Buffalo chicken Macaroni and cheese is the ultimate comfort food. It’s packed with buffalo chicken flavor, smothered in a creamy cheese sauce, and baked to bubbly perfection.
It’s cheesy, spicy, and tangy, and the kind of mac that’ll have everyone going back for seconds—perfect for game day, a weeknight dinner, or anytime you want a spicy twist on classic mac!
You get all the creamy texture of buffalo chicken dip with the cheesy pasta goodness of classic homemade mac and cheese – and that, my friend, is a match made in heaven.
Buffalo chicken macaroni and cheese actually started as a mash-up of two American favorites: spicy buffalo wings and rich, cheesy mac and cheese. Serve it along with my smoked macaroni and cheese for a winning combination!
Over time, it became a top mac contender for game day tables and potluck spreads across the country, loved for its bold buffalo flavor and creamy sauce that hits all the right notes.
You’ll love how much flavor this cheesy pasta dish provides without requiring much effort.
If you’re looking for other options for game day or casual get-togethers, check out my recipes for the Best Buffalo Chicken Wings and Slow-Cooker Buffalo Chicken Dip both are guaranteed crowd-pleasers.
Ingredients
Gather the ingredients needed to make our buffalo chicken macaroni and cheese recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
How Can I Adjust the Ingredients?
We made the recipe with chicken breasts, but chicken thighs, shredded rotisserie, or leftover frozen chicken works too. Just thaw and warm it first.
If you don’t have Havarti, you can substitute mozzarella or even cream cheese for a smooth, mild option. For a sharper flavor, replace some of the mild cheddar with extra sharp or even pepper jack cheeses.
We used whole milk and heavy cream to keep that creamy texture, but regular milk or half-and-half will work in a pinch.
Want a little extra texture on top? Try mixing panko breadcrumbs with melted butter for a crispier, golden topping.
While we used elbow macaroni, any small pasta shape, such as shells or cavatappi, will hold up great in that cheesy sauce.
How to Make Buffalo Chicken Macaroni and Cheese
Follow along with my simple instructions to see how to make buffalo chicken macaroni and cheese in your own kitchen.
- Cook the elbow macaroni in a large pot of salted water until al dente, according to the package directions. Don’t overdo it, the pasta will continue to cook in the oven later.
- Drain and rinse the cooked pasta with cold water to stop it from getting mushy. Set aside.
- Pat the chicken breasts dry and cut them into small, bite-sized pieces for even cooking.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken pieces to the pan.
- Sauté the chicken for 2-3 minutes until just starting to brown.
- Add the buffalo sauce to the cooked chicken.
- Bring the mixture to a gentle boil. Reduce to medium-low and simmer for 6-8 minutes until cooked through.
Preheat your oven to 350°F and lightly grease a 13 x 9-inch prepared baking dish.
- Add the unsalted butter to a large saucepan over medium heat.
- Add the all-purpose flour to the melted butter.
- Whisk to combine and to make a roux. Let it cook for 1-2 minutes, stirring constantly.
- Slowly add the room temperature milk and heavy cream, whisking to keep things smooth and lump-free.
- Add the dry mustard, garlic powder, sea salt, and black pepper to the mixture and stir to combine.
- When the mixture is hot and slightly thickened, begin adding cheese. Start with Monterey Jack, stirring until thoroughly melted and combined.
- Add the mild cheddar, stirring to combine.
- Add the Gouda, stirring to combine.
- Add the Havarti, stirring to combine.
*Mix well after each addition until you have a smooth, creamy cheese sauce. - Add the buffalo chicken mixture to the cheese sauce.
- Stir until all of the chicken is well coated in that cheesy sauce.
- Add the cooked pasta to the prepared dish and pour half the cheesy buffalo chicken sauce over it. Stir gently to coat.
- Pour the remaining sauce evenly over the top without stirring; this will add a delicious cheesy, gooey layer on top.
- Sprinkle seasoned bread crumbs over the surface for extra texture and golden crunch.
- Place the pan on the center rack, and bake for 30-35 minutes until hot, bubbly, and golden brown on top.
