Buffalo Chicken Mac & Cheese is a fun twist on two classic favorites—creamy mac and cheese with spicy, tangy buffalo chicken mixed right in. You’ll love the gooey cheese sauce, tender pasta, and that little kick from the buffalo sauce that wakes up your taste buds. It’s comfort food with a bit of a spicy personality.
I like to make this dish when I want something warm and filling but with a bit of a bite. The buffalo chicken gives it just enough heat without being overwhelming, and the cheesy mac balances everything out perfectly. If you’re like me, you’ll enjoy how the flavors mix together, especially when topped with a little extra cheese or some crispy breadcrumbs for crunch.
My favorite way to serve this is straight from the oven, nice and bubbly. It’s great for sharing with friends or family on a cozy night in. Sometimes I even add a side of celery sticks and ranch dressing to cool down the heat and add a fresh crunch. It’s the kind of meal you’ll want to make again and again, especially when you’re craving something both comforting and exciting.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken breast works great here. Leftover rotisserie chicken is a perfect shortcut if you want to save time.
Buffalo wing sauce: This adds that signature spicy kick. If you want less heat, use half buffalo sauce and half mild hot sauce or even barbecue sauce for a milder twist.
Cheeses: Sharp cheddar gives bold flavor while mozzarella adds gooey stretch. Cream cheese makes the sauce creamy and smooth. Parmesan adds a nice depth. You can swap mozzarella for Monterey Jack or Colby.
Pasta: Elbow macaroni is classic, but curly cavatappi or shells catch more sauce and chicken bits nicely.
Panko breadcrumbs: They’ll give a crunchy topping. If you want gluten-free, try crushed cornflakes or gluten-free breadcrumbs.
How Do You Make a Smooth & Creamy Cheese Sauce?
The cheese sauce is the heart of this dish, so getting it smooth is key. Here’s how I do it:
- Start by melting butter and whisking in flour to make a roux. This cooks out the raw flour flavor and thickens the sauce.
- Add warm milk slowly while whisking constantly to avoid lumps.
- Keep cooking and stirring until it thickens—look for it to coat the back of a spoon.
- Remove from heat before adding cheese and cream cheese—too much heat might make the cheese separate, so low and slow is best.
- Stir in cheeses gradually until melted and smooth before combining with chicken and pasta.
Patience here makes creamy, luscious mac & cheese every time!
Equipment You’ll Need
- Large pot – for boiling the pasta easily with enough space to prevent sticking.
- Whisk – perfect for stirring the roux and sauce smoothly without lumps.
- Large skillet or saucepan – where you’ll cook the cheese sauce and mix in the chicken.
- Baking dish or casserole – to bake the mac and cheese and get that golden breadcrumb topping.
- Mixing spoon or spatula – for folding pasta into sauce gently without breaking it.
- Small bowl – to toss the panko breadcrumbs with butter before sprinkling on top.
Flavor Variations & Add-Ins
- Swap shredded chicken for pulled rotisserie turkey for a seasonal twist with similar texture.
- Add diced celery or green bell peppers for a fresh crunch that balances the heat.
- Mix in blue cheese crumbles for a tangier flavor that complements buffalo sauce well.
- Use smoked gouda or pepper jack cheese instead of mozzarella for a smoky or spicier vibe.
How to Make Buffalo Chicken Mac & Cheese
Ingredients You’ll Need:
Main Ingredients:
- 8 oz elbow macaroni or cavatappi pasta
- 2 cups cooked chicken breast, shredded
- ½ cup buffalo wing sauce (adjust to taste)
For The Cheese Sauce:
- 3 tbsp unsalted butter
- 3 tbsp 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 cup grated Parmesan cheese
For The Topping and Garnish:
- 1 cup panko breadcrumbs
- 2 green onions, sliced (for garnish)
- 1 tsp dried parsley or chives (optional, for garnish)
- Salt and freshly ground black pepper to taste
- Cooking spray or melted butter (for breadcrumb topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the pasta and sauce, plus 20-25 minutes to bake in the oven. Altogether, plan for around 40 minutes from start to delicious finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Dish:
Set your oven to 375°F (190°C). Grease a medium baking dish or casserole with cooking spray or butter to prevent sticking.
2. Cook the Pasta:
Boil your choice of elbow macaroni or cavatappi pasta in salted water according to the package directions until it’s just al dente. Drain well and set aside.
3. Make the Cheese Sauce:
Melt butter in a large skillet or saucepan over medium heat. Whisk in the flour and stir constantly for 1-2 minutes to cook the flour (this is called making a roux). Slowly whisk in warm milk to avoid lumps and cook until the sauce thickens, about 5-7 minutes. Remove from heat and stir in cream cheese until smooth.
Add cheddar, mozzarella, and Parmesan cheeses to the sauce, stirring until melted and creamy. Season with salt and pepper to taste.
4. Mix Chicken and Buffalo Sauce:
Stir the shredded cooked chicken and buffalo wing sauce into the cheese sauce until everything is evenly combined.
5. Combine Pasta and Cheese Mixture:
Gently fold the cooked pasta into the buffalo chicken cheese sauce until well coated and mixed.
6. Assemble and Bake:
Pour the mixture into the prepared baking dish. In a small bowl, toss the panko breadcrumbs with melted butter or cooking spray, then sprinkle evenly over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes or until the breadcrumb topping is golden and the cheese sauce is bubbly.
7. Garnish and Serve:
Remove from the oven. Garnish your Buffalo Chicken Mac & Cheese with sliced green onions and a sprinkle of dried parsley or chives if you like. Serve hot, optionally alongside celery sticks and ranch or blue cheese dressing for a classic crunchy and creamy combo.
Enjoy your creamy, spicy, and comforting Buffalo Chicken Mac & Cheese!
Can I Use Frozen Chicken for Buffalo Chicken Mac & Cheese?
Yes, you can! Just make sure to fully thaw the chicken first—preferably overnight in the fridge. Once thawed, shred it before adding to the cheese sauce for the best texture and flavor.
How Can I Make This Recipe Less Spicy?
Simply reduce the amount of buffalo wing sauce or mix it with a milder sauce like barbecue or ranch dressing. You can also omit the buffalo sauce and add it gradually to taste after baking.
Can I Prepare This Dish Ahead of Time?
Absolutely! Prepare the cheese sauce, chicken, and pasta mixture, then store it covered in the fridge for up to 2 days. Add breadcrumbs on top right before baking to keep them crispy, then bake just before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce has thickened too much.
