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overhead view of buffalo chicken mac and cheese topped with hot sauce and ranch with a wooden spoon.
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5 from 1 vote

Buffalo Chicken Mac and Cheese Recipe

Creamy, spicy macaroni and cheese with leftover shredded chicken, oven-baked in a from-scratch cheesy buffalo sauce. Ready in less than 45 minutes!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, lunch, Main Course, Side Dish
Cuisine: American
Servings: 8 bowls
Calories: 636kcal
Author: Becky Hardin

Equipment

  • Oven-Safe Skillet or Dutch Oven

Ingredients

For the Mac and Cheese:

  • 1 pound dry elbow macaroni 1 box*
  • 5 tablespoons unsalted butter ⅝ stick
  • ¼ cup all-purpose flour
  • 1 tablespoon ranch seasoning ½ packet
  • 3 cups whole milk room temperature
  • ½ cup sour cream room temperature
  • ½ cup Buffalo sauce
  • 3 cups shredded sharp cheddar cheese divided
  • 3 cups shredded cooked chicken **

Optional Toppings:

  • ranch dressing
  • Buffalo sauce
  • chopped fresh parsley

Instructions

  • Boil the pasta to al dente according to the package directions. Drain and set aside.
    1 pound dry elbow macaroni
    cooked macaroni draining in a colander.
  • Meanwhile, preheat the oven to 375°F. If you don't have an oven-safe skillet, grease a 9x13-inch baking dish and set aside.
  • Melt 5 tablespoons of butter in a large oven-safe skillet. Then, stir in the flour and ranch seasoning until the mixture becomes pasty.
    5 tablespoons unsalted butter, ¼ cup all-purpose flour, 1 tablespoon ranch seasoning
    cooking a roux in a dutch oven with a wooden spoon.
  • Gradually pour in the milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened.
    3 cups whole milk
    creamy white sauce in a dutch oven with a whisk.
  • Whisk in the sour cream and hot sauce. Then, take the skillet off the heat.
    ½ cup sour cream, ½ cup Buffalo sauce
    whisking hot sauce and sour cream into creamy white sauce in a dutch oven.
  • Add 2 cups of cheese to the skillet and stir until melted and combined.
    3 cups shredded sharp cheddar cheese
    stirring cheese into creamy sauce in a dutch oven with a whisk.
  • Add the pasta and chicken to the skillet and stir to coat. Transfer the mixture to the prepared baking dish if your skillet isn't oven-safe.
    3 cups shredded cooked chicken
    mixing cooked chicken and pasta into orange cheese sauce in a dutch oven.
  • Top the macaroni with the remaining cheese. Bake for 15 minutes until the mixture is bubbly.
    buffalo chicken mac and cheese topped with shredded cheese in a dutch oven.
  • Finish with a drizzle of ranch and hot sauce, and a sprinkle of chopped parsley.
    ranch dressing, Buffalo sauce, chopped fresh parsley
    buffalo chicken mac and cheese in a dutch oven topped with hot sauce and ranch.

Notes

*I like elbow macaroni, but any short pasta shape will work. Cook according to the package.
**Use any leftover or cooked chicken. When I don't have any leftovers, I like to grab a rotisserie chicken from the store and shred it.
Tips:
  • Make sure your dairy (the milk and sour cream) is at room temperature so it doesn't curdle when you add it to the warm sauce.
  • Stir the sauce often to prevent scorching.
  • Nutritional information does not include optional toppings.
Storage: Store Buffalo chicken mac and cheese in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. 

Nutrition

Serving: 1bowl | Calories: 636kcal | Carbohydrates: 52g | Protein: 34g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 961mg | Potassium: 441mg | Fiber: 2g | Sugar: 7g | Vitamin A: 903IU | Vitamin C: 0.1mg | Calcium: 448mg | Iron: 2mg