If you’ve ever been torn between Buffalo wings and mac and cheese, this Buffalo Chicken Mac and Cheese is your perfect mash-up. It combines spicy, tangy sauce with creamy, cheesy comfort for a crowd-pleasing meal. The vibrant orange hue promises a flavor experience that absolutely delivers.
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Why You’ll Love This Buffalo Chicken Mac and Cheese
Ultimate comfort mash-up: Gooey mac and cheese meets zesty Buffalo chicken dip.
Feeds a crowd: A one-dish meal perfect for game day or weeknights.
Customizable heat: Control the spice level with your favorite Buffalo sauce.
Simple technique: A foolproof roux-based sauce creates luxurious texture.
Ingredients & Tools
- 450 g elbow macaroni
- 3 cups cooked and shredded chicken (rotisserie chicken works wonderfully)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- 1 ½ cups Monterey Jack cheese, freshly grated
- ¾ cup Buffalo-style hot sauce (like Frank’s RedHot)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup crumbled blue cheese (optional, for topping)
- 2 celery stalks, finely chopped
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
Tools: Large pot for pasta, large saucepan or Dutch oven for cheese sauce, whisk, colander, measuring cups and spoons, box grater
Notes: Grating your own cheese from a block ensures a silky-smooth sauce, as pre-shredded cheese has anti-caking agents.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 38 g |
| Fat: | 32 g |
| Carbs: | 55 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Why warm the milk? Adding cold milk to a hot roux can cause the fat to solidify and make it harder to achieve a lump-free sauce. Warming the milk gently in the microwave or a separate saucepan helps it incorporate seamlessly for a velvety texture.
- The secret to the best Buffalo flavor? It’s all about the sauce base. A vinegar-forward hot sauce like Frank’s RedHot is classic for a reason—it provides that authentic, tangy Buffalo wing flavor. Using something like a sriracha will give you a different, sweeter heat profile.
- Can I use a different pasta shape? Absolutely! Cavatappi, shells, or rotini are all great choices. You just want a shape with some nooks and crannies to hold onto that delicious, creamy sauce. The trick is to avoid very long pasta like spaghetti.
- Don’t skip the blue cheese. I know it’s a divisive ingredient, but even if you’re skeptical, give it a try. The funky, salty punch of blue cheese is the traditional partner to Buffalo wings and it cuts through the richness of the mac and cheese in the most incredible way.
How to Make Buffalo Chicken Mac and Cheese
Step 1: Cook your pasta. Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions, but aim for al dente—it will continue to cook a little in the oven later. Once done, drain it well but do not rinse it; you want that starchy surface to help the sauce cling to every noodle.
Step 2: Start your cheese sauce base. In a large saucepan or Dutch oven, melt the butter over medium heat. Once it’s foaming, whisk in the flour. You’ll cook this roux for about a minute, stirring constantly, until it smells a little nutty and is a pale golden color. This step cooks out the raw flour taste and is the foundation for your thick, creamy sauce.
Step 3: Create the bechamel. Slowly, and I mean slowly, begin to whisk in the warm milk and heavy cream. Add just a splash at first, whisking vigorously until it’s fully incorporated into the roux. This prevents lumps. Continue adding the liquid in a steady stream, whisking the entire time, until the mixture is smooth and begins to thicken. This should take about 5-7 minutes.
Step 4: Season and add the Buffalo kick. Once your sauce has thickened enough to coat the back of a spoon, stir in the garlic powder, onion powder, and a good pinch of salt and pepper. Now, pour in the Buffalo hot sauce. You’ll notice the sauce will take on a beautiful orange hue and the aroma will become wonderfully tangy and spicy.
Step 5: Melt in the cheese. Turn the heat down to low. Gradually add the grated cheddar and Monterey Jack cheeses, a handful at a time, stirring until each addition is completely melted before adding the next. This patience is key to a smooth, non-greasy sauce. Once all the cheese is melted, you should have a luxuriously creamy and glossy cheese sauce.
Step 6: Combine everything. Add the drained pasta and the shredded chicken to the cheese sauce. Use a large spoon or spatula to gently fold everything together, making sure every piece of macaroni and chicken is thoroughly coated in that spicy, cheesy goodness. Give it a taste and adjust the seasoning if needed—sometimes it needs another pinch of salt.
