Nashville Hot Chicken Mac and Cheese Bake Tips, FAQ & printable recipe

Tips for success

For the best texture, use a high-quality sharp cheddar and shred it yourself. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

If you like extra heat, stir a pinch of cayenne pepper into the cheese before sprinkling it over the top. You can also add a drizzle of hot sauce over the finished bake for an extra kick.

This recipe is easily customizable. Add a layer of cooked bacon or crumbled sausage for extra flavor, or mix in some sautéed onions and bell peppers for a veggie boost.

If you prefer a milder dish, use a mild hot sauce or reduce the amount. The bake is also great with a side of pickles or coleslaw to balance the heat.

Variations

• Extra Spicy: Increase the hot sauce in the spicy milk sauce and add a teaspoon of cayenne pepper to the cheese topping. For even more heat, stir in some chopped pickled jalapeños before baking.
• Smoky Bacon: Cook 6 slices of bacon until crisp, crumble, and stir half into the macaroni mixture before baking. Sprinkle the remaining bacon over the cheese topping for a smoky, salty crunch.
• Vegetable Boost: Sauté 1 cup of diced bell peppers and 1/2 cup of diced onion until soft, and fold them into the pasta mixture. This adds sweetness and texture without overpowering the spice.
• Milder Version: Use a mild hot sauce or reduce the amount by half. You can also substitute the sharp cheddar with Monterey Jack or a mild cheddar for a creamier, less tangy flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until piping hot.

Freezer

Freeze the baked casserole for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until hot and bubbly.

Reheat

Reheat individual portions in the microwave for 2-3 minutes, or in a 350°F (175°C) oven for 15-20 minutes.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld even more as it sits. To reheat, place portions in the microwave or in a 350°F (175°C) oven until warmed through. If the bake seems dry when reheating, add a splash of milk or a little extra sauce.

Assemble the bake completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. When ready to bake, add about 10 minutes to the baking time to account for the cold start. You can also freeze the unbaked casserole for up to 2 months; thaw overnight in the refrigerator before baking.

Serving ideas

Serve this Nashville Hot Chicken Mac and Cheese Bake straight from the oven, spooned onto plates or into bowls.

It’s a hearty main dish on its own, but it also pairs well with a crisp green salad or steamed broccoli to balance the richness. A side of pickles or pickled jalapeños adds a bright, tangy contrast to the spicy, creamy pasta.

For a true Nashville hot chicken experience, offer extra hot sauce or a drizzle of honey on the side. The sweetness of honey can tame the heat and add another layer of flavor.

You can also top each serving with a few slices of pickled cucumbers or a dollop of cool sour cream if you want to mellow the spice.

Frequently asked questions

Recipe card

Nashville Hot Chicken Mac and Cheese Bake

Prep 20 minCook 40 minRest 5 minTotal 1 h 5 minServes 6

Ingredients

• 12 oz elbow macaroni
• 1 1/2 lb boneless skinless chicken breast, cut into bite-size pieces
• 3 cups spicy milk sauce (see note)
• 2 cups shredded sharp cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until just shy of al dente, about 1 minute less than the recommended time. Drain well and set aside. While the pasta cooks, cut the chicken breast into bite-size pieces and season lightly with salt and pepper.
2. In a large bowl, gently toss the cooked macaroni, raw chicken pieces, and the spicy milk sauce together until everything is evenly coated. The sauce should be enough to lightly coat the pasta and chicken without pooling excessively.
3. Pour the macaroni and chicken mixture into a large baking dish and spread it into an even layer. The top should be relatively flat for even baking.
4. Sprinkle the shredded sharp cheddar cheese evenly over the top of the macaroni mixture. Make sure the cheese covers the surface completely, reaching the edges.
5. Place the baking dish in the preheated oven and bake for 30 to 35 minutes, until the sauce is bubbling around the edges and the cheese is melted and golden brown in spots. The chicken must reach an internal temperature of 165°F (74°C).
6. Remove the bake from the oven and let it rest for 5 minutes. This allows the sauce to settle and makes serving easier. Spoon onto plates, making sure each serving gets some chicken and pasta.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

48 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.