Buffalo Chicken Mac and Cheese | Creamy, Cheesy & Baked to Perfection

Buffalo Chicken Mac and Cheese done right, creamy cheese sauce, juicy buffalo chicken, crispy bacon, and a baked finish that makes this the ultimate comfort food recipe. In this video, I’m showing you how to make baked buffalo chicken mac and cheese from scratch with three cheeses, bold seasoning, and a rich, creamy sauce that brings everything together. This is perfect for game day, family dinner, or whenever you want a serious comfort food meal. Yield: 6–8 servings Prep Time: 20 minutes Cook Time: 35–40 minutes Bake Time: 15–20 minutes Ingredients For the bacon and chicken • 6 slices bacon, diced • 4 boneless, skinless chicken thighs • 2 tablespoons avocado oil • 1 tablespoon Tony Chachere’s seasoning • 1 teaspoon roasted garlic seasoning • 1 teaspoon smoked paprika • 1 teaspoon Old Bay seasoning • Salt, to taste • Black pepper, to taste • 1/2 cup Frank’s Red Hot Wing Sauce For the cheese blend • 1 cup Colby Jack cheese, shredded • 1 cup Monterey Jack cheese, shredded • 1 cup white sharp cheddar cheese, shredded For the cheese sauce • 6 tablespoons unsalted butter • 1/3 cup all-purpose flour • 1 teaspoon Old Bay seasoning • 1 teaspoon Tony Chachere’s seasoning • 1 teaspoon onion powder • 1 teaspoon smoked paprika • 1 teaspoon garlic paste • 1 can evaporated milk, 12 ounces • 1 cup heavy cream • 1/3 cup buffalo sauce • 1/2 to 1 cup whole milk, as needed For the pasta • 1 pound capatelle pasta • Water, for boiling • Salt, for pasta water Instructions 1. Cook the bacon Add the diced bacon to a large skillet over medium heat. Cook until crispy. Remove and set aside. Leave about 2 tablespoons of bacon fat in the pan. 2. Season and cook the chicken Pat the chicken thighs dry. Season with avocado oil, Tony Chachere’s, roasted garlic seasoning, smoked paprika, Old Bay, salt, and black pepper. Cook the chicken in the bacon fat over medium heat until browned and fully cooked through, about 4–5 minutes per side depending on thickness. Internal temperature should reach 165°F. Remove, chop into bite-sized pieces, and toss with Frank’s Red Hot Wing Sauce. Set aside. 3. Boil the pasta Bring a large pot of salted water to a boil. Cook the capatelle until al dente according to the package directions. Drain and set aside. 4. Make the cheese sauce In a large pot or deep skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until a light golden roux forms. Add Old Bay, Tony Chachere’s, onion powder, smoked paprika, and garlic paste. Stir well. Slowly whisk in the evaporated milk, then the heavy cream, then the buffalo sauce. Add 1/2 cup milk to loosen the sauce, adding more as needed for a creamy consistency. Stir in the shredded Colby Jack, Monterey Jack, and white sharp cheddar, reserving about 1 cup of cheese for the top. Stir until smooth and melted. 5. Combine the pasta Add the cooked pasta to the cheese sauce and fold until fully coated. 6. Assemble Preheat the oven to 350°F. Add half of the mac and cheese to a greased baking dish. Layer in half of the buffalo chicken and half of the bacon. Repeat with the remaining mac and cheese, chicken, and bacon. Top with the reserved cheese. 7. Bake Bake uncovered for 15–20 minutes, until hot, bubbly, and melted on top. 8. Rest and serve Let it rest for 5 minutes before serving. Spoon it up and enjoy. Gear Used Dalstrong Phantom Knife: https://amzn.to/4eRn1Aj HexClad Frying Pan: https://amzn.to/48BKbX8 Subscribe for bold comfort food, elevated home cooking, and easy recipes made with feeling. #BuffaloChickenMacAndCheese #MacAndCheese #ComfortFood #BuffaloChicken #BakedMacAndCheese