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Creamy Buffalo Chicken Jalapeno Popper Mac and Cheese

Buffalo Chicken Jalapeno Popper Mac and Cheese - featured image
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A bold, creamy mac and cheese loaded with buffalo chicken, fresh and pickled jalapenos, and a crunchy breadcrumb topping. Perfect for weeknight dinners, game nights, or potlucks—comfort food with a spicy twist.

Ingredients

Scale
  • 1 pound elbow macaroni or cavatappi (about 4 cups dry pasta)
  • 2 cups cooked, shredded chicken breast (rotisserie or leftover grilled chicken)
  • 1/2 cup buffalo sauce (Frank’s RedHot or preferred brand)
  • 8 oz full-fat cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2–3 fresh jalapenos, seeded and diced
  • 1/4 cup chopped pickled jalapenos
  • 2 cups whole milk
  • 4 tbsp unsalted butter (for sauce)
  • 1/4 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt & pepper to taste (start with 1/2 tsp salt, 1/4 tsp black pepper)
  • 1 cup panko or regular breadcrumbs
  • 2 tbsp unsalted butter (for topping)
  • Ranch dressing (optional, for serving)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (7-8 minutes). Drain and set aside.
  3. In a medium bowl, combine shredded chicken and buffalo sauce. Toss until evenly coated. Stir in pickled jalapenos. Set aside.
  4. In a large skillet or saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly but not browned.
  5. Slowly add milk, whisking constantly to prevent lumps. Cook for 4-5 minutes until thickened.
  6. Lower heat and add cream cheese (cubed), stirring until melted and smooth. Add cheddar and Monterey Jack cheeses, stirring until melted.
  7. Season with garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.
  8. Stir in fresh diced jalapenos.
  9. Add drained pasta to cheese sauce. Fold in buffalo chicken mixture. Mix gently until evenly coated. If sauce is too thick, add a splash of milk.
  10. Pour mac and cheese mixture into prepared baking dish. Smooth top with spatula.
  11. In a small bowl, melt 2 tbsp butter. Add breadcrumbs and stir until evenly coated. Sprinkle over mac and cheese.
  12. Bake uncovered for 20-25 minutes, until golden and bubbling. Topping should be crisp and lightly browned.
  13. Let stand for 5-10 minutes before serving. Drizzle with ranch dressing and garnish with extra jalapenos if desired.

Notes

For gluten-free, use GF pasta, flour, and breadcrumbs. For less spice, use fewer jalapenos or swap for green chilies. Sauce thickens as it cools; add milk to loosen when reheating. Assemble ahead and refrigerate for up to 1 day before baking. Bacon or other proteins can be added for variation.

Nutrition

Keywords: buffalo chicken, mac and cheese, jalapeno popper, weeknight dinner, comfort food, spicy mac and cheese, casserole, easy dinner, potluck, game night

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