Buffalo Chicken Mac & Cheese is a cozy, spicy twist on a classic favorite that brings together creamy cheese sauce, tender chunks of chicken, and just the right kick of buffalo sauce. The mix of gooey cheese and a little heat makes it a fun and comforting meal that’s perfect for any day you want something satisfying but with a little punch.
I love making this when I want a dish that feels hearty but also a bit exciting. The buffalo sauce gives the mac and cheese a lively flavor, and when the chicken is tender and mixed in just right, each bite is full of that perfect balance between spice and creaminess. I usually add a little extra cheese on top to get a nicely browned crust — it makes the whole thing feel so special.
My favorite way to serve Buffalo Chicken Mac & Cheese is simply with a side of crunchy celery sticks or a fresh green salad. It cuts through some of the richness and adds a refreshing crunch. Plus, this dish always sparks smiles around the table, especially with friends or family who love a bit of spice in their comfort food. It’s the kind of meal that’s both fun and totally satisfying to eat.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta is perfect for holding the cheesy sauce in its curves. If you can’t find elbow macaroni, small shells or cavatappi work great too.
Cooked Chicken: Shredded chicken breast adds protein and texture. Rotisserie chicken is a convenient shortcut if you’re short on time. You can also use shredded turkey or tofu for a vegetarian twist.
Buffalo Wing Sauce: This gives the dish its spicy kick. Use your favorite brand or homemade buffalo sauce. For less heat, reduce the amount or mix with mild BBQ sauce.
Cheddar & Mozzarella Cheese: Sharp cheddar brings bold flavor, while mozzarella adds gooey stretch. Feel free to swap mozzarella with Monterey Jack or provolone for a different twist.
Blue Cheese Crumbles: These add a tangy bite that balances the spice. If you don’t like blue cheese, parmesan or extra cheddar make tasty alternatives.
Breadcrumbs: They give a nice crunchy top. Panko breadcrumbs create a lighter crisp, but regular breadcrumbs work fine. For gluten-free, try crushed cornflakes or gluten-free crumbs.
How Do I Make a Smooth and Creamy Cheese Sauce?
Making the cheese sauce just right is key to this dish. Here’s how to get a silky, thick sauce that coats every noodle:
- Start by making a roux: melt butter and whisk in flour. Cook briefly until it’s just golden to get rid of the raw flour taste.
- Gradually add milk while whisking constantly to prevent lumps. Keep whisking until it thickens and starts to bubble.
- Remove from heat before adding your shredded cheese. Adding cheese off-heat keeps the sauce smooth and stops it from splitting.
- Stir cheese in slowly until fully melted. If the sauce feels too thick, add a splash more milk until it reaches your desired creaminess.
Patience and steady whisking are your friends here. Also, shred your cheese yourself if possible—it melts better and makes the sauce smoother than pre-shredded blends with anti-caking agents.
Equipment You’ll Need
- Large pot – to boil the macaroni easily without crowding.
- Medium saucepan – perfect for making the cheese sauce smoothly.
- Whisk – helps mix the roux and milk without lumps.
- Mixing bowl – to toss the chicken with buffalo sauce evenly.
- Baking dish – sturdy enough for oven use and fits the mac and cheese well.
- Measuring cups and spoons – for accurate ingredient amounts, especially the sauce.
Flavor Variations & Add-Ins
- Use pulled rotisserie turkey instead of chicken for a leftover-friendly option with similar taste.
- Swap blue cheese crumbles for ranch dressing or omit for a milder, creamier version.
- Add sautéed bell peppers or corn for a sweet crunch that balances the spice.
- Mix in cooked bacon bits for extra smoky flavor and texture.
Buffalo Chicken Mac & Cheese
Ingredients You’ll Need:
Main Ingredients:
- 8 oz elbow macaroni
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo wing sauce (adjust to taste)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup blue cheese crumbles
- 1/2 cup breadcrumbs (panko or regular)
- 2 green onions, sliced (for garnish)
- Optional: 1/4 cup sour cream or cream cheese for extra creaminess
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20-25 minutes to bake, and a few minutes to cool before serving. Overall, you can expect around 35-40 minutes from start to table.
Step-by-Step Instructions:
1. Prepare the Pasta and Oven:
Preheat your oven to 350°F (175°C) and grease a medium baking dish. Cook the elbow macaroni in boiling water according to the package directions until al dente. Drain the pasta and set it aside.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden to form a roux. Slowly pour in the milk, whisking constantly, and cook until the sauce thickens and bubbles, about 4-5 minutes. Remove from heat and stir in the cheddar and mozzarella cheese until melted and smooth. Season with salt, pepper, and garlic powder. For extra creaminess, mix in sour cream or cream cheese if you like.
3. Combine and Bake:
In a bowl, toss the shredded chicken with the buffalo wing sauce until fully coated. Gently mix together the cooked pasta, buffalo chicken, and cheese sauce. Pour this mixture into the prepared baking dish. Sprinkle breadcrumbs and blue cheese crumbles evenly over the top.
Bake uncovered for 20-25 minutes, or until bubbly and golden brown on top. Remove from the oven, garnish with sliced green onions, and let it cool slightly before serving. Enjoy your delicious and spicy Buffalo Chicken Mac & Cheese!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding and mixing it with the buffalo sauce. Thaw overnight in the fridge or use the defrost function on your microwave for quicker thawing.
Can I Make Buffalo Chicken Mac & Cheese Ahead of Time?
Absolutely! Prepare the dish through step 8, then cover and refrigerate. When ready to serve, bake as directed, adding 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 in the oven at 350°F until warmed through, or use a microwave in short intervals stirring in between.
What Can I Serve with Buffalo Chicken Mac & Cheese?
This dish pairs well with crunchy celery sticks, a fresh green salad, or roasted vegetables to balance the creamy, spicy flavors.
