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 tie it all together for a cozy dish.
It's an easy one pot, stovetop recipe that means this beauty is ready to eat in just 20 minutes. Cheesy and creamy just like my Easy Southern Mac and Cheese but with an added kick from the buffalo wing sauce!
Quick Look: Buffalo Chicken Mac and Cheese
- ⏲️Ready in: 20 minutes
- 👪Serves: 6
- 🥘Key Ingredients: Rotisserie chicken, macaroni, buffalo wing sauce, ranch dressing, cream cheese, cheddar cheese, blue cheese, green onions
- 🍳Method: Stovetop
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Tender macaroni and rotisserie chicken coated in a creamy, cheesy buffalo sauce with a tangy kick
- ☀️Best For: Busy weeknights and family dinners
- ✅Why You'll Love It: A one-pot meal with just 10 minutes of prep time
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If you love buffalo chicken recipes, try my Buffalo Chicken Tater Tot Casserole for another easy, cheesy dinner with that delicious buffalo flavor!
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Reasons to Love It
There are so many reasons to love this Buffalo Mac and Cheese; but 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!
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. What a time saver!
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.
Key Ingredients
- Chicken - as I said earlier, I love to use rotisserie chicken. You only need about 2 cups of cooked and chopped chicken. It's what makes this Rotel Chicken Spaghetti another great quick and easy meal.
- 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 to 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 tang 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!
If you can't get enough of that buffalo chicken flavor, try my Buffalo Chicken Dip! It's a creamy, cheesy appetizer that's perfect for game day or parties.
Substitutions
Here are some quick ingredient 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, then 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
Photo 1: cook and drain the macaroni. Retun it to the pot.
Photo 2: add the cream cheese and 1 cup of the cheddar cheese to the hot macaroni. Stir.
Photo 3: add chicken, Frank's Buffalo Wing Sauce, ranch dressing, milk, and remaining cheddar cheese. Gently toss.
Photo 4: if desired, garnish with blue cheese and green onions.
Anne's 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 best 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, stir in a little more ranch or cream cheese at a time.
- Cook the pasta al dente. Since the macaroni will absorb some sauce, cooking it just until firm helps keep it from getting too mushy.
- Keep the heat low when adding the cheese. Stir the cheese in gently over low heat until melted and creamy. Too much heat can make the sauce grainy.
What to Serve with It
Buffalo Chicken Mac and Cheese pairs well with sides that balance its spicy kick. Here are a few of my favorites:
- Celery and carrot sticks are a classic cooling combo that cuts through the heat.
- Broccoli Bacon Salad is salty and sweet with a creamy yogurt sauce.
- Roasted vegetables like my Easy Roasted Parmesan Cauliflower, or Easy Oven Roasted Brussels sprouts add a lighter, savory touch.
- Jalapeno Cornbread is slightly sweet and spicy, it's a great paired with buffalo spice.
Buffalo Chicken Mac and Cheese FAQs
Of course! Use a little less buffalo wing sauce for a milder flavor, or add more if you like things spicy. Start with a small adjustment and taste as you go.
When stored in an airtight container, it will keep for up to 3 days.
Yes, this recipe calls for fully cooked chicken. Rotisserie chicken is my favorite because it saves so much prep time.
Absolutely, but keep in mind that the creamy sauce may change texture after thawing! 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.
I haven't tested this recipe in a slow cooker, so I can't recommend specific cooking times or instructions. For the best creamy texture, I recommend making it on the stovetop. It only takes 20 minutes!
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Recipe
Buffalo Chicken Mac and Cheese
Equipment
- large pot (at least 5 quarts)
- Pasta strainer
- cheese grater
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, and could make the sauce grainy or cause it to separate.
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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