Buffalo Chicken Mac and Cheese

This cheesy, creamy, and spicy buffalo chicken mac and cheese marries traditional mac and cheese with buffalo chicken dip for the perfect dinner.

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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.

Buffalo Chicken Mac and Cheese Ingredients

SUBSTITUTIONS AND ADDITIONS

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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. Jalapeño-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 for 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.

How To Make This Buffalo Chicken Mac and Cheese Recipe

STEP ONE: Cook macaroni in a large pot according to the 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 the flour. You’ll cook this for about one minute, stirring constantly. 

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

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 a side Caesar salad or celery sticks and a dish of Ranch dressing for dipping for a complete meal.

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

MORE MAC AND CHEESE RECIPES

Side Dishes

Instant Pot Mac and Cheese

Side Dishes

Bacon Mac and Cheese

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.

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Buffalo Chicken Mac and Cheese

5 from 3 votes

This cheesy, creamy, and spicy buffalo chicken mac and cheese marries traditional mac and cheese with buffalo chicken dip for the perfect dinner.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

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Ingredients

  

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• 16 ounces elbow macaroni pasta
• 2 cups chicken, shredded
• ⅓ cup buffalo sauce (or to taste)
• ¼ cup butter
• 2 tablespoons flour
• 2½ 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 the shredded chicken and mix well.
• When macaroni is done cooking, drain and in the same pot, over medium heat, melt the butter and whisk in the flour, cooking for about one minute, stirring constantly.
• Add in the milk, cheddar, Monterey Jack cheese.
• Stir frequently until the cheese has completely melted into a sauce.
• Add the 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

• It is best to grate the cheese from a block. Shredded cheeses that you buy in the grocery store tend to have a coating on them that prevents them from melting well.
• If you’re serving a crowd, this recipe easily doubles or triples.
• 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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