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Mac and cheese gets a makeover with the addition of intense buffalo flavor! It’s loaded with chicken and tender macaroni then tossed in a creamy cheese sauce. You will love this tasty version of buffalo chicken mac and cheese.
If you love buffalo-flavored recipes you are at the right place! I have so many delicious recipes for you to try and they are some good ones! For starters, try this homemade buffalo sauce because it is amazing on everything! Then you can move on to these yummy sliders and this easy dip.
Buffalo Chicken Mac and Cheese
The combination of buffalo sauce and mac and cheese is mind-blowing! It’s creamy and tangy all at the same time. Shredded chicken gets tossed in buffalo sauce and smothered in a homemade mac and cheese. The cayenne-flavored buffalo sauce gives comforting mac and cheese the perfect amount of kick to wake up your tastebuds.
Macaroni and cheese sure knows how to make other ingredients shine! Just like this buffalo chicken mac and cheese, I have a few more versions you have to try. My lobster mac and cheese just might be my favorite because I love lobster so much! You’ll also have to try this cauliflower mac and cheese and this baked mac and cheese recipe. Your family with devour them both!
Ingredients You Will Need
Packed with tangy and savory flavors, this mac and cheese is a must! Most of the ingredients you will have on hand, then you can make this any time you’re craving a buffalo-flavored dish. See the recipe card below for a list of exact ingredient measurements.
Buffalo Chicken
- Chicken: Cooked and shredded boneless skinless chicken breasts.
- Hot Sauce: I use Frank’s hot sauce or Crystal hot sauce. You want cayenne to be the main ingredient.
- Butter: Try and use unsalted butter so that you are not adding any additional salt to the recipe.
- White Vinegar: Adds a little tanginess to the sauce.
- Worcestershire Sauce: Gives a smokey flavor to the sauce.
- Cayenne Pepper: The main seasoning to making this buffalo-flavored.
- Garlic Powder: For added flavor.
Mac and Cheese
- Elbow pasta: Use elbow macaroni noodles for classic mac and cheese.
- Butter: Try and use unsalted butter so that you are not adding any additional salt to the recipe.
- Flour: All-purpose flour will work great for this and makes the roux to thicken the sauce.
- Milk: Any kind of milk, 1% or 2% is perfect in this recipe.
- Monterey Jack Cheese: This is my favorite cheese to add. It melts perfectly and has the best flavor.
- Cheddar cheese: Use sharp or mild here, either is delicious.
- Hot Sauce: More hot sauce because why not? This ensures maximum flavor in your buffalo chicken mac and cheese!
- Salt: This will enhance all of the flavors in the mac and cheese.
- Pepper: The pepper brings in a savory flavor without any heat.
Buffalo Chicken Mac and Cheese Recipe
Let’s make the best buffalo mac and cheese you have ever had! Once you learn how to make it at home, you no longer have to search Restaurants that make it. Follow my instructions below to become a pro!
Buffalo Chicken
- Make the Buffalo Sauce: To make the buffalo sauce, add the hot sauce, butter, white vinegar, Worcestershire sauce, cayenne, and garlic powder to a medium bowl. Mix well to combine.
- Add the Chicken and Toss to Coat: Add the cooked shredded chicken to the bowl of sauce then toss to coat evenly. Set aside.
Mac and Cheese
- Prepare the Macaroni Noodles: Add the elbow macaroni to a large pot and cook following the package instructions. Drain and rinse the cooked macaroni then set aside.
- Melt the Butter and Add the Flour to Make a Roux: In a large pot, add ⅓ cup butter over medium heat. When the butter is melted, add in the flour, and whisk to combine.
- Whisk in the Milk: Slowly pour the milk into the butter mixture, whisking continuously to prevent lumps from forming.
- Add the Cheese, Hot Sauce, and Salt and Pepper: Add the shredded Monterey jack cheese, cheddar cheese, hot sauce, and salt and pepper. Stir continuously to melt the cheese.
- Add the Macaroni: Once the cheese has melted, remove the pot from the heat then stir in the cooked macaroni. Stir well to evenly coat the noodles.
- Stir in the Buffalo Chicken: Gently stir in the buffalo chicken until fully incorporated.
- Garnish and Serve: Garnish with additional sauce and sliced green onions. Serve warm and enjoy!
Cheese Tips
Don’t use prepackaged shredded cheese. This type of cheese is coated to help it not stick to the bag that it comes in. This prevents it from melting like the cheese that has been shredded from a block. To get that creamy and smooth texture, grate your own cheese!
Storing Leftover Buffalo Chicken Mac and Cheese
This buffalo chicken mac and cheese tastes fantastic the next day for lunch! Here is how you can store your leftovers to enjoy later!
- Refrigerator: Once it has cooled, store leftovers in a sealed airtight container then place it in your refrigerator. It will last up to 5 days!
- Reheat: Go ahead and reheat this either on the stovetop or in the microwave for a couple of minutes stirring occasionally until it’s heated through. Add a splash of milk if needed for creaminess.
More Mac and Cheese Recipes
Mac and cheese is the ultimate comfort food that everyone loves! There are many ways to make mac and cheese so you’ll have to try them all to find your favorite. Try these tasty versions below when you feel like trying new flavors and cooking methods.
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Buffalo Chicken
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To make the buffalo sauce, add the hot sauce, butter, white vinegar, Worcestershire sauce, cayenne, and garlic powder to a medium bowl. Mix well to combine.
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Add the cooked shredded chicken to the bowl of sauce then toss to coat evenly. Set aside.
Mac and Cheese
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Add the elbow macaroni to a large pot and cook following the package instructions. Drain and rinse the cooked macaroni then set aside.
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In a large pot, add ⅓ cup butter over medium heat. When the butter is melted, add in the flour, and whisk to combine.
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Slowly pour the milk into the butter mixture, whisking continuously to prevent lumps from forming.
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Add the shredded Monterey jack cheese, cheddar cheese, hot sauce, and salt and pepper. Stir continuously to melt the cheese.
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Once the cheese has melted, remove the pot from the heat then stir in the cooked macaroni. Stir well to evenly coat the noodles.
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Gently stir in the buffalo chicken until fully incorporated.
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Garnish with additional sauce and sliced green onions. Serve warm and enjoy!
Store leftovers in the fridge in an airtight container for up to 4 days.
Calories: 636kcalCarbohydrates: 52gProtein: 31gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 113mgSodium: 1132mgPotassium: 418mgFiber: 2gSugar: 6gVitamin A: 1028IUVitamin C: 19mgCalcium: 478mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
