Buffalo Chicken Mac and Cheese – 30 minute, 1 pot – bites of chicken and tender pasta in a spicy, creamy cheese sauce. This complete meal is the perfect weeknight meal and a great recipel for game day too!
Fans of classic spicy buffalo wings and classic Mac and Cheese this is for you. It’s an easy recipe from simple refrigerator and pantry staples and whips up in under 30 minutes.
Why this recipe works:
- This is an easy recipe – cooks in 1 pot in less than 30 minutes for the ultimate comfort food.
- Melty cheese, tender pasta and a spicy, cheesy sauce — a proven winner.
- Simple grocery store ingredients.
- This buffalo chicken mac has just the right amount of spice.
Ingredients needed for Buffalo Chicken Mac and Cheese:
- The roux: melted butter and all purpose flour create a roux – the thickening agent for the cheese sauce.
- Liquid: milk (2% OR whole milk – not skim) is added to the roux to form the sauce.
- Spice: dry Hidden Valley Ranch dressing/seasoning mix and
- Frank’s Red Hot Buffalo Wing sauce
- Pasta: I like elbow macaroni (uncooked) but any short pasta will work in this recipe.
- Cheeses: cream cheese, mozzarella cheese or monterey jack and sharp cheddar cheese for a powerhouse cheese blend.
- Chicken: use any cooked chicken including leftover, air fryer or rotisserie
What kind of chicken is best in this recipe?
Use any cooked chicken breasts or thighs – rotisserie is quick, easy and deliciuos. You can also air fry the chicken ahead of time or use leftover chicken.
How to make Buffalo Chicken Mac and Cheese:
In a deep pot melt the butter over medium heat then whisk in the flour and cook 1 minute.
Pour in milk and water, stirring to blend well then sprinkle in the dry ranch seasoning, uncooked elbow macaroni and buffalo sauce and give it all a good stir.
Cover, bring to a boil over medium-high heat then reduce the heat and simmer UNCOVERED over low heat 8-10 minutes or until the pasta is al dente. Stir often to prevent the pasta from sticking to the bottom of the pot.
Turn off the heat then fold in cream cheese, and cooked chicken stirring until blended, then add shredded cheddar and mozzarella cheeses stirring gently to combine.
Tips for the best Mac and Cheese:
- Grate the cheese yourself – Pre-shredded cheese contains ingredients that prevent the cheeese from clumping and the cheese sauce won’t be as smooth.
- Be sure to use Hot Buffalo Wings Sauce – not the original – there’s a flavor difference.
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat in the microwave with a splash of milk to bring back the creaminess.
Can I make Buffalo Chicken Macaroni and Cheese ahead of time?
Yes! Make the dish ahead of time and reheat in the oven until it’s bubbly and hot. Tip: cook the pasta to just shy of al dente so it doesn’t soak up all the sauce or get mushy when you reheat it.
Subs, variations to this recipe:
- Add a drizzle of buffalo sauce over the finished Buffalo Mac and Cheese.
- Finely chopped celery adds great texture to this creamy dish.
- Control the heat level: Go milder with Frank’s RedHot mild wing sauce instead of classic Buffalo Red Hot Sauce – or – use less hot sauce. You can always add extra hot sauce at the end for extra spice.
- Add blue cheese crumbles or even a drizzle of blue cheese dressing before serving.
- Sprinkle on slivered green onions.
- Crumbled on some cooked bacon or bacon bits.
- Go meat free! Buffalo Mac and Cheese (no chicken)
- Differennt kinds of cheese: swap or mix up the cheeses like mild cheddar and mozzarella, pepper jack or American.
- Vegetables – this is a great dish to add veggies to such as zucchini, broccoli, bell peppers – even fresh spinach.
Can I add a bread crumb topping?
Yes – you’ll need about 3/4 cup panko bread crumbs and 3 tablespoons of melted butter. Blend together, sprinkle over the top of the mac and cheese and pop into the oven or broiler until golden brown.
More flavor packed game day recipes:
Crispy Baked Buffalo Wings: Marinated in a spicy buttermilk-ranch blend, then “oven fried” until crispy and bursting with bold flavor.
Cowboy Queso: Warm, spicy dip loaded with 2 kinds of cheese, chorizo, black beans, corn, tomatoes and fresh cilantro. Serve with tortilla chips.
Slow Cooker White Chicken Chili: Creamy chili with bites of white beans, corn and green chilies in every bite. Topped off with sliced avocado, extra cheese, tortilla strips and sour cream.
Classic Spicy Ground Beef Chili: Packed with ground beef, beans and bold, spicy flavor. Quick stove top and slow cooker recipe options.
Cottage Cheese Buffalo Chicken Dip – a healthier, lighter version of everything we LOVE about the classic dip.
Check out the 12+ Best Sides to Serve with Chicken Wings – perfect for your next gathering.
Full details in the printable recipe card below. Enjoy!
Buffalo Chicken Mac and Cheese
Equipment
- large skillet with deep sides or large pot
Ingredients
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups milk 2% used (full fat ok; skim not recommended)
- 2 1/2 cups water
- 2 tablespoons dry ranch seasoning
- 2 cups elbow macaroni uncooked
- 4 ounces cream cheese
- 1/2 cup Frank's Buffalo Wing Sauce or more to taste + 2 T extra for drizzling on top
- 2 cups cooked chicken air fried, rotisserie or leftover cubed
- 3/4 cup mozzarella freshly shredded
- 1 1/2 cups sharp cheddar cheese freshly shredded
- 1/4 cup blue cheese crumbles or more to taste
- 1/4 cup bacon crumbles (real bacon precooked) - or more to taste
Instructions
- In a deep pot melt the butter over medium heat then whisk in the flour. Cook 1 minute.
- Pour in the milk and water, blending completely then sprinkle in the dry ranch seasoning, UNCOOKED elbow macaroni and buffalo sauce, stirring to combine.
- COVER bring to a boil then reduce the heat and simmer UNCOVERED 8-10 minutes or until the pasta is al dente. Stir often to prevent pasta from sticking to the bottom of the pot.
- Turn off the heat then blend in cream cheese and cooked chicken stirring until combined then add shredded cheddar and mozzarella cheeses stirring gently until melted. Serve right away or with optional garnishes below.
- Optional garnishesL drizzled buffalo sauce and/or ranch, cooked bacon, finely chopped celery and/or blue cheese crumbles.
I love the idea of individual portions! Picky eaters can add or leave off the blue cheese….whatever they desire. I say more is better! This recipe looks and sounds completely decadent!! Pinned. Thanks for another fantastic recipe. Have a fun and safe weekend.
So true Mary – every family has at least one picky eater, right? Thank you so much – decadent was the goal! It was a great weekend here. Hope you enjoyed yours as well and let’s chat later this week. 🙂
I made this last night for a girls night in watching Grey’s…AMAZING. You combined 2 of my favorites. I loved how easy it was to put together and totally agree – very decadent. Will be making again!!
So glad you enjoyed it! Sounds like a fun evening ~ catching up with friends and watching Grey’s 🙂 My kind of night!