Masters of kitchen
Buffalo Chicken Mac and Cheese is the ultimate comfort food with a spicy kick. This dish brings together the best of two beloved classics—zesty buffalo chicken and rich, creamy mac and cheese—into one flavor-packed meal that’s sure to win hearts.
Imagine tender shredded chicken tossed in tangy buffalo sauce, folded into perfectly cooked pasta, then smothered in a smooth, cheesy sauce. Every bite delivers a balance of heat, creaminess, and bold flavor.
This dish has surged in popularity lately—and for good reason. It’s a go-to for game days, cozy weeknight dinners, and potluck parties. Its crowd-pleasing combo of spice and comfort checks all the boxes.
For me, it started as a “let’s try something fun on a Sunday” meal. It turned into a family favorite within one bite. Whether you’re new to spicy food or a buffalo sauce devotee, this mac and cheese will make you a believer.
Why You’ll Love This Recipe
There’s a lot to love about this recipe. First up: bold, exciting flavor. The kick from buffalo sauce is mellowed out by melty cheese and creamy dairy, creating a balance that’s flavorful without being overwhelming.
You’ll love the texture too—al dente pasta coated in a velvety sauce, studded with juicy, tender chicken. It’s hearty, satisfying, and comforting all at once.
Whether you’re meal prepping for the week or feeding a hungry crowd, this dish checks every box. It reheats beautifully, making it perfect for lunches or next-day leftovers.
Not a fan of too much heat? No problem. You can easily dial the spice up or down to suit your tastes.
Bold Tip: Use rotisserie chicken to save time! It blends perfectly into the dish and shaves off a good chunk of prep time.
Ingredients Breakdown + Flavor Roles
Let’s talk about what makes this dish shine. Each ingredient plays a flavorful role.
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Macaroni or Pasta of Choice: Elbow macaroni is classic, but shells or rotini trap sauce beautifully and hold up well.
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Chicken: Use shredded or cubed cooked chicken. Rotisserie is quick and full of flavor.
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Buffalo Sauce: Frank’s RedHot is the gold standard, but any quality buffalo sauce will bring that tangy, spicy punch.
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Cheese Combo: Go big with sharp cheddar for boldness, mozzarella for that gooey pull, and cream cheese for creaminess. Want a twist? Add a handful of blue cheese or a splash of ranch.
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Milk or Heavy Cream: Essential for the silky-smooth base.
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Butter + Flour (for roux): Optional but adds depth and helps the cheese sauce bind.
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Seasonings: Garlic powder, paprika, salt, and pepper round things out.
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Toppings: Try breadcrumbs for crunch, extra cheese, or sliced green onions for a fresh bite.
Buffalo Sauce, Chicken, and Cheese: The Flavor Trifecta
These three work together to create a creamy, spicy, tangy comfort food explosion. Get the balance right, and you’ll have a dish worth repeating over and over.
Best Chicken Options for This Recipe
The beauty of this dish is its flexibility—especially when it comes to the chicken.
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Rotisserie Chicken: Your best friend for speed and flavor. Just shred it and you’re good to go.
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Leftover Grilled or Baked Chicken: Adds a smoky undertone and reduces waste.
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Slow Cooker or Pressure Cooker Chicken: Perfect for batch prepping. Toss in a couple of chicken breasts and shred when tender.
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Ground Chicken: A leaner option that’s still protein-packed. Note that the texture won’t be quite the same—it’s less chunky and a bit more sauce-like.
You can use white meat, dark meat, or a mix. What matters most is that the chicken is well-cooked, tender, and ready to absorb that spicy buffalo flavor.
Tip: Lightly season the chicken before adding it in—it helps keep the flavor from getting lost in the cheese sauce.
Types of Cheese That Work Best
Cheese is where this dish really comes alive. Here’s your go-to mix for the ultimate melt and flavor:
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Sharp Cheddar: This gives you the bold cheesy flavor that can hold its own next to buffalo sauce.
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Mozzarella: Melts beautifully and creates that irresistible gooey pull.
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Cream Cheese: Smooths out the sauce and adds richness. Plus, it helps tone down the heat if needed.
Want to elevate it further? Try:
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Monterey Jack for a buttery melt
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Gouda for smokiness
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Blue Cheese Crumbles if you love that tangy bite
Bold Tip: Avoid pre-shredded cheese. It contains anti-caking agents that prevent melting. Grate your own for the smoothest, silkiest sauce.
