Mac and Cheese Buffalo Chicken

A bold appetizer featuring creamy mac and cheese combined with spicy buffalo chicken, shaped into crisp golden bites: perfect for parties or game day.

I still remember the first time I made these for our football gathering: everyone reached for seconds and no one believed mac and cheese could taste this exciting!

Ingredients

• Pasta and Cheese: 1 cup (85 g) elbow macaroni, 1 cup (120 g) shredded sharp cheddar cheese, 1/2 cup (120 ml) whole milk, 2 tbsp (30 g) unsalted butter, 2 tbsp (16 g) all-purpose flour, 1/4 tsp salt, 1/4 tsp freshly ground black pepper
• Buffalo Chicken: 1 1/2 cups (225 g) cooked chicken breast (finely shredded), 1/3 cup (80 ml) buffalo wing sauce, 2 tbsp (28 g) unsalted butter (melted)
• Coating: 1 cup (120 g) all-purpose flour, 2 large eggs (beaten), 2 cups (120 g) panko breadcrumbs, cooking oil (for frying)

Instructions

Prep Macaroni:

Cook the macaroni in salted boiling water until al dente. Drain and set aside.

Make Cheese Sauce:

In a saucepan, melt 2 tbsp butter over medium heat. Stir in 2 tbsp flour and cook for 1 minute. Gradually whisk in the milk, stirring until thickened, about 2–3 minutes.

Add Cheese:

Add the cheddar cheese, salt, and pepper. Stir until smooth and creamy.

Combine and Cool:

Fold in the cooked macaroni until well coated. Spread onto a baking sheet and cool for 10 minutes in the refrigerator.

Prepare Buffalo Chicken:

In a bowl, combine shredded chicken with buffalo sauce and melted butter. Mix well.

Shape Balls:

Once the mac and cheese is cool, take a heaping tablespoon and flatten slightly in your palm. Place 1 tsp of buffalo chicken in the center: mold the mac and cheese around it to form a ball. Repeat with the remaining mixture.

Freeze:

Place the balls on a parchment-lined tray and freeze for 20 minutes to firm up.

Coat Balls:

Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each ball in flour: dip in egg: then coat in breadcrumbs.

Fry Balls:

Heat 2 inches of oil in a deep pan to 350°F (175°C). Fry the balls in batches for 2–3 minutes, turning until golden brown and crisp. Drain on paper towels.

Serve:

Serve hot with extra buffalo sauce or ranch dressing for dipping.

Save It

My kids love forming the cheesy balls with me when we make these together: it always turns into a fun family project before game night.

Required Tools

Saucepan, mixing bowls, baking sheet, deep frying pan or Dutch oven, slotted spoon, paper towels

Allergen Information

Contains wheat (gluten), milk (dairy), and eggs: check product labels for buffalo sauce ingredients if concerned

Nutritional Information (per serving)

Calories: 120, Total Fat: 6 g, Carbohydrates: 11 g, Protein: 6 g

Save It

These buffalo chicken mac and cheese balls always steal the show: serve with extra sauces and enjoy watching them disappear fast.

Common Questions About Recipes

→ How do I prevent the balls from falling apart while frying?

Chill the shaped balls before coating and frying to help them hold together. Freezing makes them firm and easier to handle.

→ Can I bake instead of fry for a healthier option?

Yes, bake at 400°F (200°C) for 15–18 minutes. Mist balls with oil spray for a golden finish and reduced fat content.

→ Is it possible to prepare these ahead of time?

Prepare and freeze balls before coating. Coat and fry or bake from frozen; just adjust the cooking time as needed.

→ What dipping sauces complement these bites?

Try ranch, blue cheese, extra buffalo wing sauce, BBQ, or simple sour cream to suit various tastes and spice levels.

→ Can leftovers be stored and reheated?

Store cooled balls in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness.

→ Can I use another cheese instead of cheddar?

Yes, swap cheddar for Monterey Jack or pepper jack to adjust flavor and meltiness, based on your preference.