Buffalo Chicken Mac and Cheese

Buffalo chicken mac and cheese is the ultimate comfort food mashup that brings together two beloved classics! Imagine creamy, cheese-loaded macaroni meeting tender shredded chicken coated in tangy Buffalo sauce, it’s pure magic in a bowl. This recipe is easy enough for a weeknight dinner but impressive enough to serve at game day parties or family gatherings.

Love More Mac and Cheese Recipes? Try My Cauliflower Mac and Cheese or this Million Dollar Mac and Cheese Casserole next.

Why You’ll Love This Recipe

Creamy, cheesy, and packed with just the right amount of heat, this Buffalo Chicken Mac and Cheese is comfort food with a kick. Tender chicken is tossed with spicy buffalo sauce and folded into rich, melty mac and cheese for a crave-worthy combination. Perfect for weeknight dinners or game-day gatherings, it’s an easy, indulgent dish that delivers big flavor in every bite.

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Ingredient List

For the pasta and chicken:

• 1 pound elbow macaroni
• 3 cups shredded cooked chicken (rotisserie works great)

For the cheese sauce:

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• Pinch of black pepper
• 2 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese

For the Buffalo flavor:

• ½ cup Buffalo hot sauce (adjust to taste – I love Frank’s RedHot!)

Optional topping:

• ½ cup crumbled blue cheese or gorgonzola

Substitution notes:

• No rotisserie chicken? Use leftover grilled chicken, baked chicken breasts, or even canned chicken in a pinch
• Can’t find Monterey Jack? Use all Cheddar or swap in Colby Jack
• For milder heat: Start with ¼ cup hot sauce and add more to taste
• Blue cheese not your thing? Try ranch dressing as a drizzle or topping instead

Why These Ingredients Work

Let me break down what makes this combination so irresistible:

Elbow macaroni – Those little curves are PERFECT for catching all that creamy, spicy sauce. Every bite is loaded with flavor!

Butter and flour (the roux) – This is the secret foundation to a smooth, lump-free cheese sauce that coats every noodle beautifully.

Milk – Creates that velvety, creamy base that makes this mac and cheese so luxurious. Whole milk works best for the richest results.

Cheddar and Monterey Jack combo – Cheddar brings sharp, tangy flavor while Monterey Jack melts like a dream and adds incredible creaminess. Together, they’re unstoppable!

Buffalo hot sauce – This is where the magic happens! That signature tangy, vinegary heat transforms ordinary mac and cheese into something extraordinary.

Rotisserie chicken – Talk about a time-saver! It’s already seasoned, juicy, and ready to go. Plus, it shreds beautifully.

Blue cheese crumbles – The classic Buffalo wing pairing! That sharp, pungent flavor cuts through the richness and adds an authentic touch.

Essential Tools and Equipment

• Large pot for boiling pasta
• Medium saucepan for cheese sauce (or use the same pot!)
• Whisk (essential for a smooth sauce!)
• Colander
• Measuring cups and spoons
• Wooden spoon for stirring
• Cheese grater (if shredding your own cheese – which I recommend!)

How To Make Buffalo Chicken Mac and Cheese

Step 1: Cook the Pasta

Cook the elbow macaroni in a large pot of salted boiling water until al dente according to package directions (usually 7-8 minutes). You want it slightly firm because it’ll continue to soften when mixed with the hot cheese sauce. Drain well and set aside.

Step 2: Make the Roux

In the same pot (less dishes to wash – YES!), melt 6 tablespoons of butter over medium heat. Once it’s completely melted and bubbling, whisk in the flour all at once. Keep whisking for about 1 minute until it forms a smooth, paste-like mixture. This is your roux, and it should smell nutty and toasty – that’s how you know it’s ready!

Step 3: Add the Milk

This is where your arm workout begins! Slowly pour in the milk while whisking CONSTANTLY. I mean it – don’t stop whisking! This prevents lumps from forming. Keep stirring over medium heat until the sauce thickens and becomes smooth and creamy, about 3-5 minutes. You’ll know it’s ready when it coats the back of a spoon. Season with a pinch of black pepper.

