Buffalo chicken macaroni and cheese is the ultimate comfort food, bringing together the bold, spicy kick of Buffalo sauce with the rich creaminess of homemade mac and cheese.
This dish is everything you want in a dinner: tender bites of juicy rotisserie chicken, perfectly cooked elbow macaroni, and a velvety cheese sauce that clings to every noodle. And the final touch? Savory Gorgonzola crumbles, adding a gourmet flair that takes this from everyday to extraordinary.
Whether you’re hosting a game day party, making a quick weeknight meal, or just craving something indulgent, this recipe checks every box.
Ready in just 45 minutes, it’s an easy Buffalo chicken mac and cheese that’s both simple and satisfying. Trust me, you’re going to want seconds.
My Story Behind This Buffalo Chicken Macaroni and Cheese
The first time I made this dish, I was looking for a way to combine two of my all-time favorite comfort foods: classic mac and cheese and spicy Buffalo wings.
I had some leftover rotisserie chicken in the fridge and decided to experiment. One bite of this best Buffalo chicken macaroni recipe, and I knew I had a winner. The creamy, cheesy sauce paired with the heat of the hot sauce and the savory depth of the chicken—it was a match made in culinary heaven.
Ever since, this homemade Buffalo mac and cheese has been my go-to for feeding a crowd. It’s packed with flavor, incredibly versatile, and always a hit. After many tweaks and tests, I’m sharing my perfected recipe here so you can enjoy it too.
Buffalo Chicken Macaroni and Cheese Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 rotisserie-roasted chicken
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 pinch ground black pepper
- 2 cups shredded Cheddar cheese
- 2 cups shredded Monterey Jack cheese
- ½ cup hot sauce (such as Frank’s® RedHot®), or more to taste
- ½ cup crumbled Gorgonzola cheese
Step-by-Step Buffalo Chicken Macaroni and Cheese Instructions
- Bring a large pot of lightly salted water to a boil. Add elbow macaroni and cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside.
- While the pasta cooks, remove the skin and bones from the rotisserie chicken’s wings and legs. Shred the dark meat into bite-sized pieces. (You can also include a bit of the white meat if you prefer.)
- Melt the butter in a large Dutch oven over medium heat. Once melted, gradually whisk in the flour to create a roux. Cook for about 1 minute, until lightly golden.
- Slowly whisk in the milk, continuing to stir to prevent lumps. Cook for 5 minutes, or until the sauce thickens and bubbles. Stir in a pinch of black pepper.
- Lower the heat and add the shredded Cheddar and Monterey Jack cheese, one handful at a time, stirring until fully melted and smooth.
- Add the hot sauce to the cheese sauce, tasting as you go to adjust the spiciness to your liking.
- Stir in the shredded chicken, cooked macaroni, and Gorgonzola cheese until everything is well combined and evenly coated in the sauce.
- Serve hot, garnished with extra Gorgonzola or fresh parsley if desired.
My Chef Tips for the Best Buffalo Chicken Macaroni and Cheese
- Choose the right chicken: Rotisserie chicken is a time-saver, and its juicy, flavorful meat works perfectly here.
- Don’t rush the roux: Take the time to cook your butter and flour to a light golden color—it’s the key to a silky smooth cheese sauce.
- Customize the heat: Use more or less hot sauce to suit your spice tolerance. For extra heat, sprinkle in some cayenne pepper.
- Maximize flavor: Using mostly dark meat enhances the Buffalo chicken vibe, but feel free to mix in some breast meat if you prefer.
- Make ahead: Prep the sauce and cook the pasta the night before. Combine and reheat gently on the stove when you’re ready to serve.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave with a splash of milk to refresh the sauce.
- Garnish smartly: A handful of crumbled blue cheese and a drizzle of Buffalo sauce make a great presentation.
Buffalo Chicken Macaroni and Cheese FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional, penne, shells, or cavatappi also work well for this spicy Buffalo macaroni and cheese.
What can I use instead of rotisserie chicken?
If you don’t have rotisserie chicken, shredded grilled or baked chicken works perfectly fine in this rotisserie chicken mac and cheese.
How spicy is this dish?
The heat level depends on how much hot sauce you add. Start with ½ cup for mild heat and adjust to taste for a spicier kick.
Can I make a lighter version of this recipe?
For a healthier twist, use reduced-fat cheeses and swap whole milk for 2%. You can also cut back slightly on the butter, though it may affect the sauce’s creaminess.
How many calories are in a serving?
One serving of this Buffalo chicken macaroni and cheese contains approximately 781 calories, 42g of fat, 52g of carbohydrates, and 47g of protein.
Ready to Make This Buffalo Chicken Macaroni and Cheese?
With bold Buffalo flavor, creamy cheese sauce, and perfectly cooked pasta, this dish is a dinnertime game-changer. Whether it’s for a family meal, a party, or simply satisfying your comfort food craving, this recipe delivers every time. So, tell me—will you try this for your next weeknight dinner, or save it for a special occasion? Either way, I can’t wait to hear how it turns out!
Don’t forget to share your results and tag me on social media—I’d love to see your delicious creations. Enjoy!
Buffalo Chicken Macaroni and Cheese
Ingredients
- 1 package elbow macaroni (16 ounce)
- 1 rotisserie-roasted chicken
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 pinch ground black pepper
- 2 cups shredded Cheddar cheese
- 2 cups shredded Monterey Jack cheese
- ½ cup hot sauce (such as Frank’s® RedHot®), or more to taste
- ½ cup crumbled Gorgonzola cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add elbow macaroni and cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside.
- While the pasta cooks, remove the skin and bones from the rotisserie chicken’s wings and legs. Shred the dark meat into bite-sized pieces. (You can also include a bit of the white meat if you prefer.)
- Melt the butter in a large Dutch oven over medium heat. Once melted, gradually whisk in the flour to create a roux. Cook for about 1 minute, until lightly golden.
- Slowly whisk in the milk, continuing to stir to prevent lumps. Cook for 5 minutes, or until the sauce thickens and bubbles. Stir in a pinch of black pepper.
- Lower the heat and add the shredded Cheddar and Monterey Jack cheese, one handful at a time, stirring until fully melted and smooth.
- Add the hot sauce to the cheese sauce, tasting as you go to adjust the spiciness to your liking.
- Stir in the shredded chicken, cooked macaroni, and Gorgonzola cheese until everything is well combined and evenly coated in the sauce.
- Serve hot, garnished with extra Gorgonzola or fresh parsley if desired.
