Easy Buffalo Chicken Mac & Cheese Recipe
Easy Buffalo Chicken Mac & Cheese Recipe! is a easy American recipe that serves 6. 550 calories per serving. Recipe by Eating on a Dime on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr
Cost: $8.61 total, $1.43 per serving
Ingredients
- 8 oz Elbow Macaroni (dry)
- 2 tablespoon Unsalted Butter
- 2 tablespoon All-Purpose Flour
- 2 cup Whole Milk (prefer whole milk for richness)
- 1 teaspoon Salt (kosher or table salt)
- 0.5 teaspoon Black Pepper (freshly ground)
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- 4 oz Cream Cheese (softened)
- 1 cup Mild Cheddar Cheese (shredded)
- 1.5 cup Mozzarella Cheese (shredded)
- 0.5 cup Buffalo Sauce (your favorite brand)
- 2 cup Cooked Shredded Chicken (cooked and shredded; rotisserie chicken works well)
- 2 tablespoon Ranch Dressing (for serving (optional))
Instructions
Cook Pasta Al Dente
Bring a large pot of salted water to a boil, add the macaroni and cook 1–2 minutes less than the package directions (about 7‑8 minutes). Drain and set aside.
Time: PT10M
Temperature: boiling
Prepare Roux
In the same large pot over medium‑high heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 2 minutes without letting it brown.
Time: PT5M
Temperature: medium-high
Create Cheese Sauce Base
Slowly whisk in the milk until smooth. Add salt, pepper, garlic powder, and onion powder. Continue cooking, whisking, for 3‑4 minutes until the mixture thickens.
Time: PT5M
Temperature: medium
Add Cream Cheese and Shredded Cheeses
Remove the pot from heat. Stir in the softened cream cheese until fully melted, then add the shredded cheddar and mozzarella, stirring until the cheese is completely melted and the sauce is smooth.
Time: PT4M
Flavor with Buffalo Sauce
Stir in the buffalo sauce until evenly distributed throughout the cheese sauce.
Time: PT1M
Mix Chicken and Pasta
Fold the shredded chicken and the cooked pasta into the sauce, making sure everything is well coated.
Time: PT3M
Transfer to Baking Dish
Grease a 9x13‑inch baking dish and pour the mixture in, smoothing the top with a spatula.
Time: PT2M
Bake Casserole
Preheat the oven to 350°F. Bake the casserole for 15 minutes, or until the edges are bubbling and the top is lightly golden.
Time: PT15M
Temperature: 350°F
Serve
Remove from the oven and let rest for 5 minutes. Drizzle with ranch dressing or extra buffalo sauce if desired, then serve.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 25g
- Fiber
- 2g
Dietary info: Contains meat, Contains dairy, Contains gluten, High protein
Allergens: Dairy, Gluten, Chicken
Ingredient Substitutions
- Instead of Elbow Macaroni: small shells, penne
- Instead of Unsalted Butter: margarine
- Instead of All-Purpose Flour: whole wheat flour
- Instead of Whole Milk: 2% milk, half-and-half
- Instead of Cream Cheese: neufchatel cheese
- Instead of Mild Cheddar Cheese: sharp cheddar
- Instead of Mozzarella Cheese: provolone
- Instead of Buffalo Sauce: hot sauce mixed with melted butter
- Instead of Cooked Shredded Chicken: canned chicken
- Instead of Ranch Dressing: blue cheese dressing
Equipment Needed
- Large Pot
- Whisk
- Measuring Cups
- Measuring Spoons
- Baking Dish (9x13 inch)
- Oven
- Spatula or Wooden Spoon
- Knife
- Cutting Board
- Colander
Critical Steps — Do Not Skip
- Cook the pasta al dente to avoid a mushy casserole
- Cook the roux for exactly 2 minutes without browning
- Whisk the milk in slowly to prevent lumps
- Add the cream cheese and shredded cheeses off the heat to avoid curdling
- Bake until bubbly and golden, covering with foil if needed
Chef Tips from the Video
- Use a sharp cheddar for extra flavor contrast with the mild cheddar.
