Buffalo Chicken Mac and Cheese is the perfect combo of spicy, tangy, and creamy. The buffalo sauce brings the heat, the ranch cools it down, and the chicken and elbow macaroni ties it all together for a cozy dish.
Why Love It? It's an easy one pot, stovetop method that means this beauty is ready to eat in just 20 minutes. Cheesy and creamy just like my southern mac and cheese but with an added kick from the buffalo wing sauce!
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Reasons to Love It
There are so many reasons to love this Buffalo Mac and Cheese; somehow, I narrowed it down to my favorite four:
Buffalo Ranch - not that long ago I discovered the heavenly combination of buffalo wing sauce and ranch dressing! How could I have been missing out on this delicious flavor union for so long! I have two more recipes that feature Buffalo Wing Sauce (but I won't stop there; more to come in the near future):
Quick Stovetop Method - And the best part? No need to turn on the oven! You can whip it up in no time and still get all that cheesy, spicy goodness. Perfect for when you (and your family) want comfort food fast!
Rotisserie Chicken - rotisserie chicken makes prep super easy and it adds another level of flavor. The chicken's already cooked and seasoned, so you just shred it up and mix it in. It's a great time saver that I use for a lot of my recipes such as:
Blue Cheese - you either like it or you don't, right? The blue cheese crumbles at the end adds an extra punch of bold flavor. Some people love it, some people skip it, but it definitely makes it extra special.
Ingredient Photo with Notes
- Chicken - as I said earlier, I love to use rotisserie chicken. You only need about 2 cups of cooked and chopped chicken.
- Macaroni - elbow macaroni is the classic shape to use, but I've listed some substitutes below if you want to try a different kind.
- Buffalo wing sauce - my favorite is Frank's Red Hot Wings Buffalo Sauce! But there are many brands out there. Make sure you get the "wing" sauce!
- Ranch dressing - any bottled version will do so use your favorite brand.
- Cheddar cheese - buy the block and shred it yourself! It only takes a minute or less but the flavor and texture is far superior than the pre-shredded stuff.
- Cream cheese - a small amount of cream cheese makes a big difference in the creamiess of this dish! Plus, it adds a little more twang to the creamy sauce!
- Garnish - blue cheese crumbles and sliced green onions are the garnishes. I like the extra zing the blue cheese adds at the end. Green onions are abundant in my garden so I try to use them every chance I get!
Substitutions
Here are some quick ingredients swaps if you need them:
- Rotisserie chicken - use grilled or leftover baked chicken, or even canned chicken in a pinch.
- Shrimp - swap the chicken for cooked shrimp! It's just that easy for a great Buffalo Shrimp Mac and Cheese 😉
- Ground beef - if all you have is ground beef, they try my Beefy Mac and Cheese. It's also a 20-minute meal and might be more suitable for the kiddos.
- Cream cheese - swap with Greek yogurt, sour cream, or mascarpone.
- Cheddar cheese - sub with Monterey Jack, Colby, or a spicy pepper jack for extra flavor. You can also use Velveeta cheese.
- Blue cheese crumbles - if you're not a fan, go with feta or skip it entirely.
- Pasta - try penne, rotini, or shells.
Like your pasta with a little heat? This Cajun Sausage Spaghetti is creamy, spicy, and full of bold Cajun flavor. Perfect for weeknights!
How to Make Buffalo Chicken Mac and Cheese
Recipe Tips
Here are my top four tips to make your buffalo chicken mac and cheese even better:
- Use freshly shredded cheese. Pre-shredded cheese has a coating that can make the sauce less creamy, so shredding your own cheddar will give you the perfect flavor and texture.
- Adjust the heat. If you want more spice, add extra buffalo sauce or a dash of cayenne pepper. To tone it down, mix in more ranch or cream cheese to balance the flavors.
- Cook the pasta al dente. Since the macaroni will absorb some sauce, cooking it just until firm helps keep it from getting too mushy.
- Go meatless. This dish makes a great side dish, too! Just leave out the chicken and you've got yourself a great side dish (or a delicous meatless main).
Side Dishes to Serve with Buffalo Chicken
Buffalo chicken mac and cheese pairs well with sides that balance its spicy kick. Here are some great options:
- Celery and carrot sticks. A classic cooling combo that cuts through the heat.
