken Mac and Cheese proves that comfort food can be both indulgent and easy.

Buffalo Chicken Mac and Cheese (Baked & Cheesy Casserole)

Author: danyrecipes
Total Time: 55 mins
Yield: 8 Servings

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Description

A creamy, spicy, and cheesy baked casserole made with no-boil noodles. Buffalo chicken, sharp cheddar, and ranch dressing come together in this one-dish comfort food masterpiece.

Ingredients

2 cups cooked shredded chicken (rotisserie or any cooked chicken)
2 cups uncooked elbow macaroni (no-boil preferred)
2 1/2 cups whole milk
1 cup chicken broth
1/2 cup Frank’s RedHot Original Sauce
1/2 cup ranch dressing
4 oz cream cheese, softened
2 cups sharp cheddar cheese, shredded (divided)
1 cup mozzarella cheese, shredded (divided)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Optional: green onions, blue cheese crumbles for topping

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Instructions

Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make Sauce: In a large bowl, whisk together the milk, chicken broth, hot sauce, ranch dressing, softened cream cheese, garlic powder, onion powder, salt, and pepper until mostly smooth.
Add Pasta & Chicken: Stir in the uncooked elbow macaroni and shredded chicken until combined.
Add Cheese: Mix in 1 1/2 cups of the cheddar cheese and 1/2 cup of the mozzarella cheese.
Bake Covered: Pour the mixture into the prepared baking dish. Cover tightly with foil and bake for 30 minutes.
Stir & Top: Remove the foil and give the casserole a good stir (this ensures even cooking). Top with the remaining cheddar and mozzarella cheese.
Bake Uncovered: Bake uncovered for another 10-15 minutes until the cheese is melted and bubbly on top.
Rest: Remove from the oven and let rest for 5-10 minutes before serving. The sauce will thicken as it sits.