Your New Favorite Comfort Food Is Here: Buffalo Chicken Mac & Cheese

Hey there, friend! Come on in, pull up a stool, and let’s get something simmering on the stove. If your idea of a perfect night involves a big, cozy bowl of something cheesy, a side of good conversation, and the kind of meal that just makes everyone at the table happy, then you are officially in the right kitchen.

Today, we’re taking two of the greatest comfort foods of all time—spicy, tangy buffalo wings and gloriously gooey mac and cheese—and smashing them together into one unforgettable, show-stopping dish. This Buffalo Chicken Mac & Cheese is the ultimate crowd-pleaser. It’s the dish you make for game day when you want to be the hero of the party. It’s the dinner you whip up on a Wednesday because, well, you deserve it. It’s creamy, it’s bold, it’s got just the right amount of kick, and it’s layered with flavors that sing in perfect harmony.

I promise you, this isn’t a complicated, fussy recipe. It’s all about that from-the-heart, no-stress cooking I love so much. We’re using simple ingredients to create something truly magical. So, grab your favorite apron (the messy one with all the stories!), and let’s make a memory together. This is more than just mac and cheese; it’s a big, warm, cheesy hug with a spicy little kick.

The Night We Redefined Game Day

This recipe was born out of a happy accident, as the best ones often are. Picture it: my tiny apartment, years ago, during the biggest football game of the year. My friends were over, and I’d made a huge platter of buffalo wings and a giant pot of mac and cheese. Midway through the third quarter, chaos ensued. A rogue elbow (we’ll blame Steve) sent a few perfectly good wings tumbling right into the pot of mac!

Instead of mourning the loss, we all looked at each other, shrugged, and decided to mix it all together. The result was pure, unadulterated magic. The creamy cheese sauce clung to the spicy chicken, and the cool drizzle of ranch cut through the heat perfectly. It was an instant legend in our friend group. That messy, spontaneous mashup became a requested staple, and I’ve spent years refining it into the foolproof, baked-to-perfection recipe I’m sharing with you today. It’s a dish that reminds me that the best moments in life—and in the kitchen—are often the unplanned ones.

Gathering Your Flavor Dream Team

Here’s everything you’ll need to create this masterpiece. Don’t stress if you’re missing an item or two—I’ve included my favorite swaps and chef secrets right alongside each ingredient.

2 cups elbow macaroni, cooked and drained: The classic choice! Its small shape and curves are perfect for holding onto all that creamy, cheesy sauce. Feel free to use cavatappi, shells, or any short pasta you love. Pro tip: Cook it just to al dente! It will continue to cook a bit in the oven, and we don’t want mushy pasta.
1 1/2 cups shredded cooked chicken: This is your shortcut to a quick and easy win. A rotisserie chicken is your best friend here—it’s flavorful and ready to go. Leftover grilled or baked chicken works wonderfully, too. For a vegetarian twist, try chickpeas! They hold up great to the bold buffalo flavor.
1/2 cup buffalo sauce (like Frank’s RedHot): The star of the show! Frank’s is my go-to because it has that perfect balance of heat and tangy vinegar flavor. If you’re sensitive to spice, start with 1/3 cup and add more to taste. For a sweeter heat, try a buffalo-style barbecue sauce.
2 tablespoons butter: The rich, creamy base of our cheese sauce. Unsalted is best so you can control the seasoning, but salted will work in a pinch.
2 tablespoons all-purpose flour: This combines with the butter to make a roux, which is the magic thickener for our sauce. For a gluten-free version, a 1:1 gluten-free flour blend works perfectly.
2 cups milk: Whole milk will give you the richest, creamiest sauce, but 2% works just fine. For an extra-luxurious texture, sub in half-and-half or even a little heavy cream.
1 1/2 cups shredded cheddar cheese: I prefer sharp cheddar for its bold flavor that stands up to the buffalo sauce. Always, always shred your own cheese! Pre-shredded bags contain anti-caking agents that can make your sauce grainy and less smooth.
1/2 cup mozzarella or Monterey Jack cheese: These cheeses are the masters of meltiness, creating that incredible, stretchy, gooey texture we all crave. A blend is even better!
Salt and pepper, to taste: Season as you go! Taste your sauce before adding the pasta and chicken, and adjust accordingly. Remember, the buffalo sauce and cheese will already add saltiness.
Ranch or blue cheese dressing, for drizzling: The essential cool, creamy finish. I’m team ranch all the way, but if you’re a blue cheese purist, lean into it! This isn’t just a garnish—it’s a crucial flavor component.
Optional: chopped green onions or crumbled blue cheese for topping: A little fresh green onion adds a pop of color and a fresh bite. Extra blue cheese crumbles are for the true enthusiasts.

