What happens when two of the most crave-worthy comfort foods collide? You get Buffalo Chicken Mac and Cheese—a weeknight hero that’s as creamy and bold as it is easy to make. This dish is simple, outrageously satisfying, and brings that classic Buffalo wing flavor straight to your table in less than an hour. If you’re after a swoon-worthy, memorable dinner that doesn’t ask too much of you (or your kitchen), this is your new go-to.

Why You’ll Love This Recipe

  • Quick and Satisfying: Dinner is done in under an hour, but tastes like you fussed for ages!
  • Perfectly Balanced Flavor: The creamy cheese sauce, punchy Buffalo sauce, and juicy chicken create a knockout combo that will have everyone begging for more.
  • Great for Leftovers: It reheats beautifully—so make extra, tuck it in the fridge, and reward yourself later.
  • Customizable: It’s easily adaptable with your favorite pasta shapes, spice levels, or dressings.
  • Ultimate Comfort: Rich, bold, gooey, and just a little spicy, this mac and cheese is true comfort food done right.

Ingredients You’ll Need

Gather these essentials to whip up the ultimate Buffalo Chicken Mac and Cheese:

  • Chicken Breast: Poached gently to stay juicy, then shredded—brings hearty protein and classic Buffalo flavor.
    Short on time? Use rotisserie or leftover chicken!
  • Blue Cheese Dressing: Tossed with hot chicken for cool creaminess and tang.
    Prefer ranch? That works too!
  • Cavatappi or Macaroni: Spiral pasta holds onto every bit of sauce—don’t shy from elbows or shells if that’s what you have.
  • Butter: Melds with flour for the rich, silky sauce base.
  • Flour: Thickens up that cheesy sauce to perfect, velvety consistency.
  • Tomato Paste: Unsung flavor hero—adds depth and subtle sweetness.
  • Heavy Cream and Milk: The dream team for ultra-creamy sauce (using a blend keeps it luscious, not heavy).
  • Buffalo Sauce & Hot Sauce: Brings the signature tangy heat—up or down the spice to your taste.
  • Mustard Powder & Onion Powder: No one will guess they’re in there, but you’ll notice the flavor pop!
  • Salt & Pepper: Always season to taste; simple, but essential.
  • Cheddar Cheese: Go for a block and grate it fresh—it melts infinitely smoother than anything pre-shredded.
  • Cream Cheese: Whisper of tang and extra creaminess—don’t skip it!

Note: Bring cold ingredients slightly nearer to room temp before using; this helps keep the sauce smooth and easy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make it your own? Try these fun spins:

  • Protein Swaps: Use rotisserie chicken or even leftover turkey.
  • Veggie Boost: Stir in cooked broccoli, roasted cauliflower, or sweet corn for pops of color and texture.
  • Spice It Up: Add jalapeños or a pinch of cayenne if you dare.
  • Cheese Lovers: Mix in pepper jack, mozzarella, or gouda for a unique cheesy twist.
  • Breadcrumb Topping: Scatter some buttered panko over the top and broil for a crispy finish.
  • Dressing Switch: Not a blue cheese fan? Ranch is a mild, crowd-pleasing alternative.

How to Make Buffalo Chicken Mac and Cheese

Step 1: Cook & Shred the Chicken

Place your chicken breast in a pot of water, bring it to a gentle boil (low and slow helps keep it tender!), and simmer for about 15-20 minutes, until cooked through. Shred with two forks and toss with blue cheese dressing—right away, while it’s still warm, for maximum flavor!

Pro Tip: Add a bouillon cube or two to the water for extra savory goodness.

Step 2: Cook the Pasta

While the chicken’s cooking, bring a big pot of salted water to a boil. Add your pasta and cook until just al dente—still a bit of bite is perfect. Drain and set aside.

Step 3: Build the Dreamy Cheese Sauce

Melt butter in a pot over medium heat; whisk in flour and cook for about a minute to make a classic roux. Stir in that little spoonful of tomato paste, then gradually add your cream and milk in splashes, whisking the whole time to avoid lumps. Bring the sauce just to a boil, then lower heat.

Add Buffalo sauce, a dash of hot sauce, mustard powder, onion powder, salt and pepper. Stir and taste—embrace those bold flavors! Slowly sprinkle in cheddar and cream cheese, a little at a time, melting each batch before adding more.

Step 4: Pull It All Together

Toss in the shredded, dressed chicken and cooked pasta, blending everything gently with a spatula. Make sure every twist of pasta is completely coated in that spicy, velvety sauce.

Step 5: Serve and Savor

Dish it up immediately while the cheeses are gloriously gooey and the aroma is absolutely irresistible.

Pro Tips for Making the Recipe

  • Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents, which can make sauces grainy. Grate from the block for that super-melty magic.
  • Room Temperature Dairy: Using warm or room temp milk and cream helps avoid a split or lumpy sauce.
  • Gentle Boil for Juicy Chicken: Don’t be tempted to crank the heat—gentle simmering keeps chicken moist and perfect for shredding.
  • Buffalo Sauce Choice: Franks RedHot is the classic, but use your favorite!
  • Pasta Shape Matters: Cavatappi is the dream for holding sauce, but use any noodle with nooks and crannies.

