Buffalo Chicken Mac and Cheese: Creamy, Spicy Perfection in 45 Minutes

Buffalo chicken mac and cheese combines bold, spicy flavors with creamy, cheesy comfort food in a perfect one-pot meal the whole family will love. If you’re craving the tangy kick of hot sauce, the richness of melty cheese, and tender chunks of rotisserie chicken, this easy dish delivers it all in just 45 minutes.

This is the best buffalo macaroni and cheese you’ll ever make, thanks to a generous amount of shredded Cheddar and Monterey Jack, perfectly cooked elbow macaroni, and a hit of crumbled gorgonzola for that classic Buffalo vibe. Whether you’re feeding a crowd or whipping up dinner for your family, this creamy buffalo chicken pasta is guaranteed to impress!

My Story Behind This Buffalo Chicken Mac and Cheese

I first created this easy buffalo chicken mac and cheese recipe on a cold winter night when I was craving something both comforting and spicy. I’d had Buffalo chicken dip at a party the weekend before and couldn’t stop thinking about that unbeatable mix of heat and creaminess.

That’s when the idea hit—why not turn those same flavors into a hearty pasta dish?

After testing a few variations, I settled on this recipe. It’s the perfect balance of creamy cheese sauce, tender chicken, and just the right amount of heat from your favorite hot sauce

. Whenever I serve this homemade buffalo chicken mac and cheese, it disappears from the table in minutes—and I know it’ll become a staple in your kitchen, too.

Buffalo Chicken Mac and Cheese Ingredients

• 1 (16-ounce) package elbow macaroni
• 1 rotisserie-roasted chicken
• 6 tablespoons 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
• 1/2 cup hot sauce (such as Frank’s® RedHot®), or more to taste
• 1/2 cup crumbled gorgonzola cheese

How to Make Buffalo Chicken Mac and Cheese

1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente (tender but firm to the bite), about 8 minutes. Drain and set aside.
2. While the pasta cooks, prepare the chicken. Remove the wings and legs from the rotisserie chicken, then carefully peel away the skin and shred the dark meat into bite-sized pieces. (You can save the breast meat and carcass for another recipe.)
3. In a large Dutch oven over medium heat, melt the butter. Gradually whisk in the flour to create a roux. Let the mixture cook until golden, about 1 minute.
4. Slowly pour in the milk, whisking constantly to prevent lumps, and cook until the sauce thickens and begins to bubble, about 5 minutes. Stir frequently for a smooth consistency.
5. Reduce heat to low. Add a pinch of black pepper, then stir in the shredded Cheddar and Monterey Jack cheeses. Mix until the cheese is fully melted and the sauce is smooth.
6. Stir in the hot sauce, adjusting the amount to match your spice preference. If you want more heat, feel free to sprinkle in a pinch of cayenne pepper.
7. Add the cooked macaroni, shredded chicken, and crumbled gorgonzola to the sauce. Stir well to combine, ensuring the pasta and chicken are evenly coated in the cheesy, spicy sauce.
8. Serve while hot and enjoy!

My Chef Tips for the Best Buffalo Chicken Mac and Cheese

• Use dark meat for flavor: While you can toss in chicken breast, I recommend sticking to dark meat for its richness and juiciness.
• Customize the heat: Start with 1/2 cup hot sauce and adjust to taste. If you like it super spicy, add more or sprinkle in cayenne pepper for extra kick.
• Make-ahead options: You can prepare the cheese sauce up to two days in advance. Reheat gently, then add the cooked pasta and chicken before serving.
• Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove, adding a splash of milk to keep the sauce creamy.
• Experiment with cheese: Swap out the gorgonzola for blue cheese if you prefer a stronger, tangier flavor or omit it for a milder dish.

Buffalo Chicken Mac and Cheese FAQs

Can I use a different type of pasta?

Absolutely! While elbow macaroni is classic, shells, penne, or cavatappi will also work well in this chicken mac and cheese with hot sauce.

What’s the best way to reheat leftovers?

To keep your creamy buffalo chicken pasta from drying out, add a splash of milk before reheating. Warm it slowly on the stove or in the microwave, stirring occasionally until heated through.

Is this recipe spicy?

The dish has a mild to moderate level of heat, depending on how much hot sauce you use. Adjust the amount to your preference—add extra hot sauce or cayenne for more spice, or reduce it for a milder version.

Can I make a lighter version?

To lighten it up, use reduced-fat cheese and skim milk. You might also cut back on the butter and flour, though the sauce may not be quite as rich.

Time to Try This Buffalo Chicken Mac and Cheese

This Buffalo chicken mac and cheese is everything you want in a comfort food—creamy, spicy, and packed with flavor. Whether you’re serving it for game day, as a hearty dinner, or just to satisfy your craving for bold flavors, it’s a recipe that’s sure to impress.

I’m confident this dish will become a favorite in your home. Let me know in the comments—how do you like to customize your Buffalo chicken dishes? And if you make this recipe, don’t forget to share your photos or tag me on social media!

Buffalo chicken mac and cheese

This Buffalo chicken mac and cheese is a creamy and spicy dish that combines the best flavors of comfort food with the kick of hot sauce. It's an easy buffalo chicken mac and cheese recipe perfect for family dinners or game day. Enjoy this homemade buffalo chicken mac and cheese made with an abundance of cheese and tender chicken for a delightful meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 781 kcal

Ingredients

  

• 1 package elbow macaroni (16-ounce)
• 1 chicken rotisserie-roasted
• 6 tablespoons 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
• 1/2 cup hot sauce (such as Frank’s® RedHot®) or more to taste
• 1/2 cup crumbled gorgonzola cheese

Instructions

 

• Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente (tender but firm to the bite), about 8 minutes. Drain and set aside.
• While the pasta cooks, prepare the chicken. Remove the wings and legs from the rotisserie chicken, then carefully peel away the skin and shred the dark meat into bite-sized pieces. (You can save the breast meat and carcass for another recipe.)
• In a large Dutch oven over medium heat, melt the butter. Gradually whisk in the flour to create a roux. Let the mixture cook until golden, about 1 minute.
• Slowly pour in the milk, whisking constantly to prevent lumps, and cook until the sauce thickens and begins to bubble, about 5 minutes. Stir frequently for a smooth consistency.
• Reduce heat to low. Add a pinch of black pepper, then stir in the shredded Cheddar and Monterey Jack cheeses. Mix until the cheese is fully melted and the sauce is smooth.
• Stir in the hot sauce, adjusting the amount to match your spice preference. If you want more heat, feel free to sprinkle in a pinch of cayenne pepper.
• Add the cooked macaroni, shredded chicken, and crumbled gorgonzola to the sauce. Stir well to combine, ensuring the pasta and chicken are evenly coated in the cheesy, spicy sauce.
• Serve while hot and enjoy!

Notes

Save the chicken breasts and carcass for another use. You can dice some of the white meat in addition to the dark meat if you like, but I find using only dark meat enhances the Buffalo chicken flavor. Substitute your choice of blue cheese for the gorgonzola if desired. For more heat, you can add ground cayenne pepper.