Buffalo Chicken Macaroni and Cheese is comfort food with a kick. It brings together tender rotisserie chicken coated in buffalo sauce and ranch, then mixes it into a creamy homemade cheese sauce and al dente cavatappi for the ultimate baked pasta dinner. If you’re looking for a Buffalo mac and cheese recipe easy enough for weeknights but bold enough for game day, this one hits every time. Buffalo Chicken Macaroni and Cheese also reheats well, making it a smart option for meal prep.
Ingredients
Chicken Mixture
| Ingredient | Amount | Notes |
|---|---|---|
| Shredded cooked rotisserie chicken | 1 cup (140 g) | Shred finely for even bites |
| Buffalo sauce | 2 Tbsp | Use mild or hot |
| Ranch dressing | 2 Tbsp | Helps balance heat |
Macaroni and Cheese
| Ingredient | Amount | Notes |
|---|---|---|
| Cavatappi noodles, cooked al dente | 8 oz | Drain well |
| Unsalted butter | ¼ cup (57 g) | Base for roux |
| All-purpose flour | ¼ cup (31 g) | Thickens sauce |
| Whole milk, warmed | 2 cups (490 g) | Warm helps prevent lumps |
| Kosher salt | ½ tsp | Season base |
| Ground mustard powder | ¼ tsp | Boosts cheesy flavor |
| Garlic powder | ⅛ tsp | Subtle savoriness |
| Cayenne pepper (optional) | ⅛ tsp | Extra heat |
| Sharp cheddar, freshly grated | ½ cup (56.5 g) | Strong flavor |
| Mozzarella, freshly grated | ¼ cup (28 g) | Melt + stretch |
Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Mozzarella cheese | ¼ cup (28 g) | Melty top |
| Cheddar cheese | ¼ cup (28 g) | Adds sharpness |
| Salt & pepper | To taste | Finish |
| Buffalo sauce | 1 Tbsp | Drizzle |
| Ranch dressing | 1 Tbsp | Drizzle |
| Parsley, chopped | For garnish | Optional but pretty |
Buffalo Chicken Macaroni and Cheese Recipe
- Total Time: 30 mins
- Yield: 4 servings
Description
Buffalo Chicken Macaroni and Cheese is creamy, cheesy comfort food with a bold buffalo kick. Rotisserie chicken is tossed with buffalo sauce and ranch, then folded into a homemade cheese sauce and baked with a melty topping perfect for weeknights, game day, or meal prep.
Ingredients
Chicken
1 cup (140 g) shredded cooked rotisserie chicken
2 tablespoons buffalo sauce
2 tablespoons ranch dressing
Macaroni and Cheese
8 ounces cavatappi noodles, cooked al dente and drained
¼ cup (½ stick / 57 g) unsalted butter
¼ cup (31 g) all-purpose flour
2 cups (490 g) whole milk, warmed
½ teaspoon kosher salt
¼ teaspoon ground mustard powder
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper, optional
½ cup (56.5 g) sharp cheddar cheese, freshly grated
¼ cup (28 g) mozzarella cheese, freshly grated
Topping
¼ cup (28 g) mozzarella cheese
¼ cup (28 g) cheddar cheese
Salt and pepper, to taste
1 tablespoon buffalo sauce
1 tablespoon ranch dressing
Parsley, chopped (for garnish)
Instructions
1. Preheat oven to 350°F. Lightly grease a small baking dish or use an oven-safe skillet.
2. In a medium bowl, mix shredded chicken with 2 tablespoons buffalo sauce and 2 tablespoons ranch dressing. Set aside.
3. Cook cavatappi noodles to al dente, drain well, and set aside.
4. In a skillet over medium heat, melt the butter.
5. Whisk in the flour and cook 1–2 minutes, whisking constantly, until the roux turns light golden.
6. Remove from heat and slowly whisk in the warm milk until smooth.
7. Return to medium heat and whisk 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
8. Stir in kosher salt, mustard powder, garlic powder, and cayenne (optional).
9. Add ½ cup cheddar and ¼ cup mozzarella. Stir until fully melted and smooth.
10. Stir in the buffalo-ranch chicken mixture.
11. Fold in the cooked noodles until evenly coated.
12. Transfer to a baking dish if needed and top with ¼ cup mozzarella and ¼ cup cheddar.
13. Bake uncovered for 5 minutes, just until the topping melts. For browning, broil 30–60 seconds, watching closely.
14. Season with salt and pepper to taste, drizzle with 1 tablespoon buffalo sauce and 1 tablespoon ranch, and garnish with chopped parsley.
Notes
Warm the milk before adding it to the roux to help prevent lumps.
Freshly grated cheese melts smoother than pre-shredded cheese.
For extra heat, add cayenne or use a hotter buffalo sauce; for mild, use a mild buffalo sauce and skip cayenne.
Meal prep tip: Reheat gently and stir in a splash of milk to keep it creamy.
Make-ahead: Assemble, cover, and refrigerate up to 24 hours; bake until hot, adding extra time as needed.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
Step-by-Step Instructions and Tips
Preheat oven to 350°F. Grease a small baking dish or oven-safe skillet so cleanup is easy.
In a medium bowl, combine the shredded rotisserie chicken, buffalo sauce, and ranch dressing. Stir until evenly coated, then set aside so the flavor can soak in while you make the sauce.
Cook cavatappi noodles to al dente according to package directions, then drain well. Slightly undercooking is ideal because the pasta will warm in the oven.
In a skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until the mixture turns light golden. This cooks out the raw flour taste and gives your sauce a smoother finish.
Remove the skillet from heat and slowly pour in the warm milk, whisking constantly so it stays lump-free. Return the skillet to the heat and whisk for 3 to 5 minutes until thickened enough to coat the back of a spoon.
Stir in kosher salt, mustard powder, garlic powder, and cayenne if using. Add the cheddar and mozzarella and stir until the cheese melts into a smooth sauce.
Add the buffalo-ranch chicken mixture and stir. Fold in the cooked cavatappi noodles until everything is coated in sauce. Transfer to your baking dish if needed.
Top with the mozzarella and cheddar. Bake uncovered for 5 minutes, just until the top is melted. If you want more browning, broil for 30 to 60 seconds, watching closely.
Finish with a pinch of salt and pepper, drizzle with buffalo sauce and ranch, and garnish with chopped parsley before serving.
Conclusion
Buffalo Chicken Macaroni and Cheese is creamy, spicy, and ridiculously satisfying. With rotisserie chicken for speed and a simple homemade cheese sauce, it’s an easy buffalo chicken mac and cheese you can pull off any night of the week. Make it for dinner, meal prep it for lunches, or serve it for game day and watch it disappear fast.
FAQ: Buffalo Chicken Macaroni and Cheese
Can I make Buffalo Chicken Macaroni and Cheese ahead of time?
Yes. Assemble it fully, cover, and refrigerate up to 24 hours. Bake at 350°F until hot and bubbly, adding a few extra minutes.
How do I keep it creamy for meal prep?
Reheat gently and stir in a splash of milk to loosen the sauce if needed.
Can I use a different pasta shape?
Yes. Elbow macaroni, penne, rotini, or shells all work choose something that holds sauce.
Is this Buffalo Chicken Macaroni and Cheese very spicy?
It depends on your buffalo sauce. Use mild buffalo sauce and skip cayenne for a gentler heat.