Let’s Build Some Deliciousness: Step-by-Step

Okay, team! Let’s fire up the stove and get cooking. Follow these steps, and you’ll have a perfect, restaurant-quality dish right from your own kitchen.

Step 1: Prep Like a Pro. First, preheat your oven to 375°F (190°C). This is our insurance policy for getting that gorgeous, bubbly, golden-brown top later. Go ahead and cook your pasta according to the package directions for al dente. Once it’s done, drain it and set it aside. While that’s happening, toss your shredded chicken with the buffalo sauce in a separate bowl until every piece is beautifully coated. This little step ensures every single bite is packed with flavor.

Step 2: Master the Roux. In a medium saucepan, melt your 2 tablespoons of butter over medium heat. Once it’s foamy, sprinkle in the 2 tablespoons of flour. Now, whisk constantly for a full 1-2 minutes. You’re not just making paste; you’re toasting the flour and cooking out that raw taste. It should smell a little nutty and look like a smooth, pale paste. This is the foundation of your luxurious sauce!

Step 3: Create the Creamy Base. Here’s the key to a lump-free sauce: slowly add your milk, just a big splash at a time, whisking vigorously after each addition until it’s completely smooth before adding more. Once all the milk is incorporated, keep whisking occasionally until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Don’t rush it! Patience here makes all the difference.

Step 4: Get Cheesy! Turn the heat down to low. Now, gradually add your shredded cheddar and mozzarella (or Monterey Jack) cheeses, handful by handful, stirring with a wooden spoon until each addition is fully melted and incorporated before adding the next. This gradual method creates a smooth, emulsified sauce instead of a clumpy, broken one. Season with a pinch of salt and pepper, but remember to taste it first!

Step 5: Bring It All Together. In a large mixing bowl, combine your cooked pasta, the buffalo-coated chicken, and all that glorious cheese sauce. Gently fold everything together until every single piece of pasta is smothered in cheesy, spicy goodness.

Step 6: Bake to Perfection (Optional but Recommended!). Transfer the entire mixture into a greased 2-quart baking dish. Pop it into your preheated oven for 15-20 minutes, or until the edges are bubbling and the top is just starting to turn a lovely light golden brown. If you’re in a huge hurry, you can absolutely skip the bake and serve it right from the stove—it will still be delicious. But that bake gives it that extra layer of cozy, baked casserole texture that I absolutely adore.

Step 7: The Grand Finale. Take it out of the oven (carefully, it’s hot!) and let it sit for just 5 minutes. This helps the sauce set a little so it’s not super runny when you serve it. Right before serving, drizzle generously with ranch or blue cheese dressing and sprinkle with those fresh green onions or extra blue cheese crumbles. This is the moment!

How to Serve This Masterpiece

Presentation is part of the fun! I love serving this family-style, right from the baking dish in the middle of the table with the dressing and garnishes on the side so everyone can customize their bowl. For a full “wing night” experience, pair it with crisp celery sticks and carrot sticks—their cool, fresh crunch is the perfect contrast to the rich, hot pasta. It’s a complete meal in itself, but a simple side salad with a sharp vinaigrette can also help balance the richness beautifully.

Make It Your Own: Delicious Variations

The beauty of this recipe is how easily you can adapt it! Here are a few of my favorite twists:

Extra Veggie Boost: Sauté some diced celery and carrots along with the roux for a hidden veggie crunch that nods to classic wing accompaniments.
Bacon Bliss: Because bacon makes everything better. Fold in 1/2 cup of cooked, crumbled bacon with the chicken for a smoky, salty punch.
“Buffalo Ranch” Everything: Stir 2 tablespoons of dry ranch seasoning mix into the cheese sauce for an even bigger flavor explosion.
Lighten It Up: Use low-fat milk, reduce the cheese slightly, and add extra chicken for a higher-protein, slightly lighter version. It’s still incredibly satisfying.
“Buffalo Cauli” Mac (Veggie!): Replace the chicken with roasted cauliflower florets. Toss them in buffalo sauce just like you would the chicken for a fantastic vegetarian alternative.

Chef Olivia’s Notebook

This recipe has been on quite a journey from that fateful game night spill to the dish it is today. I’ve learned a few things along the way! First, the type of cheese matters. I once tried to use all pre-shredded bagged cheese in a hurry, and the sauce was grainy and refused to melt smoothly. I learned my lesson—a few extra minutes spent shredding is always worth it.

