Buffalo Chicken Mac and Cheese – Creamy, Spicy, and Easy Comfort Food
This Buffalo Chicken Mac and Cheese brings the best of two favorites into one bowl: creamy, cheesy pasta and bold buffalo chicken. It’s cozy enough for a weeknight and exciting enough to serve to friends. The heat is balanced with tangy ranch or blue cheese, and every bite feels satisfying.
If you love a little kick with your comfort food, this one’s for you. It comes together quickly and uses simple ingredients you may already have on hand.
Buffalo Chicken Mac and Cheese - Creamy, Spicy, and Easy Comfort Food
Ingredients
Method
- Cook the pasta. Bring a large pot of salted water to a boil.Cook macaroni until just al dente (usually 1 minute less than the package suggests). Drain and set aside.
- Toss the chicken with buffalo sauce. In a bowl, combine cooked chicken with 1/3 cup buffalo sauce. Add more if you prefer extra heat.Set aside.
- Make the cheese sauce base. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux, stirring constantly.
- Add liquids. Slowly whisk in milk and chicken broth. Simmer, whisking, until thickened and smooth, about 3–5 minutes.
- Season and melt cheeses. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper.Reduce heat to low. Add cream cheese, cheddar, and Monterey Jack, stirring until fully melted and silky.
- Combine everything. Fold in the cooked pasta and buffalo chicken. If you like, swirl in a few tablespoons of ranch or blue cheese dressing for tang.
- Optional bake with topping. Heat oven to 375°F (190°C).Transfer mac and cheese to a greased 9x13-inch baking dish. Mix panko with olive oil or melted butter and sprinkle over the top. Add crumbled blue cheese if using.Bake 12–15 minutes, until bubbly and lightly golden.
- Finish and serve. Drizzle with extra buffalo sauce and ranch or blue cheese dressing. Garnish with green onions or parsley. Serve hot.
Why This Recipe Works
This dish blends the richness of classic mac and cheese with the zesty punch of buffalo sauce, creating layers of flavor without extra steps. A quick stovetop cheese sauce keeps things creamy and silky.
Rotisserie or leftover chicken saves time and adds hearty protein. A light bake at the end sets the sauce and melts a golden topping. Best of all, the spice level is easy to customize, so everyone gets their perfect bowl.
Ingredients
- 12 ounces elbow macaroni (or shells, cavatappi, or penne)
- 2 cups cooked chicken, shredded or chopped (rotisserie works great)
- 1/3 to 1/2 cup buffalo sauce (adjust to taste)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk (whole or 2% for creaminess)
- 1 cup low-sodium chicken broth (optional swap: more milk)
- 2 cups shredded sharp cheddar
- 1 cup shredded Monterey Jack (or mozzarella for extra melt)
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/2 cup ranch or blue cheese dressing (for drizzling or mixing)
- 1/2 cup crumbled blue cheese (optional)
- 1 cup panko breadcrumbs (optional topping)
- 1 tablespoon olive oil or melted butter (for the topping)
- 2 tablespoons chopped green onions or parsley (for garnish)
How to Make It
- Cook the pasta. Bring a large pot of salted water to a boil.
Cook macaroni until just al dente (usually 1 minute less than the package suggests). Drain and set aside.
- Toss the chicken with buffalo sauce. In a bowl, combine cooked chicken with 1/3 cup buffalo sauce. Add more if you prefer extra heat.
Set aside.
- Make the cheese sauce base. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux, stirring constantly.
- Add liquids. Slowly whisk in milk and chicken broth. Simmer, whisking, until thickened and smooth, about 3–5 minutes.
- Season and melt cheeses. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper.
Reduce heat to low. Add cream cheese, cheddar, and Monterey Jack, stirring until fully melted and silky.
- Combine everything. Fold in the cooked pasta and buffalo chicken. If you like, swirl in a few tablespoons of ranch or blue cheese dressing for tang.