Step 4: Melt in the Cheese

Reduce the heat to low – this is crucial so the cheese doesn’t seize up or get grainy. Stir in the shredded Cheddar and Monterey Jack, one handful at a time, stirring until each addition melts completely before adding more. The result should be a gloriously smooth, creamy cheese sauce that makes you want to dive in face-first!

Step 5: Add the Buffalo Sauce

Pour in that beautiful Buffalo hot sauce and stir until it’s completely incorporated. The sauce will turn a gorgeous orange color, and your kitchen will smell AMAZING. Taste it and adjust the heat level – want it spicier? Add more sauce! Prefer it mild? You’re perfect right where you are.

Step 6: Combine Everything

Fold in your shredded chicken and the cooked pasta, stirring gently until everything is evenly coated in that creamy, spicy, cheesy goodness. Make sure every piece of chicken and every noodle gets some love!

Step 7: Serve and Top

Serve immediately while it’s hot and creamy, topped with crumbled blue cheese if you’re using it. The cold, tangy cheese against the warm, spicy mac and cheese?

You Must Know

The roux is everything! If you rush this step or let it burn, your whole sauce will be off. Cook it for the full minute to get rid of that raw flour taste, but don’t let it brown too dark.

Use freshly shredded cheese. I know pre-shredded is tempting, but those bags contain anti-caking agents that prevent smooth melting. Take the extra 5 minutes to shred your own – your sauce will thank you!

Don’t add cheese over high heat. This is the #1 mistake that leads to grainy, separated sauce. Low and slow wins the race!

Personal Secret: I always warm my milk slightly in the microwave before adding it to the roux. It helps the sauce come together faster and smoother.

Pro Tips & Cooking Hacks

• Make it extra creamy: Stir in a splash of heavy cream or an extra handful of cheese just before serving
• Boost the Buffalo flavor: Add a tablespoon of ranch seasoning mix to the cheese sauce along with the hot sauce
• Crispy topping hack: Transfer to a baking dish, top with panko breadcrumbs mixed with melted butter, and broil for 2-3 minutes until golden
• Common mistake to avoid: Don’t overcook the pasta initially – remember, it continues cooking in the hot sauce
• Smart shortcut: Use pre-shredded rotisserie chicken from the deli section to save even more time
• Wing sauce alternative: If you can’t find Buffalo sauce, mix ½ cup hot sauce with 2 tablespoons melted butter and a splash of white vinegar

Flavor Variations / Suggestions

Ranch Lover’s Version: Stir in 2-3 tablespoons of dry ranch seasoning mix with the cheese for that Buffalo ranch combo everyone loves.

BBQ Buffalo Twist: Replace half the Buffalo sauce with your favorite BBQ sauce for a sweet-and-spicy version.

Veggie-Packed: Fold in sautéed celery and carrots (classic Buffalo wing sides!) for extra crunch and nutrition.

Extra Cheesy: Add cream cheese! Stir in 4 ounces of softened cream cheese with the Cheddar and Monterey Jack for ultra-creamy results.

Bacon Everything: Top with crispy bacon crumbles along with (or instead of) the blue cheese.

Make it Mild: Use mild Cheddar and cut the Buffalo sauce to ¼ cup, or substitute with a milder wing sauce.

Make-Ahead Options

Prep the chicken: Shred your chicken up to 2 days in advance and store in an airtight container in the fridge.

Make the whole dish ahead: You can prepare this completely, transfer to a baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake at 350°F for 25-30 minutes until heated through. You may need to stir in a splash of milk to loosen it up.

