Buffalo Chicken Mac and Cheese is the ultimate comfort food mash-up. It’s creamy, cheesy, a little spicy, and loaded with tender chicken for a hearty meal that feels like game day and cozy family dinner all in one. If you love the tangy kick of buffalo wings and the gooey goodness of mac and cheese, this recipe brings the two together in the best way.

Buffalo Chicken Mac and Cheese in a pan.

What makes this version stand out is how simple it is to throw together. The sauce is rich and velvety with a blend of cheddar and mozzarella, and you can adjust the heat to your liking with your favorite buffalo wing sauce. Sour cream adds extra creaminess, and the chicken makes it filling enough to serve as a main dish. Top it with green onions, blue cheese crumbles, or an extra drizzle of sauce for the perfect finishing touch.

stacie’s note

When I first started testing this Buffalo Mac and Cheese, I couldn’t decide how much hot sauce to add. I like a little kick, but I didn’t want it to be so spicy that it overpowered the creamy cheese sauce. I played around with the amounts, adding a little, tasting, and then sneaking in just a bit more until it hit that sweet spot of tangy heat without being overwhelming.

The creaminess was just as important to me. I knew I wanted it to be rich and smooth, so I stirred in some sour cream along with the cheese, and that turned out to be the magic touch. Veldon and his sons were my official taste testers, and they devoured their bowls. They loved the balance of spicy and creamy, and I knew I had a winner on my hands when they went back for seconds.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Elbow macaroni: Classic for mac and cheese, but you can swap in shells or rotini if that’s what you have on hand.
Butter: Use unsalted so you can control the seasoning yourself. If you only have salted, cut back a little on the added salt later.
All-purpose flour: Be sure to cook it for a minute to eliminate any raw flour taste.
Milk: Whole or 2% works best for a creamy texture, but you can use what you keep in the fridge.
Sour cream: Full-fat sour cream makes the sauce extra rich and velvety. Low-fat versions can sometimes make the sauce thinner.
Garlic powder: This blends smoothly into the sauce without the risk of burning like fresh garlic can when making a roux.
Onion powder: If you prefer, swap in finely grated onion for a fresher taste.
Sharp cheddar cheese: Grate it yourself if you can. Pre-shredded bags often have anti-caking agents that stop the cheese from melting as smoothly.
Mozzarella cheese: Part-skim mozzarella gives you that gooey stretch without adding too much grease.
Buffalo wing sauce: Start with a small amount and taste as you go. You can always add more heat, but you can’t take it away.
Cooked chicken: Rotisserie chicken is the easiest shortcut, but leftover baked or grilled chicken works just as well. I like using cooked chicken breasts.
Salt and black pepper: Season to taste once everything comes together.
Optional toppings: Try green onions for freshness, blue cheese crumbles for extra tang, or a drizzle of extra buffalo sauce if you like it spicy.

How to Make Buffalo Chicken Mac and Cheese

Step One: Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until it is al dente. Drain and set aside.
Step Two: In the same pot, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to make a roux.
Step Three: Gradually whisk in the milk. Cook, whisking constantly, until the mixture starts to thicken, about 3 to 4 minutes.
Step Four: Stir in the sour cream, garlic powder, and onion powder. Reduce the heat to low.
Step Five: Add cheddar and mozzarella cheese. Stir until melted and smooth.

Step Six: Stir in buffalo sauce a little at a time, tasting as you go. Add salt and pepper to taste.
Step Seven: Fold in the cooked chicken and cooked pasta. Stir until everything is coated and heated through.
Step Eight: Serve hot, topped with green onions, blue cheese crumbles, or a drizzle of extra buffalo sauce if desired.

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Variations and Substitutions

Pasta swaps: Elbow macaroni is classic, but shells, cavatappi, or rotini all hold onto the creamy sauce just as well.
Cheese options: Not a fan of cheddar? Try Colby Jack, Monterey Jack, or even Pepper Jack for extra heat. A little blue cheese mixed in gives it that true Buffalo wing flavor.
Chicken choices: Rotisserie chicken is the easiest shortcut, but leftover grilled, baked, or even breaded chicken tenders work too. Want to keep it meatless? Skip the chicken and add more veggies or beans.
Buffalo sauce: Adjust the heat to your taste. Use mild buffalo sauce if you prefer less spice, or add a dash of cayenne or crushed red pepper for a fiery kick.
Veggie boost: Stir in cooked broccoli, cauliflower, or even celery for some added texture.
Gluten-free option: Use gluten-free pasta and a 1:1 gluten-free flour blend in the roux.

Storage Instructions

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools, but it will loosen up again when you reheat it.
Freezer: Buffalo mac and cheese can be frozen for up to 2 months. Let it cool completely, then transfer to a freezer-safe dish or portion into containers for easy grab-and-go meals. Thaw overnight in the fridge before reheating.
Reheating: Warm individual portions in the microwave, adding a splash of milk if it looks a little dry. For larger amounts, reheat in a covered baking dish at 350°F until hot and bubbly. Stir halfway through and add a little extra cheese on top if you like.
Make-Ahead: You can cook the pasta and prepare the sauce separately up to a day in advance. Store them in the fridge, then gently reheat the sauce on the stove, stir in the pasta and chicken, and add a splash of milk if needed to smooth it out before serving.

Recipe Tips and Tricks

Cook the pasta just shy of al dente, as it will continue to absorb the sauce as it sits. This helps keep it from turning mushy.
Add the buffalo sauce gradually and taste as you go. Different brands vary in heat, so this ensures you hit the right spice level for your family.
Control the spice. The amount of spice really depends on the sauce you use. A mild buffalo sauce keeps the heat gentle, while a hot version will pack more of a punch. Adjust to your family’s taste by starting small and adding more.
Keep the heat low when melting cheese to avoid a grainy sauce. Slow and steady makes it silky smooth.
Use freshly shredded cheese if possible. It melts better and makes the sauce extra creamy.
Garnish right before serving. Green onions, blue cheese crumbles, or a drizzle of extra hot sauce or ranch dressing brighten up the dish and add great texture.
Make it a meal. Serve it with a crisp green salad or some garlic bread to round out the meal without much effort.
Double the recipe. Just be sure to use a big enough pot and give the sauce extra time to thicken. You might want to add the buffalo sauce in stages to keep the spice balanced in a larger batch.

Mac and Cheese Recipes

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Buffalo Chicken Mac and Cheese