Oh my goodness, let me tell you about my absolute favorite way to jazz up mac and cheese – Buffalo Chicken Mac and Cheese! This dish came about on a game day when I had leftover wings and a serious craving for comfort food. Let me tell you that happy accident turned into our family’s most requested meal. The creamy, cheesy goodness of classic mac gets a spicy kick from tangy buffalo sauce, while tender shredded chicken adds that perfect hearty touch.
After making this dozens of times (my husband would say hundreds – it’s his birthday dinner request every year!), I’ve perfected the balance between spicy and creamy. What I love most is how this recipe takes simple ingredients and transforms them into something spectacular. Whether it’s for a cozy weeknight dinner or feeding a crowd during football season, this Buffalo Chicken Mac and Cheese never fails to disappear fast. Just wait until you see how easy it is to make!
Why You’ll Love This Buffalo Chicken Mac and Cheese
Listen, I don’t make promises lightly, but this Buffalo Chicken Mac and Cheese is about to become your new go-to for so many good reasons:
- Weeknight hero – From pot to table in 35 minutes flat, even on those crazy busy evenings
- Creamy with a kick – That luscious cheese sauce gets a spicy buffalo twist that’ll make your taste buds dance
- Total crowd-pleaser – I’ve served this to picky kids and spicy food lovers alike – everyone always wants seconds
- Heat control – Love it fiery? Add extra sauce. Want it mild? Just ease up – you’re the boss of your buffalo
- Leftover magic – Somehow tastes even better the next day (if it lasts that long in your fridge!)
- No-fuss ingredients – Uses simple stuff you probably have on hand already
Trust me, once you try this perfect mashup of comfort food and buffalo wings, you’ll wonder how you ever lived without it.
Ingredients for Buffalo Chicken Mac and Cheese
Here’s everything you’ll need to make this spicy, cheesy masterpiece – and yes, I’ve learned the hard way that measuring matters with this one! These exact amounts give you that perfect creamy-to-spicy ratio I’ve tweaked over the years.
- 8 oz elbow macaroni – The classic shape holds all that saucy goodness so well
- 2 cups shredded cooked chicken – I usually grab a rotisserie chicken to save time (more on that below)
- 1/2 cup buffalo sauce – My go-to is Frank’s RedHot, but use your favorite brand
- 2 cups shredded cheddar cheese – Sharp cheddar gives the best flavor punch
- 1 cup shredded mozzarella cheese – For that glorious stretchy melt
- 2 tbsp butter – Unsalted, so we control the saltiness
- 2 tbsp all-purpose flour – Our roux starter for the silkiest sauce
- 2 cups milk – Whole milk makes the creamiest sauce, but 2% works in a pinch
- 1/4 tsp garlic powder – Just enough to enhance without overpowering
- 1/4 tsp onion powder – The secret background note that makes people ask, “What’s in this?”
- Salt and pepper to taste – I usually add about 1/2 tsp salt and 1/4 tsp pepper
Ingredient Notes & Substitutions
Listen, I get it – sometimes you gotta work with what’s in the pantry. Here are my tested swaps that still deliver amazing results:
- Chicken shortcuts: Rotisserie chicken is my weeknight savior (use the breast meat for best texture). Leftover grilled or baked chicken works great too!
- Pasta options: Gluten-free elbows hold up surprisingly well. Cavatappi or shells make fun alternatives if you’re feeling fancy.
- Heat adjustments: Not a spice lover? Cut the buffalo sauce to 1/4 cup and add 1/4 cup chicken broth. Fire-eaters can ramp it up to 3/4 cup sauce.
- Cheese variations: Out of mozzarella? Monterey Jack blends beautifully. For extra tang, swap half the cheddar for pepper jack.
- Dairy swaps: Half-and-half instead of milk makes an ultra-luxurious sauce. For lactose-free, use your favorite plant-based milk and cheeses.
One golden rule, though – please shred your own cheese if you can! The pre-shredded stuff has anti-caking agents that can make your sauce grainy. I learned that lesson the hard way after one disappointing batch.
Equipment You’ll Need
Okay, let’s talk tools – nothing fancy here, just the basics from your kitchen that’ll make this Buffalo Chicken Mac and Cheese a breeze to whip up. Here’s what I always grab:
- Large pot – For cooking that pasta to al dente perfection
- Medium saucepan – Where the magic cheese sauce happens
- Whisk – My MVP for getting that roux silky smooth (no lumps allowed!)
- 9×13 baking dish – The perfect vessel for that golden, bubbly finish
- Mixing bowls – One for tossing the chicken with buffalo sauce, another for combining everything
- Colander – For draining the pasta (pro tip: save about 1/2 cup pasta water just in case)
That’s it! No special gadgets needed – just trusty kitchen staples you probably already have waiting in your cabinets.