The combination of Monterey Jack, cheddar, Gouda, and Havarti gives the creamy sauce incredible depth. There are no bland bites in our buffalo macaroni and cheese!
It’s hearty, saucy, and straight-up satisfying… with a cheesy crust on top that might be the best part.
This buffalo chicken mac and cheese is one of those dishes that disappears fast at a family dinner or casual get-together. It’s hearty, cheesy, and full of bold flavor!
One forkful of that creamy, spicy, cheesy madness and boom – you’re thinking about when you’ll be making it again.
Leftovers can be stored in an airtight container in the refrigerator for up to four days—the flavors will get even better the second day. It can be frozen, but the creamy cheese sauce may lose some of its texture—it’s best enjoyed fresh.
Reheat individual portions in the microwave or warm larger amounts in the oven at 325°F until hot throughout.
If freezing, cool completely and wrap tightly in plastic wrap and foil; reheat from frozen at low heat, covered, to avoid drying it out.
Recipe FAQs
You can, but freshly shredded cheese melts more smoothly and gives your creamy sauce a better texture without any of the anti-caking stuff added to pre-shredded.
The buffalo wing sauce adds medium heat—enough to notice but not enough to knock your socks off. You can always adjust the spice level with less hot sauce or by adding a bit of sour cream or ranch dressing.
Panko breadcrumbs mixed with melted butter work like a charm. You can also broil the top for 2-3 minutes at the end – just keep a close eye on it!
More Recipes You’ll Love!
Buffalo Chicken Macaroni and Cheese
Ingredients
- 1 pound elbow macaroni
- 1 pound boneless skinless chicken breasts
- 8 oz monterey jack shredded
- 8 oz Havarti shredded
- 8 oz mild cheddar shredded
- 8 oz gouda cheese shredded
- 1 cup heavy cream
- 1 ½ cups whole milk
- ½ cup seasoned bread crumbs
- 4 tablespoon unsalted butter
- ¾ cups buffalo sauce
- 2 tablespoon all-purpose flour
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- olive oil or your favorite cooking oil for cooking the chicken
Instructions
- Cook the macaroni according to the package instructions for al dente. Do not overcook the pasta, as it will continue to cook in the cheese sauce once it is placed in the oven.
- Drain the pasta and lightly rinse with cold water to stop the cooking process and set aside until needed
- Pat dry the chicken breasts with a paper towel
- Remove the chicken from its packaging and cut the chicken breasts into small bite-sized pieces.
- Place a frying pan over medium-high heat and add olive oil to the pan.
- When the pan is hot, add the chicken. Cook for 2-3 minutes, stirring as needed.
- Add the buffalo sauce to the pan. Bring to a boil, then reduce the heat to medium-low.
- Simmer in the sauce for 6-8 minutes. Remove from the heat and set aside until needed.
- Preheat the oven to 350 degrees F.
- Add the unsalted butter to a saucepan over medium heat. When the butter has melted, add the flour to the pan to make the roux.
- Stir to combine and cook on low for 1-2 minutes.*Don’t let the roux get dark.
- Add the room temperature milk and heavy cream to the pan, stirring to combine.
- Add the garlic powder, dry mustard, sea salt, and black pepper to the mixture. Stir to combine.
- When the mixture is hot, add the Monterey Jack cheese to the cream sauce and stir until the cheese is fully melted and combined.
- Continue to cook and stir the cheese sauce over medium heat adding cheese until all the cheese has been added and fully melted and combined
- When the cheese has melted, add the cheddar cheese and stir until the cheese is fully melted and combined.
- Add the Gouda to the mixture and stir to combine.
- Add the havarit to the mixture and stir to combine.
- Stir the cheese sauce until all of the cheese has melted and the sauce is smooth and creamy.
- Add the buffalo chicken to the cheese sauce. Stir to combine.
- Add the cooked macaroni into a 13 x 9-inch casserole dish, then pour half of the cheese sauce over the noodles. Stir to combine.
- Pour the remaining sauce over the top of the elbows. Do not stir.
- Sprinkle the breadcrumbs over top of the buffalo mac and cheese
- Place the casserole dish on the center rack of the preheated oven and bake for 30 – 35 minutes until hot and bubbly.
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