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Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese is a stovetop mac and cheese that is super creamy and spicy. Shredded cooked chicken gets mixed in making this a one dish meal. Sprinkle blue cheese crumbles, green onions, and more hot sauce on top for extra flavor.

Buffalo Chicken Mac and Cheese in a white bowl.

Easy Mac and Cheese Recipe

This easy recipe can be made start to finish in under 20 minutes. Buffalo Chicken Mac and Cheese is the ultimate in creamy, cheesy, rich macaroni and cheese recipes. It is pure, indulgent comfort food.

Three Kinds Of Cheese.

Two kinds of cheese, Monterey Jack and cheddar are used for lots of cheese flavor. There are also some blue cheese crumbles added. To make this mac and cheese super creamy, I added cream cheese and sour cream. They really make the sauce rich, thick, and creamy.

Mac and Cheese in a blue Dutch oven.

Tips For Making Buffalo Chicken Mac and Cheese

  • Use a rotisserie chicken for ease and convenience.
  • Pretty much any shape of pasta can be used. Penne and shells work well.
  • If you want it to be extra spicy, up the hot sauce from 1/4 cup to 1/3 cup and serve with extra hot sauce.
  • I use Frank’s Hot Sauce, but you could use a different sauce.
  • Some readers feel 8 ounces of macaroni is not enough. You use up to 12 ounces of macaroni if you want more pasta in relation to the sauce.

How Spicy Is The Buffalo Chicken Mac and Cheese?

The amount of hot sauce gives it a medium heat level. If you want it super spicy, add 1/4 teaspoon of cayenne pepper or serve with additional hot sauce.

Storage

Leftovers can be kept in an airtight container in the refrigerator for 4 days. If texture gets too dry, add a splash of milk before reheating in the microwave.

More Mac and Cheese Recipes

Buffalo Chicken Mac and Cheese

Love the flavor of Buffalo Chicken? Try these other recipes:

Watch the short video below to see how easy this recipe is to make.

Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese is a stovetop mac and cheese that is super creamy and spicy. Shredded cooked chicken gets mixed in making this a one dish meal. Sprinkle blue cheese crumbles, green onions, and more hot sauce on top for extra flavor.
PREP: 8 minutes
COOK: 12 minutes
TOTAL: 22 minutes
SERVINGS: 8

Ingredients

  • 8 ounces uncooked macaroni pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 4 ounces cream cheese, softened and cut into pieces
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1/3 cup sour cream
  • 1/4 cup Frank’s hot sauce
  • 2 cups cooked and shredded chicken
  • 1/4 cup blue cheese crumbles
  • 2 green onions, sliced

Instructions

  • Cook macaroni according to package directions.
  • Meanwhile, in a Dutch oven, melt butter over medium heat.
  • Add flour. Stir and cook for 1 minute.
  • Gradually whisk in milk. Bring to a simmer. Add salt, pepper, garlic powder, onion powder, and dry mustard. 
  • Once thickened, turn heat to low and add cream cheese. Stir until melted.
  • Add Monterey Jack cheese and cheddar cheese. Stir until melted.
    Note: It's best to mix the cheese in a small handful at a time. This will create a smooth sauce. If you dump it all in at once, the sauce might get grainy.
  • Stir in sour cream and hot sauce.
  • Stir in macaroni, chicken and blue cheese. Sprinkle with green onions.

Notes

Some readers feel 8 ounces of uncooked macaroni is not enough. You can use up to 12 ounces of macaroni if you want a higher proportion of pasta to sauce.
For best flavor, I recommend shredding your own cheese.

Nutrition

Calories: 501kcal
Course: Main Dish
Cuisine: Southern
Keyword: pasta, spicy

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13 thoughts on “Buffalo Chicken Mac and Cheese”

  1. Made this today for lunch. I thought it was wonderful, my wife wanted more hot sauce, but she has always liked extra spice. I am currently making an extra batch of the sauce for nachos and tacos excellent recipe

  2. In answer to “Danny G”, I wouldn’t especially the noodles! THEY FALL APART!. The key is make the mac first set aside slow cook everything else transfer to a baking dish the back for 20 min.! Cam out the Ba$$s! AVB

  3. Took the advice of a previous comment to double the pasta so I used a 1 lb box of medium shells. Did not add bleu cheese or green onions. It came out great! Delish! Would make it again.

  4. Foodie129878

    This recipe was super flavorful and creamy. I would suggest doubling the amount of pasta because when I made mine, I found that 8 ounces filled about half the sauce. If you don’t want to double the pasta, it works as a great dip!

    1. Mary Lou Miller

      This was excellent…most definitly will make again.
      My guest loved it…GREAT FLAVOR

    1. Jennifer Both

      I made this 2 weeks ago and it was amazing my whole family loved it wouldn’t change a thing, having it again tonight. Thanks for a mouth watering Mac and cheese😀

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