Easy Buffalo Chicken Mac and Cheese Recipe

Okay, buckle up buttercups, because we’re about to dive headfirst into my Easy Buffalo Chicken Mac and Cheese Recipe — yeah, I said it! This isn’t your grandma’s mac (unless your grandma is secretly a total badass). We’re talking creamy, cheesy, spicy heaven all in one bowl. Trust me, this one’s a winner. It’s quick, it’s easy, and it’s guaranteed to become a new family fave.

My husband, bless his heart, is OBSESSED with anything buffalo flavored. Seriously, I think he’d put buffalo sauce on his cereal if I let him. This recipe? He goes absolutely bonkers for it. One time, I made a double batch for a potluck, and he may or may not have “taste-tested” half of it before we even left the house. Let’s just say, we arrived with slightly less mac and cheese than we intended, and he had a very sheepish grin on his face. Now it’s a weekly staple!
Easy Buffalo Chicken Mac and Cheese Recipe

Why You’ll Love This Easy Buffalo Chicken Mac and Cheese Recipe

• It’s ridiculously easy. Like, “I can make this even after a long day” easy.
• Buffalo + Cheese = The ultimate comfort food combo.
• It’s customizable. Want it spicier? Add more hot sauce! Less spicy? Tone it down! You’re the boss.
• The leftovers (if there ARE any) are amazing cold, straight from the fridge. Don’t judge me.

How to Make It

Okay, so first things first, get your oven preheating – you know, the usual. Then, you gotta cook your pasta. I usually use elbow macaroni, because, well, it’s classic. But honestly, any shape will work. Rotini? Shells? Go wild! Just don’t overcook it, nobody likes mushy mac.

While the pasta’s doing its thing, melt some butter in a big ol’ pan. Then, whisk in some flour. This is where things can get a little tricky. You gotta whisk like your life depends on it to avoid clumps. Seriously, no one wants lumpy cheese sauce.

Next, slowly pour in the milk, whisking constantly (see a pattern here?). Let it simmer until it thickens up a bit. Then, the fun part: cheese! Throw in your cheddar, and mozzarella, and stir until it’s all melty and delicious.

Now for the buffalo part! Stir in your buffalo wing sauce – I like Frank’s RedHot, but use whatever you like. Add in the cooked chicken (rotisserie chicken is your friend here, trust me), and stir it all together.

Finally, dump in your cooked pasta, mix everything up, and pour it into a baking dish. Top with a little extra cheese (because why not?) and bake until it’s bubbly and golden brown. Boom! You’ve got yourself some Easy Buffalo Chicken Mac and Cheese.

Ingredient Notes

• Elbow Macaroni: Look, you could use shells or cavatappi. I won’t judge. Okay, maybe a little. But elbows are just…right.
• Butter: Don’t even THINK about margarine. Real butter or GTFO.
• All-Purpose Flour: This is what makes the sauce thicc, honey. Don’t skip it.
• Milk: Whole milk is best for that extra creamy vibe, but 2% works in a pinch. I’ve even used almond milk when I was desperate. Don’t tell anyone.
• Cheddar Cheese: Sharp cheddar is my go-to, but mild works too. Just make sure it’s good quality!
• Mozzarella Cheese: Because cheese pulls are life.
• Buffalo Wing Sauce: Frank’s RedHot is my JAM. But use whatever you like! Just be careful with the extra hot stuff… unless you’re into that kinda thing.
• Cooked Chicken: Rotisserie chicken is a lifesaver! Or, if you’re feeling ambitious, cook your own. But let’s be real, who has time for that?

Recipe Steps:

1. Preheat oven to 350°F (175°C).
2. Cook macaroni according to package directions.
3. Melt butter in a saucepan, then whisk in flour.
4. Gradually whisk in milk until smooth.
5. Simmer until thickened.
6. Stir in cheddar and mozzarella until melted.
7. Mix in buffalo wing sauce and cooked chicken.
8. Combine cheese sauce with cooked macaroni.
9. Pour into a baking dish and top with extra cheese.
10. Bake until bubbly and golden brown.

What to Serve It With

Honestly, this mac and cheese is pretty bomb on its own. But if you’re looking to make it a full meal, a simple side salad is always a good choice. Or, if you’re feeling extra indulgent, some crispy onion rings.

