This buffalo chicken mac and cheese combines tender pasta, a creamy cheese sauce, shredded chicken tossed in buffalo sauce, and cool blue cheese dressing for a rich, flavorful dish. It’s easy to make and delivers classic comfort food with a spicy twist.
Other favorite mac and cheese variations include lobster mac and cheese and four-cheese mac and cheese.
Why You’ll Love This Recipe
- Made with store-bought rotisserie chicken, buffalo sauce, and blue cheese dressing—just cook the pasta and béchamel for a quick assembly.
- Super cheesy, creamy, and full of bold flavor.
- Feeds a crowd and works well for gatherings.
- Great leftovers—store in an airtight container in the fridge for up to 2 days.
Ingredient Notes
Pasta – Cavatappi is used here for its ability to hold sauce, but any short pasta will work.
Chicken – Use shredded rotisserie chicken, poached chicken breasts, or leftover cooked chicken.
Cheese – This version uses cheddar, mozzarella, and caramelized onion pepper jack. If you can’t find onion pepper jack, substitute gouda or extra cheddar.
Milk – Whole milk gives the creamiest sauce.
Top Tips for the Perfect Buffalo Chicken Mac and Cheese
- Whisk the béchamel constantly to prevent burning and sticking.
- Choose refrigerated blue cheese dressing for the best flavor.
- Remove chicken skin and excess fat so it doesn’t become soggy in the sauce.
- Cook the butter and flour for at least 2 minutes before adding cold milk to eliminate the raw flour taste.
- Fold in a little crumbled blue cheese for extra tang.
- For more heat, add cayenne and use a spicier buffalo sauce.
- For a crunchy topping, sprinkle crushed crackers or breadcrumbs before baking.
Can I Use Fried Chicken Instead of Shredded Chicken?
Yes. Chopped crispy chicken or chicken tenders can be used—just toss them with the buffalo sauce and blue cheese dressing before combining with the pasta and sauce.
What Goes Well with Baked Mac and Cheese?
This is a rich, indulgent dish that pairs nicely as a side to simply prepared proteins. Try serving it alongside garlic butter steak tips or crab-stuffed salmon, or keep it as the star of a casual meal with a green salad to balance the richness.
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Buffalo Chicken Mac and Cheese
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Ingredients
- 1 lb pasta, cavatappi
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 1/2 cups whole milk
- 2 cups cheddar cheese
- 2 cups caramelized onion Jack cheese, or gouda cheese
- 1 cup mozzarella cheese
- 2 cups cooked chicken
- 1/4 cup buffalo sauce
- 1/4 cup blue cheese dressing
- salt and pepper to taste
Instructions
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Bring a large pot of salted water to a boil and cook the pasta according to the package directions, until al dente.
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In a large skillet, melt the butter, whisk in the flour, and cook 1–2 minutes. Gradually whisk in the cold whole milk and simmer, stirring frequently, for 20–30 minutes until the sauce thickens.
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Remove from heat and stir in most of the shredded cheeses, reserving some for the topping.
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Season the sauce with salt and pepper to taste.
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In a large bowl, combine the shredded chicken with buffalo sauce and blue cheese dressing.
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Add the chicken mixture and drained pasta to the cheese sauce, mix well, then transfer to a baking dish and sprinkle the remaining cheese on top.
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Bake at 400°F (200°C) for 10–15 minutes until bubbly and golden. Garnish with chopped chives or scallions if desired.
Notes
- Whisk the béchamel constantly to prevent burning and sticking.
- Refrigerated blue cheese dressing usually has the best flavor.
- Remove chicken skin and excess fat to avoid sogginess in the sauce.
- Cook the butter and flour for a couple of minutes before adding milk to remove the raw flour taste.
- Stir in crumbled blue cheese for extra tang if you like.
- Increase heat with cayenne or a spicier buffalo sauce.
- For crunch, top with crushed crackers or breadcrumbs before baking.
Nutrition
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Carbohydrates: 53g
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Protein: 38g
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Fat: 35g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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