You know those nights when only serious comfort food will do? Picture this: creamy mac and cheese meets spicy buffalo chicken in one glorious, melty hug. That’s Buffalo Chicken Mac and Cheese in a nutshell – my go-to when I need something ridiculously satisfying but don’t want to fuss.

I first threw this together during football season (because what’s game day without buffalo sauce?), and wow – instant hit. Now it’s my secret weapon for potlucks, busy weeknights, and those “I deserve something awesome” moments. The best part? You probably have most ingredients already. Rotisserie chicken cuts prep time in half, and that tangy buffalo sauce transforms basic mac into something extraordinary.

Trust me, once you try that first forkful of tender pasta coated in spicy cheese sauce with juicy chicken bits? There’s no going back to plain macaroni.

Why You’ll Love This Buffalo Chicken Mac and Cheese

This dish is the ultimate crowd-pleaser, and here’s why:

Quick & Easy: Ready in 30 minutes – perfect for busy weeknights or last-minute cravings.
Bold Flavors: The spicy buffalo sauce and creamy cheese sauce create a flavor explosion that’s impossible to resist.
Versatile: Use rotisserie chicken for convenience or leftovers for zero waste. Adjust the spice level to suit your taste.
Crowd-Pleasing: Whether it’s game day, potlucks, or family dinner, this dish always disappears fast.
Comfort Food Upgrade: It’s mac and cheese, but with a spicy twist that takes it to a whole new level.

Trust me, once you try it, you’ll be hooked!

Table of Contents

Buffalo Chicken Mac and Cheese Ingredients

Here’s everything you’ll need to make this spicy, cheesy masterpiece – plus my favorite substitutions if you’re in a pinch:

8 oz elbow macaroni (about 2 cups dry) – shells or cavatappi work great too!
2 cups cooked shredded chicken – rotisserie chicken saves SO much time
½ cup buffalo sauce – I’m partial to Frank’s RedHot, but use your favorite
2 cups shredded cheddar cheese – freshly grated melts WAY better than pre-shredded
1 cup milk – whole milk makes it extra creamy, but 2% works
2 tbsp butter – unsalted is best so you control the saltiness
2 tbsp all-purpose flour – this makes our silky cheese sauce base
¼ cup blue cheese crumbles – optional but SO good for that classic buffalo flavor
2 green onions, chopped – for that fresh pop of color and crunch

Pantry staples alert! You probably have most of these already – one reason I make this so often. The buffalo sauce is really the star here, so don’t skimp on quality. And pro tip? Always shred your own cheese if you can. Those anti-caking agents in pre-shredded bags can make sauces grainy.

How to Make Buffalo Chicken Mac and Cheese

Alright, let’s get cooking! This buffalo chicken mac comes together faster than you’d think, but there are a few key steps to nail that perfect creamy-spicy balance. Follow along and you’ll have everyone begging for seconds.

Cooking the Pasta

First up – the macaroni. Bring a big pot of salted water to a rolling boil (it should taste like the sea!). Toss in your elbows and cook for about 7 minutes – you want them just shy of done (al dente) because they’ll keep cooking in the sauce later. Drain them, but don’t rinse – that starchy coating helps the cheese cling better. Pro tip: Save about ½ cup of that pasta water in case your sauce needs thinning later!

Preparing the Cheese Sauce

While the pasta cooks, let’s make magic happen. Melt your butter in a large pot over medium heat until it’s bubbly but not browned. Whisk in the flour and cook for 1 full minute – this cooks out that raw flour taste and makes what we call a “roux.” You’ll know it’s ready when it smells slightly nutty and forms a smooth paste.

Now slowly pour in the milk, whisking constantly to avoid lumps. Keep whisking until it thickens enough to coat the back of a spoon – about 3-4 minutes. Reduce heat to low and gradually add the shredded cheddar, stirring until completely melted and gloriously smooth. If it seems too thick, splash in some of that reserved pasta water.

Combining All Ingredients

Here’s where the magic happens! Stir in your buffalo sauce – start with ½ cup and taste, adding more if you like extra heat. Gently fold in the shredded chicken and cooked macaroni using a rubber spatula. You want everything evenly coated without breaking those tender noodles.

And voila! Your buffalo chicken mac and cheese is ready to devour. I like to let it sit for 5 minutes off heat – the sauce thickens up perfectly. Top with those blue cheese crumbles and green onions, and prepare for the compliments to roll in!

