Dinner

Buffalo Chicken Mac and Cheese Recipe

BySophie Carsel January 1, 2026January 1, 2026

Introduction

Buffalo Chicken Mac and Cheese is a delicious twist on a classic comfort food, combining creamy cheese sauce with the spicy kick of buffalo sauce and tender shredded chicken. This dish is perfect for weeknight dinners or when you want something satisfying with a little heat.

A white round plate filled with a creamy macaroni dish showing short, curly pasta coated in a thick, shiny, orange cheese sauce. Mixed within the pasta are shredded pieces of chicken, blending well with the sauce. A silver fork lies on the edge of the plate, resting on a white marbled surface. The overall look is rich and comforting with a smooth texture that makes the cheese sauce look very melty. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 boneless/skinless chicken breast
1/3 cup blue cheese dressing
8 oz. cavatappi pasta (or macaroni)
2 tablespoons butter
2 tablespoons flour
1 tablespoon tomato paste
½ cup heavy cream
1 cup milk
¼ cup buffalo sauce
½ teaspoon hot sauce
½ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
1 ¼ cups shredded cheddar cheese
2 ounces softened cream cheese

Instructions

Step 1: Place the chicken breast in a pot of water and bring it to a gentle boil. Cook for 15-20 minutes until the chicken is cooked through but still juicy. Remove and shred with two forks, then toss with the blue cheese dressing. Set aside.
Step 2: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
Step 3: In a pot over medium heat, melt the butter. Add the flour and stir continuously for 1 minute to form a roux. Stir in the tomato paste until well combined.
Step 4: Slowly add the heavy cream and milk in small splashes, stirring constantly to maintain a thick sauce. Bring the mixture to a boil, then reduce heat to low.
Step 5: Mix in the buffalo sauce, hot sauce, mustard powder, onion powder, salt, and pepper.
Step 6: Gradually add the shredded cheddar cheese and cream cheese, stirring until melted and smooth.
Step 7: Fold in the shredded chicken and then the cooked pasta using a silicone spatula. Stir gently to combine all ingredients evenly. Serve immediately.

Tips & Variations

Add 1-2 chicken bouillon cubes to the water when boiling the chicken to enhance its flavor.
For extra spice, increase the amount of hot sauce or add a pinch of cayenne pepper.
Use smoked cheddar cheese for a deeper flavor profile.
Swap blue cheese dressing for ranch if you prefer a milder taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of milk to loosen the sauce.

How to Serve

A close-up view of a white plate filled with creamy macaroni pasta coated in a rich orange cheese sauce. The macaroni is slightly curved and tightly packed, mixed with shredded pieces of chicken that are light brown with soft texture, scattered unevenly throughout the dish. A silver fork rests on the plate's edge, partially visible. The plate is placed on a white marbled surface, giving a clean and bright background. The sauce looks smooth and glossy, covering every piece of pasta and chicken evenly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking the chicken breast?

Yes, using rotisserie chicken is a convenient shortcut. Just shred it and toss with the blue cheese dressing before adding to the mac and cheese.

Is this recipe very spicy?

The recipe has a moderate level of heat from the buffalo and hot sauce. You can adjust the spice by reducing or increasing the hot sauce to suit your taste.

Sophie Carsel