Buffalo Chicken Mac & Cheese is the perfect mix of creamy, cheesy pasta and spicy, tender chicken tossed in buffalo sauce. It has that classic mac and cheese comfort with an extra kick that makes it fun and flavorful. The gooey cheese pulls and the little bits of chicken coated in tangy buffalo sauce make every bite exciting.
I love making this dish when I want something that feels like a treat but is still easy to throw together. The buffalo sauce gives the mac and cheese some extra personality, and I usually add a little ranch or blue cheese dressing on the side to cool down the heat if it gets too spicy for some guests. It’s always a hit at gatherings, especially when people want something a bit different than regular mac and cheese.
One of my favorite ways to serve it is right out of the oven, with a crunchy breadcrumb topping to add a little texture. It’s the kind of meal that warms you up and leaves you feeling satisfied, perfect for cozy nights or casual dinners. I find myself making this recipe over and over because it’s just so good and keeps everyone asking for seconds.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds sauce well and offers a nice bite. You can swap in cavatappi or small shells if you want a twist.
Buffalo Sauce: It brings the heat and tang. If you like less spice, reduce the amount or mix with a bit of BBQ sauce for a milder flavor.
Chicken Breast: Using cooked shredded chicken is easy and convenient. Rotisserie chicken works great here, saving time without losing flavor.
Cheeses: Cheddar adds sharpness, while mozzarella gives creaminess. Cream cheese smooths the sauce. Blue cheese is optional but adds a nice tang—skip it if you don’t like strong flavors.
Panko Breadcrumbs: They create a crunchy topping that contrasts well with creamy mac and cheese. Regular breadcrumbs work too, though the crunch won’t be as light.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making the cheese sauce starts with a roux, which thickens the milk and helps the sauce cling to the pasta. Here’s what I do:
- First, melt butter and whisk in flour. Cook for 1-2 minutes to remove the raw taste.
- Slowly add cold milk while whisking constantly. This stops lumps from forming.
- Keep stirring as the sauce heats until it thickens smoothly.
- Turn the heat low and add cheese in small batches, stirring until fully melted before adding more.
- If the sauce looks grainy, low heat and gentle stirring will help it come together.
Keep your temperature moderate, don’t rush, and whisk often—that’s the secret to smooth, creamy mac and cheese every time!
Equipment You’ll Need
- Large pot – for boiling the macaroni evenly without crowding.
- Medium saucepan – to make the cheese sauce smoothly with enough space to whisk.
- Whisk – perfect for mixing the roux and milk without lumps.
- Mixing spoon or spatula – helps fold the chicken and sauce gently into the pasta.
- Oven-safe baking dish – for baking the mac & cheese with a crispy breadcrumb topping.
- Small bowl – to toss panko breadcrumbs with oil or butter before topping.
Flavor Variations & Add-Ins
- Use pulled rotisserie chicken instead of plain cooked chicken for extra flavor with less prep.
- Swap blue cheese for ranch dressing mixed into the sauce for a milder, creamier twist.
- Add roasted corn or diced bell peppers for a sweet crunch that balances the heat.
- Mix in cooked bacon bits to add smoky, salty notes that pair well with buffalo sauce.
Buffalo Chicken Mac & Cheese
Ingredients You’ll Need:
- 8 oz elbow macaroni
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo sauce (adjust to taste)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup blue cheese crumbles (optional)
- 1/2 cup celery, finely diced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- 2 tbsp olive oil or melted butter (for breadcrumbs)
- Chopped fresh parsley or dried herbs (optional, for garnish)
How Much Time Will You Need?
This Buffalo Chicken Mac & Cheese recipe takes about 15 minutes to prep, 25 minutes to bake, and a few minutes to cook the pasta and make the cheese sauce. Overall, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pasta and Chicken:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Cook the elbow macaroni according to the package instructions until it’s just tender (al dente). Drain and set aside. In a skillet, toss the shredded chicken with buffalo sauce until it’s evenly coated. Set this aside while you make the cheese sauce.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly until it starts bubbling and turns a light golden color. Slowly add the milk while whisking continuously to avoid lumps. Keep whisking until the sauce thickens, about 3-5 minutes. Reduce the heat to low, then stir in cheddar, mozzarella, and cream cheese until completely melted and smooth. Add garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning as needed.
3. Combine and Bake:
Remove the sauce from heat and fold in the buffalo chicken and diced celery. Mix the cooked pasta with the buffalo chicken cheese sauce until well combined. Pour this mixture into the prepared baking dish. In a small bowl, mix panko breadcrumbs with olive oil or melted butter, then sprinkle evenly over the top. Bake for 20-25 minutes, or until the topping is golden brown and crispy. Let it cool slightly before serving. Garnish with chopped parsley or extra blue cheese crumbles if you like.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely before shredding and mixing it with the buffalo sauce. Thaw overnight in the fridge or use the quick thaw method by submerging sealed chicken in cold water.
How Can I Make This Recipe Less Spicy?
Reduce the amount of buffalo sauce or mix it with a bit of plain BBQ sauce to mellow the heat. You can also skip the blue cheese or serve the dish with ranch or sour cream to balance the spice.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce feels too thick.
Can I Make Buffalo Chicken Mac & Cheese Ahead of Time?
Absolutely! Prepare the entire dish up to just before baking, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
