Print

Buffalo Chicken Mac and Cheese Meatloaf Casserole

Buffalo Chicken Mac and Cheese Meatloaf Casserole - featured image
Print Recipe

This bold, comforting casserole combines spicy buffalo chicken meatloaf, creamy mac and cheese, and a crunchy topping for the ultimate crowd-pleasing dinner. Perfect for game day, potlucks, or a cozy family meal, it’s easy to prep and packed with flavor.

Ingredients

Scale
  • 1 1/2 pounds ground chicken (mix of breast and thigh preferred)
  • 1/2 cup seasoned breadcrumbs (panko or regular, or gluten-free if needed)
  • 1 large egg
  • 1/3 cup buffalo wing sauce
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced celery (optional)
  • 1/4 cup finely chopped green onions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 2 cups elbow macaroni (or other small pasta)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (whole or 2%)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup buffalo wing sauce
  • 1/4 cup ranch dressing (or blue cheese dressing)
  • Salt and pepper, to taste
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • 1/2 cup shredded cheddar cheese (for topping)
  • 2 tablespoons melted butter (for topping)
  • Crumbled blue cheese (optional, for topping)
  • Chopped green onions or parsley, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or cooking spray.
  2. In a large bowl, combine ground chicken, breadcrumbs, egg, buffalo wing sauce, shredded cheddar, diced celery, green onions, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
  3. Press the meatloaf mixture evenly into the bottom of the prepared casserole dish, about 1 inch thick.
  4. Bake the meatloaf base for 15 minutes. Drain excess liquid if needed.
  5. While the meatloaf bakes, cook the elbow macaroni according to package instructions until just al dente. Drain and set aside.
  6. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
  7. Slowly whisk in milk and bring to a gentle simmer, stirring often, until thickened (about 3-4 minutes).
  8. Remove from heat and stir in cheddar, Monterey Jack, buffalo sauce, and ranch dressing. Season with salt and pepper.
  9. Toss the drained macaroni with the cheese sauce until all noodles are coated. Adjust seasoning if needed.
  10. Spoon the mac and cheese evenly over the pre-baked meatloaf layer. Spread gently with a spatula.
  11. Mix panko with melted butter. Sprinkle over the top, then scatter shredded cheddar and crumbled blue cheese if desired.
  12. Return the casserole to the oven and bake for 20-25 minutes, until the top is golden and cheese is bubbling. Tent with foil if browning too quickly.
  13. Let the casserole rest for 10 minutes before slicing. Garnish with chopped green onions or parsley.
  14. Slice into squares and serve hot.

Notes

For a gluten-free version, use gluten-free pasta and breadcrumbs. Adjust the spice level by varying the amount of buffalo sauce and ranch. Letting the casserole rest before slicing ensures clean servings. Leftovers reheat well and can be frozen for up to 2 months.

Nutrition

Keywords: buffalo chicken, mac and cheese, casserole, meatloaf, easy dinner, comfort food, game day, spicy, cheesy, family meal

Find it online: https://bitematrix.com/buffalo-chicken-mac-and-cheese-meatloaf-casserole-recipe-easy-dinner-idea/