Tips & Mistakes

• Don’t overcook the pasta! Mushy mac is sad mac.
• Whisk, whisk, whisk! Lumpy cheese sauce is the enemy.
• Use good quality cheese. It makes a difference, I swear!
• Don’t be afraid to adjust the amount of buffalo sauce to your liking.

Storage Tips

Okay, so if you somehow manage to have leftovers (which is a miracle in my house), store them in an airtight container in the fridge. It’ll keep for a few days. And yes, you can totally eat it cold straight from the fridge. I may or may not have done that for breakfast… don’t judge! You can reheat it in the microwave or in the oven.

Variations and Substitutions

• Different Cheese: Try pepper jack for extra spice, or Gruyere for a fancy vibe.
• Vegetarian: Skip the chicken and add some roasted veggies like broccoli or cauliflower.
• Spicier: Add a pinch of cayenne pepper to the cheese sauce, or use a hotter buffalo sauce.
• Creamier: Add a dollop of cream cheese or sour cream to the cheese sauce. I’ve even thrown in a handful of Parmesan. Don’t tell anyone, it was a fridge-clean-out kinda night.

Frequently Asked Questions

Can I use pre-shredded cheese?

Yeah, you *can*. But fresh-grated cheese melts better. Pre-shredded has cellulose to keep it from clumping, and that affects the melt. Just sayin’.

What if I don’t have buffalo wing sauce?

Okay, that’s a bummer. But you could try mixing some hot sauce with a little melted butter. It won’t be *exactly* the same, but it’ll get you close.

Can I freeze this?

Ehhh, I wouldn’t recommend it. The cheese sauce can get a little weird after freezing and thawing. But hey, if you’re desperate, give it a shot. Just don’t say I didn’t warn you.

How do I keep the pasta from sticking together?

Make sure you cook it al dente and rinse it with cold water after draining. And don’t let it sit around for too long before adding it to the cheese sauce.

Can I make this ahead of time?

You bet! Just assemble it in the baking dish and keep it covered in the fridge until you’re ready to bake it. You might need to add a few extra minutes to the baking time.

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How to Make Buffalo Chicken Mac and Cheese

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Ingredients

 

For the Buffalo Chicken:

• ▢ Chicken breasts: 2 cooked and shredded
• ▢ Buffalo sauce: 1/2 cup adjust according to your heat preference
• ▢ Butter: 2 tablespoons melted
• ▢ Garlic powder: 1 teaspoon

For the Mac and Cheese:

• ▢ Elbow macaroni: 1 lb cooked according to package instructions
• ▢ Butter: 1/4 cup
• ▢ All-purpose flour: 1/4 cup
• ▢ Milk: 2 cups
• ▢ Sharp cheddar cheese: 2 cups shredded
• ▢ Monterey Jack cheese: 1 cup shredded
• ▢ Cream cheese: 4 oz softened
• ▢ Salt and pepper: to taste

For the Topping (optional):

• ▢ Panko breadcrumbs: 1/2 cup
• ▢ Butter: 2 tablespoons melted
• ▢ Blue cheese crumbles: 1/4 cup

Instructions

Prepare the Buffalo Chicken:

• In a bowl, combine the shredded chicken with Buffalo sauce, melted butter, and garlic powder. Mix until the chicken is well coated. Set aside.

Make the Cheese Sauce:

• In a large pot, melt 1/4 cup butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute until bubbly.
• Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes, stirring constantly.
• Reduce the heat to low and stir in the shredded cheddar cheese, Monterey Jack cheese, and cream cheese until smooth and creamy. Season with salt and pepper.

Combine Mac and Cheese with Buffalo Chicken:

• Add the cooked elbow macaroni to the cheese sauce, stirring until the pasta is evenly coated.
• Gently fold in the Buffalo chicken mixture until well distributed throughout the pasta.

Prepare the Topping (if using):

• In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle this mixture over the top of the mac and cheese, along with blue cheese crumbles.

Bake (optional):

• For a baked version, preheat your oven to 375°F (190°C). Transfer the Buffalo Chicken Mac and Cheese into a greased baking dish.
• Bake for 20-25 minutes, or until the top is golden and crispy.

Serve:

• Serve hot, garnished with extra Buffalo sauce, chopped green onions, or a drizzle of ranch or blue cheese dressing if desired.