Tips for the Best Buffalo Chicken Mac and Cheese

Want to take your buffalo chicken mac from good to legendary? Here are my hard-earned secrets:

Control the heat: Start with ½ cup buffalo sauce, then taste and add more. Keep milk handy to tame the spice if needed.
Shred your own cheese: Pre-shredded bags contain anti-caking agents that can make sauces grainy. Freshly grated melts like a dream.
Reserve pasta water: That starchy liquid is gold for adjusting sauce consistency – just add a splash at a time.
Let it rest: Giving the dish 5 minutes off heat allows flavors to meld and sauce to thicken perfectly.

Trust me, these small touches make all the difference between good mac and can’t-stop-eating-it mac!

Buffalo Chicken Mac and Cheese Variations

The beauty of this dish? You can tweak it endlessly! Swap blue cheese for ranch dressing if that’s more your style – the creamy tang works just as well. Sneak in diced celery or carrots for crunch, or try roasted cauliflower if you’re feeling fancy. Different pasta shapes change the game too – I’m obsessed with cavatappi’s twirls catching every drop of that spicy cheese sauce!

Serving Suggestions

This spicy, cheesy beauty needs the perfect sidekicks! Crunchy celery sticks are my go-to for cooling the heat – just like wings and blue cheese. A crisp green salad with ranch dressing balances the richness beautifully. And garlic bread? Non-negotiable. Those buttery slices are made for scooping up every last saucy bite.

Buffalo Chicken Mac and Cheese Storage & Reheating

Let’s talk leftovers – because honestly, this buffalo chicken mac and cheese tastes even better the next day when the flavors have really mingled. Here’s how to keep it tasting like you just made it:

Fridge Storage: Pop any leftovers in an airtight container (I like glass so the sauce doesn’t absorb plastic flavors). It’ll stay fresh for 3-4 days. Pro tip – sprinkle a few drops of milk over the top before sealing to prevent drying out.

Freezing: Yes, you can freeze it! Portion into freezer-safe bags or containers, pressing out all the air. It’ll keep for 2-3 months. Thaw overnight in the fridge before reheating.

Reheating Magic:

Microwave: My lazy-day method! Cover with a damp paper towel and heat in 30-second bursts, stirring between each. Add a splash of milk if needed – the steam keeps it creamy.
Oven: For that fresh-baked feel, spread in a baking dish, drizzle with milk, cover with foil, and heat at 350°F for 15-20 minutes. Remove foil, stir, and bake 5 more minutes for perfect texture.

One warning – the pasta will soften more upon reheating, but that’s part of the comfort food charm in my book. Stir in some fresh green onions or extra buffalo sauce when serving to wake up the flavors!

Nutritional Information

Just so you know what you’re diving into (because let’s be real – we’re not counting calories with comfort food like this!):

Serving Size: About 1 heaping cup
Calories: Around 520 per serving
Protein: 32g – thanks to all that chicken and cheese!
Fat: 22g (12g saturated)
Carbs: 45g (with 2g fiber)

Remember, these are estimates – actual values change based on your specific ingredients. But honestly? Totally worth every delicious bite.

Frequently Asked Questions

I get asked about this buffalo chicken mac and cheese ALL the time – here are the questions that pop up most often (and my tried-and-true answers):

Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken is my secret weapon for this recipe – just shred it up and you’re golden. Leftover grilled or baked chicken works great too. Heck, I’ve even used canned chicken in a pinch (just drain it well first).

How can I make it less spicy?
No shame in dialing back the heat! Start with just ¼ cup buffalo sauce, then taste and add more. Whole milk helps tame the spice, and a dollop of sour cream stirred in at the end works wonders. If you really want to cool it down, swap half the buffalo sauce for ranch dressing.

Why does my cheese sauce get grainy?
Ugh, the worst! This usually happens with pre-shredded cheese (those anti-caking agents are sneaky). Always shred your own if possible, and add the cheese gradually over low heat. If it does get grainy, whisk in a splash of warm milk – it can sometimes save the day!

Can I make this ahead of time?
You bet! Assemble everything (minus the green onion garnish) and refrigerate for up to 2 days. When ready, reheat gently on the stove with extra milk to loosen the sauce. The flavors actually get better as they mingle!

What’s the best pasta shape to use?
Elbows are classic, but don’t be afraid to mix it up! Cavatappi holds sauce like a dream, and shells create little cheese pockets. Just avoid long noodles like spaghetti – you want something that’ll cradle all that saucy goodness in every bite.

Buffalo Chicken Mac and Cheese Ingredients