Name: Buffalo Chicken Macaroni and Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (140 g) shredded cooked rotisserie chicken; 2 tablespoons buffalo sauce; 2 tablespoons ranch dressing; 8 ounces cavatappi noodles, cooked al dente and drained; 1/4 cup (57 g) unsalted butter; 1/4 cup (31 g) all-purpose flour; 2 cups (490 ml) whole milk, warmed; 1/2 teaspoon kosher salt; 1/4 teaspoon ground mustard powder; 1/8 teaspoon garlic powder; 1/8 teaspoon cayenne pepper, optional; 1/2 cup (56.5 g) sharp cheddar cheese, freshly grated; 1/4 cup (28 g) mozzarella cheese, freshly grated; 1/4 cup (28 g) mozzarella cheese for topping; 1/4 cup (28 g) cheddar cheese for topping; Salt and pepper, to taste; 1 tablespoon buffalo sauce for topping; 1 tablespoon ranch dressing for topping; Chopped parsley for garnish

Jump to Recipe·Leave a Review

Buffalo Chicken Macaroni and Cheese is the ultimate comfort food with a spicy kick. Creamy, cheesy pasta meets tender shredded chicken tossed in buffalo sauce, making it a crowd-pleasing dish that’s perfect for dinner or game day.

Buffalo Chicken Macaroni and Cheese

Why You’ll Love This Recipe

Quick and easy to make in just 30 minutes
Creamy, cheesy, and full of buffalo flavor
Uses shredded rotisserie chicken for convenience
Customizable spice level with cayenne or buffalo sauce
Perfect for a family dinner or party appetizer
Comfort food with a twist
One-pan mac and cheese base with a baked cheesy topping
Combines classic cheddar and mozzarella for perfect melt
Topped with ranch and buffalo drizzle for extra flavor
Can be made ahead and reheated without losing creaminess

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken

1 cup (140 g) shredded cooked rotisserie chicken
2 tablespoons buffalo sauce
2 tablespoons ranch dressing

Macaroni and Cheese

8 ounces cavatappi noodles, cooked al dente and drained
¼ cup (½ stick / 57 g) unsalted butter
¼ cup (31 g) all-purpose flour
2 cups (490 ml) whole milk, warmed
½ teaspoon kosher salt
¼ teaspoon ground mustard powder
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper, optional
½ cup (56.5 g) sharp cheddar cheese, freshly grated
¼ cup (28 g) mozzarella cheese, freshly grated

Topping

¼ cup (28 g) mozzarella cheese
¼ cup (28 g) cheddar cheese
Salt and pepper, to taste
1 tablespoon buffalo sauce
1 tablespoon ranch dressing
Parsley, chopped (for garnish)

Directions

Preheat the oven to 350°F.

Chicken
2. In a medium bowl, mix the shredded chicken with buffalo sauce and ranch dressing. Set aside.

Mac and Cheese
3. In a skillet over medium heat, melt the butter.
4. Add the flour and whisk constantly for 1–2 minutes until the mixture turns light brown.
5. Remove from heat and gradually pour in the warm milk, whisking constantly.
6. Return the pan to the heat and whisk 3–5 minutes until thickened.
7. Stir in salt, garlic powder, mustard powder, and cayenne pepper (if using).
8. Add the cheddar and mozzarella cheeses and the buffalo chicken mixture, stirring until cheese is melted.
9. Fold in the cooked cavatappi noodles until well combined.

Topping
10. Transfer the mac and cheese to an oven-safe dish. Top with mozzarella and cheddar cheese.
11. Bake uncovered for 5 minutes until the topping is melted.
12. Season with salt and pepper, drizzle with ranch and buffalo sauce, and garnish with chopped parsley before serving.

Servings and timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Extra Spicy: Add more buffalo sauce or a pinch of cayenne.
Cheese Lovers: Mix in pepper Jack or Colby Jack for added flavor.
Vegetable Boost: Add sautéed onions, bell peppers, or broccoli.
Crispy Topping: Add panko breadcrumbs mixed with a little melted butter on top before baking.
Slow Cooker Option: Make the cheese sauce in a slow cooker and mix in cooked pasta and chicken for a hands-off version.
Low-Carb Version: Substitute the noodles with cauliflower florets or low-carb pasta.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Freeze in a freezer-safe container for up to 2 months.
Reheat (Oven): Bake at 350°F for 10–15 minutes until heated through.
Reheat (Microwave): Heat individual portions in 30–60 second intervals, stirring halfway through.
Reheat (Skillet): Rewarm over medium-low heat, adding a splash of milk to maintain creaminess.

FAQs

Can I use another type of pasta?

Yes, penne, rotini, or shells work well as substitutes for cavatappi.

Can I make this recipe ahead of time?

Yes, prepare the mac and cheese, store in the fridge, and bake when ready to serve.

Can I make it less spicy?

Reduce the amount of buffalo sauce and omit cayenne pepper.

Can I use fresh chicken instead of rotisserie?

Yes, cook and shred any chicken breast or thigh before tossing with buffalo sauce and ranch.

Can I make this vegetarian?

Skip the chicken and add vegetables like cauliflower, mushrooms, or bell peppers.

Can I make this gluten-free?

Use a gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.

Can I double the recipe?

Yes, double all ingredients and bake in a larger dish, adjusting bake time slightly.

What cheeses can I use?

Cheddar and mozzarella are recommended, but you can mix in Colby Jack, pepper Jack, or gouda.

Can I use a stovetop-only method?

Yes, make the cheese sauce and mix everything on the stovetop without baking, though the topping will be less golden.

How do I make the topping extra crispy?

Mix panko breadcrumbs with melted butter and sprinkle on top before baking for a crunchy finish.

Conclusion

Buffalo Chicken Macaroni and Cheese is a cheesy, spicy twist on classic comfort food. With tender chicken, creamy noodles, and a flavorful buffalo kick, it’s perfect for weeknight dinners, game days, or whenever you need a satisfying meal. Quick to make and irresistibly delicious, it’s sure to become a favorite in your household.