Get my Cookbooks! Buffalo Chicken Mac and Cheese
This Creamy Buffalo Chicken Mac and Cheese Recipe has savory pasta smothered in a flavorful cheese sauce with juicy bites of chicken and hints of blue cheese. It’s a flavor explosion!
Be sure to try my Buffalo Chicken Pizza next!
Buffalo Chicken Mac and Cheese
I am pretty choosy when it comes to which recipes land on my favorites list, but this one definitely gets a top spot without hesitation! Once you try this once, I know it’s going to become a regular in your house too. The flavors are absolutely perfect- it’s tangy, savory, and has just the right amount of kick to it.
What Makes It So Good
- Shredded chicken is marinated in blue cheese dressing, which makes you really enjoy the chicken in this meal. It’s not bland or dry; instead it’s flavorful and juicy.
- The cheddar cheese brings out that classic mac and cheese flavor that we love, and the cream cheese adds a nice creamy offset to the buffalo sauce and hot sauce.
- Mustard Powder and Tomato Paste add the best depth of flavor and can’t be detected outright, they just enhance the other flavors in this recipe.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Gently boil the chicken in water until cooked through. Use 2 forks to shred it. Toss it in blue cheese dressing and set aside. (Pro Tip: A gentle boil ensures the chicken stays juicy and doesn’t get tough.)
Melt the butter and stir in the flour. Cook for 1 minute, then add the tomato paste. Add the heavy cream and milk in splashes, stirring continuously. Bring to a boil, reduce heat to low.
Add the buffalo sauce, hot sauce, mustard powder, onion powder, and salt/pepper. Gradually sprinkle in the cheddar cheese and stir in the cream cheese. Add the chicken back.
Add cooked/drained pasta and stir to incorporate. Serve!
Pro Tips
- Shred the cheese from a block for this recipe, it will melt and taste much better than packaged shredded cheese. I use Cracker Barrel Sharp Yellow cheese for this recipe.
- Other Brands used include: Prince Cavatappi, Frank’s Buffalo Sauce and Hot Sauce, Philadelphia Cream Cheese, and Marie’s Blue Cheese Dressing.
- Ranch dressing can be used instead of blue cheese in this recipe if preferred.
- The mustard powder and tomato paste are great flavor enhancers in this recipe and I highly recommend them.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat pretty well!
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 3.5 quart Dutch oven– This is a great size for this recipe.
- Box Cheese Grater– Always shred from a block, especially for cheese sauces.
- Pinch Bowls– For measuring out the seasonings ahead of time.
Try These Next
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- Chicken Enchilada Soup
-
- Chicken Enchiladas
-
- Buffalo Chicken Pizza
-
- Chicken Mac and Cheese
-
- Cajun Chicken
-
- Marry Me Chicken Pasta
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Buffalo Chicken Mac and Cheese
Ingredients
- 1 boneless/skinless chicken breast, see notes
- 1/3 cup blue cheese dressing
- 8 oz. cavatappi pasta, or macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1 Tablespoon tomato paste
- ½ cup heavy cream
- 1 cup milk
- ¼ cup buffalo sauce
- ½ teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon each: salt/pepper
- 1 ¼ cups cheddar cheese, shredded
- 2 ounces cream cheese, softened
Instructions
- Pro Tip: Measure out ingredients while the chicken cooks. Place the heavy cream, milk, cheddar cheese, and cream cheese near the stove to bring them down closer to room temperature.
Gently Boil/Shred the Chicken:
- Submerge the chicken in a pot of water and gradually bring it to a gentle boil. Cook for 15-20 minutes, until chicken is cooked through. (A gentle boil ensures the chicken stays juicy and doesn't get tough.)
- Remove the chicken and use 2 forks to shred it. Toss with blue cheese dressing and set aside.
- Pro Tip: Add 1-2 chicken bouillon cubes to the water to add more flavor to the chicken.
Cook the Pasta and Make the Sauce
- Begin boiling salted water in a large pot while you start the sauce. Once a boil is reached, add the pasta and cook until al dente according to package instructions. (Don’t overcook.) Drain and set aside.
