Buffalo Chicken Mac and Cheese

This Buffalo Chicken Mac and Cheese is a creamy, cheesy, and spicy comfort food that’s perfect for game day or family dinners!

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

8 oz elbow macaroni
2 cups cooked shredded chicken rotisserie chicken works great for convenience
1/2 cup buffalo sauce choose your preferred heat level
2 cups shredded cheddar cheese sharp cheddar brings bold flavor
1 cup milk whole milk for creaminess; sub with almond or oat milk if preferred
1/4 cup butter for a rich roux base
1/4 cup all-purpose flour thickens the cheese sauce
1 teaspoon garlic powder adds depth
1 teaspoon onion powder enhances savory notes
Salt and pepper to taste, essential seasonings
1/2 cup crumbled blue cheese optional but highly recommended for that tangy contrast
2 green onions chopped, fresh garnish to brighten the dish

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually about 7–8 minutes, until al dente. Drain the pasta and set aside.
In a mixing bowl, toss the shredded cooked chicken with the buffalo sauce until evenly coated. Set aside to let the flavors meld.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Continue whisking for about 2 minutes, allowing it to cook through but not brown. Gradually add the milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 3–5 minutes.
Stir in the garlic powder, onion powder, salt, and pepper. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
Add the cooked macaroni and buffalo chicken to the cheese sauce, stirring gently to combine. If you want to incorporate a tangy punch, fold in the crumbled blue cheese at this stage.
You can serve the Buffalo Chicken Mac and Cheese immediately topped with chopped green onions, or transfer it to a baking dish and bake at 350°F (175°C) for 15–20 minutes until bubbly and golden on top. Baking adds a lovely contrast with a slightly crispy crust.

Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of milk.
Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
For a crispy topping, sprinkle breadcrumbs mixed with melted butter on top before baking and broil for the last 2-3 minutes.