Buffalo mac and cheese combines everything there is to love about Buffalo chicken dip with the comfort of creamy baked macaroni and cheese. This easy casserole starts with a classic roux-based cheese sauce made with sharp cheddar and Monterey Jack before shredded chicken and Buffalo sauce are folded in, creating a rich, tangy dinner with a bubbly, golden crust.
Cavatappi’s corkscrew shape catches every bite of the creamy sauce, but elbow macaroni or small shells work just as well. Finish each serving with thinly sliced celery, a drizzle of ranch dressing, crumbled blue cheese, or all three for the full Buffalo wing experience.
Buffalo Mac and Cheese FAQ
Can I use hot sauce instead of Buffalo sauce?
We don’t recommend it. Prepared Buffalo sauce is made with butter or oil, giving it a richer, smoother consistency and more rounded flavor than plain hot sauce, so it blends seamlessly into the cheese sauce. If you already have hot sauce and want to use it up, you can make your own Buffalo wing sauce from scratch.
Can I use leftover chicken?
Absolutely! Shredded grilled chicken would be fantastic here. You could also use smoked chicken (homemade or shop-bought), poached chicken breast, or cooked ground meat.
Can I make Buffalo mac and cheese ahead of time?
Yes. Assemble the mac and cheese, but don’t bake it. Cover tightly and refrigerate overnight, then bake just before serving. If you’re baking it straight from the refrigerator, add 5–10 minutes to the baking time.
Can I freeze Buffalo mac and cheese?
We don’t recommend freezing it. Cheese sauces can become grainy after freezing and thawing, so this recipe is best baked fresh or assembled a day ahead and refrigerated before baking.
How spicy is this Buffalo mac and cheese?
This recipe has a medium level of heat. For a milder version, reduce the Buffalo sauce to ½ cup or choose a mild Buffalo sauce. If you like more heat, add extra Buffalo sauce or a few dashes of your favorite hot sauce after baking.
Recipe information
Total Time
1 hour 15 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
Preheat oven to 375°. Cook 1 lb. cavatappi, elbow macaroni, or small shells in 5 cups of generously salted water in a medium pot, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid; reserve pot.
Step 2
Melt 4 Tbsp. unsalted butter in reserved pot over medium heat. Remove from heat and add ¼ cup all-purpose flour, whisking constantly until a paste forms. Pour in 4 cups whole milk, whisking constantly, and bring to a simmer, whisking often to prevent burning. Add 8 oz. sharp cheddar, coarsely grated (1½ cups) and 6 oz. Monterey Jack, coarsely grated (about 1¼ cups), and stir with a heatproof rubber spatula or wooden spoon until cheese is melted. Add 3 cups shredded skinless chicken meat (from about ½ rotisserie chicken), ¾ cup buffalo sauce, 1 Tbsp. garlic powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. freshly cracked pepper, pasta, and reserved pasta cooking liquid and mix well to combine. Transfer to a 13x9" ovenproof baking dish. Scatter remaining 2 oz. sharp cheddar, coarsely grated (about 6 Tbsp.) and 2 oz. Monterey Jack, coarsely grated (about 6 Tbsp.) on top and bake pasta 40 minutes. Let cool 5 minutes, then top with thinly sliced celery stalks and leaves to serve.
