It started with a cold Thursday night in my Brooklyn apartment—me, a bowl of plain pasta, and a craving for something bolder. I’d had a long day, the kind where even Charlie, my rescue pup, looked too tired for a walk. Staring into my fridge, I spotted three heroes: a tub of sour cream, leftover shredded chicken, and a half-bottle of buffalo sauce. A few stir-ins later, something magical happened—buffalo chicken mac and cheese was born.
Buffalo chicken mac and cheese isn’t just another twist on a classic. It’s spicy, creamy, and layered with flavor. The richness of the cream cheese and sour cream balances the heat of the buffalo sauce, while a buttery toasted panko topping adds crunch in every bite. It’s the perfect weeknight dinner that feels indulgent but comes together in about 30 minutes.
If you love bold flavors and cozy meals that don’t take all day, buffalo chicken mac and cheese delivers. Whether you bake it for extra texture or spoon it straight from the stovetop, this dish has become one of my most requested comfort recipes. Today, I’m walking you through every delicious step—including how to prep it ahead, tone down the spice, and pair it with the perfect sides.Made with real freeze-dried strawberries, these Strawberry Sugar Cookies burst with flavor in every bite. Unlike boxed cake mix versions, this recipe skips artificial additives and goes all-in on natural ingredients. Even better? No chilling needed. That means you can mix, roll, and bake in under 30 minutes.
Table of Contents
Why I Love This Buffalo Chicken Mac and Cheese
The first time I made buffalo chicken mac and cheese, I wasn’t aiming for anything special—I just needed dinner fast. But with each stir, as the sauce thickened and the buffalo heat met the creamy cheese, I realized something was happening. This wasn’t just another rushed meal. It was a new go-to.
There’s something unbeatable about this combo. The sharp tang of buffalo sauce cuts through the richness of cream cheese and sour cream, while the tender chicken makes every bite more satisfying. And then there’s the topping: a crisp layer of buttery panko that finishes things off with a golden crunch.
This isn’t the mac and cheese I grew up on. It’s bolder. Louder. Made for people who like their comfort food with an edge. It hits the spot on tired nights, game days, or any day when you want dinner to feel like a reward.
Recipes like this remind me why I cook in the first place—not just to feed, but to surprise. Like my cowboy casserole, it takes familiar ingredients and flips the switch. What starts in one pot ends up being the dish everyone talks about later.
Buffalo chicken mac and cheese isn’t fancy. It’s just fantastic. And that’s exactly why I love it.
Buffalo Chicken Mac and Cheese – Creamy, Spicy & Irresistible
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Creamy, spicy, and topped with buttery panko, this buffalo chicken mac and cheese is the ultimate comfort food with bold flavor and a golden crunch.
Ingredients
- 8 oz dry macaroni noodles (Cellentani or elbow)
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 4 oz cream cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1/3 cup sour cream
- 1/2 cup buffalo hot sauce
- 1 1/2 cups shredded chicken
For Panko Topping:
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 1/2 cup seasoned panko breadcrumbs
Instructions
- Preheat oven to 350°F (175°C) and grease a 1.5 qt round or 9×9-inch square baking dish.
- Cook pasta al dente according to package directions. Drain and set aside.
- In a large pot, melt butter over medium heat. Whisk in flour and cook until smooth, about 1 minute.
- Slowly add milk and all spices, whisking constantly. Bring to a boil, then reduce to simmer until slightly thickened.
- Reduce heat to low. Stir in cream cheese, mozzarella, cheddar, and sour cream until melted and smooth.
- Add buffalo sauce and stir well.
- Fold in shredded chicken and cooked pasta. Mix until evenly coated.
- Pour mixture into baking dish and smooth the top.
- To make the topping: Melt butter and olive oil in a small pan. Add panko and stir until golden brown.
- Sprinkle toasted panko over the top of the mac and cheese.
- Bake uncovered for 15 minutes. Let cool for 5 minutes before serving. Garnish with parsley if desired.
Notes
Use a mild buffalo sauce or mix with extra sour cream if you prefer less heat.
Rotisserie chicken or leftover shredded chicken both work well.
