Name: Buffalo Chicken Mac and Cheese Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 lb cavatappi, cellentani, or shell pasta; 4 tbsp unsalted butter; 4 tbsp all-purpose flour; 3 cups whole milk; 2 cups sharp cheddar cheese, shredded from a block; 1 ½ cups Monterey Jack cheese, shredded from a block; 1 cup Gruyere or Fontina cheese, shredded from a block; 2–3 cups cooked chicken, shredded (rotisserie or poached); ½–¾ cup buffalo sauce (such as Frank’s RedHot); 1 tsp garlic powder; ½ tsp black pepper; Salt to taste; 1 cup panko breadcrumbs; 2 tbsp butter, melted; 2 tbsp fresh parsley, chopped (optional for garnish)

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Let me tell you about the dish that’s become my absolute go-to for game days, potlucks, and those nights when I need serious comfort food. This Buffalo Chicken Mac and Cheese Recipe combines everything you love about buffalo wings with the creamiest, dreamiest mac and cheese you’ve ever tasted. We’re talking ultra-creamy cheese sauce, tender chicken tossed in tangy buffalo sauce, perfectly cooked pasta, and a golden, crunchy topping that’ll have everyone scraping the pan. The best part? I’m going to show you three different ways to make it—baked for that classic crispy top, stovetop for a quick weeknight dinner, or slow cooker for effortless entertaining.

Why This Is the Only Recipe You’ll Ever Need

I’ve tested this recipe more times than I can count (my family wasn’t complaining), and here’s why it stands out from every other buffalo chicken mac and cheese you’ll find:

Incredibly Creamy Sauce: The secret? A proper béchamel base and knowing exactly when to add your cheese. No grainy, separated sauce here—just silky perfection every single time.
Perfectly Balanced Flavor: This isn’t just dumping hot sauce into mac and cheese. We’ve carefully balanced the tangy buffalo kick with rich, creamy cheese so neither overpowers the other.
Choose Your Method: Whether you want that iconic crunchy baked top, need dinner on the table in 30 minutes, or prefer a hands-off slow cooker approach, I’ve got you covered with detailed instructions for all three.
Customizable Heat: Got kids who can’t handle spice? I’ll show you how to dial it down. Spice fanatic? We’ll crank it up together.
Foolproof & Tested: This recipe works. Period. I’ve written it so clearly that even if you’ve never made a cheese sauce before, you’ll nail it on your first try.

The Key Ingredients (And Why They Matter)

Let’s talk about what makes this spicy mac and cheese with chicken so incredible. Using the right ingredients isn’t just fancy chef talk—it genuinely makes the difference between good and absolutely amazing.

Pasta: I always reach for cellentani, cavatappi, or shells. Why? These shapes have ridges and curves that grab onto that luscious cheese sauce. Every bite is perfectly coated instead of the sauce pooling at the bottom of your bowl.

Cheese: Here’s where most recipes go wrong. You need a blend—I call it the “holy trinity” of mac and cheese. Sharp cheddar brings that classic flavor, Monterey Jack melts like a dream and adds creaminess, and Gruyere (or fontina if you can’t find it) gives you that sophisticated, nutty depth.

Crucial tip that changed my life: Always shred your cheese from a block. Yes, I know pre-shredded is tempting, but those bags contain anti-caking agents (usually cellulose) that prevent the cheese from melting smoothly. That’s why your sauce gets grainy and broken. Trust me on this one—shred it yourself.

Chicken: Two excellent options here. Rotisserie chicken is my weeknight hero—just shred it and you’re done. But if you’ve got time, poaching your own chicken breasts in seasoned broth adds incredible flavor and keeps the meat tender.

Buffalo Sauce: Frank’s RedHot is the gold standard for authentic buffalo flavor, but any quality buffalo sauce works. Want to make your own? It’s just hot sauce, butter, and a splash of vinegar—I can link you to a simple homemade version.

The Roux: This French technique (fancy word for cooking butter and flour together) is the foundation of our cream sauce. It’s what makes everything thick and velvety without using processed cheese products.

The Topping: Panko breadcrumbs are crunchier and lighter than regular breadcrumbs. Toast them in butter before baking, and you’ll get an irresistible golden crust that stays crispy.

How to Make Buffalo Chicken Mac and Cheese (Step-by-Step)

Ready to create some magic? Here’s exactly how we build this baked buffalo chicken mac and cheese from the ground up.

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your pasta and cook it until it’s al dente—that means it still has a slight bite to it. Check the package directions and pull it about 1 minute early. Why? The pasta will continue cooking when we combine it with the hot sauce and during baking. Nobody wants mushy pasta.
Make the Roux: In a large, heavy-bottomed pot, melt 4 tablespoons of butter over medium heat. Once it’s bubbling, whisk in 4 tablespoons of flour. Keep whisking for about 2 minutes until it turns a light golden color and smells nutty—not raw and floury. This is the foundation of your creamy sauce.
Create the Béchamel: Here’s where patience pays off. Slowly pour in 3 cups of whole milk while whisking constantly. I mean constantly—this prevents lumps. Start with a splash, whisk until smooth, then gradually add the rest. The sauce will thicken as it heats up. Let it simmer gently for about 5 minutes, stirring frequently, until it coats the back of your spoon.
Melt the Cheese: This is the make-or-break moment! Remove the pot from the heat first—this is crucial. If the sauce is too hot, the cheese will separate and get greasy. Add your shredded cheese in handfuls, stirring after each addition until it’s completely melted and smooth. See how glossy and gorgeous that looks?
Add the Flavor: Stir in ½ to ¾ cup of buffalo sauce (depending on your heat preference), a teaspoon of garlic powder, some black pepper, and your shredded chicken. Taste it now—this is your chance to adjust the seasoning. Need more tang? Add another splash of buffalo sauce. Want it saltier? Add a pinch of salt.
Combine Everything: Fold your cooked, drained pasta into this glorious sauce. Use a large spoon or spatula and be gentle—you want every piece coated but not broken up.

