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.

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.

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.

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.

Buffalo Chicken Mac and Cheese Recipe

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

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Instructions

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.
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.
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.
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.
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.
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.
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.
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