Buffalo Chicken Mac and Cheese is like comfort food with a wild side—it’s creamy, cheesy pasta cozied up with tender bites of chicken, then kicked into high gear with zesty buffalo sauce. It’s cozy, filling, and just the right amount of kick — perfect for weeknight dinners, game day, or when you’re craving something a little extra.
I’ve got to admit—Buffalo Chicken Mac and Cheese is one of those dishes I make when I just want pure comfort on a plate. It’s like a little celebration with some of my favorite things: pasta, spicy buffalo chicken, and gooey cheese. I love how easy it is to throw together, and every time I serve it, people go back for seconds (sometimes thirds). Honestly, it’s the kind of dish that feels fun and a little indulgent, but still simple enough to whip up on a busy night.
Please let us know if you try our Buffalo Chicken Mac and Cheese in the comments and ratings below!
Try some of our other favorites: Taco Mac and Cheese, White Chicken Chili, Easy Taco Soup or Jiffy Tamale Pie Casserole.
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Ingredients for Buffalo Chicken Mac and Cheese
- elbow macaroni
- butter
- chicken
- cheddar cheese
- milk
- ranch dressing
- buffalo sauce
- blue cheese
- gruyere, gouda cheese
- flour
- salt, pepper
FAQs
Absolutely! It’s a huge time-saver and works perfectly in this recipe.
That depends on the buffalo sauce you use. Mild sauces are tangy, while hot sauces bring serious heat. Adjust to taste.
Yes—assemble the dish up to a day in advance, cover, and refrigerate. Bake right before serving, adding a few extra minutes if it’s cold from the fridge.
You can! Bake it first, cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven until hot and bubbly.
Breadcrumbs, extra shredded cheese, crumbled blue cheese, green onions, or even a drizzle of ranch all add great texture and flavor.
Top Tips
- Use freshly shredded cheese – Pre-shredded cheese often has anti-caking agents that prevent smooth melting. Grating your own makes the sauce extra creamy.
- Don’t overcook the pasta – Boil it just to al dente since it will continue cooking in the oven.
- Choose your spice level – Start with mild buffalo sauce if you’re serving kids or spice-sensitive eaters. Want more heat? Stir in extra hot sauce before baking.
- Balance the flavor – A little ranch or blue cheese helps mellow out the spice and adds creaminess.
- Add crunch on top – Toss breadcrumbs with melted butter (or even crushed crackers) for a crispy, golden topping.
- Mix up the cheese blend – Sharp cheddar is classic, but adding mozzarella, pepper jack, or Monterey Jack gives a gooey, flavorful twist.
- Make it extra hearty – Stir in extras like cooked bacon, caramelized onions, or even roasted veggies.
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Let the mac and cheese cool completely, then transfer to a freezer-safe container or wrap the baking dish tightly in plastic wrap and foil. Freeze for up to 2 months.
How to make Buffalo Chicken Mac and Cheese
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.
- In a large heavy-bottomed pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour until combined. Cook over medium heat, stirring frequently, for 1–2 minutes to eliminate the raw flour taste. Season with salt and pepper.
- Slowly whisk in milk until smooth. Cook until slightly thickened. Stir in 3 cups of shredded cheese. Mix until melted and creamy.
- In a small bowl, combine the cooked chicken with ½ cup ranch dressing.
- Stir in buffalo sauce and cooked chicken. Taste and adjust spice level by adding more buffalo sauce if desired.
- Add the cooked pasta into the sauce and stir until everything is coated.
- Pour into a greased 9x13" baking dish. Top with the remaining 1 cup cheese, plus the blue cheese crumbles. (One person in my family is not a fan of blue cheese, so it is only on half of the casserole.)
- Bake at 375°F for 20–25 minutes, or until hot and bubbly. Serve warm, topped with extra blue cheese, green onions, and a drizzle of buffalo or hot sauce, if desired. Enjoy!
Buffalo Chicken Mac and Cheese
Ingredients
- 16 oz elbow macaroni
- ¼ cup butter
- ¼ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups milk
- 1 cup buffalo sauce
- 3 cups cheddar cheese, shredded
- 2-3 cups cooked chicken, diced or shredded
- ½ cup ranch dressing
- 1 cup cheese, shredded (mozzarella, gouda, pepper jack or gruyere)
- ⅓ cup blue cheese crumbles
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.
- In a large heavy-bottomed pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour until combined. Cook over medium heat, stirring frequently, for 1–2 minutes to eliminate the raw flour taste. Season with salt and pepper.
- Slowly whisk in milk until smooth. Cook until slightly thickened. Stir in 3 cups of shredded cheese. Mix until melted and creamy.
- In a small bowl, combine the cooked chicken with ½ cup ranch dressing.
- Stir in buffalo sauce and cooked chicken. Taste and adjust spice level by adding more buffalo sauce if desired.
- Add the cooked pasta into the sauce and stir until everything is coated.
- Pour into a greased 9x13" baking dish. Top with the remaining 1 cup cheese, plus the blue cheese crumbles.
- Bake at 375°F for 20–25 minutes, or until hot and bubbly. Serve warm, topped with extra blue cheese, green onion, and a drizzle of buffalo or hot sauce, if desired. Enjoy!
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