There are some meals that just feel like a huge, warm hug in a bowl, and this Buffalo Chicken Mac Recipe is absolutely one of them. It’s the ultimate fusion of two of my all-time favourite dishes: the sharp, tangy kick of buffalo chicken wings and the rich, creamy embrace of a proper homemade mac and cheese. The result is a genuinely spectacular cheesy dinner that delivers on every level – it’s savoury, spicy, and wonderfully satisfying. I make this at least once a fortnight – it’s become a family favourite that gets requested again and again.

What makes this spicy pasta dish so special is the balance. We’re not just stirring some hot sauce into a regular mac and cheese. We’re building layers of flavour, starting with a velvety, sharp cheddar sauce that coats every piece of pasta. Then we fold in tender shredded chicken that’s been drenched in that classic, buttery buffalo sauce. The heat is present but not overwhelming, creating a pleasant warmth that’s beautifully tempered by the creamy cheese. It’s a truly glorious combination.

This is the kind of dish that works beautifully for a cosy night in when you need something substantial and comforting. It’s also a fantastic meal to share with friends for a casual get-together; it always gets compliments and people asking for the recipe. If you’re a fan of cheesy, flavour-packed chicken pasta, you are going to absolutely adore this.

Recipe Overview

This Buffalo Chicken Mac recipe brings together a classic cheesy macaroni with the zesty, spicy flavour of buffalo sauce and tender chicken. The sauce is made from scratch with a simple roux for a super creamy texture that clings to the pasta perfectly. I’ve tested this with various hot sauces, and a cayenne-based one like Frank’s RedHot truly gives the most authentic flavour. The final dish is rich, satisfying, and has just the right amount of heat.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 people
• Difficulty: Easy-Medium

Why You’ll Love This Buffalo Chicken Mac Recipe

• Genuine Flavour: The sauce has a deep, savoury character from the sharp cheddar, which is perfectly cut by the tangy, vinegary heat of the buffalo sauce. It’s a bold and balanced flavour profile that’s utterly addictive.
• Ready in Under 45 Minutes: From start to finish, this impressive meal comes together in about 40 minutes, making it achievable for a weeknight dinner when you want something a bit special.
• Flexible Recipe: You can easily adjust the spice level by adding more or less hot sauce. Feel free to swap the cheddar for Monterey Jack or add a handful of blue cheese crumbles for an extra tangy kick.
• Great for Casual Gatherings: This is a brilliant one-pan meal to serve when you have people over. It feels generous and special, but it’s straightforward to make for a small group. It’s also much less messy than actual buffalo wings!
• Family Tested: I’ve been making this for over 8 years, and it never disappoints. My husband loves it with extra hot sauce, and it’s one of those rare dishes that everyone at the table gets excited about.

Buffalo Chicken Mac Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, I really recommend using a block of mature cheddar and grating it yourself. Pre-shredded cheeses contain anti-caking agents that can sometimes result in a slightly grainy sauce. For the hot sauce, Frank’s RedHot Original is the gold standard for that authentic Buffalo wing flavour, but feel free to use your favourite cayenne pepper-based sauce.

• 400g dried macaroni or other short pasta
• 500g boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• For the Cheese Sauce:
• 60g unsalted butter
• 60g plain flour
• 900ml whole milk, warmed
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• 350g mature cheddar cheese, grated
• 50g Parmesan cheese, finely grated
• For the Buffalo Sauce:
• 80ml Frank’s RedHot Original sauce (or similar)
• 30g unsalted butter, melted
• For Serving (Optional):
• Fresh chives or spring onions, finely chopped
• Blue cheese crumbles

Ashley’s Tip: Warming the milk before adding it to the roux is a crucial step. Adding cold milk to a hot roux can cause lumps. A quick minute in the microwave or a gentle warm-up in a small pan makes all the difference for a silky-smooth sauce.

How to Make This Buffalo Chicken Mac Recipe

We’ll start by getting the main components ready—the pasta and the chicken—before bringing them all together in that glorious, cheesy sauce. The process is quite simple, just follow the steps for a perfect result every time.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente (usually about 8-10 minutes). Drain well and set aside.
2. Prepare the Chicken: While the pasta is cooking, season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a large, deep frying pan or skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through and golden brown. Transfer the chicken to a cutting board and let it rest for a few minutes before shredding it with two forks.
3. Make the Roux: In the same pan (no need to wipe it out), melt 60g of butter over medium heat. Once melted, whisk in the plain flour and cook for about 2 minutes, stirring constantly. This is called a roux, and it will thicken our sauce.
4. Build the Cheese Sauce: Gradually pour the warm milk into the roux, whisking continuously to prevent lumps. Continue to whisk until the sauce is smooth. Bring it to a gentle simmer and cook for 5-7 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.
5. Add the Cheese: Remove the pan from the heat. This is important to prevent the cheese from becoming oily. Add the grated cheddar, grated Parmesan, garlic powder, onion powder, and smoked paprika. Stir until the cheese is completely melted and the sauce is velvety smooth. Season with salt and pepper to taste. I find that taking the saucepan off the heat before adding the cheese helps prevent it from splitting and keeps the sauce silky smooth.
6. Combine Everything: Pour the cooked macaroni into the cheese sauce and stir to coat everything evenly. In a separate bowl, mix the shredded chicken with the 80ml of hot sauce and 30g of melted butter.
7. Serve: Gently fold the buffalo chicken into the mac and cheese. You can serve it immediately, garnished with chopped chives or spring onions and a sprinkle of blue cheese crumbles if you like. Enjoy it while it’s hot and gloriously melty! If you like a baked version, you could transfer it to an oven dish, top with breadcrumbs, and bake at 180°C (160°C fan) for 15 minutes until bubbly and golden.

