Buffalo Chicken Mac & Cheese is the best of two worlds rolled into one comforting plate. It combines creamy, cheesy macaroni with spicy, tangy buffalo chicken that gives it a nice little kick. The melted cheese and tender pasta blend perfectly with the bold buffalo sauce for a meal that’s both cozy and exciting.
I love making this dish on busy nights because it comes together quickly but still feels like a special treat. I usually add a little extra blue cheese or ranch dressing on top to balance out the heat and give it a cool, creamy note. It’s always a hit at the table, especially when everyone likes a little spice but wants that cheesy goodness too.
My favorite way to enjoy Buffalo Chicken Mac & Cheese is with some crunchy celery sticks or a simple side salad. It’s like comfort food with a twist, and I find myself coming back to it whenever I’m craving something rich but with personality. Plus, leftovers heat up really well if you want to save some for later!
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds cheese sauce well. You can swap for cavatappi or shells if you like different textures.
Buffalo Wing Sauce: Frank’s RedHot is a classic choice for the perfect spicy tang. For less heat, use mild buffalo sauce or add a little honey to balance the spice.
Cheddar & Mozzarella Cheese: Sharp cheddar gives a bold flavor, while mozzarella adds gooey stretchiness. You can use gouda or Monterey Jack as alternatives.
Blue Cheese: It adds a tangy bite that pairs beautifully with buffalo sauce. If you’re not a fan, try feta or skip it for a milder taste.
Cooked Chicken: I like using shredded rotisserie chicken for speed and flavor. Leftover grilled or baked chicken works great too.
How Do You Make the Cheese Sauce Thick and Smooth Without Lumps?
Making a smooth cheese sauce starts with the roux – melting butter and whisking in flour. Cook it for a minute or two so the raw flour taste disappears but don’t brown it too much.
- Add milk slowly while whisking constantly to prevent lumps from forming.
- Keep whisking as it heats until it thickens enough to coat the back of a spoon.
- Lower the heat before adding cheese so it melts smoothly and doesn’t break or get grainy.
- Use freshly shredded cheese for better melting compared to pre-shredded ones.
Equipment You’ll Need
- Large pot – for boiling the macaroni quickly and easily.
- Large saucepan or skillet – perfect for making the cheese sauce with plenty of room to whisk smoothly.
- Whisk – helps prevent lumps when making the roux and cheese sauce.
- Medium baking dish – roomy enough to bake the mac & cheese until bubbly and golden.
- Wooden spoon or spatula – great for mixing the pasta and sauce without scratching your pan.
Flavor Variations & Add-Ins
- Swap shredded chicken for pulled rotisserie turkey for a fun holiday twist.
- Add diced celery or chopped green onions for extra crunch and freshness.
- Mix in pepper jack cheese for a spicier, creamier cheese sauce.
- Stir in cooked bacon bits for smoky flavor that pairs great with buffalo sauce.
Buffalo Chicken Mac & Cheese
Ingredients You’ll Need:
For The Pasta & Chicken:
- 8 oz elbow macaroni
- 2 cups cooked chicken breast, shredded
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
For The Cheese Sauce:
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup crumbled blue cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
Optional Garnish:
- Chopped fresh parsley or chives
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 10 minutes to cook your macaroni and make the cheese sauce, and about 20-25 minutes baking time. In total, you’re looking at around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 375°F (190°C) and butter a medium-sized baking dish. Cook the elbow macaroni according to package directions until just tender (al dente). Drain well and set aside.
2. Combine Chicken with Buffalo Sauce:
In a small bowl, toss the shredded cooked chicken with the buffalo wing sauce so every piece is coated in that spicy flavor. Set this aside while you make the cheese sauce.
3. Make the Cheese Sauce:
Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it’s slightly golden and bubbling—this is your roux. Slowly pour in the milk while whisking continuously to avoid lumps. Keep stirring for about 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
Lower the heat and season with garlic powder, onion powder, salt, and pepper. Add the cheddar and mozzarella cheeses, stirring gently until melted and smooth.
4. Mix Pasta, Chicken, and Sauce:
Combine the drained macaroni and buffalo chicken with the cheese sauce. Stir well to make sure everything is mixed evenly.
5. Bake and Serve:
Pour the mac and cheese mixture into your prepared baking dish. Sprinkle the crumbled blue cheese evenly on top. Bake for 20-25 minutes until bubbly and nicely golden. Let cool for a few minutes before serving, and garnish with chopped parsley or chives if you like.
Enjoy a creamy and spicy meal that’s sure to be a crowd-pleaser!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding and tossing it with buffalo sauce. Thaw it overnight in the fridge or use the defrost setting on your microwave, then pat dry to avoid extra moisture.
Can I Make Buffalo Chicken Mac & Cheese Ahead of Time?
Absolutely! You can prepare the mac and cheese up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally. Add a splash of milk or cream when reheating to keep it creamy.
Can I Adjust the Spice Level?
Definitely! If you want less heat, reduce the buffalo sauce or mix it with a little melted butter before tossing with chicken. For extra spice, add more buffalo sauce or a dash of cayenne pepper to the cheese sauce.