Make ahead: assemble and refrigerate without topping. Add panko and bake when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 458
- Sugar: 5g
- Sodium: 1003mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 93mg
Step-by-Step Instructions: Buffalo Chicken Mac and Cheese
1. Preheat your oven
Set it to 350°F (175°C). Lightly butter a 9×9-inch square or 1.5-quart baking dish and set aside.
2. Cook your pasta
Bring a large pot of salted water to a boil. Cook 8 oz of dry macaroni (or Cellentani) noodles until al dente. Drain and set aside.
3. Make the roux
In the same pot, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour and stir constantly for about 1 minute, until smooth and bubbling.
4. Add milk and spices
Slowly pour in 2 cups of milk while whisking. Add 1/2 teaspoon each of salt, pepper, garlic powder, onion powder, and ground mustard. Stir and bring to a gentle boil. Then reduce heat and let it simmer until slightly thickened.
5. Melt in the cheeses
Reduce heat to low. Add 4 oz of cream cheese, 1 1/2 cups of shredded mozzarella, 1 cup of shredded sharp cheddar, and 1/3 cup of sour cream. Stir until completely melted and the sauce is creamy.
6. Stir in buffalo sauce
Pour in 1/2 cup of buffalo hot sauce. Stir well until the sauce is fully combined and evenly orange in color.
7. Add chicken and pasta
Mix in 1 1/2 cups of shredded chicken and the cooked pasta. Stir until everything is coated with sauce.
8. Make the panko topping
In a small pan, heat 1 tablespoon of butter and 1/2 tablespoon of olive oil over medium heat. Add 1/2 cup of seasoned panko and stir until golden brown and crispy.
9. Assemble the dish
Pour the buffalo chicken mac and cheese into your greased baking dish. Sprinkle the toasted panko evenly over the top.
10. Bake and serve
Place in the oven and bake for 15 minutes. Remove, let rest for 5 minutes, and garnish with parsley if desired. Serve hot.
How to Serve Buffalo Chicken Mac and Cheese
Buffalo chicken mac and cheese is rich, flavorful, and bold—so when it comes to serving, balance is everything. This dish shines brightest when paired with simple, crisp, or cooling sides that complement its heat and creaminess.
Serve it hot and fresh
Right out of the oven is best. The cheese is still melty, the sauce is luscious, and the buttery panko topping delivers that irresistible crunch. Let it rest for about 5 minutes after baking so it sets slightly and scoops cleanly.
Add cool, crisp sides
Pair this dish with something refreshing to offset the heat. A cold cucumber salad, celery sticks, or even a classic coleslaw all help cool the palate. For game days or gatherings, serve it alongside crunchy carrot sticks and ranch or blue cheese dip for that familiar buffalo combo.
Turn it into a meal
Buffalo chicken mac and cheese is hearty enough to stand alone, but you can turn it into a full dinner with a light green salad and something crisp on the side. Air-fried zucchini fries or garlic breadsticks add texture without overwhelming the dish. For a little contrast, try it with one of our quick air fryer sides for a modern, no-fuss pairing.
Garnish for freshness
Top with a sprinkle of fresh parsley or green onions to cut through the richness. For heat lovers, a dash of hot sauce or sliced jalapeños can bring the spice level up a notch.
Whether you’re serving it as a main course or on a buffet table, this buffalo chicken mac and cheese always stands out. Just don’t be surprised when there are no leftovers.
Variations for Buffalo Chicken Mac and Cheese
One recipe. Endless options. This buffalo chicken mac and cheese isn’t locked into one style—if anything, it’s begging to be customized.
Tame the heat
Not everyone likes a full blast of spice. To dial it down, use a milder buffalo sauce or blend hot sauce with a spoonful of sour cream. The result is still tangy and flavorful, just with less bite.
Use what you’ve got
This dish is flexible when it comes to protein. If shredded chicken isn’t on hand, swap in rotisserie chicken, leftover turkey, or cooked ground meat. If you want to skip meat altogether, roasted veggies—like cauliflower or butternut squash—make a hearty, satisfying substitute.
