Creamy stovetop Buffalo Chicken Mac and Cheese is an easy weeknight dinner and a game day favorite. Made with spicy buffalo sauce, tender pasta, chicken and 3 kinds of cheese, this recipe is a sure winner!

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Recipe Highlights

  • Easy to make and ready in 30 minutes.
  • 3 kinds of cheese for maximum creaminess.
  • Easy to customize and control the heat.
  • It’s like Buffalo Chicken Dip with noodles!


  • Macaroni (or shells)
  • Butter and flour to make a roux
  • Milk and heavy to create the sauce – use whatever kind of milk you like, and feel free to omit the cream and replace with milk.
  • Cream cheese – Helps to blend the sauce together and resists breaking when you add the cheese.
  • Seasonings – Ground mustard, garlic powder, salt and pepper.
  • Cheese – Mozzarella, sharp Cheddar. Both should be freshly grated off the block for maximum meltability.
  • Buffalo Sauce – I use Frank’s Red Hot.
  • Chicken – Shredded or cubed chicken breast, like from a rotisserie chicken or leftover from another recipe.

a dish filled with creamy mac and cheese with chicken and buffalo sauce

How to Make Buffalo Chicken Mac and Cheese

Get a detailed list of ingredients & instructions in the recipe card below.

  • Boil water and cook macaroni noodles.
  • Melt butter and cook flour in a large pot.
  • Add milk and cream, bring to a simmer.
  • Season and stir in buffalo sauce.
  • Remove from heat and stir in cheeses until melted.
  • Stir in pasta and chicken.
  • Serve as desired, garnished with sliced green onions and blue cheese crumbles or drizzled with Ranch dressing.
how to make buffalo chicken mac and cheese collage of 4 images


Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Keep in mind that the longer it sits, the spicier it will get.

How to Reheat Mac and Cheese

Having leftovers is a wonderful thing, especially when you get a serious comfort food craving late at night. But reheating mac and cheese can be tricky, so I’ve got a couple of tips.

  1. Low and slow. Whether you are reheating macaroni and cheese on the stovetop or in the microwave, do so on a very low heat setting and take your time. This will allow the cheese sauce to come up to temperature slowly and will prevent the sauce from separating into a greasy, clumpy mess.
  2. Add liquid. One of the biggest reasons cheese sauce separates during reheating is because it’s dry. Adding a bit of liquid will keep the sauce smooth as it heats. Add 1-2 tablespoons of milk, half and half or heavy cream to keep the cheese sauce luscious and creamy. Your Buffalo Chicken Mac and Cheese will thank you!

Pro Tips

  • I like using macaroni, but any small cut pasta will work.
  • Shred the cheese from a block rather than using pre-shredded cheeses. It will melt and taste much better.
  • The heat can easily be adjusted based on your flavor preferences. If you are concerned it may be too hot, add less in the beginning and add more as desired.
  • This dish is best served immediately. To prepare an hour or two in advance, keep warm in a slow cooker and omit any garnishes.
  • For extra flair, garnish with panko breadcrumbs and bake in the oven for 20 minutes.
  • For a meatless option, omit the chicken for a delicious buffalo mac and cheese.

a bowl of buffalo chicken mac and cheese with blue cheese, green onions and celery sticks

Try These Mac and Cheese Recipes Next


  • 1/2 pound Macaroni about 2 ½ cups dry
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 ½ cups nonfat milk
  • ½ cup heavy cream
  • 4 ounces cream cheese
  • ¼ teaspoon ground mustard powder
  • ½ teaspoon garlic powder
  • 1 cup freshly grated Mozzarella cheese
  • 1 ½ cups freshly grated sharp cheddar cheese
  • ½ cup buffalo sauce more or less depending on taste
  • 2 cups shredded or cubed cooked chicken breast
  • Salt & pepper to taste
  • Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook until al dente, according to package directions.

  • Drain pasta into a large colander and set aside.

  • Add butter to the pot over medium-low heat and melt. Stir in flour and cook for several minutes, stirring often, until golden brown.

  • Meanwhile, pour milk and cream into a microwave safe glass bowl and heat for 2 minutes. (Alternatively, heat milk in a small saucepan on the stove until hot, not boiling). Pour milk/cream mixture into the flour mixture and stir often, bringing to a simmer while it thickens. You will know it’s done when the sauce is thick and coats the back of a spoon.

  • Stir in a pinch of salt and pepper and dry mustard. Remove from heat and add cheeses, stirring constantly until completely melted. Stir in buffalo hot sauce.

  • Stir pasta and chicken into the buffalo cheese sauce. Divide into bowls and serve hot.

  • If desired, garnish with blue cheese crumbles and drizzle with ranch dressing.

Calories: 607kcalCarbohydrates: 36gProtein: 32gFat: 37gSaturated Fat: 21gCholesterol: 144mgSodium: 1087mgPotassium: 370mgFiber: 1gSugar: 5gVitamin A: 1274IUCalcium: 419mgIron: 2mg

Keyword buffalo chicken mac and cheese

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