Buffalo Chicken Mac & Cheese is a fun twist on two all-time favorites—mac and cheese and spicy buffalo chicken. This dish brings together creamy, cheesy pasta with tender pieces of chicken tossed in that famous tangy buffalo sauce. It’s comfort food with a little kick that’s perfect for when you want something both cozy and full of flavor.
I love making this when I want a meal that feels a bit special but is still super easy to whip up. The buffalo sauce adds just the right amount of heat without overwhelming the cheesy goodness that we all crave in mac and cheese. I usually like to use sharp cheddar for that bold flavor, and I always sneak in some extra cheese on top to get a nice melty crust.
One of my favorite ways to serve this is with a side of crisp celery sticks or a simple green salad to freshen things up. It’s a dish that feels great for a weeknight dinner but also shines at casual get-togethers or game days. I find that everyone loves how the spicy chicken pairs with the creamy pasta, making it a guaranteed crowd-pleaser!
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken keeps this recipe easy and quick. Rotisserie chicken works great, but leftover roasted chicken is perfect, too. For a vegetarian option, try cooked cauliflower or chickpeas.
Buffalo Wing Sauce: The sauce is the star for heat and flavor. You can use milder wing sauces if you prefer less spice or add extra hot sauce for more kick.
Cheese: Sharp cheddar gives a bold cheesy flavor, while mozzarella adds gooey stretchiness. Cream cheese helps keep the sauce creamy and smooth. If dairy-free, use vegan cheese and plant-based cream cheese.
Pasta: Elbow macaroni or pasta shells catch the sauce nicely. You can also use cavatappi, penne, or any small pasta shape you like.
How Do You Make a Smooth, Creamy Cheese Sauce for Mac & Cheese?
The cheese sauce is key for creamy, rich mac and cheese. Here’s how to get it just right:
- Start by making a roux: melt butter, whisk in flour, and cook it for about a minute to remove raw flour taste.
- Gradually whisk in milk to avoid lumps—keep stirring until it thickens and gently simmers.
- Lower heat and add cream cheese first, letting it melt smoothly for creaminess.
- Stir in shredded cheddar and mozzarella off the heat so they melt evenly without becoming grainy.
- Season with garlic powder, onion powder, salt, and pepper for well-rounded flavor.
Patience is key—slowly whisking and melting the cheese slowly keeps sauce silky. If it feels too thick, add a splash of milk to loosen it up. This technique will give you fluffy, cheesiest Buffalo Chicken Mac & Cheese every time!
Equipment You’ll Need
- Large pot – perfect for boiling pasta without crowding it.
- Medium saucepan – great for making the cheese sauce smoothly.
- Whisk – helps you mix the roux and sauce without lumps.
- Baking dish (around 8×8 inches) – holds the mac & cheese for baking and browning nicely.
- Spoon or spatula – for mixing the pasta and sauce gently.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp for a tasty seafood twist that pairs well with buffalo sauce.
- Add diced celery or bell peppers for extra crunch and freshness.
- Mix in pepper jack cheese for more heat and creamy texture.
- Top with crispy bacon bits to add smoky, salty flavor perfect for game day.
Buffalo Chicken Mac & Cheese
Ingredients You’ll Need:
Pasta and Chicken:
- 8 oz elbow macaroni or pasta shells
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
Cheese Sauce:
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, softened
- 2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and black pepper, to taste
Garnish:
- 1/4 cup blue cheese crumbles (optional)
- 2 green onions, thinly sliced
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 15-20 minutes to bake, for a total of around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by preheating your oven to 350°F (175°C). Boil a large pot of salted water and cook the pasta according to package instructions until just tender (al dente). Drain well and set aside.
2. Prepare the Buffalo Chicken:
In a small bowl, toss the shredded cooked chicken with the buffalo wing sauce until every piece is nicely coated. Set this aside for later mixing.
3. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it’s mixed and bubbling (this is called a roux). Slowly whisk in the milk, stirring constantly to avoid lumps. Keep stirring until the sauce thickens, about 4-5 minutes.
Reduce the heat to low, stir in the cream cheese until it melts completely. Add garlic powder, onion powder, salt, and pepper to taste. Remove the pan from heat, then stir in the shredded cheddar and mozzarella cheese until smooth and creamy.
4. Combine and Bake:
Gently fold the cooked pasta and buffalo chicken into the cheese sauce until everything is well blended. Pour this mixture into a greased baking dish. If you like, sprinkle some extra cheddar or mozzarella cheese on top for a cheesy crust.
Bake in the oven for 15-20 minutes, or until the top is bubbly and slightly golden.
5. Garnish and Serve:
Take the dish out of the oven and sprinkle with blue cheese crumbles and sliced green onions. Serve warm, and if you like, with celery sticks or a fresh side salad to balance the spicy and creamy flavors.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw it completely before cooking. You can thaw frozen chicken overnight in the fridge or use the cold water method for quicker thawing. Once thawed, shred and toss with the buffalo sauce as directed.
What Can I Substitute for Buffalo Wing Sauce?
If you don’t have buffalo wing sauce, you can mix hot sauce (like Frank’s RedHot) with melted butter in a 2:1 ratio to mimic the flavor and texture. Adjust the heat level to your liking by adding more or less hot sauce.
Can I Make Buffalo Chicken Mac & Cheese Ahead of Time?
Absolutely! You can prepare the entire dish up to step 9, then cover and refrigerate it for up to 24 hours before baking. When ready, bake as usual and add a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if the sauce feels too thick.
