Buffalo Chicken Mac and Cheese

Buffalo chicken mac and cheese quickly became my ultimate comfort food mash-up because I’ve always been a huge fan of classic mac and cheese and also can’t resist anything with that spicy buffalo kick so one game day I decided to combine the two and it was an instant hit with my family. Everyone kept going back for seconds and even my picky eaters were obsessed so ever since then it’s been on heavy rotation in my kitchen whenever I want to serve something cheesy and exciting.

The creamy, ultra cheesy noodles paired with tender shredded buffalo chicken create a bold dish that feels like a big warm hug but with a little fiery twist and I love how easy it is to throw together even on a busy weeknight and still have something that feels restaurant worthy and totally satisfying.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Elbow macaroni – The classic pasta shape that holds all the creamy sauce perfectly.
• Shredded chicken – Adds protein and makes it extra hearty.
• Cheddar cheese – Gives that sharp, rich cheese flavor.
• Cream cheese – Makes the sauce super creamy and smooth.
• Buffalo sauce – Brings the signature spicy, tangy heat.
• Milk – Helps create a silky sauce.
• Ranch or blue cheese dressing – Drizzled on top for a cooling contrast.
• Green onions – Add a fresh crunch and pop of color.

Tools You’ll Need

• Large pot – For boiling the pasta evenly.
• Saucepan – To make the cheesy buffalo sauce.
• Strainer – For draining the pasta perfectly.
• Mixing spoon – To stir everything together smoothly.
• Baking dish (optional) – If you want to bake it for a bubbly top.

Instructions

Step 1

I start by cooking the elbow macaroni in a large pot of salted boiling water until al dente so it stays tender but not mushy.

Step 2

While the pasta cooks, I heat a saucepan over medium heat and add milk, cream cheese, and cheddar cheese. I stir until everything melts into a thick, creamy sauce.

Step 3

Next, I stir in the buffalo sauce slowly so it blends smoothly without curdling and gives that beautiful spicy orange color.

Step 4

I add the shredded chicken to the sauce and mix until it’s well coated and heated through.

Step 5

Once the pasta is done, I drain it and add it straight into the buffalo cheese sauce. I stir everything together so every piece is covered.

Step 6

I spoon the mac and cheese onto plates and drizzle with ranch or blue cheese dressing for that classic buffalo combo.

Step 7

Finally, I sprinkle chopped green onions on top for a fresh finishing touch before serving.

Tips

If you want extra flavor, I suggest baking the buffalo chicken mac and cheese in a dish for 10–15 minutes at 375°F until bubbly and golden on top. I also love adding crumbled blue cheese or crispy bacon bits for an even more indulgent twist!

Ways to Serve

I like to serve this buffalo chicken mac and cheese as a main dish with a crisp green salad or some celery sticks on the side to echo the classic buffalo wing vibe. It’s also great for game day spreads, potlucks, or cozy movie nights at home.

Frequently Asked Questions

Can I make buffalo chicken mac and cheese ahead of time?

Yes! You can prepare it, store in the fridge, and reheat in the oven or microwave.

Can I make buffalo chicken mac and cheese less spicy?

Absolutely! Just reduce the amount of buffalo sauce or mix in more ranch dressing to mellow it out.

Can I use a different type of pasta in buffalo chicken mac and cheese?

Definitely! You can use shells, rotini, or any pasta shape you love.

See You in the Kitchen

I hope you give this buffalo chicken mac and cheese a try! It’s bold, creamy, and sure to be a hit with anyone who loves a little spice in their comfort food. I’d love to hear how it turns out share your photos and keep this recipe saved for your next cozy dinner.

Happy Cooking!

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