Buffalo Chicken Macaroni and Cheese

This Buffalo Chicken Macaroni and Cheese is killer! It’s spicy and full of buffalo flavor. Creamy macaroni and cheese recipe with a blue cheese Panko crust. This is game day food at its finest.

Buffalo Macaroni and Cheese on a plate


This is “Man Food” at its best. Buffalo Chicken Macaroni and Cheese. I mean you have the chicken, the cheese, the buffalo sauce. It’s  a combo made in heaven.
This may be a Denney favorite. My husband is a little obsessed with buffalo chicken anything and then throw it with creamy mac n’ cheese… heaven.
It is a little spicy so you can adjust according to your family’s taste and add less buffalo sauce if you need to.

Buffalo Macaroni and Cheese on a plate

I just made half of this Buffalo Chicken Macaroni and Cheese recipe and it was more than plenty for my family. Although it takes a little prep work, it is yummy and will be well appreciated by all the men in your life watching football this weekend.

Tips For Making This Buffalo Macaroni and Cheese:

1) This recipe is best when served immediately. It feeds a crowd!
2) Adjust the Buffalo wing sauce for spiciness. For my kids to eat it I have to cut down the Buffalo sauce by half at least.
Buffalo Chicken Macaroni and Cheese
Prep Time
21 hrs 21 mins
Cook Time
21 hrs 21 mins
Servings: 8 -10 servings
  • 7 tablespoons unsalted butter
  • 1 pound 16 oz elbow macaroni
  • 1 small onion finely chopped
  • 2 stalks celery finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic minced
  • 3/4 cup Buffalo wing sauce preferably Frank's. If you are worried about the heat factor add half the amount
  • 2 tablespoons flour
  • 2 teaspoons dry mustard
  • 2 1/2 cups half-and-half
  • 1 pound 16 oz yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
  • 8 ounces pepper jack cheese shredded (about 2 cups)
  • 2/3 cup sour cream
  • 1 cup panko breadcrumbs found in the grocery store next to regular breadcrumbs
  • 1/2 cup crumbled blue cheese
  1. Preheat the oven to 350 degrees and spray a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
  2. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes. Then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
  3. Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half and add the remaining 1/4 cup hot sauce (less if you want it less spicy) and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
  4. Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.
  5. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
  6. Best served immediately.
Recipe Notes
Source: adapted from Food Network

Speak Your Mind



  1. what a perfect sunday football meal!

  2. Ok, Ryan is going to love this. He always wants to make your buffalo dip. I can’t wait to try it!

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  4. has craig had this yet?!?!

  5. @Kim,
    I know!! I had all the stuff and should’ve made it when he was here but I guess I was worried it wouldn’t turn out because I’ve never made it before. Definitely Craig friendly.

    • I am making this for thanksgiving what’s the best way to make it somewhat the night before and then cook it the day of and transport an hr n half and still have it be creamy ?

  6. Thank you for this one, Christy! I will be making it this weekend for the boys. Yum!

  7. Holy cow, I love everything Buffalo Chicken. I have never heard of this recipe before, but I’m so glad I found it. I will definitely try this! Thanks for sharing.

  8. Thanks for sharing this – my family will love it for sure!

  9. I must eat like a man, this looks SOOOO good!!!!

  10. I made this yesterday – made a half batch because that’s a lot of mac and cheese! Also used regular breadcrumbs since I don’t have panko on hand. Thanks for sharing another great recipe!

  11. @Christy,
    I’m glad you liked it. Next time if you can use Panko breadcrumbs I really think it adds a lot to the dish with the perfect amount of crunch. Love your name!

  12. Wow, this recipe looks incredible! Buffalo chicken and mac-and-cheese are two of my favorite foods in the world, and it sounds like SUCH a good idea to combine them!!

  13. That looks amazing. I have that same blue baking dish and it is one of my favorites!

  14. How many servings does this recipe make?

  15. @Anonymous,
    Makes around 8 servings.

  16. My friends and I made this yesterday and man, was it amazing! Thank you for sharing this recipe that combines all my favorites!


