Buffalo Chicken Mac and Cheese

Some days just call for stretchy cheese, creamy pasta, and a little spicy kick to wake up your soul. This Buffalo Chicken Mac and Cheese is that kind of meal. It’s warm, rich, melty, and saucy—with a bold tang from buffalo sauce and that unmistakable creamy-cheesy mac base we all crave. Add juicy, shredded chicken and a golden breadcrumb topping, and this is next-level comfort food.

The first time I made this, I was trying to use up leftover roast chicken and half a bottle of buffalo sauce from wing night. I didn’t expect it to become a full-blown family favorite. But after one bite, we were all hooked. It hits that perfect balance of spicy and creamy, and it’s just comforting enough without being too heavy.

Plus, it comes together surprisingly fast—especially if you’ve got leftover cooked chicken or a rotisserie chicken on hand. You can bake it for that classic golden top, or keep it stove-top simple for a one-pot dinner that’s ready in under 40 minutes. It’s weeknight magic, game-day gold, and potluck perfection all rolled into one bubbly, cheesy skillet.

Why You’ll Love This Recipe

Let’s be honest—buffalo chicken plus mac and cheese is a match made in cheesy heaven. But here’s why this version really shines:

Creamy and cheesy base:
We’re talking about a rich, smooth cheese sauce made with real shredded cheddar and mozzarella. No powdery cheese packets here.

Bold buffalo flavor:
You get that signature tangy heat from the buffalo sauce, but it’s balanced with cream and cheese so it’s flavorful—not overpowering.

Juicy shredded chicken:
Tender pieces of cooked chicken are folded into the sauce, making this mac and cheese super satisfying and hearty.

Family-friendly and crowd-pleasing:
Mild enough for the kids (just adjust the heat!), but flavorful enough for the adults. It’s a hit at game days, dinner parties, or lazy nights in.

Crunchy topping (optional but recommended):
A toasted breadcrumb topping adds a little crunch to balance all that creamy goodness. Totally optional, but so worth it.

Easy to customize:
Add veggies, go gluten-free, or make it spicier—this recipe flexes to fit your fridge and your cravings.

And the texture? Creamy, stretchy, a little gooey, with a crispy top layer if you bake it. Every bite has a bit of that tangy buffalo heat layered into the cheesy, rich pasta. Pure joy.

Preparation Time and Servings

Total Time: About 40 minutes
Servings: Serves 6
Calories per serving: 520
Protein: 32g
Carbs: 38g
Fat: 28g

Ingredients

Here’s everything you’ll need for the most delicious Buffalo Chicken Mac and Cheese:

For the mac and cheese:

• 12 ounces elbow macaroni or small pasta (cooked and drained)
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk (whole or 2% works best)
• 1/2 cup heavy cream
• 2 cups shredded cheddar cheese (medium or sharp)
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 2 cups cooked, shredded chicken (leftover chicken or rotisserie works great)
• 1/3 to 1/2 cup buffalo sauce, depending on spice preference (make sure it’s halal-friendly—Frank’s Original is usually safe)

For the topping (optional):

• 1/2 cup breadcrumbs (panko or fresh)
• 1 tablespoon butter
• 1/4 teaspoon paprika

Ingredient Notes:

• Buffalo sauce: Not all are halal—check the label to avoid wine or other non-halal ingredients.
• Cheese: Freshly shredded cheese melts better than pre-shredded, which often contains anti-caking agents.
• Chicken: You can use baked, grilled, poached, or leftover shredded chicken. Just avoid anything heavily seasoned.

Step-by-Step Instructions

1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and set aside.

2. Make a roux
In a large saucepan or deep skillet, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until it forms a paste and turns a light golden color. This is your roux—it thickens the sauce.

3. Add milk and cream
Slowly pour in the milk and cream, whisking as you go to avoid lumps. Let it simmer for 2–3 minutes until slightly thickened.

4. Add cheese and seasoning
Lower the heat and stir in the cheddar, mozzarella, garlic powder, salt, and pepper. Stir until completely melted and smooth.

5. Add buffalo sauce
Pour in the buffalo sauce and stir until it’s fully combined. Start with 1/3 cup, then taste and add more if you want it spicier. The sauce should be creamy, cheesy, and orange in color.

6. Stir in chicken and pasta
Add the shredded chicken and cooked macaroni to the sauce. Stir gently until everything is coated in cheesy buffalo goodness.

7. Bake it (optional but recommended)
Preheat your oven to 375°F. Pour the mac and cheese into a lightly greased 9×13-inch baking dish.

8. Make the topping
Melt 1 tablespoon of butter in a small skillet over medium heat. Add the breadcrumbs and paprika. Stir for 2–3 minutes until toasted and golden. Sprinkle over the top of the mac and cheese.

9. Bake until bubbly
Bake for 15–20 minutes, or until the cheese is bubbly and the top is golden and crisp.

10. Serve hot
Let it rest for 5 minutes before serving. The sauce thickens slightly as it cools, making it easier to scoop and serve.