- For extra heat, mix a teaspoon of hot sauce into the buffalo sauce.
- Rotisserie chicken saves time and adds extra juiciness.
Troubleshooting
Sauce is too thin after adding milk.
Simmer a few minutes longer to reduce, or add a tablespoon of flour mixed with cold water.
Pasta becomes mushy after baking.
Cook the pasta al dente (1‑2 minutes less than package) and do not over‑bake; check at 12 minutes.
Cheese looks grainy or curdles.
Add the shredded cheeses off the heat and stir gently; if curdling occurs, whisk in a splash of milk.
Storage
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat covered at 350°F until hot.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.
- The dish can be frozen uncooked; thaw overnight in the fridge before baking.
Frequently Asked Questions
What is the cultural significance and history of Buffalo Chicken Mac and Cheese in American cuisine?
Buffalo Chicken Mac and Cheese blends two beloved American comfort foods—creamy mac and cheese and spicy Buffalo‑style chicken. It emerged in the early 2000s as a crowd‑pleasing potluck dish, reflecting the U.S. love for bold, indulgent flavors.
What are the traditional regional variations of buffalo chicken mac and cheese in the United States?
In the Midwest, cooks often add blue cheese crumbles for extra tang, while in the South, a touch of smoked paprika or Cajun seasoning is common. Some West Coast versions swap mozzarella for pepper jack for a milder heat.
How is buffalo chicken mac and cheese traditionally served in American comfort food gatherings?
It is typically served hot from the oven, topped with a drizzle of ranch or extra buffalo sauce, and accompanied by celery sticks and carrot sticks for a classic Buffalo wing side.
What occasions or celebrations is buffalo chicken mac and cheese traditionally associated with in American culture?
The dish is popular at Super Bowl parties, casual game‑day gatherings, potlucks, and family weeknight dinners because it’s easy to make in large batches and satisfies both cheese lovers and spice seekers.
How does buffalo chicken mac and cheese fit into the broader American casserole tradition?
American casseroles often combine a starch, protein, and a creamy sauce baked together. This recipe follows that formula, adding the iconic Buffalo flavor to create a modern twist on the classic comfort‑food casserole.
What are the authentic traditional ingredients for buffalo chicken mac and cheese versus acceptable substitutes?
Traditional ingredients include elbow macaroni, shredded cooked chicken, buffalo wing sauce, cream cheese, cheddar, mozzarella, and butter. Acceptable substitutes are any short pasta, rotisserie chicken, hot sauce mixed with melted butter, or Neufchatel cheese instead of cream cheese.
What are the most common mistakes to avoid when making buffalo chicken mac and cheese?
Common errors include overcooking the pasta, burning the roux, adding shredded cheese over high heat (which causes curdling), and under‑baking so the sauce remains runny. Follow the timing cues and add cheese off the heat to avoid these issues.
Why does this buffalo chicken mac and cheese recipe use a roux and cream cheese instead of just milk and cheese?
The roux thickens the sauce without lumps, while cream cheese adds a silky texture and tang that balances the heat of the buffalo sauce. Skipping the roux often results in a watery, grainy sauce.
Can I make buffalo chicken mac and cheese ahead of time and how should I store it?
Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. For longer storage, freeze the unbaked dish; thaw overnight in the fridge and bake as directed.
What does the YouTube channel Eating on a Dime specialize in?
The YouTube channel Eating on a Dime focuses on budget‑friendly meals, meal‑prep ideas, and cooking hacks that help viewers create tasty dishes without breaking the bank.
What is the cooking philosophy and style of the YouTube channel Eating on a Dime?
Eating on a Dime emphasizes simplicity, affordability, and practicality. The channel’s style features clear, step‑by‑step tutorials, minimal equipment, and tips for stretching pantry staples into satisfying meals.
Last updated: September 2, 2026