Also, don’t be afraid of the buffalo sauce! The creaminess of the cheese and the cool dressing really tame the heat. It’s all about balance. And finally, this dish makes fantastic leftovers. The flavors meld together even more overnight. Reheat it gently in the microwave with a splash of milk to bring the sauce back to life.

Your Questions, Answered!

Q: My cheese sauce turned out grainy. What happened?
A: This is usually caused by two things: too high heat or pre-shredded cheese. Cheese sauces are delicate and prefer low, gentle heat. Also, pre-shredded cheese is coated in starches to prevent clumping, which can interfere with a smooth melt. For a foolproof sauce, shred your own cheese and add it off the heat or over very low heat.

Q: Can I make this ahead of time?
A: Absolutely! Assemble the entire dish (through step 5) up to a day in advance. Cover it tightly and store it in the fridge. When you’re ready, you may need to add a few minutes to the baking time since it will be cold from the fridge. You can also freeze it before baking for up to 2 months. Thaw in the fridge overnight before baking.

Q: It’s too spicy for my family! How can I tone it down?
A: No problem! Buffalo sauce potency can vary. Start by tossing the chicken with only 1/3 cup of sauce. You can always add more at the end. Another great trick is to use a milder wing sauce or even mix the buffalo sauce with a little barbecue sauce to sweeten it up.

Q: My sauce is too thick/thin. How can I fix it?
A: If your sauce is too thick after adding the cheese, simply whisk in a little more warm milk, a tablespoon at a time, until it reaches your desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce and thicken, or make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold milk and whisking it into the simmering sauce.

Buffalo Chicken Mac & Cheese

Author: OliviaBennett

Print Recipe

Description

This dish is what happens when two comfort food legends—buffalo wings and mac & cheese—collide in the most delicious way. Creamy, cheesy pasta meets spicy buffalo chicken, cooled down with a drizzle of ranch or blue cheese. It’s bold, cozy, and guaranteed to win hearts, whether it’s game day or a simple Wednesday night.

Ingredients

Scale

2 cups elbow macaroni, cooked al dente
1 ½ cups shredded cooked chicken (rotisserie works great)
½ cup buffalo sauce (like Frank’s RedHot)
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole preferred)
1 ½ cups sharp cheddar, shredded
½ cup mozzarella or Monterey Jack, shredded
Salt & black pepper, to taste
Ranch or blue cheese dressing, for drizzling
Optional: chopped green onions or blue cheese crumbles for topping

Instructions

Prep pasta & chicken: Cook macaroni until al dente. Toss shredded chicken with buffalo sauce.
Make roux: Melt butter in a saucepan, whisk in flour, and cook 1–2 minutes until golden.
Add milk: Slowly whisk in milk, simmer until thickened.
Get cheesy: Reduce heat to low. Stir in cheeses, a handful at a time, until smooth. Season with salt & pepper.
Combine: Fold in pasta and buffalo chicken until fully coated.
Bake (optional): Transfer to greased dish and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
Finish: Let rest 5 minutes. Drizzle with ranch or blue cheese, and top with green onions or extra cheese.

Notes

Swap chicken for roasted cauliflower for a vegetarian twist.
Add bacon crumbles for smoky richness.
Mix in dry ranch seasoning for extra flavor.
Use mild wing sauce or blend with BBQ for less heat.

Nutrition

Calories: 510 cal Per Serving
Fat: 28g
Carbohydrates: 34g
Fiber: 1g
Protein: 28g

Nutritional Information*

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 6

Calories: ~510 | Protein: 28g | Carbohydrates: 34g | Fat: 28g | Fiber: 1g

*Please note: This is an estimate based on the ingredients used and may vary depending on specific brands and substitutions.

Final Thoughts: More Than Just a Meal

So there you have it—the story, the secrets, and the steps to creating a dish that’s guaranteed to become a new favorite. This Buffalo Chicken Mac & Cheese is more than just a recipe; it’s an invitation to create your own happy accidents and cherished memories around the table. It’s proof that the most beloved dishes are often the ones made with a little bit of spontaneity and a whole lot of heart.

Don’t be afraid to make it your own. tweak the spice, load up the toppings, and share it with people who make you laugh. I hope this recipe finds its way into your regular rotation, bringing warmth, comfort, and a whole lot of flavor to your kitchen. Now, go grab that spoon and dig in. You’ve earned it.