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Buffalo Chicken Mac and Cheese Bread Bowls

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A bold, cheesy, and spicy comfort food mashup featuring creamy buffalo chicken mac and cheese baked inside crispy bread bowls. Perfect for game days, parties, or whenever you crave something hearty and satisfying.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie or leftover grilled)
  • 1/2 cup buffalo sauce (Frank’s RedHot recommended; adjust for spice level)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 8 ounces elbow macaroni (about 2 cups dry; use gluten-free pasta if needed)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup cream cheese, softened (or substitute cottage cheese, blended smooth)
  • 2 cups whole milk (or 2% for lighter version)
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 round sourdough bread rolls (about 6-inch diameter; regular rolls work too)
  • 1 tablespoon olive oil (to brush bowls for crispiness)
  • 2 tablespoons green onions, chopped (optional topping)
  • 1/4 cup blue cheese crumbles (optional topping)
  • Ranch dressing, for drizzling (optional topping)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Using a sharp knife, cut a 3-inch circle from the top of each bread roll. Hollow out the inside, leaving about 1/2-inch thick walls and base.
  3. Brush the inside of each bread bowl lightly with olive oil. Place bowls (and tops) on a baking sheet. Bake for 10 minutes to crisp up. Set aside.
  4. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 7-8 minutes. Drain and set aside. Drizzle with a little olive oil to prevent sticking.
  5. In a mixing bowl, combine shredded chicken, buffalo sauce, melted butter, garlic powder, and smoked paprika. Toss until well coated. Adjust buffalo sauce for heat preference.
  6. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Stir in flour (or cornstarch) and cook for 1 minute.
  7. Gradually whisk in milk. Whisk until smooth and slightly thickened, about 3-4 minutes.
  8. Add cream cheese (or blended cottage cheese), cheddar, and mozzarella. Stir until melted and smooth. Season with salt, black pepper, and cayenne.
  9. Add drained macaroni to the cheese sauce and stir well.
  10. Fold in buffalo chicken mixture until evenly distributed. Taste and adjust cheese or buffalo sauce as desired.
  11. Spoon buffalo chicken mac and cheese mixture evenly into each bread bowl. Fill to the top.
  12. Sprinkle with extra cheddar or mozzarella if desired.
  13. Return filled bowls to the oven and bake for 8-10 minutes, until tops are bubbly and golden.
  14. Remove bread bowls from oven. Top with green onions, blue cheese crumbles, and a drizzle of ranch, if desired.
  15. Serve immediately while hot. Let guests break off pieces of bread bowl or scoop filling with a spoon.

Notes

For gluten-free, use gluten-free pasta and bread bowls, and substitute flour with cornstarch. For vegetarian, swap chicken for roasted cauliflower, chickpeas, or tofu. Crisp bread bowls before filling to prevent sogginess. Cheese sauce consistency is key—whisk well and adjust milk as needed. Prep ahead by keeping bread bowls and filling separate until ready to bake. Top with blue cheese, ranch, or extra cheddar for added flavor.

Nutrition

Keywords: buffalo chicken, mac and cheese, bread bowls, game day, comfort food, party food, cheesy, spicy, easy recipe

Find it online: https://realityeats.com/buffalo-chicken-mac-and-cheese-bread-bowls-easy-game-day-recipe/