How to Make Buffalo Chicken Mac and Cheese
Alright, let’s get cooking! I’ve made this Buffalo Chicken Mac and Cheese so many times I could probably do it in my sleep, but don’t worry – I’ll walk you through each step like I’m right there in the kitchen with you. Here’s how we turn these simple ingredients into pure comfort food magic:
- Preheat your oven to 350°F (175°C) – this gives it time to get perfectly heated while we prep everything else.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions for al dente (usually about 7-8 minutes). Drain, but save about 1/2 cup of that starchy pasta water – trust me, it’s liquid gold for adjusting sauce consistency later!
- Toss the chicken: While the pasta cooks, grab a large bowl and mix your shredded chicken with the buffalo sauce until every piece is nicely coated. Let it hang out and soak up all that spicy goodness while you make the cheese sauce.
- Make the roux: In your saucepan, melt the butter over medium heat. When it’s just starting to bubble, whisk in the flour and keep whisking for about 1 minute until it smells nutty and turns light golden. This is the base for our ultra-creamy sauce!
- Create the cheese sauce: Slowly pour in the milk while whisking constantly – this prevents lumps. Keep whisking as the mixture thickens (about 3-4 minutes). When it coats the back of a spoon, reduce the heat to low and stir in the cheeses a handful at a time until fully melted. Mix in garlic powder, onion powder, salt, and pepper.
- Combine everything: In a large mixing bowl (or right in the pasta pot), gently mix together the cooked macaroni, buffalo chicken, and cheese sauce. If it seems too thick, add a splash of that reserved pasta water until it’s the perfect creamy consistency.
- Bake to perfection: Transfer the mixture to your greased baking dish and pop it in the oven for 15 minutes. You’ll know it’s ready when the edges are bubbly and the top starts getting golden in spots.
Tips for Perfect Buffalo Chicken Mac and Cheese
After making this recipe more times than I can count, here are my hard-earned secrets for Buffalo Chicken Mac and Cheese that’ll have everyone begging for the recipe:
- Pasta water power: That starchy liquid you saved? It’s the perfect emergency fix if your sauce thickens too much while baking – just stir in a tablespoon at a time.
- Heat control: Taste your buffalo chicken mixture before combining everything. Want more kick? Add an extra tablespoon or two of sauce. Too spicy? A drizzle of honey balances it beautifully.
- Crispy top trick: For that irresistible golden crust, switch your oven to broil for the last 2-3 minutes (but watch it like a hawk – it goes from perfect to burnt fast!).
- Rest time: Let it sit for 5 minutes after baking – I know it’s hard to wait, but this helps the sauce set up perfectly.
- Double batch wisdom: Making this for a crowd? Use two smaller baking dishes instead of one large one – it bakes more evenly and gives you that coveted crispy edge-to-creamy center ratio in every serving.
There you have it – my foolproof method for Buffalo Chicken Mac and Cheese that never fails to impress. Now go forth and make some cheesy, spicy magic happen in your kitchen!
Serving Suggestions
Now let’s talk about how to serve this Buffalo Chicken Mac and Cheese like a pro! Over the years, I’ve discovered some perfect pairings that take this dish from amazing to absolutely irresistible:
- Cool & crunchy celery sticks – The fresh crunch balances the richness perfectly (my husband insists on at least two stalks per serving!)
- Classic ranch dressing – For dipping or drizzling, because buffalo and ranch are soulmates
- Simple green salad – A light, lemony mix cuts through the richness beautifully
- Garlic bread – Because mopping up that last bit of cheesy sauce is practically mandatory
- Pickled veggies – The tangy bite of pickled carrots or jalapeños adds fantastic contrast
For game day? Serve it right from the baking dish with all the fixings on the side – let everyone build their perfect bite. Dinner party? Pair it with a crisp white wine or cold beer. Honestly though? It’s spectacular all on its own, too – no sides required!
Storage & Reheating Instructions
Okay, let’s talk leftovers – because if by some miracle you have any Buffalo Chicken Mac and Cheese remaining (it happens… sometimes), here’s how to keep it tasting just as amazing as when it first came out of the oven:
Fridge storage: First, let your mac and cheese cool to room temperature (but no more than 2 hours – food safety first!). Then transfer it to an airtight container. Stored properly, it’ll stay fresh in the fridge for up to 3 days. Pro tip: Press a piece of parchment paper directly onto the surface before sealing to prevent that weird dried-out top layer.
Reheating like a pro: Now, my favorite ways to bring this beauty back to life:
- Oven method (best for texture): Preheat to 350°F. Spread the mac and cheese in an oven-safe dish, sprinkle with a little extra cheese if you’re feeling fancy, and add a splash of milk (about 1 tbsp per cup). Cover with foil and bake for 15-20 minutes until heated through. Remove the foil for the last 5 minutes if you want a crispy top.
- Microwave method (when you’re hangry now): Place a single serving in a microwave-safe bowl, add 1-2 tsp milk, cover loosely, and microwave in 30-second bursts, stirring between each, until hot. The milk keeps it creamy instead of turning it into a rubbery mess.