How to Serve

Buffalo Chicken Mac and Cheese is a showstopper all on its own, but there are plenty of easy ways to round it out:

  • Toppings: Sprinkle with extra blue cheese crumbles or thinly sliced green onions for a fresh, vibrant finish.
  • Pairings: Crisp celery sticks and carrot sticks are the classic wing accompaniments—add them for crunch and a refreshing palate cleanser.
  • Salads: A simple, tangy green salad or coleslaw balances the richness of the mac and cheese.
  • Game Day Spread: Serve in small bowls as a hearty, hand-held option for game night.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as they rest—sometimes a bonus!

Freezing

This dish freezes quite well. Cool it completely, portion, and wrap tightly or seal in freezer-safe containers. Freeze for up to 2 months for best quality.

Reheating

For best results, reheat gently on the stove with a splash of milk to loosen the sauce, stirring frequently. The microwave works in a pinch—just cover and heat in short bursts, stirring between each.

FAQs

  1. Can I make this recipe ahead of time?

    Absolutely! Assemble the mac and cheese, cover, and refrigerate for up to a day before baking or reheating. Add a splash of milk before reheating to restore creaminess.

  2. What’s the best pasta shape for Buffalo Chicken Mac and Cheese?

    Cavatappi and elbow macaroni are favorites because they trap loads of sauce. Shells, rotini, or penne also work beautifully—just avoid very thin spaghetti.

  3. Can I use rotisserie chicken or leftover cooked chicken?

    Yes! Rotisserie chicken is a huge time saver and adds great flavor. Just shred and toss it with dressing as directed.

  4. Is there a way to make it less spicy?

    Definitely. Use less hot sauce or tone down the Buffalo sauce to suit your taste. You can even use a mild wing sauce or just a touch of hot sauce.

Final Thoughts

Buffalo Chicken Mac and Cheese is the kind of meal that’s impossible to resist—spicy, cheesy, creamy, and made for busy nights when you want something spectacular without the stress. Whether you follow this recipe to the letter or give it your own twist, this dish is sure to please. Give it a try—you’ll be adding it to your roster of weeknight favorites in no time!

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Buffalo Chicken Mac and Cheese Recipe

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  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal
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Description

Buffalo Chicken Mac and Cheese is a creamy, flavorful twist on traditional mac and cheese. Tender shredded chicken is tossed in blue cheese dressing and combined with al dente pasta, all coated in a rich, tangy buffalo cheese sauce. This recipe delivers the perfect balance of creamy, spicy, and savory flavors, making it an irresistible main course for any buffalo sauce lover.

Ingredients

Units Scale

Chicken

  • 1 boneless/skinless chicken breast (about 1/2 lb) (see notes)
  • 1/3 cup blue cheese dressing

Pasta

  • 8 oz. cavatappi pasta or macaroni

Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1/2 cup heavy cream
  • 1 cup milk
  • 1/4 cup buffalo sauce
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Cheese

  • 1 1/4 cups cheddar cheese, shredded (preferably from block)
  • 2 ounces cream cheese, softened

Instructions

  1. Prepare Ingredients – Measure out all ingredients and bring the heavy cream, milk, cheddar cheese, and cream cheese closer to room temperature for a smoother sauce.
  2. Boil and Shred Chicken – Submerge the chicken breast in a pot of water and gradually bring to a gentle boil. Cook for 15-20 minutes or until the chicken is cooked through. Remove and shred with two forks. Toss shredded chicken with blue cheese dressing and set aside.
  3. Cook Pasta – In a separate large pot, bring salted water to a boil. Add cavatappi or macaroni and cook until al dente according to package instructions. Drain and set aside.
  4. Make Roux and Tomato Paste Base – In a pot over medium heat, melt the butter. Add flour and stir continuously for 1 minute to create a roux. Stir in tomato paste until a thick paste forms.
  5. Make Cheese Sauce – Slowly add the heavy cream and milk in small splashes, stirring constantly to keep the sauce thick and smooth. Bring the mixture to a boil, then reduce the heat to low.
  6. Add Seasonings and Cheeses – Add buffalo sauce, hot sauce, mustard powder, onion powder, salt, and pepper. Gradually add shredded cheddar cheese and cream cheese, stirring until completely melted and smooth.
  7. Combine Chicken and Pasta – Gently stir the shredded chicken into the cheese sauce. Add the drained pasta and fold everything together with a silicone spatula until evenly coated.
  8. Serve – Serve immediately while hot. Enjoy your ultra-creamy and spicy buffalo chicken mac and cheese!

Notes

  • 1 boneless skinless chicken breast is about ½ lb. You can use 1 cup leftover or rotisserie chicken if preferred; no need to boil if already cooked.
  • Shred cheddar cheese from a block for best melting and flavor—avoid pre-shredded cheese.
  • Substitute ranch dressing for blue cheese if desired.
  • Mustard powder and tomato paste are highly recommended for depth of flavor.
  • You can add 1-2 chicken bouillon cubes to the boiling water for extra flavor.
  • Recommended brands include Prince Cavatappi, Frank’s Buffalo Sauce and Hot Sauce, Philadelphia Cream Cheese, and Marie’s Blue Cheese Dressing.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 650
  • Sugar: 5g
  • Sodium: 1250mg
  • Fat: 36g
  • Saturated Fat: 19g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.5g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 33g
  • Cholesterol: 140mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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