Step 7: Serve and garnish. For a bubbly, golden-brown top, you can transfer the mac and cheese to a baking dish and pop it under the broiler for 2-3 minutes. Otherwise, simply dish it up into bowls. Top with the crumbled blue cheese, fresh chopped celery for a refreshing crunch, and a sprinkle of parsley for a pop of color.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat gently on the stovetop with a splash of milk to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple green salad with a ranch dressing — The cool, herby creaminess of ranch is the perfect counterbalance to the spicy, rich mac and cheese, cleansing the palate between bites.
- Garlic bread or soft breadsticks — You’ll want something to scoop up every last bit of that delicious sauce, and a buttery, garlicky bread is the ideal tool for the job.
- Oven-roasted carrot sticks with a drizzle of honey — The natural sweetness of the carrots caramelizes in the oven, providing a sweet and savory contrast that complements the spicy dish beautifully.
Drinks
- A crisp, cold lager or pilsner — The carbonation and mild bitterness of a good beer help cut through the richness and refresh your palate, making each bite of the mac and cheese as exciting as the first.
- An ice-cown glass of buttermilk — This might sound old-fashioned, but it’s a classic pairing for spicy food for a reason; it’s incredibly soothing and cooling.
Something Sweet
- Classic New York-style cheesecake — After a spicy and savory meal, the dense, rich, and slightly tangy flavor of cheesecake provides a perfect, decadent finish without being overly sweet.
Top Mistakes to Avoid
- Mistake: Overcooking the pasta initially. Remember, the pasta will spend more time in the hot sauce and potentially under the broiler. If you cook it to a soft mush in the boiling water, it will become unpleasantly mushy in the final dish. Al dente is your friend here.
- Mistake: Adding cold dairy to the roux. I’ve messed this up before too—it seems like a small shortcut, but it almost guarantees a lumpy sauce. Taking that extra minute to warm your milk is a game-changer for texture.
- Mistake: Using pre-shredded cheese. The anti-caking agents on pre-shredded cheese can prevent it from melting smoothly, leading to a grainy or greasy sauce instead of a velvety one. A little extra grating effort is so worth it.
- Mistake: Dumping all the cheese in at once. This can shock the sauce and cause the fats to separate. Adding the cheese gradually over low heat allows it to melt gently and emulsify perfectly into the sauce.
Expert Tips
- Tip: For an extra layer of flavor, toss your shredded chicken with an extra tablespoon or two of Buffalo sauce before adding it to the mac and cheese. This ensures every single bite of chicken is packed with that signature zing.
- Tip: If you want to make this ahead of time, prepare the entire dish but stop before the final broil step. Let it cool, then cover and refrigerate. When ready to serve, let it come to room temp for 30 minutes, then bake at 175°C until bubbly and hot throughout, about 20-25 minutes.
- Tip: For a fantastic crunchy topping, mix together ½ cup of panko breadcrumbs with 2 tablespoons of melted butter and a tablespoon of grated Parmesan cheese. Sprinkle this over the mac and cheese before broiling for a delicious, textured finish.
- Tip: If your sauce seems too thick after adding the cheese, don’t panic! Simply whisk in a splash of warm milk or a bit more Buffalo sauce until it reaches your desired consistency. Sauces can thicken as they sit, so this is a common fix.
FAQs
Can I make this Buffalo Chicken Mac and Cheese ahead of time?
Absolutely, it’s a great make-ahead dish. Assemble it completely but hold off on the broiling step. Cover it tightly and refrigerate for up to two days. When you’re ready, you’ll need to add about 10-15 minutes to the baking time since it’s going into the oven cold. Just bake it until it’s hot and bubbly all the way through, then finish it under the broiler for that golden top.
What’s the best way to shred the chicken?
The easiest method is to use the paddle attachment on a stand mixer—sounds crazy, but it works! Just put your cooled, cooked chicken breasts in the bowl and mix on low for 30-45 seconds, and it will shred perfectly. Otherwise, two forks work just fine. Using a rotisserie chicken is a fantastic shortcut that adds great flavor and saves you a ton of time.
