Buffalo Chicken Macaroni and Cheese

Oh my goodness, let me tell you about the first time I made Buffalo Chicken Macaroni and Cheese. It was pure magic! I’d been craving that classic mac and cheese comfort but wanted something with a little kick, you know? That’s when inspiration struck: why not combine my two favorite game day foods into one glorious dish?

This isn’t your grandma’s mac and cheese (though hers is wonderful too!). My Buffalo Chicken Macaroni and Cheese brings together everything we love – creamy cheese sauce, tender pasta, juicy chicken, and that signature buffalo tang. The first bite always reminds me of tailgating with friends, except now we can enjoy these flavors any night of the week.

What makes this recipe special is how the sharp cheddar and pepper jack cheeses balance the heat from the buffalo sauce. And don’t even get me started on the crispy bacon and blue cheese crumbles on top – they take this from good to “can I have thirds?” good. Trust me, once you try this version, you’ll never look at regular mac and cheese the same way again!

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Why You’ll Love This Buffalo Chicken Macaroni and Cheese

Listen, I know mac and cheese is already perfect – but this Buffalo Chicken version? It’s next-level amazing. Here’s why you’re going to adore it:

• The perfect spicy-creamy balance: That buffalo sauce kick gets tamed by the luscious cheese sauce – it’s like they were made for each other!
• Texture heaven: Creamy pasta, tender chicken, crispy bacon, and those blue cheese crumbles? Every bite is a party in your mouth.
• Crowd-pleaser magic: I’ve served this at everything from game nights to potlucks – it disappears faster than you can say “seconds please!”
• Weeknight easy: Don’t let the fancy flavors fool you – this comes together in under an hour with simple ingredients.
• Leftovers that rock: If by some miracle you have any left, it reheats beautifully for lunch the next day.

Seriously, this dish checks all the boxes – comforting, flavorful, and just special enough to feel like a treat without being fussy. You’re going to flip for it!

Ingredients for Buffalo Chicken Macaroni and Cheese

Okay, let’s gather our dream team of ingredients! I’ve broken everything down so you can shop and prep like a pro. Trust me – using quality ingredients makes all the difference in this Buffalo Chicken Macaroni and Cheese. Here’s what you’ll need:

The Pasta & Proteins

• 1 pound elbow macaroni (the classic shape holds sauce perfectly)
• 8 ounces chicken bacon, cooked until crispy and chopped (regular bacon works too)
• 2 1/2 cups shredded rotisserie chicken (skin removed, about half a chicken)

The Cheesy Dream Team

• 1 pound sharp cheddar cheese, grated (block cheese melts smoother than pre-shredded)
• 1/4 pound pepper jack cheese, grated (for that extra kick!)
• 4 ounces cream cheese, cubed (our secret for ultra-creaminess)
• 1/2 cup crumbled blue cheese (for topping – leave off if you’re not a fan)

The Sauce Magic

• 6 tablespoons unsalted butter (the foundation of any great cheese sauce)
• 1/4 cup all-purpose flour (for thickening our creamy base)
• 1 small yellow onion, finely diced (about 1/2 cup)
• 2 stalks celery, finely diced (trust me, it adds great texture)
• 2 cloves garlic, minced (fresh is best!)
• 3 cups milk (whole milk makes the creamiest sauce)
• 1 cup buffalo-style hot sauce (I like Frank’s RedHot for authentic flavor)
• 1 cup heavy cream (because why not go all out?)

The Finishing Touches

• 1/4 cup chopped scallions (fresh, not dried – for that pop of color and flavor)
• 1 teaspoon salt (plus more to taste)

Pro tip: Measure everything out before you start cooking – it makes the whole process so much smoother! Now let’s get cooking.

How to Make Buffalo Chicken Macaroni and Cheese

Alright, let’s get cooking! This Buffalo Chicken Macaroni and Cheese comes together in a few simple steps. I’ll walk you through each part so you end up with the creamiest, most flavorful dish every single time.