A thoughtful cheese blend can take this from good to restaurant-quality. Aim for 2 to 3 kinds to hit all the right texture and flavor notes.
Picking the Right Pasta Shape
Not all pasta is created equal—especially when cheese sauce is involved.
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Elbow Macaroni: The classic choice, and for good reason. It’s small, sturdy, and holds sauce well.
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Shells: These little pockets catch all the cheesy buffalo goodness.
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Rotini or Cavatappi: The ridges help the sauce cling, and they hold up to baking beautifully.
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Gluten-Free Options: Chickpea or rice-based pastas work well—just don’t overcook them.
Choose a pasta shape that complements the creamy texture and holds its own when tossed with thick sauce and chunks of chicken.
Spice Level: How to Control the Heat
Buffalo sauce brings the heat—but you’re in control of how spicy it gets.
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Mild: Add more cheese or cream and use less hot sauce. A splash of ranch or a little extra cream cheese also helps mellow it out.
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Medium: Stick with the standard buffalo-to-cheese ratio.
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Spicy: Add a pinch of cayenne, diced jalapeños, or a few drops of your favorite hot sauce booster.
Cooking for kids or spice-sensitive eaters? Start mild, then serve extra buffalo sauce on the side so people can amp it up as they like.
Make-Ahead & Storage Tips
One of the best parts of Buffalo Chicken Mac and Cheese? It stores like a champ.
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Fridge: Store in an airtight container for up to 4 days.
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Reheating: Warm it gently in a saucepan or microwave with a splash of milk to revive the creamy texture.
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Freezer-Friendly: Portion it into meal prep containers and freeze for up to 2 months. Thaw overnight before reheating.
Whether you’re planning weekday lunches or need a game-day meal ready to go, this dish saves well—and tastes just as good the next day.
Step-by-Step: How to Make Buffalo Chicken Mac and Cheese
This dish comes together quickly, especially if you have pre-cooked chicken on hand. Here’s how to make it step-by-step:
Step 1: Cook the pasta.
Bring a large pot of salted water to a boil. Add your pasta and cook until al dente—just tender, with a slight bite. Drain and set aside.
Step 2: Make the roux.
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1–2 minutes to form a smooth roux. This will help thicken your cheese sauce.
Step 3: Add the milk and cheese.
Gradually whisk in 2 cups of milk or cream, making sure there are no lumps. Let it simmer until slightly thickened. Then, stir in shredded cheddar, mozzarella, and cream cheese. Stir until the sauce is smooth and creamy.
Step 4: Stir in buffalo sauce and chicken.
Add buffalo sauce to taste (start with ½ cup). Toss in your shredded chicken, a pinch of garlic powder, paprika, and black pepper. Stir until everything is coated and warmed through.
Step 5: Combine with pasta.
Fold the cooked pasta into the buffalo chicken cheese sauce. At this point, you can serve it as-is, or move to the next step for a baked version.
Step 6: Optional – bake it!
Transfer the mixture to a greased baking dish. Sprinkle with more cheese, optional breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top.
Step 7: Garnish and serve.
Top with chopped scallions, parsley, or a drizzle of ranch. Serve hot and enjoy!
Baked vs. Stovetop Buffalo Chicken Mac and Cheese – Which One’s Best?
You can go two ways with this dish—baked or stovetop—and both are delicious.
Baked Version
Baking adds a crispy, golden crust on top. The pasta soaks up more of the sauce, giving it a slightly firmer, casserole-style texture. Top it with extra cheese, breadcrumbs, or crushed Ritz crackers before baking for an indulgent finish.
Stovetop Version
Short on time? Skip the oven! The stovetop version is quicker and creamier, with the sauce staying rich and velvety. It’s ideal when you want comfort food fast without turning on the oven.
Easy Buffalo Chicken Mac and Cheese in the Oven or on the Stove—either method works, so choose what fits your mood and schedule.
Buffalo Chicken Mac and Cheese Add-Ins & Creative Twists
Want to make it your own? This recipe is endlessly customizable. Try one (or a few) of these tasty ideas:
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Add ranch or blue cheese dressing: Stir a few spoonfuls into the sauce for extra tang.
