Our easy Buffalo Chicken Mac and Cheese takes the beloved tangy heat of buffalo sauce and folds it into a rich, creamy mac and cheese that will have everyone coming back for seconds.
Buffalo Chicken Mac and Cheese
I became hooked on buffalo sauce later in life, and now I look for any excuse to use it. For this recipe I often use my homemade buffalo sauce, but any good buffalo sauce will work — look for one with a balanced vinegar tang and heat.
This dish combines two classic comfort foods into one bowl: creamy mac and cheese and spicy buffalo chicken. The result is tangy, savory, and deeply satisfying.
If you want to start from scratch with the mac and cheese base, try a one-pot creamy noodles method or a classic stovetop mac and cheese. Either approach will give you a luscious pasta and cheese base ready for the buffalo and chicken additions.
This Nashville Hot Chicken would be great in this!
Recipe Shopping List
Here’s a quick shopping list so you can check what you already have. For exact amounts, refer to the recipe card below.
- Milk
- Butter
- Salt
- Dry ranch seasoning mix
- Rotini (or preferred pasta)
- Half and half or heavy cream
- Shredded cheddar or Colby Jack cheese
- Buffalo sauce
- Cooked chicken
- Ranch dressing
Try our Traeger Smoked Mac and Cheese too!
How To Make This Recipe
The overview below outlines the main steps. Use the full recipe card at the bottom for exact measurements and times.
- Boil – Combine water, milk, butter, salt, ranch mix, and rotini in a large pot. Simmer until the pasta is tender. Do not drain; remove from heat.
- Mix – Stir in half and half or heavy cream, then add the cheese and stir until fully melted and smooth.
- Buffalo – Fold in the buffalo sauce so the pasta is evenly coated.
- Bake (optional) – Transfer to a prepared baking dish, top with cubed chicken and extra cheese if desired, then bake until cheese is bubbly and lightly browned.
- Enjoy – Serve hot, topped with a drizzle of ranch if you like, and be ready to dish out seconds.
Grilled Buffalo Chicken is a great choice here too!
Recipe FAQ
Choose what you have or prefer. Elbows, penne, shells, or rotini all work well. Rotini is a great option because its twists hold sauce nicely and it’s easy to cook al dente. The shape won’t change the flavor, so pick the pasta that fits your pantry and preference.
Dry ranch adds concentrated savory flavor and tang without extra steps. It brings herbs like dill and chives, garlic notes, and powdered buttermilk for tang and creaminess. If you prefer, you can substitute a homemade ranch seasoning blend made from pantry spices.
Breast meat is recommended here for its mild flavor and easy cubing. Dark meat is richer, but the cheese sauce already provides plenty of richness. Use the chicken you prefer or have on hand.
Cool slightly and store in a sealed container in the fridge for up to a week. You can freeze leftovers, but pasta texture may soften when reheated, so refrigerated servings tend to reheat better.
Try with our Breaded Chicken Tenders!
Serve This With
- Greek Salad
- Fresh Milk Rolls
- Homemade Classic Margarita
More Recipes
- Panko Shrimp
- Smoked Sausage Bites
- Smoked Pig Shots
- Smoked Cider-Braised Pork Burritos
- Italian Tortellini Pasta Salad
- Bachan’s Smoked Flank Steak
- Asian Chicken Salad
- Blackstone Pierogies
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Buffalo Chicken Mac and Cheese
Homemade mac and cheese gets a kick from buffalo sauce and a boost of flavor from ranch seasoning to create a crowd-pleasing main dish.
10 minutes
20 minutes
30 minutes
Ingredients
- 4 cups water
- 1 cup milk
- ¼ cup salted butter
- ½ teaspoon salt
- 1 packet ranch seasoning mix
- 1 pound rotini (or preferred pasta)
- ½ cup half and half or heavy cream
- 2 cups shredded cheddar or Colby Jack cheese
- ½ cup buffalo sauce
- 2 cups cubed cooked chicken
- ½ cup ranch dressing
Instructions
- In a large pot over medium heat combine water, milk, butter, salt, ranch mix, and rotini. Bring to a simmer and cook until the noodles are tender, about 7–8 minutes.
- Remove from heat and stir in the half and half or cream. Add the cheese and stir until fully melted and smooth.
- Gently fold in the buffalo sauce so the pasta is evenly coated, then place the cubed chicken on top.
- Optional: Add extra cheese and bake briefly until the top is melted and bubbly.
- Top with ranch dressing if desired and serve hot.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 465Total Fat: 31gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 94mgSodium: 1229mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 21g
Nutrition data provided here is only an estimate.
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