Prize-Winning Buffalo Chicken Mac and Cheese

This award-winning mac and cheese recipe combines all your favorite flavors and is sure to be a hit with your guests!

This recipe comes from David Hall, a New Hampshire firefighter and friend of editor Peter Geiger’s. David enters an annual cheese recipe contest every year which he has now won 4 years in a row. His award-winning recipe is below, and includes all of your favorite comfort foods—buffalo chicken and macaroni and cheese—combined into one fantastic dish!

Macaroni and cheese - Soul food

Prize-Winning Buffalo Chicken Mac and Cheese

Course Main Course
Cuisine American


  • 1 lb  elbow macaroni or other casserole macaroni
  • 3 chicken  breasts
  • 1/2 of a 12 oz  bottle of Frank’s™ Buffalo Wing Sauce
  • 1 pint  sour cream
  • oz. package cream cheese
  • ½ cup  crumbled blue cheese
  • 8 oz. shredded Monterey Jack cheese
  • 1 lb.  extra-sharp cheddar cheese
  • cup  crushed Ritz™ crackers
  • bunch of green onions, chopped, separating white and green parts
  • 4 small  cloves garlic, chopped, divided
  • celery ribs, cut into sticks


  • Cook the chicken breasts in a slow cooker with half the bottle of the wing sauce and the whites of the green onion with 2 cloves of garlic until tender and can be shredded (4 hours on high).
  • Cook pasta in salted water until al dente. Drain (do not rinse) and set aside.
  • In a large saucepan, melt and mix cream cheese, sour cream, 2/3 of Monterey Jack and 2/3 of the cheddar cheeses, and 1 clove garlic. Stir continuously until melted and creamy.
  • Add the cooked, shredded chicken to the sauce. In a separate bowl, mix in the blue cheese, the green parts of the green onion, and remaining clove of garlic. Fold into pasta. Pour into baking dish.  Top with the remainder of the cheese and then the Ritz crackers.
  • Bake at 350ºF for 25 minutes or until the cheese is melted and bubbly.  Serve with celery sticks.
Keyword buffalo chicken mac and cheese recipe, cast iron buffalo chicken mac and cheese, Prize-Winning Buffalo Chicken Mac and Cheese
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Rhonda ra

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what size pan does this bake in? Thanks!


Are there steps missing? It said to add the whites of the green onions to the crockpot when cooking the chicken. Later you add the green onions with the blue cheese and garlic. I assume after cooing the chicken I strain out the onion? If

Susan Higgins

Hi Rebecca, we have amended the recipe to say that the green onions should be chopped and separated from white and green parts. Add the white part to the chicken when cooking, and the green part with the blue cheese and garlic. You don’t have to strain the white part out from the chicken — go ahead and chop it up and use it!

Cathy Marshall

My family loved this!

J.W. Sutherland

Great dish! Although you had me at firemans recipe! Thank you!

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