Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese – one pot, 30 minutes. Tender chicken and pasta in a spicy,  creamy 3-cheese sauce. Check out my 2 simple optional swaps for 61g protein per serving!

This easy recipe cooks completely in one pot (no boiling pasta separately!) and comes together in under 30 minutes.

My family loves the creamy spicy taste and has literally stood at the stove eating it right out of the pot – it’s that good.

If you’re looking to add more protein to your life (hello me!), try my simple swaps for a whopping 61 grams of protein per serving – while still enjoying the same creamy, spicy taste.

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.
• Optional high protein swaps -> same creamy, delicious taste.

Ingredients needed to make Buffalo Chicken Mac and Cheese:

• The roux: just melted butter and all purpose flour – this thickens the cheese sauce.
• Liquid: milk (2% OR whole milk – not skim) is added to the roux to form the sauce.
• Spices: dry Hidden Valley Ranch dressing/seasoning mix and
• Frank’s Red Hot Buffalo Wing sauce
• Pasta: I like elbow macaroni but any short pasta works.
• Cheeses: cream cheese, mozzarella cheese or monterey jack and sharp cheddar cheese for the perfect blend of creaminess.
• Chicken: use any cooked chicken: rotisserie is my favorite, but leftover or air fryer is good too.

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.

Stir in milk and water. Sprinkle in 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. Be sure to stir often so the pasta doesn’t stick to the bottom of the pot.

Turn off the heat then blend in cream cheese and shredded cheeses stirring until it’s completely blended then add the chicken.

How to make this Buffalo Chicken Mac and Cheese high protein:

Same flavor and creaminess but solid punch of protein. Here’s how to do it with just two simple swaps:

• Use a high protein milk, like Fairlife
• Swap out cream cheese for blended cottage cheese. This gives the creaminess we crave in mac and cheese with way more protein.
• Use the same amount of milk (2 cups) but leave out the cream cheese. Add 2 cups cottage cheese to a food processor or blender. Puree until completely smooth and add it in place of the cream cheese in the recipe. It’s that simple.

You can also use any protein forward pasta like Banza chickpea pasta or this one from Barilla

Tips for the best Mac and Cheese:

• #1 BEST tip  – grate the cheese yourself. Pre-shredded cheese has added ingredients that prevent the cheese from clumping and your cheese sauce won’t be as smooth.
• 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.
• Slivered green onions over the top.
• Crumble on some cooked bacon or bacon bits.
• Go meat free! Buffalo Mac and Cheese (no chicken)
• Different cheeses: try mild cheddar and mozzarella, pepper jack or American.
• Vegetables – this is a great dish to add veggies to. Grated zucchini, finely chopped broccoli, minced bell peppers, wilted in fresh spinach.

Can I add a bread crumb topping?

Yes! This is your mac and cheese. Do you! 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 popular 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: think loaded queso. Two kinds of cheese, chorizo, black beans, corn, tomatoes and fresh cilantro. Serve with tortilla chips. Always – always the first dip to disappear.

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: Stovetop or slow cooker options. For a full chili bar, don’t skip the toppings and sides: fritos, jalapenos, shredded cheese, sour cream, corn muffins, avocado, extra cilantro, lime wedges.

Full details in the printable recipe card below. Enjoy!