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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!

a blue ceramic dish with macaroni and cheese with chicken, buffalo sauce drizzle and blue cheese
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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

See recipe card below for ingredient quantities and full instructions.

  • 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

A bowl of buffalo chicken mac and cheese.

Buffalo Chicken Mac and Cheese

4.73 from 11 votes
Creamy stovetop Buffalo Chicken Mac and Cheese is an easy dinner, made with buffalo sauce, chicken and 3 kinds of cheese.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings


  • 8 ounces Elbow Macaroni about 2 ½ cups dry
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/3 cup buffalo sauce more or less depending on taste
  • 2 ounces cream cheese
  • 1/2 teaspoon ground mustard powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup freshly grated Mozzarella cheese
  • 1 ½ cups freshly grated sharp cheddar cheese
  • 2 cups shredded or cubed cooked chicken breast
  • Salt & pepper to taste
  • Optional: Blue cheese or Ranch Dressing for topping.
  • Optional: Blue cheese crumbles, Sliced green onions for garnish.


  • Cook macaroni to al dente, according to package directions. Drain in a large colendar and set aside.
  • Place the empty pot back on the stove over medium-low heat. Add 2 tablespoons of butter and melt. Whisk in 2 tablespoons flour and cook for several minutes, stirring often, until golden brown.
  • Pour milk and cream into the flour mixture a little at a time, whisking to incorporate with each addition. This ensures that the sauce will stay thick. Bring to a boil, reduce heat to low and let it simmer for several minutes until thickened.
  • Stir in the buffalo sauce, mustard powder, garlic powder, onion powder, and ¼ teaspoon each salt and pepper, adding more or less to taste.
  • Stir in the cream cheese until completely melted and smooth.
  • Remove from heat and add Mozzarella and cheddar cheeses, a little at a time, stirring continuoulsy with each addition until fully melted and incorporated.
  • Add the cooked macaroni and shredded chicken, gently stirring into the cheese sauce until fully incorporated. Serve out of the saucepan or pour ito a 2 quart serving dish.
  • Garnish and Serve: Lightly drizzle with ranch dressing and more buffalo sauce, and garnish with blue cheese crumbles and sliced green onions.
  • To Bake (Optional) – Skip the garnish and pour into a 2-quart baking dish and add toppings like more shredded cheese, blue cheese crumbles, bacon or Panko breadcrumbs. Bake at 350℉ uncovered for 10-15 minutes, or until cheese is melted and sauce is bubbly.


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

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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