Easy Buffalo Chicken Mac and Cheese
This dish is exactly what it says on the tin: creamy, cheesy mac that’s kicked in the pants with tangy buffalo sauce and shredded chicken — the kind of comfort food that’s messy, unapologetic, and somehow feels like a hug and a dare at the same time. It’s not gourmet; it’s reliably addictive, easy to pull together on a weeknight, and perfect when you want something that feeds a crowd without making you cook for an hour.
My little family absolutely loses their minds over this. My partner calls it “the adult childhood dinner” and my kiddo eats it with zero utensils, which I mostly ignore because the slobbering is a compliment in our house. It started as a lazy dinner rescue — leftover rotisserie chicken, a box of pasta, and a rogue bottle of buffalo sauce — and now it’s the thing I make when I want everyone smiling, loud, and slightly saucy. We’ve eaten it at movie night, on a snow day, and once as a midnight snack that led to dramatic declarations about eternal love. So yeah, it’s become a weirdly sentimental staple.
Why You’ll Love This Easy Buffalo Chicken Mac and Cheese
– It’s the cozy, creamy mac you grew up on with a buzzy buffalo kick that keeps you coming back for “just one more bite.”
– Uses store-bought shortcuts without tasting like a shortcut — rotisserie chicken and jarred sauce are welcome here.
– Crowd-pleaser: kids love the cheesy goo, grown-ups love the heat, and everyone loves the leftovers.
– Flexible enough to make mild or nuclear depending on how brave your condiment shelf is.
Kitchen Talk
This one is messy in the best way — expect cheese strings and a pan that needs serious scrubbing, but also expect praise. I once tried to make this with frozen chicken cubes because I was running late; they released too much water and the sauce got a little thin, but a quick simmer and extra shredded cheese saved it. Also, don’t sleep on browning the chicken or finishing under the broiler if you want a crispy top — that texture contrast is everything. I’ve swapped blue cheese for feta when I was out, and the tang still worked, so don’t stress if your fridge is chaotic.
MORE OF OUR FAVORITE…
Shopping Tips
– Protein: Rotisserie chicken is the lazy hero here — pick one with minimal added salt/glaze so you can control seasoning.
– Grains/Pasta: Elbow macaroni or small shells work best for creamy bite-sized pockets; don’t get pasta that’s too big or it overwhelms the sauce.
– Cheese: Sharp cheddar gives bite, while a melty American or Monterey Jack makes the sauce silkier; buy a block and shred it yourself if you can.
– Dairy: Use whole milk or half-and-half for richness; low-fat milk will make the sauce thinner and less comforting.
– Spices: Keep buttery hot sauce and good paprika on hand — they make layering the buffalo flavor simple and balanced.
Prep Ahead Ideas
– Shred or chop the chicken the day before and stash it in an airtight container in the fridge so assembly is quick.
– Mix the cheese blend and keep it covered in the fridge; pre-measured spices in a little bag save time and brainpower during the hustle.
– Cook the pasta slightly under al dente earlier in the day, toss with a little oil so it doesn’t stick, and finish with the sauce when you’re ready — saves major evening time.
– Use shallow containers for easy fridge-to-oven transitions if you plan to bake/grill before serving.
Time-Saving Tricks
– Rotisserie chicken and jarred buffalo sauce are your best friends for a fast weeknight version.
– Make the sauce in one pan and toss cooked pasta straight into it — fewer dishes, more couch time.
– Frozen corn or peas can be stirred in without thawing for a veggie boost without extra chopping.
– If you want a broiled crust, toss it under the broiler for just a minute or two — watch it like a hawk so it doesn’t burn.
Common Mistakes
– Overcooking the pasta: I once boiled the life out of elbows and ended up with mush; cook a touch under al dente and finish in the sauce.
– Watery sauce from frozen or wet chicken: pat dry or heat to evaporate excess liquid before adding cheese.
– Adding cheese to extremely hot liquid: it can seize and get grainy; remove the pan from direct heat and stir in cheese slowly.
– Too much heat too soon: dump in all the hot sauce at the start and you might lose balance — add, taste, adjust.
What to Serve It With
– A crisp green salad with ranch or a tangy vinaigrette to cut the richness.
– Quick roasted broccoli or air-fried Brussels for crunch.
– Garlic bread or soft dinner rolls for soaking up sauce.
– Pickles or a simple slaw to add a vinegar snap.
Tips & Mistakes
– Use moderate heat when melting cheese — patience keeps it creamy, not oily.
– Taste as you go: buffalo sauces vary wildly in salt and heat.
– If sauce splits, whisk in a splash of cream or a spoonful of Dijon to bring it back.
– Don’t skip a little butter in the roux — it’s guilty, but worth it.
Storage Tips
Leftovers go in an airtight container and keep well for a few days in the fridge. Reheat gently on the stove with a splash of milk to loosen the sauce, or microwave in short bursts, stirring between. Cold mac and cheese is weirdly okay for breakfast — no shame here. If you freeze it, expect textural changes: thaw overnight in the fridge and reheat gently.
Variations and Substitutions
– Swap shredded rotisserie chicken for leftover grilled chicken, turkey, or even crispy tofu for a veg option.
– Blue cheese crumbles are classic with buffalo, but goat cheese or feta can stand in if you like tang without the funk.
– Use Greek yogurt stirred in at the end for creaminess with a tang and a lighter feel.
– Want it smoky instead? Mix in a touch of chipotle powder or smoked paprika and skip the blue cheese.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Buffalo Chicken Mac and Cheese
Ingredients
Main Ingredients
- 12 oz elbow macaroni
- 2 cup shredded cooked chicken rotisserie works great
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2.5 cup whole milk
- 0.5 cup half-and-half
- 3 oz cream cheese softened
- 0.5 cup Buffalo-style hot sauce
- 2 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 tbsp sliced green onions for garnish
- 0.25 cup blue cheese crumbles optional, for topping
Instructions
Preparation Steps
- Boil the macaroni in salted water until al dente. Reserve a splash of pasta water, then drain.
- Melt the butter in a large pot over medium heat. Sprinkle in flour and whisk for 1–2 minutes.
- Slowly whisk in the milk and half-and-half until smooth. Simmer, stirring, until slightly thickened.
- Blend in the cream cheese until fully melted and velvety.
- Stir in Buffalo sauce, garlic powder, onion powder, salt, and pepper.
- Reduce heat to low. Add cheddar and Monterey Jack by handfuls, stirring until the sauce is smooth.
- Fold in the chicken and cooked macaroni. Add a splash of pasta water if you want a looser sauce.
- Warm through, then top with green onions and blue cheese, if using. Serve hot.
Notes
Featured Comments
“New favorite here — will make again. sweet treat was spot on.”
“New favorite here — so flavorful. juicy patty was spot on.”
“New favorite here — so flavorful. lighter was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Made this last night and it was will make again. Loved how the clean came together.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“This crunchy recipe was family favorite — the picky-eater approved really stands out. Thanks!”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