Freezer-friendly: While mac and cheese can be frozen, the texture won’t be quite as creamy after thawing. If you do freeze it, portion into individual servings in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Recipe Notes & Baker’s Tips

• The sauce will thicken as it sits, so if you’re making this ahead or have leftovers, just add a splash of milk when reheating to bring back that creamy consistency
• Don’t skip salting your pasta water! It should taste like the sea – this is your only chance to season the pasta itself
• If your sauce seems too thick, add milk a tablespoon at a time. Too thin? Let it simmer for a minute or two to reduce
• The blue cheese is totally optional, but it really does add that authentic Buffalo wing experience
• Want it less tangy? Add a tablespoon of honey or brown sugar to balance the vinegar in the Buffalo sauce

Serving Suggestions

This buffalo chicken mac and cheese is hearty enough to be a complete meal, but here are some perfect pairings:

• Cool and crisp: Serve alongside a fresh garden salad or coleslaw to balance the richness and heat
• Classic sides: Celery and carrot sticks with ranch dressing (staying true to Buffalo wing traditions!)
• Garlic bread: Because can you ever have too much carbs and cheese? I think not!
• Game day spread: Serve in a large dish with extra hot sauce on the side for guests to customize their heat level
• Garnish game: Fresh chopped parsley or green onions add a pop of color and freshness

When to serve: This is perfect for game day parties, potlucks, weeknight dinners, or any time you need serious comfort food. It’s also a huge hit with kids (just go easy on the hot sauce!).

How to Store Your Buffalo Chicken Mac and Cheese

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days.

Reheating: The best way to reheat is on the stovetop over low heat, stirring in a splash of milk (1-2 tablespoons per serving) to bring back the creaminess. You can also microwave individual portions for 1-2 minutes, stirring halfway through and adding a little milk.

Freezer: If you must freeze it, portion into individual servings in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture may be slightly different after freezing, but it’s still delicious!

Pro tip: If the sauce has separated after storage, don’t panic! Just stir in a little milk and heat slowly – it’ll come back together.

Allergy Information

Contains:

• Dairy (milk, butter, cheese)
• Gluten (pasta, flour)

Substitution suggestions:

Dairy-free: Use dairy-free butter, your favorite non-dairy milk (oat or cashew work well), and dairy-free cheese shreds. Omit the blue cheese or use a dairy-free ranch drizzle instead.

Gluten-free: Use gluten-free elbow macaroni and substitute the flour with a gluten-free all-purpose flour blend or cornstarch (use 3 tablespoons cornstarch instead of 6 tablespoons flour).

Egg-free: This recipe is naturally egg-free!

Nut-free: This recipe doesn’t contain nuts, but if you’re using dairy-free milk, avoid almond or cashew milk and use oat or soy instead.

Questions I Get Asked A Lot

Can I make this in the oven instead of stovetop?

Absolutely! After combining everything, transfer to a greased 9×13 baking dish, top with extra cheese or breadcrumbs, and bake at 350°F for 20-25 minutes until bubbly. Perfect if you’re making it ahead!

My cheese sauce is grainy – what did I do wrong?

This usually happens when the heat was too high when adding the cheese, or if you used pre-shredded cheese with anti-caking agents. Next time, make sure your heat is LOW, and use freshly shredded cheese for the smoothest results.

Can I use a different type of pasta?

Sure! Shells, cavatappi, or penne all work great because they have ridges and curves that hold the sauce. Just keep the same amount (1 pound) and cook according to package directions.

How can I make this less spicy for kids?

Start with just ¼ cup of Buffalo sauce and taste before adding more. You can also mix in some ranch dressing or use a mild wing sauce instead. The cheese helps mellow the heat too!

Can I add more vegetables to this?

Definitely! Sautéed onions, bell peppers, or even some frozen peas or broccoli florets work wonderfully. Just fold them in with the chicken and pasta.

What’s the best Buffalo sauce to use?

I’m a huge fan of Frank’s RedHot Original – it’s got the perfect balance of heat and tang. But honestly, use whatever Buffalo or hot sauce you love! Just remember, different brands have different heat levels, so adjust accordingly.

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how your buffalo chicken mac and cheese turned out! Did you add any fun toppings? Make it extra spicy?