Name: Buffalo Chicken Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces macaroni pasta; 2 tablespoon butter; 2 tablespoon all-purpose flour; ½ teaspoon paprika; ½ teaspoon salt; ½ teaspoon black pepper; 2 cups whole milk (plus more as needed); ½ cup buffalo sauce (mild, medium, or hot); 2 cups sharp cheddar cheese (freshly shredded); 1 cup mozzarella cheese (freshly shredded); 2 cups cooked chicken (shredded or chopped)

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This Buffalo Chicken Mac and Cheese takes your favorite mac and cheese recipe to the next level with the addition of buffalo sauce and shredded chicken. It’s creamy, cheesy, and ultra-flavorful – the ultimate comfort food.

White bowl filled with reddish orange macaroni pasta coated in cheesy buffalo cream sauce with shredded chicken and garnished with sliced green onions and blue cheese crumbles.

I have a love affair with gooey, melty cheese. Naturally, two of my all-time favorite comfort foods are cheesy mac and cheese and spicy buffalo chicken dip. To my delight (and now yours), combining these two together, and you’ll find yourself with something even better!

Maybe even the best.

A similar thing happened when I combined two other yummy faves – pepperoni pizza with macaroni and cheese. The resulting pepperoni pizza mac and cheese was downright addicting.

Have your own pot of buffalo chicken mac and cheese ready in just 30 minutes. It’s the perfect quick and easy dinner the whole family will love to gobble up!

All of the ingredients for the best buffalo chicken mac and cheese presented in individual measuring cups and ramekins.

Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

Macaroni pasta – Regular or gluten-free macaroni can be used.
Butter – I’ve used unsalted butter for this mac and cheese. If you only have salted butter on hand, reduce or omit the salt listed below.
Flour – All-purpose flour is mixed with butter to thicken the creamy cheesy sauce.
Seasoning – Paprika, salt, and black pepper. If you like a really spicy cheese sauce, add a little cayenne pepper or crushed red pepper flakes for an added kick.
Milk – Full-fat milk offers creamy flavor and texture. You could also add a splash of heavy cream for a more luxurious sauce.
Buffalo sauce – Make sure you’re using prepared “Buffalo Hot Sauce” and not just “hot sauce (i.e. Franks Redhot Sauce). Buffalo hot sauce contains other flavors and ingredients that give it the distinct buffalo flavor we’re after. Homemade buffalo sauce is also a great option.
Freshly shredded cheese – I’ve used a combination of mozzarella and cheddar cheese for ultimate flavor.
Shredded chicken – You can use leftover whole chicken for this chicken mac and cheese or rotisserie chicken for convenience. Shredded turkey or pork can be used instead.

Cooking Tips

Boil the pasta until al dente. This ensures that the pasta isn’t overly soft or mushy. You can achieve al dente texture by shaving about 2 minutes off the recommended package directions.
Easily adjust how spicy your mac and cheese is by using a mild, medium, or hot buffalo sauce.
Feeding a larger crowd? No problem – simply double this recipe without adjusting the cooking times. You may need to use a larger pot.
If the sauce is too dry, add additional (warm) milk until the desired consistency is reached. Add additional buffalo sauce as needed.

Two tablespoons of all-purpose flour added to the melted butter in a large Dutch oven.

Paprika, salt, pepper whisked into the roux in a large Dutch oven.

How to Make Buffalo Chicken Mac and Cheese

Boil the pasta: Boil the pasta in a large pot of salted water until al dente. Drain and rinse with cool water, then set aside.

Make the roux: Melt the butter in the same pot over medium heat and add the flour. Stir until the mixture turns golden. Stir in the seasoning and continue to cook for about 30 seconds for it to become fragrant.

Flavor the sauce: Whisk in the milk and buffalo sauce for about 5 minutes, or until it thickens.

Milk and buffalo sauce added to the seasoned roux mixture cooking in a large Dutch oven.

Fully combined reddish-orange buffalo cream sauce simmering in a large round Dutch oven.

Freshly shredded cheddar cheese added to a large round Dutch oven filled with reddish-orange buffalo cream sauce.

Add the cheese: When the sauce is thick enough to coat the back of a spoon, remove the pan from the heat and stir the cheeses in batches until completely melted.

Add the chicken and pasta: Stir in the shredded chicken and pasta. Serve with crumbled blue cheese and sliced green onions, if desired.

Freshly shredded mozzarella cheese added to a large round Dutch oven filled with reddish-orange buffalo cream sauce.

Shredded chicken cheese added to a large round Dutch oven filled with cheesy buffalo cream sauce.

Cooked macaroni pasta added to a large round Dutch oven filled with cheesy buffalo cream sauce and shredded chicken.

How to Serve

True to any buffalo-inspired dish, this buffalo chicken mac and cheese wouldn’t be complete without a sprinkling of crumbled blue cheese or feta cheese. Sliced green onions are another delicious garnish!

This buffalo chicken mac and cheese is a hearty main meal all on its own! Add a touch of green to your plate with a simple side salad, cherry tomato salad, or your favorite roasted veggies.

Can this Mac and Cheese Be Made in a Slow Cooker

This buffalo chicken mac and cheese is best made directly on the stovetop. Feel free to use your slow cooker to keep it warm – this is especially useful when feeding a larger group. You may need to add an extra splash of milk to keep it from drying out.

Storage and Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat and add in a splash of milk to loosen the mixture if needed.