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Bacon crumbles: For a smoky crunch that pairs perfectly with the spice.
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Sneak in veggies: Spinach, broccoli, or roasted cauliflower blend beautifully into the mix.
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Spice boosters: Add diced jalapeños, a dash of cayenne, or even hot honey.
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Protein swaps: Ground turkey, diced tofu, or plant-based chicken are great alternatives.
This dish is flexible enough to handle whatever extras you throw at it. Just keep the creamy sauce as your foundation, and you’re golden.
What to Serve with Buffalo Chicken Mac and Cheese
Since this dish is rich and spicy, pair it with lighter or cooling sides to balance the meal:
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Coleslaw: Creamy or vinegar-based slaw adds a refreshing crunch.
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Cucumber salad: Light and crisp with a touch of acid.
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Garlic bread: Because more carbs are always a good idea.
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Celery or carrot sticks: Classic buffalo pairing and great for dipping.
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Simple green salad: Keeps things fresh and cuts through the richness.
Pick one or two of these sides to round out your table without overpowering your main dish.
How to Make Buffalo Chicken Mac and Cheese Kid-Friendly
Want to serve this to little ones—or anyone who prefers mild dishes?
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Use less buffalo sauce: Start with just a few tablespoons and taste as you go.
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Add more cheese or dairy: Cream cheese, cheddar, and even a splash of milk can mellow the heat.
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Stir in ranch: It balances the spice and adds flavor kids usually love.
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Serve it with a dip: A side of ranch or ketchup can make all the difference.
Expert Tip: Start with half the buffalo sauce, taste, and adjust. It’s easier to add heat than to take it out.
FAQs
Can I use canned chicken?
Yes, absolutely. Just drain it well and shred it before mixing it in. It’s a handy shortcut in a pinch.
What’s the best buffalo sauce?
Frank’s RedHot is the classic, but any buffalo-style hot sauce works. Sweet Baby Ray’s or homemade buffalo sauce are also great.
Can I make this ahead of time?
Yes! Assemble everything and store it in the fridge for up to 2 days before baking. Add a splash of milk before reheating to keep it creamy.
Can I make this gluten-free?
Definitely. Use gluten-free pasta and a gluten-free flour substitute (or cornstarch) for the roux.
Can I freeze this dish?
Yes! Freeze in airtight containers. Thaw overnight and reheat slowly with a bit of milk or cream for best results.
Buffalo Chicken Mac and Cheese
Equipment
- Large pot
- Large skillet or saucepan
- Whisk
- Mixing spoon
- Baking dish (if baking)
- Cheese grater (optional)
Ingredients
- 12 oz elbow macaroni or preferred pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk or heavy cream
- 1½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese
- 2 cups cooked shredded chicken rotisserie works great
- ½ cup buffalo sauce adjust to taste
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped scallions breadcrumbs, blue cheese crumbles, ranch drizzle
Instructions
- Cook the pasta until al dente. Drain and set aside.
- In a large pan, melt butter, stir in flour to make a roux, and cook for 1–2 minutes.
- Slowly whisk in milk until smooth and slightly thickened.
- Add cream cheese, cheddar, and mozzarella. Stir until melted and creamy.
- Stir in buffalo sauce, garlic powder, salt, pepper, and cooked chicken.
- Combine sauce with cooked pasta. Mix well.
- For baked version: Transfer to a greased baking dish, top with cheese/breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes.
- Garnish with scallions or ranch. Serve warm.
Notes
- Make it ahead: Assemble and refrigerate up to 2 days in advance.
- Freezer-friendly: Freeze in portions for up to 2 months.
- Milder version: Use less buffalo sauce and more cheese or cream.
- Extra spicy: Add cayenne or jalapeños to the sauce.
Nutrition
Final Thoughts: Why You Need This in Your Recipe Rotation
Buffalo Chicken Mac and Cheese is comfort food at its boldest. With its creamy texture, cheesy goodness, and that signature buffalo kick, it’s a dish that brings the heat—and the hugs.
It’s perfect for busy weeknights, game-day gatherings, or cozy nights in. Plus, it’s endlessly adaptable and always a hit with family and guests.
Whether you like it baked or stovetop, mild or fiery, you’re going to want to make this again and again.
Try it once—and don’t be surprised if it becomes your new favorite mac and cheese with a twist.