Go stovetop-only
Pressed for time? Skip the oven. Once your sauce is creamy and your pasta is coated, you can serve it right from the pot. It won’t have the toasted panko crunch, but the flavor is just as bold.
Dairy-free or gluten-free? You’re covered
There are great alternatives available. Use your favorite plant-based cheese, dairy-free sour cream, and gluten-free pasta to adapt this recipe. Just make sure your substitutions melt well for that creamy mac and cheese feel.
Need more inspiration
If you’re all about oven-finished dinners, my easy buffalo chicken pasta bake has a rich, cheesy top that makes it perfect for family meals or freezing ahead.
No matter how you adjust it, the heart of this dish stays the same: creamy, spicy, comforting, and easy to make your own.
How to Store Buffalo Chicken Mac and Cheese
Once everyone’s had seconds (and probably thirds), you’ll want to save what’s left the right way. This isn’t the kind of dish you toss in the fridge and forget—buffalo chicken mac and cheese keeps its magic with just a bit of care.
First, let it breathe
Before anything else, give the pan time to cool on the counter. Not forever—just long enough that the steam’s gone and the bottom isn’t hot to the touch. Trapping heat leads to a sad, soggy top. We don’t want that.
Short-term plan: the fridge
Spoon whatever’s left into a shallow dish or split it into meal-size containers. Seal them tight. Refrigeration buys you about four days. When you’re ready to eat, reheat gently. I use the oven at a low temp to wake it up slowly, or short microwave bursts with a splash of milk to keep it smooth.
Long-term move: the freezer
Buffalo chicken mac and cheese freezes surprisingly well. Skip the crunchy topping for now—it doesn’t survive the cold. Wrap the dish tight or use a freezer-safe lid. When you’re ready to eat, thaw overnight and bake it like new. Add a fresh layer of panko before the oven to bring back the bite.
For more flexible meals like this one, check out our easy chicken dinners. They’re built to last—and reheat like a dream.
Frequently Asked Questions
Can I make buffalo chicken mac and cheese ahead of time?
Yes! You can prepare the entire dish, cover it tightly, and refrigerate it before baking. When you’re ready, simply top it with the toasted panko and bake as directed. It’s perfect for meal prep or planning ahead for a party or family dinner.
How spicy is this recipe?
It has a mild-to-medium heat, depending on the buffalo sauce you use. If you're worried about the spice level, reduce the sauce amount or mix it with extra sour cream or ranch to mellow things out. You can also add a dash of heat at the end if you want more kick.
Can I double this recipe for a crowd?
Absolutely. Just double each ingredient and use a larger baking dish—something around 9x13 inches works well. The cook time may increase slightly, so check for bubbling edges and a golden top before pulling it from the oven.
How do you make buffalo chicken mac and cheese?
Start with a creamy cheese sauce made from butter, flour, milk, sour cream, and a mix of cheeses. Add buffalo sauce and shredded chicken, stir in cooked pasta, and pour everything into a baking dish. Finish with a buttery panko topping, then bake until golden and bubbling. Full steps are in the recipe below.
Can I freeze buffalo chicken mac and cheese?
Yes, it freezes great. Just leave off the panko until reheating. Wrap it tightly, freeze up to 2 months, then thaw overnight and bake with fresh crumbs for that crispy finish.
What should I serve with it?
Light, cool sides work best—try crisp veggies, salad, or air-fried zucchini. If you want dessert, something cozy like our gingerbread balances the heat beautifully.
Conclusion
There’s something about buffalo chicken mac and cheese that sticks with you. Maybe it’s the way the spicy sauce melts into the cheese, or how that golden panko topping adds just the right bite. Whatever it is, this dish always manages to feel like a little celebration—even when dinner’s happening in your sweatpants.
You don’t need fancy ingredients or extra time. Just real flavor, simple steps, and the kind of satisfaction that only comfort food delivers. This buffalo chicken mac and cheese recipe has become one of my weeknight heroes, and I hope it finds that same place in your home too.
Tried it? Tell me how you made it your own—extra spicy, milder for the kids, gluten-free—there’s no wrong way to enjoy it. Recipes like this one are meant to be shared, adjusted, and loved again and again.
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