My sauce turned out a bit grainy. What happened?
This is almost always due to the cheese being heated too aggressively. If the sauce is boiling when you add the cheese, or if you add it all at once, the fats can separate and create a grainy texture. The key is low, gentle heat and gradual incorporation. If it happens, try blending the sauce with an immersion blender to smooth it out—it can sometimes save the day!
Can I freeze the leftovers?
You can, but with a caveat. Cream-based sauces can sometimes separate and become a bit watery upon thawing and reheating. For the best results, freeze it in an airtight container. To reheat, thaw it in the fridge overnight and then warm it slowly in a saucepan over low heat, adding a splash of milk or cream while stirring to help re-emulsify the sauce.
I’m not a fan of blue cheese. What’s a good substitute?
No problem at all! The blue cheese is a classic pairing, but it’s not for everyone. A great alternative is to use a dollop of cool, creamy ranch dressing or a sprinkle of extra sharp cheddar on top. The goal is to have something that provides a cool or sharp contrast to the spicy, rich mac and cheese, and both of those options work wonderfully.
Buffalo Chicken Mac And Cheese
Make the ultimate Buffalo Chicken Mac and Cheese with this easy recipe. Perfect for game day or weeknight dinners. Get the step-by-step guide now!
Ingredients
Main Ingredients
-
450 g elbow macaroni
-
3 cups cooked and shredded chicken
-
¼ cup unsalted butter
-
¼ cup all-purpose flour
-
3 cups whole milk (warmed)
-
1 cup heavy cream
-
2 cups sharp cheddar cheese (freshly grated)
-
1 ½ cups Monterey Jack cheese (freshly grated)
-
¾ cup Buffalo-style hot sauce
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
½ cup crumbled blue cheese
-
2 stalks celery (finely chopped)
-
¼ cup fresh parsley (chopped)
-
Salt and black pepper (to taste)
Instructions
-
Cook your pasta. Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions, but aim for al dente—it will continue to cook a little in the oven later. Once done, drain it well but do not rinse it; you want that starchy surface to help the sauce cling to every noodle.01
-
Start your cheese sauce base. In a large saucepan or Dutch oven, melt the butter over medium heat. Once it’s foaming, whisk in the flour. You’ll cook this roux for about a minute, stirring constantly, until it smells a little nutty and is a pale golden color. This step cooks out the raw flour taste and is the foundation for your thick, creamy sauce.02
-
Create the bechamel. Slowly, and I mean slowly, begin to whisk in the warm milk and heavy cream. Add just a splash at first, whisking vigorously until it’s fully incorporated into the roux. This prevents lumps. Continue adding the liquid in a steady stream, whisking the entire time, until the mixture is smooth and begins to thicken. This should take about 5-7 minutes.03
-
Season and add the Buffalo kick. Once your sauce has thickened enough to coat the back of a spoon, stir in the garlic powder, onion powder, and a good pinch of salt and pepper. Now, pour in the Buffalo hot sauce. You’ll notice the sauce will take on a beautiful orange hue and the aroma will become wonderfully tangy and spicy.04
-
Melt in the cheese. Turn the heat down to low. Gradually add the grated cheddar and Monterey Jack cheeses, a handful at a time, stirring until each addition is completely melted before adding the next. This patience is key to a smooth, non-greasy sauce. Once all the cheese is melted, you should have a luxuriously creamy and glossy cheese sauce.05
-
Combine everything. Add the drained pasta and the shredded chicken to the cheese sauce. Use a large spoon or spatula to gently fold everything together, making sure every piece of macaroni and chicken is thoroughly coated in that spicy, cheesy goodness. Give it a taste and adjust the seasoning if needed—sometimes it needs another pinch of salt.06
-
Serve and garnish. For a bubbly, golden-brown top, you can transfer the mac and cheese to a baking dish and pop it under the broiler for 2-3 minutes. Otherwise, simply dish it up into bowls. Top with the crumbled blue cheese, fresh chopped celery for a refreshing crunch, and a sprinkle of parsley for a pop of color.07
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