Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac & Cheese: The Ultimate Comfort Food Fusion

If you’re a fan of creamy, cheesy pasta and spicy, tangy buffalo chicken, then Buffalo Chicken Mac & Cheese is the dish for you. This decadent recipe brings together the best of both worlds—rich macaroni and cheese infused with the bold flavors of classic buffalo wings. Whether you’re hosting game day, preparing a cozy family dinner, or just craving something indulgent, this recipe delivers on every level. Packed with tender chicken, gooey melted cheese, and a kick of heat balanced by cool creaminess, it’s comfort food elevated to gourmet status.

The History Behind Buffalo Chicken Mac & Cheese

The story begins in Buffalo, New York—the birthplace of the iconic buffalo wing. In 1964, Teressa Bellissimo at the Anchor Bar created the first buffalo wings as a late-night snack for her son and his friends. These deep-fried chicken wings tossed in a spicy vinegar-based hot sauce quickly gained national fame. Over time, the flavor profile became a culinary staple across American cuisine.

Fast forward to the early 2000s, when chefs and home cooks alike began experimenting with incorporating buffalo flavors into other dishes—think buffalo chicken pizza, wraps, dips, and casseroles. It was only a matter of time before someone combined it with everyone’s favorite comfort food: macaroni and cheese. The result? Buffalo Chicken Mac & Cheese—a modern classic that perfectly marries creamy, rich cheese sauce with the zesty, fiery essence of buffalo sauce.

This hybrid dish gained widespread popularity through food blogs, cooking shows, and restaurant menus, especially during football season. Today, it’s a go-to crowd-pleaser at tailgates, potlucks, and weeknight dinners, beloved for its bold taste and satisfying texture.

Ingredients Breakdown: What Makes This Dish Shine

The magic of Buffalo Chicken Mac & Cheese lies in its balance of textures and flavors. Each ingredient plays a crucial role:

Penne or elbow macaroni: These sturdy pasta shapes hold up well under thick sauces and capture every bit of cheesy goodness.
Cooked shredded chicken: Rotisserie chicken saves time, but poached or grilled chicken works too. The protein soaks up the buffalo flavor beautifully.
Butter and flour: Form the roux, the base of the velvety cheese sauce.
Milk and heavy cream: Create a rich, smooth sauce that coats each noodle without breaking.
Sharp cheddar cheese: Provides that signature tang and vibrant color. Aged cheddar adds depth.
Monterey Jack or mozzarella: Melts smoothly and adds stretchiness to the dish.
Buffalo wing sauce: Frank’s RedHot is traditional, offering the perfect balance of heat and vinegar tang.
Garlic powder and onion powder: Enhance savory notes without overpowering.
Salt and black pepper: For seasoning balance.
Optional add-ins: Blue cheese crumbles, ranch dressing, green onions, celery, smoked paprika, or even jalapeños for extra heat.
Panko breadcrumbs and Parmesan: For a golden, crispy topping that contrasts the creamy interior.

Each component contributes to a harmonious blend of spicy, creamy, cheesy, and comforting elements.

Step-by-Step Recipe: How to Make Buffalo Chicken Mac & Cheese

Follow these detailed steps to create a restaurant-quality Buffalo Chicken Mac & Cheese right in your kitchen:

