buffalo chicken mac and cheese
Our Buffalo Mac and Cheese is for those who like it hot! Cheddar cheese with chicken mixed with a spicy buffalo sauce creates the perfect combination of flavors.
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Table of Contents
  1. Hot & Spicy Buffalo Mac and Cheese
  2. Ingredients / Shopping List
  3. Substitutions and Additions
  4. How to Make Buffalo Chicken Macaroni and Cheese
  5. Tips
  6. Storage Tips
  7. Other Easy Pasta Recipes
  8. Buffalo Chicken Macaroni and Cheese Recipe

Buffalo chicken macaroni and cheese is the ultimate doctored-up mac and cheese recipe that you need in your life right now! We combine shredded chicken, cheddar cheese, and spicy buffalo sauce to create the perfect combination of flavors. Perfect for someone who loves it hot!

buffalo chicken mac cheese hero image

Hot & Spicy Buffalo Mac and Cheese

Mac and cheese is probably my biggest weakness. I simply can’t say no to it, even when I know I probably should. But, when I heard about this buffalo chicken mac and cheese I didn’t even hesitate. I knew I had to give it a try.

Any time I make mac and cheese, whether it’s homemade or just from a box, I have to doctor it up. It takes mac and cheese to a whole new level! I add everything from chicken and bacon to broccoli, breadcrumbs, and shrimp. But the thought of adding buffalo-tossed chicken was a mind blown moment.

Is your mouth watering yet? This is hands down the best mac and cheese ever. I can’t wait for you to try it for yourself.

buffalo chicken mac cheese on a fork

Ingredients / Shopping List

  • Chicken
  • Buffalo sauce
  • Macaroni pasta
  • Butter
  • Flour
  • Milk
  • Cheddar
  • Monterey Jack
  • Salt and pepper
  • Blue cheese
  • Parsley

Substitutions and Additions

  • Chicken: There are lots of options for what type of chicken you prefer in this recipe! I like to use shredded chicken, as I think it gives the best texture when mixed in with your mac and cheese and it is very easy to mix up with the buffalo sauce. You can also use diced chicken instead. You can use pulled chicken from a rotisserie chicken, or from chicken breasts. If you’re in a crunch and looking for something easy, you could also use canned chicken. Make sure that it’s completely dry before mixing it with the buffalo sauce and putting it in with your mac and cheese, or it could water down the overall consistency of the recipe.
  • Bacon: I love bacon in just about anything, but especially in this recipe. Bacon is a great option for an additional ingredient in your buffalo mac and cheese!
  • Vegetables: Veggies are another wonderful addition to your buffalo macaroni and cheese. Some of my favorites are broccoli, cauliflower, carrots or celery. If you prefer to forego the chicken altogether and make this recipe veggie friendly, I suggest using cauliflower! Simply toss your cauliflower in buffalo in place of the chicken and add this to your mac and cheese instead.
  • Cheeses: I have experimented a bit with cheese options and I’ve found that sharp cheddar and monterey jack make the best mixture in this particular mac and cheese. However, you can’t ever have enough cheese, right? So, if you like it extra cheesy, feel free to add more.

You can also get creative! Play around with different types of cheese and see which combos are your favorite. You can also choose to leave off the bleu cheese if you’re not a fan, but I find it pairs really nicely with the buffalo flavor!