- Melt the butter in a pot over medium heat. Add the flour and stir continuously for 1 minute. Add the tomato paste and stir to incorporate, you’ll be left with a thick paste.
- Add the heavy cream and milk in small splashes, stirring continuously. Doing this slowly ensures that the sauce stays thick.
- Bring to a boil, then reduce heat to low.
- Add the buffalo sauce, hot sauce, mustard powder, onion powder, and salt/pepper.
- Gradually sprinkle in the cheddar cheese and cream cheese, stirring continuously.
- Stir in the shredded chicken, then add the drained pasta. Use a silicone spatula to gently stir to combine. Serve!
Notes
Pro Tips:
- Shred the cheese from a block for this recipe, it will melt and taste much better than packaged shredded cheese. I use Cracker Barrel Sharp Yellow cheese for this recipe.
- Other Brands used include: Prince Cavatappi, Frank's Buffalo Sauce and Hot Sauce, Philadelphia Cream Cheese, and Marie's Blue Cheese Dressing.
- Ranch dressing can be used instead of blue cheese in this recipe if preferred.
- The mustard powder and tomato paste are great flavor enhancers in this recipe and I highly recommend them.
I absolutely love all your recipes. I was recently married and now have step kids. And you are my go to for cooking. We love your recipes. I have made many and they never disappoint. My husband just told me I am the best cook he’s ever lived with and I thank you for that. I am going to buy your cookbook soon
That makes me so happy Megan, thanks so much for your support! I love that you’re getting better in the kitchen and hopefully having some fun too!😃
Yummy!
I’m so happy you loved it Cheryl!
My son’s favorite meal. It’s become a constant rotation in my home! Delicious!
I’m so happy to hear that Nicole! I swear boys love this one a little more💖 Thanks so much for the great review!
My cousins Taniesha and her younger sister Angela love creamy foods. So this will great for them. I myself have stay anything creamy. So I can make but less creamy.
Great, sounds like a plan Keva, I’d love to know how it comes out!
So, so good. Just made this for dinner tonight. Followed it to a “T”. Thanks so much for a great recipe to add to my list! 🙌🏼
You’re very welcome Sarah, I’m so happy it was enjoyed, thanks for taking the time to leave a review!💕
This is a very good recipe. You can also make it baked in the oven. I just added Parmesan on top and baked for 30 minutes.
I’m so happy you enjoyed it baked Iggy, thanks so much for taking the time to leave a comment and review!😃
Super delicious as is, but I’m lazy so the second time I made it in the instant pot; Add all ingredients except cheese and dairy, add 4 cups of broth to cover the noodles, cook (I did 6 minutes high pressure with a 10 minute natural release), pull the chicken out, shred it and add the blue cheese (or more if you added it in the pot like I did), add the dairy and cheeses and mix.
I’m so happy you enjoyed it in the instant pot! Thanks so much for commenting and for taking the time to leave a review!❤️
My hubby and I absolutely loved this! Doubled the recipe and as a kinda beginner cook this is super simple and easy!
We added a bit more buffalo/hot sauce for kick but yum!!!
Hi Victoria! I’m so happy that you enjoyed this recipe, nice job executing it! I hope you try out some more recipes here soon, thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
Sssoooo satisfying!! This is just what the Dr ordered this evening. Thank you!! Love that there’s no added salt. Followed the shred your own cheese etc. Easy instructions. It comes together with ease! Perfection!
Also cannot say enough about the whole cookbook! Everyone loves all the recipes!
Like catching up with friends & discovering we’re all pretty much making the same recipes from the book on the same night! So glad to have gotten books for my pals!
Thanks so much for your support Bridgette, I love that you’re enjoying the cookbook! I really appreciate the great comments and review!💗
This recipe was a huge hit with my family! So easy to make and lots of buffalo flavor. I used frozen chicken tenders I cooked in the air fryer instead of boiling chicken breasts for a bit of crunch. I will always do this now.
I’m so happy this was a huge hit with the family Jess. My family attacks this one every time! Thanks so much for taking the time to leave a review!❤️
This is the best buffalo Mac and cheese out there!!!
Wahooo! That’s what I love to hear Gregory, thanks so much for leaving such great comments!😃