Tips From My Kitchen

• Temperature Control: The key to a smooth, not grainy, cheese sauce is gentle heat. When you’re making the roux and thickening the milk, keep the heat at a steady medium. Crucially, always take the pan off the heat before stirring in the cheese. High heat can cause the cheese to separate and become oily.
• The Secret Step: I learned that reserving a small cup of the starchy pasta water before you drain the macaroni is a great trick. If your cheese sauce seems a little too thick, stirring in a tablespoon or two of this water will loosen it up beautifully and help it cling to the pasta.
• Make-Ahead: You can cook and shred the chicken up to two days in advance and store it in an airtight container in the fridge. You can also grate the cheese ahead of time. This cuts down on the prep time when you’re ready to cook.
• Storage: Leftovers are fantastic! Store any remaining buffalo chicken mac in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk to the pasta in a saucepan and warm over low heat, stirring gently until hot and creamy again.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.

• Large pot (for cooking pasta)
• Large deep frying pan or skillet
• Whisk
• Wooden spoon or spatula
• Cheese grater
• Cutting board and sharp knife
• Mixing bowls

Delicious Variations to Try

One of the best things about this recipe is how easy it is to adapt. Here are a few of my favourite ways to change it up:

• Extra Spicy Version: For those who really like the heat, add a ¼ teaspoon of cayenne pepper to the cheese sauce along with the other spices. You can also use a hotter variety of buffalo sauce or add a dash of your favourite fiery hot sauce.
• Vegetarian Option: This recipe works wonderfully with a plant-based substitute. Swap the chicken for roasted cauliflower florets or a good quality plant-based chicken alternative. For the sauce, use a plant-based butter, milk, and cheese.
• Different Protein: Don’t have chicken breasts? This is a great way to use up leftover roast chicken. You can also make it with pulled pork or even spicy chorizo for a different but equally delicious meal. For another great chicken dish, you might also enjoy this Chicken Fried Chicken Recipe.

What to Serve With This Buffalo Chicken Mac

This is a very rich and complete meal on its own, but a simple side can round it out perfectly. I like to serve something fresh and green to provide a nice contrast.

• A Crisp Green Salad: A simple salad of rocket or mixed leaves with a sharp lemon vinaigrette helps cut through the richness of the cheesy pasta.
• Steamed Green Beans or Broccoli: A side of tender-crisp steamed greens adds a welcome bit of freshness and texture to the meal.
• Drink Pairing: A cold, crisp lager or a pale ale complements the spicy and cheesy flavours brilliantly. If you prefer wine, a zesty Sauvignon Blanc would be a great choice. For a cooling dip on the side, a spoonful of my Authentic Tzatziki Sauce is also surprisingly delicious.

Frequently Asked Questions

Buffalo Chicken Mac Recipe

A creamy, cheesy macaroni and cheese loaded with spicy buffalo chicken for a flavorful and comforting main course.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 1357

Ingredients Method Notes

Ingredients

  

• 400 g dried macaroni or other short pasta
• 500 g boneless skinless chicken breasts
• 1 tbsp olive oil
• Salt and freshly ground black pepper

For the Cheese Sauce

• 60 g unsalted butter
• 60 g plain flour
• 900 ml whole milk warmed
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• 350 g mature cheddar cheese grated
• 50 g Parmesan cheese finely grated

For the Buffalo Sauce

• 80 ml Frank's RedHot Original sauce or similar
• 30 g unsalted butter melted

For Serving (Optional)

• Fresh chives or spring onions finely chopped
• Blue cheese crumbles

Method

 

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente (usually about 8-10 minutes). Drain well and set aside.
2. Prepare the Chicken: While the pasta is cooking, season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a large, deep frying pan or skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through and golden brown. Transfer the chicken to a cutting board and let it rest for a few minutes before shredding it with two forks.
3. Make the Roux: In the same pan (no need to wipe it out), melt 60g of butter over medium heat. Once melted, whisk in the plain flour and cook for about 2 minutes, stirring constantly. This is called a roux, and it will thicken our sauce.
4. Build the Cheese Sauce: Gradually pour the warm milk into the roux, whisking continuously to prevent lumps. Continue to whisk until the sauce is smooth. Bring it to a gentle simmer and cook for 5-7 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.
5. Add the Cheese: Remove the pan from the heat. This is important to prevent the cheese from becoming oily. Add the grated cheddar, grated Parmesan, garlic powder, onion powder, and smoked paprika. Stir until the cheese is completely melted and the sauce is velvety smooth. Season with salt and pepper to taste. I find that taking the saucepan off the heat before adding the cheese helps prevent it from splitting and keeps the sauce silky smooth.
6. Combine Everything: Pour the cooked macaroni into the cheese sauce and stir to coat everything evenly. In a separate bowl, mix the shredded chicken with the 80ml of hot sauce and 30g of melted butter.
7. Serve: Gently fold the buffalo chicken into the mac and cheese. You can serve it immediately, garnished with chopped chives or spring onions and a sprinkle of blue cheese crumbles if you like. Enjoy it while it's hot and gloriously melty! If you like a baked version, you could transfer it to an oven dish, top with breadcrumbs, and bake at 180°C (160°C fan) for 15 minutes until bubbly and golden.

Notes

For a baked version, transfer to an oven dish, top with breadcrumbs, and bake at 180°C (160°C fan) for 15 minutes until bubbly and golden.

I really hope you give this Buffalo Chicken Mac recipe a go. It’s one of those dinners that feels indulgent and comforting all at once, and it brings so much joy to our dinner table. If you’re looking for other comforting meals, my Hearty Lentil Soup is another winner. I’d love to hear how you get on with this one, so please feel free to leave a comment below and let me know what you think! – Ashley