  17. Thank you for such an awesome recipe!!! I found your blog by accident a couple of days ago, and quickly printed this one out. Made it yesterday. YUMMERS!!!!
    I had to make some changes, as I couldn’t find panko breadcrumbs or buffalo wings sauce. So I used regular bbq sauce (which was awesome for the kids!) and as for the breadcrumbs, I took some awesome croutons from Costco and had my son crumble them up. Since they had a seasoning to them, it was SO good!!

  18. Hi there! I just wanted to let you know that I featured your recipe on my blog! I participated in The Crazy Cooking Challenge, where we all had to search for the best mac and cheese recipe from a food blog… and I chose yours! This buffalo chicken mac and cheese is a FAVE of ours! Everything about it is delish. I hope you’ll stop on by to check out my post 🙂


  19. LOVED this recipe! The leftovers are fantastic fried in a pan with a bit more sauce on top. Posted a link to your recipe on my blog. Thanks, and happy cooking 🙂

  20. This looks awesome!! Do your kids eat this?? Not too spicy for them?

  21. @Deb c,
    No. You’re right. It’s a little too spicy for my kids. I have one that will brave it.

  22. I just have to say that this is absolutely fantastic! I made it for the first time today to take to a family gathering and it turned out perfect..i followed everything exact… definitely a keeper! thank you 🙂

  23. Made this tonight….so yummy!!

  24. Just found your site through Cookbook Queen and I’m so glad I did! I just made the Buffalo Chicken Mac n Cheese and my house smells amazing! Haven’t tried the final version yet but my husband was sneaking bites before I was even able to put it in the oven! And the sauce was a bit too spicy for me and my eleven yr old daughter so I mixed 1/4c sauce with 1/2c honey BBQ sauce and it’s perfect! Can’t wait to taste the final version! Oh, and it does make A LOT so readers may want to half the recipe like you said for smaller families.

  25. Im excited to try this, thanks! Do yu think ill need the dry mustard and blue cheese?

  26. I think the blue cheese is a must and the dry mustard adds a lot.

  27. Thank you for using Frank’s hot sauce in your recipe and not something else! As a native Buffalonian, Frank’s is essential in anything chicken wing related. Just please don’t call the actual wings “Buffalo wings.” The proper name is “chicken wings.” (yes, I’m picky about that) 🙂 Loving the site!

  28. I made this recipe two weekends ago. It was SO good, especially with added Franks drizzled on top. I love buffalo sauce! I passed this on to my mom and she loved it as well. Now it has been passed on to her friend. Thanks for the great recipe!!

  29. Just found this recipe and put it on my Pininterest board…I’ll be making it soon because my family will love it!

    I am a girl who will try a bite of just about anything!

  30. Hello Christy! I would like to make this recipe for an office potluck for 16 can I just double the ingredients measurements? Thank u for your advise!

    • This makes a heaping 9X13. I think you could totally get away with just making one pan but that’s up to you. If not yes, you could double the ingredients and make 2 pans.

  31. I came across your blog while looking for a lemon blueberry recipe and I had to try this one! I made this for my husband and I yesterday and it was amazing!!! The only thing I changed was using Guy Fieri’s Buffalo Wings sauce which had the right amount of heat! I’ll put this in my weekly rotation of dinner meals! Thanks so much for sharing!!!!

  32. How long do you cook this if you halve the recipe? Do you cut the cook time in half (sorry, dumb question)? Thank you! It looks so good!

    • Christy {The Girl Who Ate Everything} says:

      I would keep the cooking time the same if your pan is half the size. If you’re still using a large pan and halving it you should decrease the cooking time until hot and bubbly.

  33. gardeninggrandma says:

    Thanks for this recipes. It’s got a nice heat to it. my family (adults) love this.

  34. Found your site on Pinterest and made this over the weekend. Absolutely delicious!!! Thanks for sharing!! Will definitely be making this one again and will continue to check out your other recipes.

  35. Ive made this several times for dinner parties. There are no words to describe how yum yum yummy it is! I followed the recipe to a T and it came out amazing!! It requires alot of prep time but well worth it. I’m making it again tonight. 😉

  36. This looks delicious! Have you ever tried freezing it before baking?? I’m wondering if it wouldn’t work because of the sauce but I’m really tempted to try…but if someone else alread has and they could lend a tip that’d be awesome!

