Ingredients
- 1 1/2 cup Milk
- 4 oz Butter
- 1 pkg Mac Daddy Cheese Sauce
- 8 ea Cherry tomatoes, halved
- 1 ea Jalapeno pepper, diced
- 1/2 can Petite peas, drained
- 1/2 cup Breadcrumbs
- 4T Butter
- 4T Franks hot sauce
- 2T Bleu cheese dressing
- 1 cup Diced cooked chicken
Bubbly, Crispy, and Loaded with Buffalo Flavor
This baked buffalo chicken mac and cheese takes comfort food to another level—creamy, spicy, and finished with that golden, crispy top.
Made with Mac Daddy Cheese Sauce, it delivers rich, cheesy flavor underneath a bold buffalo chicken layer that turns this into a full-on main event.
Preparation:
- Preheat oven to 350°F.
- Bring a pot of salted water to a boil and cook macaroni until al dente, about 5 minutes. Drain and rinse under cold water. Set aside.
- In a saucepan, combine milk, 4 oz butter, and Mac Daddy Cheese Sauce mix. Heat over medium, whisking frequently. Once simmering, cook for about 3 minutes, then remove from heat.
- Stir in tomatoes, peas, and jalapeño (if using). Set aside.
- In a separate saucepan, combine 4T butter, hot sauce, and blue cheese dressing. Bring to a simmer and whisk until smooth.
- Stir in shredded chicken and mix until fully coated.
- Add cooked pasta to the cheese sauce and stir to combine.
- Transfer to a greased casserole dish and spread evenly.
- Spoon buffalo chicken mixture over the top and finish with a layer of breadcrumbs.
- Bake for 20–30 minutes, until bubbly and golden.
Pro Tip:
Rinsing the pasta stops the cooking and keeps it from getting mushy during baking—don’t skip it.
Make It Your Own:
- Add extra cheese on top for a thicker crust
- Use panko breadcrumbs for more crunch
- Swap blue cheese for ranch if preferred
- Add celery or scallions for freshness
What To Serve It With:
Serve with a simple salad or roasted veggies to balance the richness. Or just go all in—this holds its own.