Buffalo Chicken Mac and Cheese

Name: Buffalo Chicken Mac and Cheese
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3-4 cups elbow macaroni, (12 ounces); 1 teaspoon salt; 1 rotisserie-roasted chicken, (chopped or shredded); 6 tablespoons butter; 6 tablespoons all-purpose flour; 1½ cups milk; 1½ cups half and half; 2½ cups shredded cheddar cheese, (divided); 2½ cups shredded Monterey Jack cheese, (divided); pinch ground black pepper; ¼-⅓ cup hot sauce, (such as Frank's® Redhot®, or more to taste); ½ cup crumbled gorgonzola cheese, (divided)

Today’s Buffalo Mac and Cheese is a creamy, cheesy baked pasta loaded with shredded chicken, hot sauce, and three kinds of cheese!! Yes, three!! We keep this recipe in rotation because it combines two family favorites, Buffalo Chicken Dip and Homemade Mac and Cheese, into one easy casserole.

We love making this for game days, casual dinners, potlucks, and anytime we want something hearty with a little kick. Rotisserie chicken keeps it easy, and the mix of cheddar, Monterey Jack, and gorgonzola makes every bite rich, melty, and full of flavor.

If you love cheesy comfort food, be sure to try Baked Mac and Cheese, Buffalo Chicken Dip, Chicken Alfredo, and Chicken Bacon Ranch Pasta for more easy family dinners.

Why you’ll love it + Why it works:

Unique Flavors: The combination of creamy cheese sauce, tangy hot sauce, and savory chicken creates a flavor explosion in every bite.
Easy Weeknight Meal: This dinner idea for kids comes together quickly with minimal prep work. It’s perfect for busy weeknights!
Creamy comfort food. This chicken pasta recipe is comforting and filling for a hearty dinner.
Two Favorites in One: It combines creamy mac and cheese with classic buffalo chicken for an easy dinner everyone loves.

Buffalo Chicken Mac and Cheese Ingredients

Elbow macaroni (3-4 cups elbow macaroni, 12 ounces): Holds the creamy cheese sauce in every bite. Use 3 cups for extra creamy mac and cheese or 4 cups for a heartier pasta-to-sauce ratio.
Salt (1 teaspoon salt): Seasons the pasta while it cooks and enhances the overall flavor.
Rotisserie-roasted chicken (1 rotisserie-roasted chicken, chopped or shredded): Adds tender, flavorful chicken while making this recipe quick and convenient. Leftover cooked chicken also works well.
Butter (6 tablespoons butter): Creates the rich base for the homemade cheese sauce.
All-purpose flour (6 tablespoons all-purpose flour): Thickens the sauce so it stays creamy and coats the pasta.
Milk (1½ cups milk): Keeps the cheese sauce smooth and creamy. Whole milk produces the richest results.
Half and half (1½ cups half and half): Adds extra richness and helps create a silky texture.
Shredded cheddar cheese (2½ cups shredded cheddar cheese, divided): Provides classic sharp cheddar flavor and melts beautifully into the sauce. Freshly shredded cheese works best.
Shredded Monterey Jack cheese (2½ cups shredded Monterey Jack cheese, divided): Melts smoothly and adds a mild, creamy flavor.
Ground black pepper (pinch ground black pepper): Adds gentle seasoning that balances the richness.
Hot sauce (¼-⅓ cup hot sauce, such as Frank’s® Redhot®, or more to taste): Gives the dish its signature buffalo flavor. Frank’s RedHot is our favorite for classic buffalo taste.
Crumbled Gorgonzola cheese (½ cup crumbled Gorgonzola cheese, divided): Adds tangy flavor that pairs perfectly with buffalo sauce. Blue cheese can be substituted if preferred.

How to Make Buffalo Mac and Cheese

Whisking a roux in a pan for making buffalo chicken mac and cheese.

Adding shredded cheese to a sauce in a pan.

PREP. Preheat oven to 350°F.

PASTA. In a large pot, add water and bring to a boil. Add elbow macaroni (for creamier macaroni use 3 cups pasta – for not as creamy, use 4 cups macaroni) and 1 teaspoon salt and boil for 8 minutes. Drain pasta and set aside.

CHEESE SAUCE. Make the cheese sauce by adding 6 tablespoons of butter to a large skillet over medium heat and melting. Add 6 tablespoons flour and whisk for about 1 minute, to create a roux. Whisk in the 1½ cups milk and 1½ cups half and half and cook, whisking often, for 6-7 minutes.

Stir in 2 cups cheddar cheese and 2 cups Monterey Jack cheese. Mix until melted and combined.

Stir in hot sauce to the desired level of spiciness.

A close up of a wooden spoon scooping buffalo chicken mac and cheese from a baking dish.

BAKE. Add ¼ cup Gorgonzola, chicken, and macaroni to the cheese sauce mixture; mix well to combine.

Pour the mixture into a lightly greased 9×13 baking dish and sprinkle with ½ cup shredded cheddar cheese, ½ cup shredded Monterey Jack cheese, and ¼ cup gorgonzola cheese. Bake for 15 minutes, or until the cheese is melted.

A white bowl of buffalo chicken mac and cheese.

Kristyn’s Recipe Tips

Shred your own cheese instead of using pre-shredded cheese for the smoothest, creamiest sauce.
Cook the pasta just until al dente since it will continue cooking in the oven.
Use 3 cups of macaroni for a creamier mac and cheese or 4 cups if you like it less saucy.
Start with ¼ cup of hot sauce and add more if you like extra heat. Stir in the hot sauce gradually and taste so you can control the spice level.
Let the casserole rest for 5 to 10 minutes before serving so the sauce thickens slightly.

Recipe FAQ

Make ahead of time?

Prepare the buffalo mac and cheese according to the recipe. Do not bake it, instead allow it to cool, then cover the dish tightly with plastic wrap, and keep it in the fridge for 1-2 days. To freeze, wrap it again with aluminum foil and freeze for up to 3 months. When you are ready, thaw if needed, and bake as per recipe directions.

How to store?

Leftovers can be divided into individual airtight containers and stored in the fridge for 2-3 days or freezer for up to 3 months. Add a little extra milk to help revive the creamy texture and reheat in a saucepan, on the stove, or in the microwave.