Buffalo Chicken Mac & Cheese is a fun twist on two classics mashed into one delicious, comforting dish. It’s creamy, cheesy mac and cheese mixed with tender shredded chicken tossed in flavorful buffalo sauce. The spiciness from the buffalo wing sauce gives it just the right kick to make every bite exciting.
I love making this when I want something cozy but with a little extra zing. It’s perfect for game days, family dinners, or whenever I’m craving some cheesy goodness with a buffalo wing kick. A great tip is to finish it off with a sprinkle of blue cheese crumbles or a drizzle of ranch for that extra layer of flavor!
For serving, I like to add a sprinkle of chopped green onions or celery on top for a little crunch and freshness. This dish always gets everyone asking for seconds because it’s both comforting and full of character. It’s like a warm hug with a spicy twist!
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds the cheesy sauce well. If unavailable, cavatappi or small shells work beautifully for a similar texture and bite.
Chicken: I like using cooked shredded chicken breast for a lean, tender protein. Rotisserie chicken is a great shortcut if short on time.
Buffalo Wing Sauce: This is the star for that spicy kick. If you prefer less heat, reduce the amount or swap with a mild hot sauce or buffalo sauce blend.
Cheeses: Sharp cheddar gives great flavor and creaminess. Mozzarella adds gooey stretchiness, and cream cheese makes the sauce ultra-smooth. Blue cheese crumbles are classic here, but you can swap with ranch dressing for a milder touch.
Milk: Whole milk gives the richest sauce, but 2% milk works if you want a lighter version.
Panko Breadcrumbs (optional): Adds a crunchy topping if you bake the dish. You can skip this if you prefer it creamy all the way through.
How Do I Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making the cheese sauce (a béchamel base) is key for creamy mac & cheese. Here’s how to get it smooth:
- Start by melting butter over medium heat—don’t rush this.
- Whisk in flour and cook for 1-2 minutes to remove the raw flour taste. This forms your roux.
- Add warm milk gradually while whisking constantly. Adding cold milk will cause lumps.
- Keep whisking as the sauce thickens; this prevents lumps and creates a silky texture.
- Lower heat before adding cheeses; high heat can make cheese clump or separate.
- Stir gently until melted smooth—don’t overheat!
Patience and constant whisking are your best friends here. The result is a rich sauce that clings perfectly to every pasta piece.
Equipment You’ll Need
- Large pot – for boiling pasta easily without crowding it.
- Large saucepan – perfect for making the cheese sauce smoothly.
- Whisk – helps keep your cheese sauce lump-free and creamy.
- Mixing bowl – to toss chicken with buffalo sauce evenly.
- Baking dish – if you want to bake your mac & cheese for a bubbly, golden top.
- Wooden spoon or silicone spatula – great for stirring without scratching pots.
Flavor Variations & Add-Ins
- Swap chicken for crispy tofu or shredded jackfruit to make it vegetarian with a fun texture.
- Try pepper jack cheese instead of mozzarella for a bit more spicy cheese flavor.
- Add sautéed spinach or kale for a nutrient boost and a mild earthy taste.
- Mix in diced celery or green onions at the end for a fresh crunch that balances the heat.
Buffalo Chicken Mac & Cheese
Ingredients You’ll Need:
For the Pasta and Chicken:
- 3 cups elbow macaroni (or cavatappi pasta)
- 2 cups cooked shredded chicken breast
- ¼ cup buffalo wing sauce (adjust to taste)
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk (warmed)
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
For Topping and Garnish:
- ½ cup blue cheese crumbles
- ¼ cup panko breadcrumbs (optional)
- 2 green onions, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes for prep, 15 minutes cooking the sauce and pasta, plus an optional 15-20 minutes baking time to get a bubbly, golden topping. Overall, plan for around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pasta and Chicken:
Bring a big pot of salted water to boil and cook the macaroni until just tender (al dente) following the package instructions. Drain well and set aside. In a large bowl, toss the cooked shredded chicken with buffalo wing sauce until all pieces are coated. Set this aside for later.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux – it will bubble but shouldn’t brown. Slowly pour in the warmed milk while whisking continuously to prevent lumps. Cook this mixture, stirring often, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
Reduce the heat to low, add the cheddar, mozzarella, and cream cheese. Stir gently until all the cheese melts and your sauce is silky smooth. Season with garlic powder, onion powder, salt, and pepper to your taste.
3. Combine and Bake:
Mix the drained pasta into the cheese sauce until every piece is coated. Fold in the buffalo chicken. Transfer everything into a greased baking dish. Evenly sprinkle the top with blue cheese crumbles and, if you like, add panko breadcrumbs for a crunchy topping.
Bake in the preheated 350°F (175°C) oven for 15-20 minutes until the top is bubbly and golden. Remove from oven, garnish with chopped green onions, and serve warm.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, shred it and toss with the buffalo sauce as directed.
Can I Make Buffalo Chicken Mac & Cheese Ahead of Time?
Absolutely! Assemble the mac and cheese, store it covered in the fridge for up to 2 days, then bake it fresh before serving. This keeps the topping crispy and the flavors vibrant.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if needed to loosen the sauce.
Can I Adjust the Spice Level?
Definitely! Use less buffalo sauce or opt for a milder hot sauce if you want less heat. You can also skip the blue cheese if you’re not a fan of its strong flavor.