One important note – I don’t recommend freezing this one. The dairy sauce can separate when thawed, and nobody wants grainy mac and cheese. Trust me, it’s so good fresh that you probably won’t have leftovers anyway!
Nutritional Information
Okay, let’s get real for a minute – we all know this Buffalo Chicken Mac and Cheese isn’t exactly health food, but everything in moderation, right? Here’s the nutritional breakdown per serving (about 1 generous cup), but remember – these are estimates that’ll vary based on the exact ingredients you use:
- Calories: Around 450 per serving
- Protein: 28g (thank you, all that chicken and cheese!)
- Carbs: 35g (worth every bite in my opinion)
- Fat: 22g (12g saturated – it’s comfort food, not salad!)
- Sodium: 800mg (you can reduce the buffalo sauce if watching salt)
- Sugar: 4g (pretty low for something this indulgent)
- Fiber: 2g (might as well count those carrot sticks you serve with it!)
Important note: These numbers are based on my standard recipe with whole milk and regular cheeses. If you use lower-fat dairy or gluten-free pasta, your numbers will be different. And hey – sometimes the soul needs feeding more than the body does, am I right?
Frequently Asked Questions
After making this Buffalo Chicken Mac and Cheese for years (and sharing it with every friend who’s come to dinner), I’ve heard alllll the questions. Here are the answers to the ones that come up most often:
Can I use pre-shredded cheese in this recipe?
Oh honey, I get it – shredding cheese is the worst! But trust me, taking those extra few minutes to shred your own makes a HUGE difference. Pre-shredded cheese has anti-caking agents that can make your sauce grainy. That said, in a pinch? Sure, use it – just know the texture won’t be quite as silky smooth.
How can I make it less spicy for kids or sensitive palates?
Easy fixes! Try these:
- Cut the buffalo sauce in half and replace it with chicken broth
- Use mild wing sauce instead of hot
- Stir in an extra 1/4 cup of shredded mozzarella to mellow the heat
- Serve with generous dollops of ranch or blue cheese dressing on top
My niece calls this the “happy medium” version – all the flavor without the fire!
Can I freeze leftovers of Buffalo Chicken Mac and Cheese?
I wish I could say yes, but dairy-based pasta dishes don’t freeze well (the sauce separates and gets watery when thawed). If you MUST freeze it, underbake slightly, cool completely, then freeze in an airtight container for up to a month. Reheat slowly in the oven with extra milk. But honestly? It’s so good fresh – just halve the recipe if you’re cooking for fewer people!
What’s the best way to reheat a single serving?
My foolproof single-serving method: put it in a microwave-safe bowl, splash in about a teaspoon of milk, cover loosely with a damp paper towel, and microwave in 30-second bursts, stirring between each. The steam keeps it creamy instead of turning it into a rubbery hockey puck!
Can I make this Buffalo Chicken Mac and Cheese ahead of time?
Absolutely! Assemble everything up through step 6 (before baking), cover tightly, and refrigerate for up to 24 hours. When ready, bake at 350°F for 25-30 minutes instead of 15 since it’s going in cold. You might need to add an extra splash of milk if it looks dry. Perfect for stress-free entertaining!
Final Thoughts
Well, friends, there you have it – my absolute favorite way to turn classic mac and cheese into something extraordinary! This Buffalo Chicken Mac and Cheese has saved my dinner plans more times than I can count, whether I’m feeding my hungry family or hosting last-minute guests. That perfect combination of creamy, spicy, and comforting just never gets old.
I’d love to hear how it turns out in your kitchen! Did you add extra buffalo sauce like my spice-loving brother always does? Maybe you discovered a brilliant new topping combo? Drop a comment below and share your experience – your tips might help another home cook create their new favorite meal. For more great recipes, check out Family Tastes.
Speaking from experience, once you make this recipe your own, it’ll become one of those dishes people request again and again. So grab that whisk, turn on some good music, and get ready to fall in love with every cheesy, buffalo-spiced bite. Happy cooking – I can’t wait for you to try it!
For more recipes follow me in page Facebook and Pinterest.
Print
35-Minute Buffalo Chicken Mac and Cheese – Pure Comfort Magic
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A creamy and spicy twist on classic mac and cheese with shredded buffalo chicken.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- In a large bowl, toss shredded chicken with buffalo sauce.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
- Gradually whisk in milk until smooth. Cook until thickened.
- Add cheddar and mozzarella cheese, stirring until melted.
- Mix in garlic powder, onion powder, salt, and pepper.
- Combine cooked macaroni, cheese sauce, and buffalo chicken in a large bowl.
- Transfer to a baking dish and bake at 350°F for 15 minutes.
Notes
- Adjust buffalo sauce for more or less heat.
- Top with extra cheese before baking for a crispier crust.
- Leftovers last up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg