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Buffalo Chicken Mac and Cheese

close up shot of a serving of Buffalo Chicken Mac and Cheese garnished with parsley on a plate
This cheesy, creamy, and spicy buffalo chicken mac and cheese is simple and quick! It marries traditional mac and cheese with buffalo chicken dip for the perfect dinner.
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Table of Contents
  1. BUFFALO CHICKEN MAC AND CHEESE INGREDIENTS
  2. HOW TO MAKE THIS BUFFALO CHICKEN MAC AND CHEESE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Classic macaroni and cheese gets a spicy makeover with this super delicious buffalo chicken mac and cheese. Tender noodles are combined with a homemade cheese sauce (no Velveeta here!), chicken and spicy buffalo sauce for a dinner your family will devour.

Need more ideas for a quick, simple dinner? This easy crockpot mac and cheese or baked mac and cheese will hit the spot.

BUFFALO CHICKEN MAC AND CHEESE INGREDIENTS

You’ll need:

  • 2 cups shredded chicken
  • ⅓ cup buffalo sauce (or to taste)
  • 16 ounces elbow macaroni pasta
  • ¼ cup butter
  • 2 tablespoons flour
  • 2½ cups milk
  • 8 ounces sharp cheddar cheese, freshly grated
  • 6 ounces Monterey Jack, freshly shredded
  • Salt and black pepper, to taste
  • ½ cup blue cheese
  • Parsley, freshly chopped

PRO TIP:

It is best to grate the cheese from a block. Shredded cheeses that you buy in the grocery store tend to have a coating of an anti-caking agent that means that it doesn’t melt quite as well.

SUBSTITUTIONS AND ADDITIONS

CHICKEN: For this easy recipe, you could use a rotisserie chicken from the grocery store, leftover chicken, or grilled chicken breasts.

CHEESE: You can change up the kinds of cheese you use in this recipe. Jalapeno-infused or pepper Jack cheeses are both great options.

BREADCRUMBS: I love adding breadcrumbs for a crunchy top on my mac and cheese. Either regular or panko breadcrumbs sprinkled on top of your buffalo chicken macaroni for added crunch would be delicious.

SPICE: You can adjust your buffalo wings sauce based on your personal preference and tolerance of spice. If you are not a big fan of spice and you prefer it a bit milder, only use a little buffalo sauce. If you want more spice, increase the hot sauce. If you just can’t get enough heat, add a dash of cayenne pepper as well.

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HOW TO MAKE THIS BUFFALO CHICKEN MAC AND CHEESE RECIPE

PRO TIP:

If you’re serving a crowd, this recipe easily doubles or triples.

STEP ONE: Cook macaroni in a large pot according to package directions.

STEP TWO: While you wait for the macaroni to cook, pour ⅓ cup of buffalo sauce on top of shredded chicken and mix well.

STEP THREE: When macaroni is done cooking, drain and in the same pot, over medium heat, melt butter and whisk in flour. You’ll cook for about one minute, stirring constantly. 

STEP FOUR: Add in milk, cheddar, and Monterey Jack cheese. Stir frequently until cheese has completely melted into a sauce. Add salt and pepper to taste.

PRO TIP:

Make sure to keep stirring the cheese mixture as you don’t want it to burn to the bottom of the pot.

STEP FIVE: Combine the cooked macaroni and shredded chicken in the pan with the sauce. You could also keep it warm in a slow cooker if you have a large group to feed.

HOW TO SERVE

Serve warm topped with freshly chopped parsley and blue cheese crumbles. I love to add celery sticks to the side as well as a dish of Ranch dressing for dipping for a complete meal.

STORAGE

IN THE FRIDGE: Store leftovers of your buffalo macaroni in an airtight container for up to 3 days.

IN THE FREEZER: You can freeze this mac and cheese for up to three months. Wait to add the blue cheese crumbles until you are ready to serve it.

You can never go wrong with a creamy mac and cheese recipe. It’s ultimate comfort food that no one will pass up. We love the cheesy sauce and spicy hot sauce that give it so much flavor.

FREQUENTLY ASKED QUESTIONS

Can I freeze this dish?

This perfect dish freezes well and will keep for up to three months. It would make an easy meal on a busy night.

How come my cheese didn’t melt very well?

If you are using a pre-shredded cheese from the grocery store, it is often coated with an anti-caking agent which prevents it to melt well.

What is the best chicken to use in this recipe?

You can use rotisserie chicken, baked or grilled chicken breasts for this delicious mac and cheese.

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close up shot of a serving of Buffalo Chicken Mac and Cheese garnished with parsley on a plate

Buffalo Chicken Mac and Cheese

5 from 3 votes
This cheesy, creamy, and spicy buffalo chicken mac and cheese is simple and quick! It marries traditional mac and cheese with buffalo chicken dip for the perfect dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 cups chicken shredded
  • cup buffalo sauce or to taste
  • 16 ounces elbow macaroni pasta
  • ¼ cup butter
  • 2 tablespoons flour
  • 2 ½ cups milk
  • 8 ounces sharp cheddar cheese freshly grated
  • 6 ounces Monterey Jack freshly shredded
  • salt and pepper to taste
  • ½ cup blue cheese
  • parsley freshly chopped

Instructions
 

  • Cook macaroni according to package directions.
  • While macaroni is cooking pour ⅓ cup buffalo sauce on top of shredded chicken and mix well.
  • When macaroni is done cooking, drain and in the same pot, over medium heat, melt butter and whisk in flour cooking for about one minute, stirring constantly.
  • Add in milk, cheddar, Monterey Jack cheese.
  • Stir frequently until cheese has completely melted into a sauce.
  • Add salt and pepper to taste.
  • Combine cooked macaroni and shredded chicken in the pan with the sauce.
  • Serve warm topped with freshly chopped parsley and blue cheese crumbles.

Video

Notes

TIP: It is best to grate the cheese from a block. Shredded cheeses that you buy in the grocery store tend to have a coating of an anti-caking agent that means that it doesn’t melt quite as well.
TIP: If you’re serving a crowd, this recipe easily doubles or triples.
TIP: Make sure to keep stirring the cheese mixture as you don’t want it to burn to the bottom of the pot.

Nutrition

Calories: 736kcal | Carbohydrates: 63g | Protein: 33g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1118mg | Potassium: 262mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1109IU | Vitamin C: 1mg | Calcium: 663mg | Iron: 2mg
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  1. Treena Hilchie says

    5 stars
    This was a great idea for the slow cooker. Love changing up my regular mac and cheese to one that has a little kick to it!

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