Recipe

Buffalo Chicken Mac and Cheese

Creamy, tangy, spicy mac and cheese loaded with Buffalo chicken, sharp cheddar, and a buttery hot-sauce kick. Stovetop with an optional baked finish for those crispy edges.

By Matt Campbell

•

4.8

A bubbling cast iron skillet of Buffalo chicken mac and cheese with golden toasted cheese on top, garnished with sliced scallions on a warm kitchen table

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Buffalo chicken mac and cheese is what happens when two comfort-food legends decide to be best friends. You get the cozy, creamy cheese sauce you want on a tired weeknight, plus that tangy, buttery Buffalo heat that makes you go back for another forkful even though you are already full.

My version keeps ingredients simple and the steps clear, but it still delivers the good stuff: a glossy cheddar sauce (no weird grit), juicy chicken in every bite, and an optional quick bake that gives you those crisp, bronzed edges. Tasting as you go is not only allowed, it is the whole point.

Measured ingredients for Buffalo chicken mac and cheese on a light kitchen counter, including elbow pasta, shredded cheddar, milk, butter, hot sauce, and cooked chicken

Why It Works

Big flavor, low drama: A quick Buffalo sauce (hot sauce plus butter) gets folded into a creamy cheese sauce so the heat tastes rounded, not harsh.
Silky, not grainy: We keep the heat gentle when the cheese goes in and use a little flour to stabilize the sauce.
Juicy chicken throughout: Tossing the chicken with Buffalo sauce first seasons it all the way through.
Crisp edges on demand: Serve it straight from the pan, or bake for 8 to 12 minutes for that golden top.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat (best method): Warm in a saucepan over medium-low with a splash of milk (1 to 3 tablespoons per serving), stirring often until creamy again.

Microwave: Add a small splash of milk, cover loosely, and heat in 45-second bursts, stirring between rounds.

Freeze: You can freeze it for up to 2 months, but the sauce can separate a bit. Thaw overnight in the fridge, then reheat gently with milk and a little extra cheese if needed.

A small saucepan on a stovetop with leftover Buffalo chicken mac and cheese being stirred with a splash of milk to loosen the sauce

Common Questions

How spicy is this?

As written, it is a medium heat. For mild, use less hot sauce (start with 1/4 cup) and add more cheddar. For extra spicy, bump the cayenne and finish with a drizzle of hot sauce at the table.

Can I use rotisserie chicken?

Absolutely. It is the easiest win here. Shred it, then toss with the Buffalo sauce so it does not taste like plain chicken hiding in cheese.

Do I have to bake it?

Nope. The stovetop version is creamy and perfect. Baking is just for the crispy edges and a little extra “casserole energy.”

What cheese works best?

Sharp cheddar is the backbone. Monterey Jack makes it extra melty. If you want a little tang, swap in some pepper jack. Avoid pre-shredded cheese if you can since it often has anti-caking agents that make sauces less smooth.

How do I keep the cheese sauce from breaking?

Once you start adding cheese, keep the heat low or off and do not let the sauce boil. Add the cheese gradually, stirring until smooth before adding more. If it looks a little tight, a splash of warm milk brings it right back.

Can I make it ahead?

Yes. Make it up to a day ahead, spread into a baking dish, cool, and refrigerate. Reheat covered at 350°F until hot, then uncover for a few minutes to brown the top.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Large skillet or Dutch oven (or an oven-safe skillet if baking)
Whisk
Measuring cups and spoons
Wooden spoon or silicone spatula
Optional: 9x13-inch baking dish (if you do not have an oven-safe skillet)

I love Buffalo anything, but Buffalo chicken mac and cheese is the one I make when I want comfort food that still has a little attitude. It is the kind of dinner that makes the kitchen smell like game day even if it is a random Tuesday and you are wearing sweatpants you swore you would not wear in public.

Also, I am a big fan of recipes that forgive you for being human. Over-reduced the sauce? Milk fixes it. Too spicy? More cheese and a spoonful of sour cream calms it down. It is chaos with a safety net, which is basically my whole cooking personality.

Buffalo Chicken Mac and Cheese

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes (stovetop) or 45 minutes (with baking)

Servings 6

Ingredients

Pasta: 1 lb elbow macaroni (or cavatappi)
Chicken: 3 cups cooked shredded chicken (rotisserie is perfect)
Butter: 6 Tbsp, divided
Hot sauce: 1/2 cup Buffalo-style hot sauce (like Frank’s RedHot)
Garlic: 2 cloves, finely minced
Flour: 3 Tbsp all-purpose flour
Milk: 2 1/2 cups whole milk
Cream (optional but cozy): 1/2 cup heavy cream
Seasonings: 1 tsp kosher salt (plus more for pasta water), 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/8 to 1/4 tsp cayenne (optional)
Cheese: 3 cups sharp cheddar, freshly shredded
Melty cheese: 1 cup Monterey Jack, freshly shredded
Sour cream (optional): 1/3 cup for extra tang and silkiness
Blue cheese (optional): 1/3 cup crumbled, plus more for serving
For topping (optional): 3/4 cup panko breadcrumbs, 2 Tbsp melted butter
For serving (optional but highly encouraged): sliced scallions or chives, extra hot sauce, ranch or blue cheese dressing drizzle

Freshly shredded sharp cheddar and Monterey Jack cheese in separate bowls on a kitchen counter

Instructions

Boil the pasta. Bring a large pot of well-salted water to a boil. Cook the macaroni 1 minute shy of al dente (it will finish in the sauce). Drain and set aside.
Make quick Buffalo chicken. In a large skillet or Dutch oven over medium heat, melt 3 tablespoons butter. Stir in 1/2 cup Buffalo-style hot sauce and cook for 30 seconds. Add the shredded chicken and toss until glossy and warmed through. Scrape the chicken into a bowl and set aside.
Build the roux. In the same skillet or Dutch oven (do not wipe it out), melt the remaining 3 tablespoons butter over medium heat. Add the garlic and cook 15 to 20 seconds, just until fragrant. Sprinkle in the flour and whisk constantly for 1 minute. You want it to look like a smooth paste and smell lightly toasty, not browned.
Whisk in milk and thicken. Slowly whisk in the milk (and cream if using). Add salt, pepper, paprika, and cayenne if you like. Simmer, whisking often, for 3 to 6 minutes, or until thickened enough to lightly coat the back of a spoon.
Melt in the cheese. Turn the heat to low (or take the pan off the heat for a minute if things are bubbling). Add cheddar and Monterey Jack a handful at a time, stirring until melted before adding more. Do not let the sauce boil once the cheese goes in. Stir in sour cream and blue cheese (if using). Taste and adjust: more hot sauce for heat, more salt for pop, more milk if it feels too thick.
Combine. Stir in the drained pasta and the Buffalo chicken. Cook 1 to 2 minutes, stirring, until everything is fully coated and the pasta is tender.
Optional crispy top. For baking, heat the oven to 425°F. For broiling, set the broiler to high. If you want a crunchy top, mix panko with melted butter and sprinkle on top.
Skillet method: If your skillet or Dutch oven is oven-safe and broiler-safe, you can bake or broil right in the pan. If broiling, protect any handles and watch closely.
Baking dish method: Transfer the mac to a lightly buttered 9x13-inch baking dish, then add the topping.
Bake 8 to 12 minutes until golden, or broil 1 to 3 minutes until toasted. Keep an eye on it because panko goes from perfect to toasted fast.
Finish and serve. Top with scallions or chives, extra blue cheese, and a drizzle of ranch or blue cheese dressing if that is your vibe. Serve hot and do not be surprised if everyone suddenly “just wants a little taste.”