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How to Make Buffalo Chicken Macaroni and Cheese

  1. Cook the macaroni according to the package directions.
  2. Pour buffalo sauce on top of shredded chicken and mix well.
    Pour buffalo sauce on top of shredded chicken and mix well.
  3. Melt butter, whisk in flour and stir occasionally.
    Melt butter, whisk in flour and stir occasionally
  4. Add in milk, cheddar, and Monterey jack cheeses.
  5. Stir frequently, until the cheese has completely melted into sauce.
    Add in milk, cheddar, and Monterey jack cheeses
  6. Add salt and pepper to taste.
  7. Combine cooked macaroni in the pan with the sauce.
    Combine cooked macaroni and shredded chicken in the pan with the sauce
  8. Add the shredded chicken.
    add shredded chicken
  9. Serve warm topped with freshly chopped parsley and bleu cheese crumbles.
    serve topped with freshly chopped parsley and bleu cheese crumbles

Tips

  • Get creative! I know I mentioned this before, but I can’t stress it enough. This mac and cheese will only get better and better the more you play around with it. You can add so many ingredients to change it up every time you make it.
  • Make sure that you don’t overcook your noodles! I find it’s best to cook them just a little bit al dente. If they are overcooked they will get soggy and they won’t mix as well with the other ingredients, which will change the overall consistency of your mac and cheese.

Storage Tips

  • To Store: If you have leftovers, be sure to store them in an air-tight container in the fridge in between eating.
  • To Freeze: You can freeze this mac and cheese for up to three months.
  • To Reheat: When you’re ready to reheat your mac and cheese, you can put it in the microwave. One problem I have run into when eating this as leftovers is that sometimes it gets a bit dried out. To combat this, I like to add just a little bit of milk to it when heating it up!
mac and cheese in a bowl

Buffalo macaroni and cheese is a total game changer! It’s perfect to bring as a side dish on any occasion or to make for a family dinner. Best of all, it’s easy to put together and it’s a crowd-pleaser of a dish! I can’t wait for you to try this recipe for yourself. Enjoy!

Other Easy Pasta Recipes

5 from 1 vote
buffalo chicken mac and cheese

Buffalo Chicken Macaroni and Cheese

Serves — 6
Our Buffalo Mac and Cheese is for those who like it hot! Cheddar cheese with chicken mixed with a spicy buffalo sauce creates the perfect combination of flavors.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients
  

  • 2 cups shredded chicken
  • cup buffalo sauce (or to taste)
  • 16 oz macaroni pasta
  • ¼ cup butter
  • 2 tbsp flour
  • cups milk
  • 8 oz sharp cheddar freshly grated
  • 6 oz Monterey Jack freshly shredded
  • Salt and pepper to taste
  • ½ cup blue cheese
  • Parsley freshly chopped

Instructions
 

  • Cook macaroni according to package directions.
  • While macaroni is cooking pour 1/3 cup buffalo sauce on top of shredded chicken and mix well.
  • When macaroni is done cooking drain and in the same pot, over medium heat, melt butter and whisk in flour cooking for about one minute, stirring constantly.
  • Add in milk, cheddar, Monterey Jack cheese.
  • Stir frequently until cheese has completely melted into sauce.
  • Add salt and pepper to taste.
  • Combine cooked macaroni and shredded chicken in the pan with the sauce.
  • Serve warm topped with freshly chopped parsley and blue cheese crumbles.

Jenn’s Notes

Storage:
  • To Store: If you have leftovers, be sure to store them in an air-tight container in the fridge in between eating.
  • To Freeze: You can freeze this mac and cheese for up to three months.
  • To Reheat: When you’re ready to reheat your mac and cheese, you can put it in the microwave. One problem I have run into when eating this as leftovers is that sometimes it gets a bit dried out. To combat this, I like to add just a little bit of milk to it when heating it up!
Tips:
  • Get creative! I know I mentioned this before, but I can’t stress it enough. This mac and cheese will only get better and better the more you play around with it. You can add so many ingredients to change it up every time you make it.
  • Make sure that you don’t overcook your noodles! I find it’s best to cook them just a little bit al dente. If they are overcooked they will get soggy and they won’t mix as well with the other ingredients, which will change the overall consistency of your mac and cheese.

Video

Nutrition Info

Calories: 795kcal | Carbohydrates: 64g | Protein: 44g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1103mg | Potassium: 503mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1103IU | Calcium: 682mg | Iron: 2mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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