Cooking the Pasta and Bacon

First things first – get that pasta going! Bring a large pot of salted water to a boil (I use about 1 tablespoon of salt for 4 quarts of water – it should taste like the sea). Toss in your elbow macaroni and cook for exactly 7 minutes. We want it al dente because it’ll continue cooking in the sauce later. Drain it well, but don’t rinse – we need that starchy goodness to help our sauce stick!

While the pasta cooks, let’s tackle the bacon. In a skillet over medium heat, cook your chicken bacon until it’s nice and crispy – about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain, then chop it into bite-sized pieces when cool. That crispy bacon is going to add the perfect crunch to our creamy mac!

Preparing the Cheese Sauce

Now for the magic part – the cheese sauce! In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and celery, cooking until they’re softened but not browned, about 5 minutes. Stir in the garlic and cook just until fragrant – about 30 seconds more.

Next, sprinkle in the flour and whisk constantly for about a minute. This cooks out the raw flour taste. Now comes the key step – slowly pour in the milk while whisking constantly to prevent lumps. Keep whisking as you add the buffalo sauce and heavy cream. Bring the mixture to a gentle simmer, stirring frequently, until it thickens enough to coat the back of a spoon, about 5 minutes.

Reduce the heat to low and start adding the cheeses a handful at a time – cheddar first, then pepper jack, then the cream cheese. Keep stirring until each addition is fully melted before adding the next. This patience pays off with the smoothest, silkiest cheese sauce you’ve ever tasted!

Combining Everything

Okay, now for the grand finale! Add your drained pasta and shredded chicken to the cheese sauce. Gently fold everything together until every noodle and every bit of chicken is beautifully coated. Be careful not to overmix – we want to keep those pasta shapes intact.

Give it a taste and adjust the seasoning if needed – sometimes I’ll add a pinch more salt or a splash more hot sauce at this point. Then transfer to a serving dish and top with that crispy bacon we made earlier, plus the crumbled blue cheese and chopped scallions. The contrast of the cool, tangy blue cheese with the warm, spicy mac is absolutely heavenly.

Serve it up hot and watch everyone’s eyes light up – this Buffalo Chicken Macaroni and Cheese is always a showstopper!

Expert Tips for the Best Buffalo Chicken Macaroni and Cheese

After making this recipe more times than I can count, I’ve picked up some tricks that take this Buffalo Chicken Macaroni and Cheese from great to “can I get your recipe?” amazing. Here are my hard-earned secrets:

• Freshly grate your cheese – I know, I know, pre-shredded is convenient, but those anti-caking agents can make your sauce grainy. Take the extra few minutes to grate blocks of cheese – your sauce will be so much smoother!
• Adjust the heat to your liking – Start with 3/4 cup of buffalo sauce and add more gradually. My husband likes it fiery, so I’ll often add an extra splash just to his bowl before serving.
• Don’t skip the pasta water – Before draining your pasta, save about a cup of the starchy cooking water. If your sauce thickens too much, a splash of this liquid gold will loosen it right up.
• Let it rest before serving – I know it’s tempting to dig right in, but letting the mac and cheese sit for 5 minutes helps the sauce cling perfectly to every noodle.
• Get creative with toppings – Beyond blue cheese and scallions, try crushed crackers, extra buffalo drizzle, or even sliced jalapeños for extra crunch and heat!

Ingredient Substitutions and Variations

Listen, I get it – sometimes you need to swap things based on what’s in your fridge or dietary needs. Here’s how to make this Buffalo Chicken Macaroni and Cheese work for you:

• Cheese swaps: No cheddar? Try gouda for extra creaminess or Monterey Jack for milder flavor. Vegan? There are some great dairy-free cheese alternatives that melt beautifully now.
• Protein options: Rotisserie chicken is my shortcut, but grilled or baked chicken breasts work great too. Vegetarian? Crispy cauliflower florets make an amazing buffalo “chicken” substitute!
• Pasta picks: Gluten-free elbows work perfectly here – just watch the cook time. For extra protein, chickpea or lentil pasta are fantastic options.
• Heat level: Not a spice fan? Cut the buffalo sauce in half and add more cream. Want it nuclear? Throw in some cayenne or diced jalapeños!

