Buffalo Chicken Mac and Cheese

This buffalo chicken mac and cheese recipe has just the right amount of heat with a rich and creamy cheese sauce that’s made right on the stovetop in under 30 minutes.

Why this recipe works

Easy, cheesy, and perfectly spiced with a kick of Frank’s red hot sauce, this buffalo chicken mac and cheese now has a permanent home in my recipe collection. It’s honestly really simple to make. Two types of cheese join forces with chicken and everyone’s favorite pasta shape to create a dish more than worthy of all the love it gets.

This mac and cheese reminds me of a heaping scoop of buffalo chicken dip, or better yet, a more cheesy-focused version of our buffalo chicken casserole. In case you haven’t noticed, we’re big fans around here. This recipe in particular is great for using leftover or rotisserie chicken and doesn’t require you to turn the oven on.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – You can cook some chicken breasts yourself for this recipe or use a pre-cooked rotisserie chicken from the grocery store. If you plan to cook some chicken for this dish, you may want to season it first. For example, a piece of boiled or poached chicken will be plain, but baked or steamed chicken will retain the seasoning flavors. If you are using a rotisserie chicken, it is already seasoned.

NOODLES – Elbow macaroni is a classic, it’s in the name after all. However, you can definitely use your favorite noodle shape for this mac and cheese. Fusili or cavatappi would be my other go-tos!

CHEESE – I highly recommend you shred your cheese yourself straight from the block as opposed to purchasing the pre-shredded stuff. Pre-shredded cheeses contain anti-caking agents which prevent them from melting down as well and may even make your cheese sauce grainy in texture. For a dish that’s centered around cheese, it’s best to go with fresh!

HOT SAUCE – We’re using Frank’s red hot sauce. You can substitute with bottled buffalo sauce if preferred.

HALF AND HALF – The half and half is an important part of why this dish is creamy. It’s half milk and half heavy cream, which adds richness to the finished mac and cheese. I would not recommend substituting with regular milk here.

How to Make Buffalo Chicken Mac and Cheese

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Melt butter over medium-high heat in a deep-sided skillet until foamy.
2. Whisk in the flour then the half and half. Bring to a boil.
3. Stir in both cheeses.
4. Whisk in the hot sauce. Simmer over medium-low heat for 3-4 minutes stirring occasionally until cheese sauce thickens.
5. Stir in the cooked elbow macaroni and cooked chicken. Heat through.

Frequently Asked Questions & Expert Tips

Our buffalo chicken mac and cheese recipe definitely has a decent amount of spice, however, it isn’t overbearing. I would consider it a notch above mild.

Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat the mac in a skillet over medium-low heat until warmed through, adding a splash of half and half to help break up the sauce if needed.

Serving Suggestions

You can optionally top your baked buffalo chicken mac and cheese with panko breadcrumbs mixed with melted butter. Pop it under the broiler to crisp up and dig in.

Otherwise, you can enjoy it as-is in all its glory or pair it alongside garlic bread for soaking up extra cheese sauce. A crisp dinner salad is never a bad idea either!

More Related Recipes

• Buffalo Chicken Pasta
• Buffalo Chicken Tenders
• Crockpot Macaroni and Cheese
• Easy Stovetop Mac and Cheese
• Jalapeno Popper Mac and Cheese

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