- Optional bake with topping. Heat oven to 375°F (190°C).
Transfer mac and cheese to a greased 9×13-inch baking dish. Mix panko with olive oil or melted butter and sprinkle over the top. Add crumbled blue cheese if using.
Bake 12–15 minutes, until bubbly and lightly golden.
- Finish and serve. Drizzle with extra buffalo sauce and ranch or blue cheese dressing. Garnish with green onions or parsley. Serve hot.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce.
Stir occasionally to keep it creamy.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then reheat with milk or broth to restore texture.
- Make-ahead: Assemble up to the baking step, cover, and refrigerate for 24 hours. Bake uncovered, adding 5–10 extra minutes.
Benefits of This Recipe
- Weeknight friendly: Uses cooked chicken and a quick stovetop sauce.
- Custom heat level: Add more or less buffalo sauce to suit your taste.
- Balanced flavor: Creamy cheeses mellow the spice, while ranch or blue cheese adds tang.
- Great for crowds: Scales up easily and bakes nicely in larger pans.
- Flexible ingredients: Works with different pasta shapes and cheese blends.
Pitfalls to Watch Out For
- Overcooking pasta: It will continue to cook in the sauce and/or oven.
Keep it al dente to avoid mushy texture.
- Grainy sauce: Add cheese off the heat or over low heat, and whisk until smooth. Boiling can cause separation.
- Too spicy or too mild: Taste as you go. Start with less buffalo sauce and add more at the end if needed.
- Dry bake: If baking, don’t overbake.
A short bake keeps it creamy.
- Salty results: Buffalo sauce and cheese are salty. Use low-sodium broth and salt pasta water lightly.
Recipe Variations
- Buffalo Cauliflower Mac: Swap chicken for roasted buffalo cauliflower florets for a meatless option.
- Bacon Ranch Twist: Add crisp bacon pieces and a generous drizzle of ranch for smoky richness.
- Lightened-Up: Use 1% milk and reduce cheese by 1/2 cup. Skip the panko topping.
Add extra chicken or veggies for volume.
- Extra Cheesy: Fold in a handful of pepper jack or gouda for more melt and flavor.
- One-Pot Stovetop: Skip the bake. Finish the sauce on low heat, combine, and serve immediately.
- Veggie Boost: Stir in sautéed onions, celery, and carrots (buffalo wing “trio”) or add spinach at the end to wilt.
- Gluten-Free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. Check your buffalo sauce is GF.
FAQ
Can I use canned chicken?
Yes, but drain it well and mix with buffalo sauce to rehydrate the texture.
Rotisserie or leftover roasted chicken gives better flavor and bite.
What cheese melts best for this?
Sharp cheddar for flavor and Monterey Jack for melt is a great combo. Avoid pre-shredded if possible, since anti-caking agents can make the sauce less smooth.
Is blue cheese necessary?
No. It’s optional.
If you’re not a fan, stick with ranch or skip the tangy toppings entirely.
How do I make it spicier?
Add extra buffalo sauce, a pinch of cayenne, or stir in a few dashes of hot sauce at the end. Taste and adjust slowly.
Can I make it ahead for a party?
Yes. Assemble, cover, and refrigerate up to a day in advance.
Bake just before serving and add an extra splash of milk if it looks thick.
What pasta shape works best?
Elbows, cavatappi, shells, or penne hold sauce well. Choose shapes with ridges or curves for maximum creaminess in every bite.
How can I keep the sauce creamy after reheating?
Stir in a splash of milk or broth while reheating over low heat, and mix frequently. Avoid high heat, which can cause the sauce to separate.
Wrapping Up
This Buffalo Chicken Mac and Cheese is bold, creamy, and easy to make any night of the week.
It strikes the right balance of heat, tang, and cheesy comfort. Keep it simple on the stovetop or add a crunchy baked topping for extra texture. With flexible spice and plenty of customization options, it’s a crowd-pleaser you’ll come back to again and again.