The beauty of this recipe is how adaptable it is – make it your own!

Serving and Storing Buffalo Chicken Macaroni and Cheese

Oh, the best part – serving up this glorious Buffalo Chicken Macaroni and Cheese! I love pairing it with crisp celery sticks and carrot batons – they’re perfect for cooling the heat and add that classic buffalo wing experience. A simple green salad works wonders too if you want something lighter on the side.

Now, about leftovers (if you’re lucky enough to have any!). Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk and warm it gently on the stove over low heat, stirring often. The microwave works in a pinch – just cover and stir every 30 seconds to prevent drying out. Pro tip: The flavors actually deepen overnight, making leftovers almost better than the first serving!

Buffalo Chicken Macaroni and Cheese Nutrition Information

Now, let’s be real – this Buffalo Chicken Macaroni and Cheese isn’t health food, but oh boy is it worth every delicious bite! Nutritional values are estimates and will vary based on the specific ingredients you use. Here’s the scoop per serving (about 1 generous cup):

• Calories: 620 kcal
• Protein: 32g (thanks to all that chicken and cheese!)
• Fat: 35g (18g saturated – we don’t skimp on the good stuff)
• Carbs: 45g (2g fiber from those whole wheat noodles if you went that route)
• Sodium: 1100mg (the buffalo sauce packs a punch)

My philosophy? Everything in moderation – including moderation! This dish is meant to be enjoyed as an occasional indulgence.

Buffalo Chicken Macaroni and Cheese FAQs

Can I make Buffalo Chicken Macaroni and Cheese ahead of time?
Absolutely! You can prep everything up to combining the pasta and sauce. Store separately in the fridge for up to 24 hours. When ready, gently reheat the sauce, stir in the pasta and chicken, then bake at 350°F for 15-20 minutes until bubbly. Top with your garnishes fresh!

How spicy is this dish really?
With 1 cup of buffalo sauce, it’s got a good kick but isn’t overwhelming – think medium heat. The creamy cheeses and heavy cream really balance it out. For milder palates, start with 1/2 cup sauce and add more to taste. Spice lovers? Crank it up to 1 1/4 cups or add a pinch of cayenne!

Can I freeze leftovers?
You can, but the texture changes a bit – the sauce might separate slightly when thawed. If you do freeze it, store in airtight containers for up to 2 months. Reheat slowly on the stovetop with a splash of milk, stirring often to bring it back together.

What’s the best pasta shape to use?
Elbows are classic, but any short pasta works! Cavatappi, shells, or penne are great alternatives – they all catch that delicious sauce beautifully. Just be sure to cook al dente since they’ll soften more in the sauce.

Can I make this without blue cheese?
Of course! The blue cheese adds that classic buffalo wing flavor, but if you’re not a fan, just leave it off or swap for extra cheddar. Some people love crumbled feta or even ranch dressing drizzled on top instead.

Why This Buffalo Chicken Macaroni and Cheese Is the Best

This Buffalo Chicken Macaroni and Cheese is the ultimate comfort food mashup, creamy, cheesy pasta meets spicy buffalo chicken for a dish that’s bold, hearty, and unforgettable. With tender chicken, a rich cheese sauce, and just the right amount of heat, it’s a recipe that will satisfy cravings and wow your guests. Perfect for weeknight dinners, game day gatherings, or potluck parties, this dish is easy to prepare and always a crowd favorite.

Give this recipe a try and let me know how it turned out in the comments below! And for more cheesy, comforting recipes, don’t forget to follow me on Facebook, Instagram, and Pinterest for daily kitchen inspiration.

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