- Coleslaw. Creamy and crunchy, it complements the bold flavors perfectly.
- Roasted vegetables. Broccoli, cauliflower, or Brussels sprouts add a lighter, savory touch.
- Jalapeno Cornbread. Slightly sweet and spicy, it’s a great paired with buffalo spice.
- Crispy Pan Fried Potatoes. Crispy on the outside and creamy on the inside; they go with just about everything.
Slow Cooker Method
Making buffalo chicken mac and cheese in the slow cooker (crock pot) is perfect if you want to set it and forget it while you take care of other things. It’s especially great for parties or game days when you want to keep it warm and ready to serve. Plus, the flavors really meld together over time!
- Place the cooked chicken, buffalo sauce, ranch dressing, cream cheese, and half the cheddar cheese in the slow cooker. Gently toss just until blended.
- Cover and cook on low for 2-3 hours until the cheeses are melted and it's nice and hot.
- About 30 minutes before it’s done, cook and drain the macaroni and then stir the hot macaroni into the chicken mixture.
- Top with the remaining cheddar cheese, blue cheese crumbles, and sliced green onions just before serving.
Questions People Ask
Of course! All you need to do is use more or less buffalo sauce.
When stored in an airtight container, it will keep for up to 3 days.
Yes, you must use cooked chicken for this recipe.
Absolutely! When stored in an airtight container, it will keep for up to 3 months. When you're ready to reheat it, let it thaw overmight in the fridge. Re-heat in the microwave at 50% power until it's hot. If it's too thick, just add a little milk and stir.
More Spicy Comfort Food Recipes
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Recipe
Buffalo Chicken Mac and Cheese
Equipment
- large pot (at least 5 quarts)
- Pasta strainer
- cheese grater
- measuring cup(s)
- measuring spoons
Ingredients
- 2-½ cups uncooked elbow macaroni
- 4 oz cream cheese cut into 6 chunks
- 2 cups freshly shredded cheddar cheese (divided) An 8-oz block of cheddar cheese yields about 2 cups of shredded cheese (with a small amount left over).
- 2 cups cooked and chopped chicken I use rotisserie chicken
- 1 cup Frank's Red Hot Wings Buffalo Sauce (1 cup provides a nice spicy kick!) For a milder version, start with ¼ cup then keep adding until it's your preferred heat level..
- 1 cup bottled Ranch salad dressing
- ½ cup milk I use whole milk
- ¼ cup blue cheese crumbles
- 2-4 tablespoon sliced green onions for garnish
Instructions
- In a large pot, cook the elbow macaroni until al dente. Turn off the heat, drain the pasta, and return the macaroni to the same pot.
- Add cubed cream cheese and 1 cup of the cheddar cheese to the hot macaroni. Stir until the cheeses are mostly melted.
- Add chicken, Frank's Buffalo Sauce, ranch dressing, milk, and remaining 1 cup of cheddar cheese. Turn the heat back on to medium. Gently stir just until combined and heated through, then turn off the heat. Tips - Do not over stir and do not boil!
- Sprinkle blue cheese and green onions on top.
- Plate the buffalo mac and cheese. Serve with extra ranch dressing, buffalo sauce, blue cheese, and/or sliced green onions on the side. To make it a complete meal, serve with simple green salad and toasted garlic bread or rolls.
Notes
- Use freshly shredded cheese. Pre-shredded cheese has a coating that can make the sauce less creamy, so shredding your own cheddar will give you the perfect flavor and texture.
- Buy an 8-oz block of cheddar cheese. It yields about 2 cups of shredded cheese (with a small amount left over).
- Adjust the heat. If you want more spice, add extra buffalo sauce or a dash of cayenne pepper. To tone it down, mix in more ranch or cream cheese to balance the flavors. My tip is to start off with ½ or ¼ cup of wing sauce, taste test, and add more until it reaches your level of Yum.
- Cook the pasta al dente. Since the macaroni will absorb some sauce, cooking it just until firm helps keep it from getting too mushy.
- Don't overstir. Overstirring will break up the chicken too much.
- Don't overheat. Boiling the mac and cheese will thicken it up too much!
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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