  37. Is there a way to make this the night before and re-heat in the morning?

    • Christy {The Girl Who Ate Everything} says:

      I haven’t ever tried making it ahead of time. I’m not sure how it would work. With homemade mac and cheese sometimes the sauce can separate when made and reheated ahead of time.

  38. Just made this for my family, (with gluten-free pasta and bread crumbs for the celiacs). The all loved it – delicious! I subbed plain greek yogurt for the sour cream and might try adding veggies next time as well. It’s a keeper. 🙂

  39. What if you don’t like blue cheese? I’ve never eaten it cooked but I definitely won’t eat it otherwise. Any suggestions?

    • Christy {The Girl Who Ate Everything} says:

      You could definitely leave it out. I wouldn’t say that it is overpowering in this dish but rather subtle.

  40. Hi Christy – I love your site and make something from it at least once a week (but usually more)! I was looking to make this as a side dish and wanted to omit the chicken – do you think I should add more of the other ingredients (pasta, celery, onion), or should it be okay without making up for the missing chicken?

    Thank you so much!

  41. I made this for a Super Bowl gathering and it was delicious and plentiful!

  42. Janell Campbell says:

    First, let me start by saying this is the BEST Mac n Cheese EVER! When I invite my mom and sisters over for dinner, they request this all the time. We used to all be modest and take a small helping, but now we all fast the whole day and eat more than heaping helping of this stuff. I found, after the first time I made it, you could cut some of the prep down by just skipping the onion and celery step. I just stir the buffalo sauce in with the chicken, then combine it with the pasta and cheese sauce. Saves a little time and it’s still just as delicious. I thank you for this recipe even though my waistline doesn’t 🙂

  43. Oh my! This has become a staple at a lot of our parties. Children and grandchildren ask for it all the time!

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  45. I made this tonight and it was fantastic! thank you for the recipe. It was a great way to use or leftover chicken.

  46. Made this for Super Bowl sunday! So good! The whole family loved it! This stuff is the way to any mans heart! Thanks for the recipe!

  47. This was amazing, everyone loved it.imade it for Halloween supper.

  48. Shan Can Cook says:

    SO a few months ago I started dating my boyfriend and quickly found out he is the pickiest eater alive. I love to experiment and use bold flavors and he usually says something along the lines of, “This would be really good without…” or just pushes whatever he doesn’t like over to the side.

    Knowing his love for Buffalo Sauce and Cheese I decided to give this a go. His exact words, pardon my french, was, “Holy f*** this is delicious.” He then proceeded to ask how it was made and said he didn’t realize Mac and Cheese could be so complicated. This coming from the guy who would be fine eating Velveeta Shells and Cheese every night.

    I said anything with flavor like this doesn’t just happen by magic. With all that being said, this is getting added to my list of favorite recipes I have ever made. I followed the recipe almost exactly, just halved the amount of celery and onions for the picky eater.

    There was soooooo much flavor, and adding the last mixture of Panko, Blue Cheese, and Parsley really makes the dish. YUM!

    Thank you for this!

  49. This is a favorite recipe at our house because my college-age son Is a huge buffalo chicken fan. Due to his gluten intolerance, I make it with GF brown rice noodles and it’s still absolutely phenomenal! Thank you so much for coming up with this recipe. You rock, GWAE!

  50. Can you make the chicken in the crockpot with the sauce before hand (like shredded Buffalo chicken)? And just use when time to make the recipe?

  51. How can I make this the night before somewhat so I can transfer it to my parents the next day for thanksgiving n still be creamy ?

  52. Greetings Christy. I have enjoyed reading your blog since I discovered it. Have made many of your recipes and not once been disappointed. Very clever writing as well.
    Planning on making your Buffalo Chicken Macaroni & Cheese but wondering if I can substitute cauliflower for the macaroni. If I do, should I blanch the cauliflower first or steam til tender? It’ll cook with the chicken so wouldn’t want it overcooked.
    Any advise?

  53. This recipe is right up my alley! I’m all about buffalo everything!