Buffalo chicken and mac and cheese—two comfort food classics in one dish! This recipe is creamy, cheesy, a little spicy, and super satisfying.
It’s the perfect dinner for busy weeknights, game days, or whenever you want something warm and comforting. Plus, it’s easy to customize for kids who might not love the heat. Let’s get cooking!
What You’ll Need
For the mac and cheese:
- 2 cups elbow macaroni
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 cup buffalo sauce (like Frank’s RedHot)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk for extra creaminess)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the topping:
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
- ¼ cup crumbled blue cheese (optional)
- 2 tablespoons chopped green onions (for garnish)
- Ranch or extra buffalo sauce for drizzling (optional)
Pro Tips
✅ Make it mild – Use less buffalo sauce or mix it with ranch for a creamier, kid-friendly version.
✅ Go extra cheesy – Add a handful of Monterey Jack for even more gooey goodness.
✅ Crunchy topping hack – Toast the breadcrumbs in a pan with butter before adding for extra crunch.
✅ Meal prep friendly – Make the cheese sauce ahead and store it separately for a quick dinner later.
✅ Add protein – Stir in crispy bacon or extra chicken for a heartier dish.
Tools You’ll Need
- Large pot (for boiling pasta)
- Medium saucepan (for cheese sauce)
- Whisk
- Baking dish (if baking)
- Mixing bowls
- Wooden spoon
Substitutions & Variations
⭐ Pasta swap – Use shells, penne, or even cauliflower for a low-carb version.
⭐ Cheese swap – Swap in Monterey Jack, Colby, or Pepper Jack for different flavors.
⭐ Dairy-free? – Use almond milk and dairy-free cheese.
⭐ No oven? – Skip the baking step and enjoy it straight from the stovetop!
Make-Ahead Tips
- Cook the pasta and store it in an airtight container for up to 2 days.
- Make the cheese sauce in advance and reheat before mixing with pasta.
How to Make Buffalo Chicken Mac and Cheese
1. Cook the Pasta
Boil the macaroni in salted water until al dente, then drain and set aside.
2. Make the Buffalo Chicken
In a bowl, toss the shredded chicken with buffalo sauce until fully coated.
3. Make the Cheese Sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk while whisking constantly. Stir in cheddar, mozzarella, garlic powder, onion powder, salt, and pepper until smooth.
4. Combine Everything
Add cooked pasta and buffalo chicken to the cheese sauce, stirring until fully combined.
5. Add the Topping (Optional)
Pour the mac and cheese into a baking dish. Mix panko breadcrumbs with melted butter, then sprinkle on top along with crumbled blue cheese.
6. Bake (Optional)
Bake at 375°F for 15 minutes until golden and bubbly.
7. Garnish & Serve
Top with chopped green onions and drizzle with ranch or extra buffalo sauce. Enjoy!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in the microwave with a splash of milk to keep it creamy.
- Freezer: Freeze without breadcrumbs for up to 2 months.
Final Thoughts
This buffalo chicken mac and cheese is pure comfort in a bowl. Whether you keep it mild for the kids or go all-in on the spice, it’s a crowd-pleaser! Try it out and let me know how it turned out in the comments. Got any fun variations? I’d love to hear them! 🔥🧀💛