Have you been looking for a way to use up the leftover buffalo sauce from the wings you made for Superbowl Sunday?

What! You bought wings?? If that’s the case, I’m honestly not sure why you’re reading a cooking blog. Homemade wings are one of THE easiest things to make.

I know, I didn’t used to think so either, but I have the BEST recipe for baked wings that will rival the fried ones at your favorite wings spot. I’ll have to share it sometime soon…

But, if you do have some leftover sauce (or just think this recipe looks so tasty that you want to go out and buy some), then this is the recipe for you.

I never really eat chicken wings but I made buffalo-style chicken thighs the other day and was reminded of how much I love buffalo sauce. Like, I could eat straight spoonfuls of it. Yum.

But even with my wing-making and straight-sauce-eating, there was still a bit left at the bottom of the bottle. So when I saw this recipe the other day, I knew I had to make it.

I wanted to healthify it a bit, so I added some chopped broccoli. And I shredded the chicken because I hate giant chunks of chicken in pasta.

It has the basic delicious, creamy mac n’ cheese taste with a hint of an undiscernable kick to it. You definitely should pour drizzle some more buffalo sauce on top when it comes out of the oven if you like it as much as I do. Nate just ate it as-is which is totally fine too.

Make this tonight!

Buffalo Chicken Mac and Cheese with Broccoli

Adapted from How Sweet It Is

Print here!

serves 4-6

1 pound pasta
2 cups shredded, cooked chicken breast (about 2.5 large boneless breasts)
1 tablespoon butter
2 tablespoon flour
1 1/2 cups milk
1 + 1/3 cup freshly grated sharp cheddar cheese + more for topping
10 oz. package of frozen chopped broccoli, thawed
1/2 cup buffalo wing sauce (I used Frank’s Red Hot)+ more for topping
1/3 cup panko bread crumbs

salt and pepper to taste

for garnish: 3/4 cup chopped green onions, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions. Put drained pasta back in pot.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color.

Add milk. Bring to a boil and whisk constantly until it thickens. Continue stirring until milk thickens. Add in grated cheese and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish (9 x 13 is fine) with non-stick spray.

Add chicken and broccoli into pot with pasta, then pour cheese sauce over and mix throughly until everything is coated. Pour mixture into baking dish. Sprinkle with additional grated cheese and bread crumbs.

Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola and green onions. Drizzle with buffalo wing sauce.


  1. This looks delicious can’t wait to make it thanks for sharing Amy!!

  2. This is the greatest thing I have ever seen.

  3. Looks delicious! I never used to like wings either until I started making them at home. I’ve never fried them though; I always just bake them in the oven.

  4. Great visuals, looks too tasty! Thanks for sharing!

  5. Pingback: Buffalo Chicken Mac and Cheese with Broccoli « – Fine Food Recipes

  6. Well shoot, I just drank it straight from the bottle. This would’ve been way better. Seriously, looks awesome.

  7. This looks absolutely amazing. What a great idea!

  8. this is like game day comfort food! :) if only i could eat a bowl of mac and cheese with hot sauce….~~~~ :)

  9. I love Buffalo sauce, but not wings so much. This looks like the perfect compromise for me. I like the broccoli in it, too.

  10. You really had to go and create this ridiculously delicious, cheeeesy dish, didn’t you?? Oh man, sounds so comforting!! Great way to use up leftovers.

  11. I could DRINK buffalo sauce. For realz. You and I would make the perfect buffalo-sauce loving pair. Although we’d totally enable each other’s weirdo habits.

    I need to make this with some veg sub for the chicken. But it’s all about the sauce, so I’m sure it’d be delish no matter waht!

  12. This is an absolutely heavenly brilliant idea. love it!

  13. Pingback: Independence Day Recipe Roundup | wee eats

  14. I made a sort of improvised version of this cuz my step son is a very picky eater and also doesn’t like cheese. (Weirdo, right?!) i coated boneless skinless chicken thighs in flour and baked them in a pan with butter, Frank’s hot sauce and a little olive oil. I shredded the chicken and added brocolli flowerettes and baked a little longer. Made sauce from butter, flour, milk and a little more hot sauce. Tossed with spaghetti noodles and chicken/broccoli mixture. It was actually pretty good. I thought it’d be bland but it turned out pretty flavorful! Served with garlic bread and it was a quick easy meal!

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