How to Serve

Here are a few fun and easy serving ideas:

• Serve in individual bowls topped with a drizzle of buffalo sauce and a sprinkle of chopped green onions.
• Pair with a crisp green salad or raw veggie sticks to cut the richness.
• Serve with soft dinner rolls or garlic toast for extra indulgence.
• Great for game days—set up a mac and cheese bar with toppings like halal turkey bacon, jalapeños, or ranch drizzle.

Additional Tips

1. Use freshly shredded cheese
It melts smoother and gives the sauce that beautiful stretch and creaminess.

2. Don’t overcook the pasta
Go just to al dente. It’ll cook a little more in the sauce, especially if you’re baking it.

3. Control the spice
Buffalo sauce levels can vary. Start with less, taste, and adjust to your liking. Want it super mild? Mix the buffalo sauce with a bit of honey.

4. Add veggies for balance
Finely diced carrots, celery, or cauliflower can be sautéed and added for a little extra nutrition without changing the flavor too much.

5. Make it ahead
Assemble the mac and cheese (without baking), cover tightly, and refrigerate for up to 24 hours. Add the breadcrumb topping and bake when ready.

Recipe Variations

Gluten-Free:
Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. Swap regular breadcrumbs for gluten-free ones.

Vegetarian Option:
Skip the chicken and stir in roasted cauliflower or a mix of sautéed mushrooms and onions.

Extra Spicy:
Add a pinch of cayenne to the cheese sauce, or top with sliced pickled jalapeños before baking.

Buffalo Ranch Mac:
Stir in a spoonful of ranch dressing or a packet of ranch seasoning to mellow the heat and add zesty flavor.

Low-Carb Version:
Try swapping the pasta for cooked cauliflower florets. You’ll get the same cheesy, buffalo kick without the carbs.

Serving Suggestions

• Side Dishes:
  • Crisp green salad with lemon vinaigrette
  • Roasted broccoli or asparagus
  • Classic carrot and celery sticks with ranch
• Drinks:
  • Sparkling lemonade
  • Iced tea with a slice of lemon
  • Cold cucumber-mint water
• For Kids:
  • Use less buffalo sauce and top with more mozzarella for a mild, kid-friendly version
  • Serve with fruit or soft dinner rolls

Freezing and Storage

Refrigerator:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet with a splash of milk.

Freezer:
To freeze, let the mac and cheese cool completely. Transfer to a freezer-safe container or baking dish, wrap tightly, and freeze for up to 2 months.

To reheat:
Thaw overnight in the fridge. Reheat in the oven at 350°F covered with foil, or in the microwave in portions, adding a splash of milk if needed to loosen the sauce.

Special Equipment

• Large saucepan or Dutch oven: For building the cheese sauce and mixing everything together.
• 9×13-inch baking dish: If baking with topping.
• Whisk: For a smooth roux and creamy sauce.
• Wooden spoon or silicone spatula: Great for stirring the pasta and sauce together gently.
• Cheese grater: For freshly shredded cheese that melts like a dream.

FAQ Section

Can I make this ahead of time?
Yes! You can prep the entire dish and refrigerate it (unbaked) up to a day in advance. Add the topping just before baking.

What’s the best pasta to use?
Elbow macaroni is classic, but small shells, cavatappi, or rotini work great—they all hold the sauce beautifully.

Is buffalo sauce halal?
Some brands are halal-friendly (like Frank’s Original), but always check the label to make sure there’s no wine or non-halal ingredients.

Can I use rotisserie chicken?
Absolutely. It’s a great time-saver. Just shred the meat and make sure the seasoning is mild.

What cheese works best?
A mix of cheddar and mozzarella gives you sharp flavor and gooey melt. You can also add Monterey Jack, Colby, or even pepper jack for extra kick.

How can I make it spicier?
Add a little extra buffalo sauce, a pinch of cayenne, or top with jalapeños before baking.

How do I keep it creamy when reheating?
Add a splash of milk before reheating to bring the sauce back to life.

Can I skip the topping?
Sure! It’s optional. The mac and cheese is delicious with or without the breadcrumb topping.

Can I freeze leftovers?
Yes, though pasta may soften slightly. Freeze in airtight containers and reheat with added milk or cream.

What if I don’t have heavy cream?
You can use more milk, or substitute with half-and-half. The cream just makes it extra rich.

Conclusion

Buffalo Chicken Mac and Cheese is that perfect mashup of spicy, cheesy, creamy comfort food that works for pretty much any occasion. Whether you’re making it for a cozy dinner at home, serving a crowd on game day, or sneaking a forkful straight from the fridge (no judgment), this dish brings serious flavor with minimal fuss.

If you try this recipe, I’d love to hear what you think! Leave a comment, snap a photo, or tag me on Instagram so I can see your delicious creations. There’s something so satisfying about sharing cheesy goodness, and I can’t wait for you to fall in love with this dish just like we did.

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