Choose Your Cooking Method

This is where my recipe becomes your recipe. Pick the method that fits your schedule and preference.

Method 1: Classic Baked (Crunchy Top)

This is my personal favorite when I’ve got time. Transfer your saucy mac and cheese to a greased 9×13-inch baking dish, spreading it evenly.

For the topping, melt 3 tablespoons of butter in a skillet and toss in 1½ cups of panko breadcrumbs. Stir them around until they’re golden and fragrant—about 3 minutes. Sprinkle this evenly over your mac and cheese.

Bake at 350°F for 25-30 minutes until the edges are bubbling and the top is deep golden brown. Let it rest for 5 minutes before serving (I know it’s hard to wait, but this helps it set up beautifully).

Method 2: Quick Stovetop (30-Minute Meal)

Skip the baking dish entirely! Once you’ve combined the pasta with the cheese sauce, you’re basically done. Let it simmer on low heat for just 5 minutes to let the flavors meld together.

Want that crunch factor? Toast your panko separately in a skillet with butter, then sprinkle it on top when serving. Same great taste, dinner’s ready in 30 minutes flat.

Method 3: Easy Slow Cooker / Crockpot (Set and Forget)

Perfect for parties or when you need your oven free. Cook your pasta and make your cheese sauce as directed. Spray your slow cooker with cooking spray, then pour everything in.

Cook on LOW for 2-3 hours or HIGH for 1-1.5 hours, stirring occasionally. Add your toasted panko just before serving so it stays crispy. This method keeps everything warm for hours—ideal for gatherings.

Pro-Tips from Our Kitchen

These little tricks have saved me more than once:

Room Temperature Dairy: Pull your milk and cheese out of the fridge 20 minutes before you start cooking. Cold dairy is more likely to cause your sauce to break or get lumpy. Room temperature ingredients blend together like a dream.

Don’t Overcook the Pasta: I mentioned this earlier, but it bears repeating. Slightly underdone pasta will finish cooking in the sauce and oven. Overcooked pasta turns to mush—there’s no coming back from that.

Taste as You Go: Before you transfer everything to a baking dish, taste your mac and cheese. This is your last chance to adjust the buffalo sauce, salt, or seasonings. Once it’s baked, you’re committed.

The Secret to Reheating: Leftover mac and cheese can get dry and clumpy. Reheat it gently on the stovetop over low heat with a splash of milk, stirring constantly. It’ll come back to life like you just made it. Never microwave it on high—low power or bust.

Serving Suggestions

This Buffalo Chicken Mac and Cheese Recipe is rich and indulgent (in the best way), so I like to balance it with some lighter sides:

Crisp green salad with a tangy vinaigrette cuts through the richness perfectly
Celery and carrot sticks with ranch or blue cheese dressing—a nod to classic buffalo wings
Garlic bread if you’re going all-in on comfort (no judgment here)
Steamed broccoli or green beans add color and a fresh veggie element

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Absolutely! Assemble the entire dish (without the breadcrumb topping) up to 24 hours in advance. Cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for 30 minutes, add your toasted panko, and bake as directed. You might need to add 5-10 minutes to the baking time since it’s starting cold.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I always use the stovetop method—place the mac and cheese in a pot over low heat with a splash of milk (2-3 tablespoons per serving) and stir until it’s heated through and creamy again. You can microwave individual portions on 50% power, stirring every minute, but the stovetop method gives you better results.

Can I use a different type of cheese?

Sure! The beauty of mac and cheese is its flexibility. Keep sharp cheddar as your base (that’s non-negotiable for flavor), but you can swap the Monterey Jack for pepper jack if you want more heat, or use white cheddar for a sharper bite. Instead of Gruyere, try fontina, gouda, or even cream cheese for extra creaminess. Just avoid pre-shredded cheese—I can’t stress this enough.

Can I make this gluten-free?

Yes! Use your favorite gluten-free pasta (I like chickpea or brown rice pasta) and substitute the all-purpose flour in the roux with a gluten-free flour blend or cornstarch (use 2 tablespoons cornstarch mixed with 2 tablespoons water). Use gluten-free panko or crushed gluten-free crackers for the topping. Everything else is naturally gluten-free.

How do I make it more/less spicy?

To dial down the heat, start with just ¼ cup of buffalo sauce and mix in some ranch dressing or sour cream for tang without the burn. You can also use mild buffalo sauce. To amp it up, use ¾ to 1 cup of buffalo sauce, add cayenne pepper or hot sauce directly to the cheese sauce, or mix in diced jalapeños. Pepper jack cheese instead of Monterey Jack also adds a nice kick.

Can this recipe be frozen?

You can freeze it, though I’ll be honest—the texture is never quite as creamy after freezing. If you do freeze it, don’t add the breadcrumb topping. Freeze the assembled (unbaked) mac and cheese in a freezer-safe dish for up to 2 months. Thaw it overnight in the fridge, then add your topping and bake, adding an extra 15-20 minutes to the baking time. The stovetop version freezes better than the baked version.

Buffalo Chicken Mac and Cheese Recipe