This Rich Buffalo Chicken Mac and Cheese is the kind of dish that makes weeknights feel like a celebration. I first put this together on a rainy Saturday when I had leftover shredded chicken and a craving for something warm, cheesy, and a little fiery. What began as a pantry rescue turned into an instant family favorite — the spicy buffalo-sauced chicken brightens the rich, velvety cheese sauce and the baked top adds a welcome golden contrast. The texture is a perfect balance: tender macaroni, creamy sauce clinging to each noodle, and ribbons of shredded chicken that deliver heat in every bite.

I discovered the best ratio of cheese and heat after a few trials: plenty of sharp cheddar for tang and bite, mozzarella for that stretchy, comforting pull, plus a touch of Parmesan for a savory backbone and cream cheese to make the sauce luxuriously smooth. The buffalo sauce brings acidity and spice, so a small scatter of chopped green onions at the end lifts the whole dish. This recipe is reliably comforting, feeds a small crowd, and stores and reheats beautifully — ideal for family dinners or potlucks when you want something everyone will devour.

Ingredients

• Elbow macaroni (8 oz): Use classic elbow pasta for the ideal bite and sauce cling. Choose a reliable brand like Barilla or store brand for an al dente texture; cook per package and drain immediately to avoid overcooking.
• Shredded cooked chicken (2 cups): Rotisserie chicken or poached breasts shredded by hand work best — look for dark-and-light-meat mix for tenderness and flavor.
• Buffalo-style hot sauce (1/2 cup): Frank's RedHot is the classic choice for that tangy vinegar heat; adjust amount depending on how spicy you want the final dish.
• Unsalted butter (2 tbsp) and all-purpose flour (2 tbsp): The roux base creates a stable, silky sauce; keep the heat moderate to avoid browning and losing thickness.
• Whole milk (2 cups) and cream cheese (4 oz): Whole milk provides body; cream cheese adds silkiness and helps the sauce cling to pasta.
• Cheeses — sharp cheddar (2 cups), mozzarella (1 cup), Parmesan (1/4 cup): Use freshly shredded cheddar and mozzarella for the best melt; pre-shredded can contain anti-caking agents and won't melt as smoothly.
• Seasonings: Garlic powder (1 tsp), onion powder (1 tsp), paprika (1/2 tsp), plus salt and pepper to taste — these build a balanced savory profile beneath the heat.
• Toppings: Optional blue cheese (1/4 cup crumbled), extra buffalo sauce for drizzling, and chopped green onions or chives for brightness and color.

Instructions

Cook the pasta: Bring a large pot of well-salted water to a rolling boil. Add 8 ounces of elbow macaroni and cook according to package directions until al dente — usually 7–9 minutes. Taste a piece to confirm it’s slightly firm to the bite. Drain and set aside; toss briefly with a teaspoon of butter or a drizzle of oil if you’ll be holding it to prevent sticking. Toss the chicken with buffalo sauce: In a medium bowl, combine 2 cups shredded cooked chicken with 1/2 cup buffalo-style hot sauce. Mix thoroughly so each shred is coated; this infuses the meat with tangy heat that will distribute through the dish. Set aside to let the flavors marry while you make the sauce. Make the roux-based cheese sauce: Preheat oven to 400°F. In a large heavy-bottomed pot over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk constantly for about 1 minute until slightly golden. Slowly whisk in 2 cups whole milk, maintaining a smooth texture. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, and a pinch of salt and pepper. Continue stirring for 4–6 minutes until the mixture thickens to coat the back of a spoon. Remove from heat and whisk in 4 ounces cream cheese until fully melted and silky. Gradually stir in 2 cups shredded sharp cheddar, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan, adding a handful at a time and letting each addition melt into a glossy sauce. Combine pasta, sauce, and chicken: Return the pot to very low heat, fold in the cooked macaroni, buffalo-coated chicken, and optional crumbled blue cheese. Stir gently until everything is evenly distributed and the noodles are fully coated. Taste and adjust seasoning — a little extra salt or a splash more buffalo sauce can brighten the mixture. Bake until bubbly: Lightly grease a large baking dish (a 9x13-inch or equivalent). Transfer the mac and cheese mixture to the dish, smoothing the top. Drizzle with additional buffalo sauce and sprinkle extra shredded cheese if desired. Bake at 400°F for 15–20 minutes until the top is golden and bubbly. Remove and let rest for 10 minutes before serving; resting allows the sauce to set and makes portioning cleaner.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, reheat in a 350°F oven covered with foil for 15–20 minutes, then uncover for 5 minutes to revive the top. If microwaving, add a splash of milk to loosen the sauce and cover to trap steam. To freeze, divide into meal-sized portions and freeze in freezer-safe containers for up to 3 months; thaw overnight in the fridge and reheat in the oven for the best results.

Ingredient Substitutions

If you need to swap ingredients, use whole-milk evaporated milk plus water for richness if you don’t have whole milk, and full-fat Greek yogurt (tempered into the sauce) for a slight tang if you want to cut some cream cheese. Substitute rotisserie chicken with shredded turkey or extra-cooked pulled chicken thighs for juicier bites. For a lighter version, reduce the cheese amounts by one-third and stir in 1/2 cup plain low-fat Greek yogurt off heat to retain creaminess while lowering fat slightly.

Serving Suggestions

Serve with a crisp green salad dressed in a lemon vinaigrette to balance the richness. Pickled vegetables like quick-pickled red onions or cucumber ribbons add a bright counterpoint. For casual gatherings, present with extra buffalo sauce, blue cheese crumbles, and chopped chives on the side so guests can customize heat and tang. Cornbread or toasted garlic bread also pair well for sopping up every cheesy morsel.

Cultural Background

This mashup borrows from two American comfort-food traditions: the creamy baked macaroni-and-cheese beloved across the country and buffalo chicken — a Buffalo, New York–inspired preparation known for its tangy cayenne-vinegar sauce. Combining them produces a modern comfort hybrid widely embraced for tailgates, potlucks, and family dinners, reflecting the American instinct to riff on classics for bold new flavors.

Seasonal Adaptations

In colder months, add roasted winter vegetables like diced butternut or caramelized onions for an earthier profile. In summer, lighten the dish by mixing in roasted corn and halved cherry tomatoes after baking, and finish with fresh basil for a brighter finish. Swap the cheddar for smoked cheddar in the fall for an autumnal twist that complements the buffalo heat.

Meal Prep Tips

Assemble the mac and cheese mixture up to 24 hours in advance and refrigerate in the baking dish covered tightly with plastic wrap. When ready to serve, remove the plastic, add the topping, and bake from chilled — you may need an extra 5–10 minutes. Portion into individual foil containers for grab-and-go reheatable meals; these heat well in the oven and freeze-to-oven convenience is a big time saver on busy nights.

This rich buffalo chicken mac and cheese is indulgent, shareable, and forgiving — a recipe to make and remake, tweaking the heat and cheese balance until it becomes your household staple. I hope it brings the same cozy, slightly spicy joy to your table as it does to mine.