Buffalo Chicken Mac & Cheese Cups

These Buffalo Chicken Mac & Cheese Cups are spicy, cheesy, and totally addictive. Creamy macaroni and buffalo chicken are baked in a muffin tin until golden and crispy on top, then finished with a cool ranch drizzle and fresh green onions. Spicy heat, creamy cheese, and a crispy edge — all in one handheld bite.

They are perfect for parties, game day, or a fun family dinner, because one muffin tin makes 12 cups, they are easy to pick up, and they disappear fast.

Why You’ll Love This Recipe:

• Spicy buffalo chicken folded into creamy mac and cheese
• Golden, crispy tops straight from the muffin tin
• Perfect party food — 12 cups, easy to serve and share
• Simple ingredients and ready in about 55 minutes

Instructions:

1. Cook the macaroni: cook 2 cups elbow macaroni in salted boiling water until just tender, then drain. Make a creamy cheese sauce: warm the milk in a saucepan over medium-low heat, then stir in the cream cheese, cheddar, and mozzarella until melted and smooth. Season with garlic powder, onion powder, paprika, black pepper, and salt.
2. Mix the buffalo chicken: in a bowl, toss the shredded chicken with buffalo sauce until well coated.
3. Combine: stir the cooked macaroni, buffalo chicken, and cheese sauce together until everything is evenly coated.
4. Fill the tin: grease a 12-cup muffin tin and spoon the mixture into the cups, pressing lightly. Sprinkle the optional breadcrumbs on top for extra crunch.
5. Bake at 375°F (190°C) for 20 to 25 minutes, until golden and crispy on top.
6. Drizzle with ranch dressing, sprinkle with chopped green onions, and enjoy!

Tips & Variations:

• Grease the muffin tin well, or line it, so the cups release cleanly
• Let the cups rest for 5 minutes before removing them — they hold their shape better
• For extra heat, add more buffalo sauce or a pinch of chili flakes
• Swap ranch for blue cheese dressing for a classic buffalo pairing

Storage:

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) until hot and crisp again.