Buffalo Chicken Mac and Cheese

4.38 from 27 votes
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This creamy buffalo chicken mac and cheese recipe takes classic stovetop macaroni and cheese, adds chunks of cooked chicken, and gives it a spicy kick with the addition of buffalo sauce and seasonings. The result is an easy 25-minute dinner that the whole family will love.

Buffalo Chicken Mac and Cheese in white bowl topped with blue cheese and scallions. Another serving and a large pot with the rest of the pasta can be seen in background.

If you love macaroni and cheese and you love buffalo chicken, this recipe is for you.

It takes all the flavors of buffalo chicken and combines it with rich and creamy mac and cheese for a flavor-packed meal. Spicy, extra cheesy, and just plain delicious.

Large white pot of buffalo chicken mac and cheese with blue cheese crumbles and green onions in background

Ingredients

Ingredients on marble countertop: bowl of shredded cheese, measuring cup of milk, bowl of cubed cooked chicken, bowl of flour, measuring cup of buffalo sauce, 4 small bowls of spices and seasonings, a second bowl of shredded cheese, one stick of butter, and bowl of elbow macaroni.

Here is what you will need:

  • Elbow macaroni
  • Cheese – we use a blend of Monterey Jack and white cheddar for an extra rich and cheesy sauce.
  • Chicken – ready-made rotissire chicken makes this recipe easy peasy. Leftover chicken, crockpot shredded chicken or poached chicken work well for this recipe too.
  • Buffalo sauce
  • Unsalted butter
  • All-purpose flour
  • Whole milk
  • Spices and seasonings– Fine sea salt, ground black pepper, onion powder, garlic powder, and ground mustard
  • Optional toppings– blue cheese crumbles, green onions, drizzle of buffalo sauce, drizzle of ranch dressing

Substitutions

  • Pasta: Other shapes of pasta can be used in place of elbow macaroni. Small shells, bowties, cavatappi, or rotini work well also.
  • Milk: Heavy cream or half-and-half can be used instead of whole milk. While 2%, 1%, or skim milk can be used, I would advise against it as it can thin out the sauce.
  • Cheddar: No white cheddar? You can use orange cheddar instead.
  • Gluten-free: Make it GF with gluten-free flour and pasta.

How to Make Buffalo Chicken Mac and Cheese

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

In a large pot or dutch oven, melt the butter over medium-low heat. 

Large white pot with melted butter

Add flour and whisk into the melted butter until fully incorporated.

Whisking flour into melted butter with a whisk

Slowly whisk in the milk, about ½ cup at a time, whisking well after each addition. Continue to cook, whisking often, until the mixture is smooth and begins to thickens slightly. 

Milk being whisked into roux in large white pot

Whisk in the salt, pepper, onion powder, garlic powder, and ground mustard. 

Seasonings and spices added to roux

Reduce heat to low and add the cheddar and Monterey Jack cheeses and stir until melted and smooth. 

shredded cheese added to white sauce in large pot

Add in the buffalo sauce, cooked pasta, and diced chicken; stir to combine.

Macaroni, buffalo sauce, and chicken are added to pot of cheese sauce

Continue to cook until warmed through, about 10 minutes. 

large white pot of buffalo mac and cheese with chicken. Green onions and blue cheese are next to the pot

Serve warm, topped with blue cheese crumbles and sliced green onions if desired. 

Buffalo Chicken Mac and Cheese in white bowl topped with blue cheese and scallions.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. 

To reheat leftovers, heat your oven to 350° F. Add 1 Tablespoon of milk for each cup of macaroni you are reheating. Heat covered for 15-20 minutes, or until warmed through. 

Wooden spoon lifting a spoonful of buffalo chicken mac and cheese out of large pot

Recipe FAQ

Can you freeze buffalo chicken mac and cheese?

Yes. After cooking your mac and cheese allow it to cool completely. Transfer to a freezer-safe container and cover with a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 4 months.

How can I up the spice level?

You can add an extra Tablespoon or two of buffalo sauce or a pinch of red pepper flakes to give the dish even more of a kick.

More Cheesy Pasta Recipes

Recipe
Buffalo Chicken Mac and Cheese in white bowl topped with blue cheese and scallions.
Recipe
4.38 from 27 votes

Buffalo Chicken Mac and Cheese

Author: Jaclyn
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Buffalo chicken mac and cheese is an easy 25-minute dinner that takes classic mac and cheese and adds all the flavors of buffalo chicken.

Ingredients
 

  • 16 ounces elbow macaroni cooked according to package directions
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground mustard
  • 2 cups white cheddar cheese shredded
  • 2 cups monterey jack cheese shredded
  • ½ cup buffalo sauce plus more for garnish-optional
  • 2 cups diced cooked chicken
  • blue cheese crumbles for garnish optional
  • sliced green onions for garnish optional

Instructions

  • In a large pot or dutch oven, melt the butter over medium-low heat. 
  • Add flour and whisk into the melted butter until fully incorporated. Slowly whisk in the milk, about ½ cup at a time, whisking well after each addition. Continue to cook, whisking often, until the mixture is smooth and begins to thickens slightly. 
  • Whisk in the salt, pepper, onion powder, garlic powder, and ground mustard. 
  • Reduce heat to low and add the cheddar and Monterey Jack cheeses and stir until melted and smooth. 
  • Add in the buffalo sauce, cooked pasta, and diced chicken; stir to combine. Continue to cook until warmed through, about 10 minutes. 
  • Serve warm, topped with blue cheese crumbles and sliced green onions if desired. 

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. 
To reheat leftovers, heat your oven to 350° F. Add 1 Tablespoon of milk for each cup of macaroni you are reheating. Heat covered for 15-20 minutes, or until warmed through. 

Nutrition

Serving: 1g | Calories: 783kcal
Buffalo Chicken Mac and Cheese in white bowl topped with blue cheese and scallions.

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Recipe Rating




3 Comments

  1. Good my guys liked this i make it again a little dry but Iadd 2/3 cup more milk and it was creamy

  2. Delish! I followed the recipe exactly and it turned out super creamy. Will definitely make again! Thank you!

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