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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