Preheat oven and cook pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add 1 pound (about 450g) of elbow macaroni or penne and cook according to package instructions until al dente. Drain and set aside. Do not rinse—starchy noodles help the sauce cling better.
Prepare the chicken: Use 2 cups of cooked, shredded chicken. You can use leftover grilled chicken, poached breasts, or a store-bought rotisserie chicken. Toss the chicken with 1/3 cup of buffalo sauce in a bowl and set aside to marinate while you make the sauce.
Make the roux: In a large saucepan over medium heat, melt 4 tablespoons (1/4 cup) of unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for 2–3 minutes, stirring constantly, until the mixture turns golden and smells nutty. This removes the raw flour taste and thickens the sauce.
Add dairy gradually: Slowly pour in 2 cups of whole milk, whisking continuously to prevent lumps. Then add 1/2 cup of heavy cream. Continue cooking and stirring until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).
Incorporate cheese: Reduce heat to low. Gradually add 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack (or mozzarella), stirring until fully melted and smooth. Avoid high heat to prevent the cheese from separating.
Add seasonings and buffalo flavor: Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika (optional), salt, and black pepper to taste. Then mix in the remaining 1/3 cup of buffalo sauce (reserve some for drizzling later if desired).
Combine everything: In a large mixing bowl, combine the cooked pasta, buffalo-marinated chicken, and cheese sauce. Fold gently until evenly coated. For extra creaminess, stir in 1/4 cup of ranch dressing or Greek yogurt.
Transfer to baking dish: Pour the mixture into a greased 9×13-inch casserole dish. Smooth the top with a spatula.
Add the topping: In a small bowl, mix 1/2 cup Panko breadcrumbs with 2 tablespoons melted butter and 1/4 cup grated Parmesan. Sprinkle evenly over the mac and cheese.
Bake until golden: Place in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Garnish and serve: Remove from oven and let rest for 5 minutes. Top with chopped green onions, extra blue cheese crumbles, a drizzle of buffalo sauce, or a dollop of ranch. Serve warm.

Tips for the Perfect Buffalo Chicken Mac & Cheese

Don’t skip the roux: A proper roux ensures a silky-smooth sauce that doesn’t break or become greasy.
Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Always shred your own blocks of cheese for the best melt.
Control the spice: Adjust the amount of buffalo sauce based on your heat tolerance. Start with less and add more after tasting.
Add cooling elements: Ranch dressing or sour cream balances the heat. Blue cheese adds tang and richness without increasing spiciness.
Rest before serving: Letting the dish sit for 5–10 minutes after baking allows the sauce to thicken slightly, making it easier to scoop.
Prevent dryness: If reheating leftovers, add a splash of milk when microwaving to restore creaminess.
Double the batch: This dish freezes well. Omit the breadcrumb topping, freeze in an airtight container, then thaw, re-top, and bake when ready.
Use quality buffalo sauce: Frank’s RedHot remains the gold standard, but feel free to experiment with house-made versions using cayenne, vinegar, and butter.

Variations and Customizations

One of the best things about Buffalo Chicken Mac & Cheese is how easily it can be customized. Here are some creative twists:

Vegetarian version: Replace chicken with sautéed mushrooms, roasted cauliflower, or plant-based chicken substitutes. Marinate them in buffalo sauce for the same kick.
Spicier kick: Add diced jalapeños, a dash of cayenne pepper, or a few drops of Louisiana-style hot sauce.
Mild version for kids: Use mild buffalo sauce or barbecue sauce instead. Increase the cheese ratio for a sweeter, milder profile.
Extra creamy: Stir in cream cheese, goat cheese, or Boursin for a richer texture.
Smoky twist: Use smoked gouda or cheddar and add a pinch of liquid smoke to the sauce.
Low-carb option: Substitute pasta with spiralized zucchini, cauliflower gnocchi, or cooked lentils.
Gluten-free: Use gluten-free pasta and swap flour for cornstarch or gluten-free flour blend in the roux.
Loaded version:

: Top with crispy bacon, fried onions, avocado slices, or pickled red onions for added texture and flavor.

Dairy-free: Use plant-based cheeses and nutritional yeast, along with almond or oat milk and vegan butter.
Sheet pan version: Cook chicken and toss with buffalo sauce on a sheet pan, then mix into stovetop mac and cheese for minimal cleanup.

Health Considerations and Nutritional Value

While Buffalo Chicken Mac & Cheese is undeniably indulgent, there are ways to enjoy it mindfully:

Nutrition per serving (approx. 1 cup, assuming 6 servings):

Calories: ~450–550 kcal
Protein: 25–30g (from chicken and cheese)
Fat: 20–28g (mostly saturated; can be reduced with lower-fat dairy)
Carbohydrates: 35–45g (primarily from pasta)
Fiber: 2–3g
Sodium: 800–1200mg (largely from cheese, buffalo sauce, and seasoning)
Calcium and phosphorus: High from dairy, supporting bone health
Vitamin A and B12: Present in cheese and chicken

Health Tips:

Portion control: Serve with a side salad or steamed vegetables to balance the meal.
Leaner protein: Use skinless chicken breast and remove visible fat.
Lower-fat dairy: Substitute part of the heavy cream with evaporated skim milk or Greek yogurt.
Whole grain pasta: Increases fiber and nutrients without sacrificing texture.
Reduce sodium: Use low-sodium buffalo sauce and cheese, and limit added salt.
Omega-3 boost: Serve with a side of sautéed spinach or kale.

Enjoy this dish occasionally as part of a balanced diet. Its high protein content makes it satiating, potentially reducing overall calorie intake if portioned wisely.

Full Ingredient List

1 pound (450g) elbow macaroni or penne pasta
2 cups cooked, shredded chicken (rotisserie or grilled)
2/3 cup buffalo wing sauce (Frank’s RedHot recommended), divided
4 tablespoons (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack or mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (optional)
Salt and freshly ground black pepper to taste
1/4 cup ranch dressing or Greek yogurt (optional, for creaminess)
1/2 cup Panko breadcrumbs
2 tablespoons melted butter (for topping)
1/4 cup grated Parmesan cheese (for topping)
Green onions, chopped (for garnish)
Blue cheese crumbles (optional)

Detailed Directions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserve 1/2 cup of pasta water, and set aside.
In a bowl, toss shredded chicken with 1/3 cup buffalo sauce. Set aside.
In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 2–3 minutes until golden.
Gradually whisk in milk and heavy cream. Cook 5–7 minutes, stirring often, until mixture thickens and coats the back of a spoon.
Reduce heat to low. Add cheddar and Monterey Jack, one handful at a time, stirring until melted and smooth.
Stir in garlic powder, onion powder, smoked paprika, salt, pepper, and remaining 1/3 cup buffalo sauce. Optional: Mix in ranch dressing for extra creaminess.
Add cooked pasta and buffalo chicken to the cheese sauce. Stir until fully combined. If too thick, add reserved pasta water 1–2 tablespoons at a time.
Pour mixture into prepared baking dish. Smooth the top.
In a small bowl, combine Panko, 2 tablespoons melted butter, and Parmesan. Sprinkle over the mac and cheese.
Bake for 20–25 minutes until top is golden and edges are bubbling.
Let rest 5 minutes. Garnish with green onions, blue cheese, and extra buffalo sauce if desired.
Serve warm with a crisp green salad or garlic bread.

Frequently Asked Questions (FAQ)

Can I make Buffalo Chicken Mac & Cheese ahead of time?
Yes! Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if going straight from fridge to oven.

Can I freeze this dish?
Absolutely. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat in the oven at 350°F (175°C) until warmed through. Add milk if needed.

Why is my cheese sauce grainy?
This usually happens due to high heat or using pre-shredded cheese. Always melt cheese over low heat and use freshly shredded blocks.

Can I make this on the stovetop only?
Yes. Skip the baking step and serve immediately after mixing everything. For a crisp topping, broil in a skillet for 2–3 minutes or toast breadcrumbs separately.

What can I use instead of buffalo sauce?
Try sriracha mixed with vinegar and butter, or a homemade version using cayenne, white vinegar, and melted butter.

Is this dish kid-friendly?
For milder palates, reduce the buffalo sauce and increase the cheese or ranch. Serve with apple slices or carrot sticks on the side.

Can I use canned chicken?
Yes, but drain well and consider sautéing briefly to improve texture. Fresh or rotisserie chicken tastes better.

How do I reheat leftovers?
Microwave with a splash of milk, stirring every 30 seconds. Or reheat in a covered oven-safe dish at 325°F (160°C) with a little milk until warm.

Summary

Buffalo Chicken Mac & Cheese combines tender pasta, juicy chicken, and a creamy, spicy cheese sauce into one unforgettable comfort dish. Baked to golden perfection with a crunchy topping, it’s ideal for gatherings or solo indulgence.