Creamy, cheesy mac and cheese loaded with shredded chicken, hot sauce, cheddar, and gorgonzola. This comforting dish is pure perfection.
Alright, let me tell you how this recipe came to be. It all started at the ballpark. You know how they try to jazz up the usual hot dogs and nachos with something trendy? Well, they had this Buffalo Chicken Mac and Cheese on the menu. Of course, I couldn’t resist. I mean, spicy, cheesy, and carb-loaded? Count me in. But—and here’s the kicker—it was a total letdown. Dry, bland, and somehow both too hot and not flavorful enough.
I remember thinking, “Come on, this has so much potential!” So, I went home with the idea of creating something that actually delivered on all those promises of gooey, spicy goodness. And after a few (okay, more like five) attempts, I finally nailed it. Now, I can’t make this stuff without my family practically circling the kitchen like vultures.
And every time I make it, I think about that ballpark version and laugh. Like, sorry guys, but this is how it’s done. It’s creamy, cheesy, and has that perfect spicy kick that makes you reach for another bite before you even finish chewing. And if you’re anything like me, you’re definitely going to want to make a double batch.
Why You’ll Love This Easy Buffalo Chicken Mac and Cheese Recipe?
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Unreal Creaminess: This is the kind of mac and cheese that’s almost too good to be true—thick, creamy, and so rich it feels like a warm hug on a plate.
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Buffalo Chicken Twist: It’s like the best parts of buffalo wings and mac and cheese just got together and had a love child. And it’s amazing.
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Customizable Heat Level: Want it spicy enough to make your eyes water? Go for it. Prefer just a hint of heat? Easy fix.
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Loaded with Flavor: With sharp cheddar, creamy Monterey Jack, and that tangy bite of gorgonzola—it’s like a cheese lover’s dream come true.
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Perfect for Sharing (Or Not): This dish is made for gatherings, but honestly, it’s so good you might not want to share.
Ingredient Notes:
Let’s break down why each of these ingredients is absolutely essential to making this Easy Buffalo Chicken Mac and Cheese the best thing you’ve tasted all week.
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Elbow Macaroni: Classic. It’s got those little tubes that soak up all the cheese sauce like a sponge. Could you use another pasta? Sure, but there’s something about elbow macaroni that just works.
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Rotisserie Chicken: Why make life harder? It’s already cooked, juicy, and full of flavor. Plus, it saves so much time.
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Butter & Flour: They create the roux, which sounds fancy but just means it’s the thickening magic behind that creamy sauce.
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Milk: Whole milk gives the richest texture, but if all you’ve got is 2%, it’ll work just fine.
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Cheddar & Monterey Jack: You need both. The cheddar gives it that classic, sharp flavor and the Monterey Jack adds smooth creaminess.
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Hot Sauce: I’m all about Frank’s RedHot, but feel free to mix things up with your favorite brand. The heat level is totally adjustable, so go wild.
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Gorgonzola: This one’s optional, but if you’re a blue cheese fan, it adds a whole other dimension of flavor.
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Salt & Pepper: I mean, you gotta season your food, right?
How To Make Easy Buffalo Chicken Mac and Cheese?
Making this Easy Buffalo Chicken Mac and Cheese is like assembling the perfect cozy meal. And hey, if you mess something up along the way, just call it a “happy accident.”
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Cook the Pasta:
Bring a big ol’ pot of salted water to a boil. Throw in your elbow macaroni and cook it to al dente—usually around 8 minutes. Drain and set aside. And yeah, sneaking a bite or two is totally allowed.Want To Save This Recipe?
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Prep the Chicken:
Grab your rotisserie chicken and chop or shred the dark meat into bite-sized pieces. Wings and legs work best for this, but honestly, any part of the bird will do. -
Make the Sauce Base:
Melt the butter in a large Dutch oven over medium heat. Whisk in the flour until it becomes a thick, golden paste. That’s your roux! Let it cook for about a minute—don’t rush it. -
Add Milk and Seasoning:
Pour in the milk, slowly, while whisking like a mad person. Keep stirring until it starts to thicken and bubble. Season with a bit of black pepper for good measure. -
Add the Cheese:
Reduce the heat to low and add your shredded cheddar and Monterey Jack. Stir until it’s all melted and ridiculously creamy. -
Bring the Heat:
Stir in your hot sauce. Taste as you go. Too spicy? Add more cheese. Not spicy enough? Keep going. -
Combine Everything:
Toss in the gorgonzola, chicken, and cooked pasta. Mix until every last piece of macaroni is coated in that glorious sauce. -
Serve and Enjoy:
Serve hot, top with extra gorgonzola if you’re feeling fancy, and watch everyone’s eyes light up with joy.
Storage Options:
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Fridge: Store leftovers in an airtight container for up to 3 days. Just add a splash of milk when reheating to keep things creamy.
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Freezer: Yep, you can freeze this! Just make sure to reheat it gently so the cheese sauce stays silky smooth.
Variations and Substitutions:
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Gluten-Free Version: Just swap the pasta for your favorite gluten-free variety and use gluten-free flour for the roux. Easy peasy.
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Less Spicy: Reduce the hot sauce or try a milder version.
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Different Cheeses: Swap out cheddar or Monterey Jack for mozzarella, gouda, or even pepper jack if you want more heat.
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Vegetarian Option: Skip the chicken and load it up with roasted veggies like broccoli or cauliflower.
What to Serve with Easy Buffalo Chicken Mac and Cheese?
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Celery Sticks: Because it feels sort of healthy to have them on the side.
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Garlic Bread: Because carbs are never a bad idea.
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Beer or Iced Tea: Something cold to balance out that spicy kick.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Store in the fridge and reheat with a splash of milk to keep it creamy.
How do I make it less spicy?
Just cut back on the hot sauce or swap it for a milder one.
There you go! The best Easy Buffalo Chicken Mac and Cheese recipe you’ll ever make. Try it, tweak it, and make it your own. And hey, let me know if you come up with any awesome variations—I’m always looking for new ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Buffalo Chicken Mac and Cheese
Ingredients
- 1 16 ounce package elbow macaroni
- 1 rotisserie-roasted chicken chopped or shredded
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 pinch ground black pepper
- 2 cups shredded Cheddar cheese
- 2 cups shredded Monterey Jack cheese
- ½ cup hot sauce such as Frank's® Redhot®, or to taste
- ½ cup crumbled gorgonzola cheese
Instructions
Prepare the Pasta:
- Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually around 8 minutes, until al dente. Drain and set aside.
Prepare the Chicken:
- Remove the wings and legs from the rotisserie chicken. Discard the skin and bones, and chop or shred the dark meat into bite-sized pieces. Set aside.
Create the Roux:
- Melt butter in a large Dutch oven over medium heat. Gradually add flour, whisking continuously to form a thick paste. Allow the roux to cook until it turns golden, approximately 1 minute.
Prepare the Sauce:
- Slowly pour in the milk, whisking constantly to avoid lumps. Continue cooking until the mixture thickens and begins to bubble, approximately 5 minutes. Reduce heat and season with ground black pepper.
Incorporate Cheese:
- Add shredded Cheddar and Monterey Jack cheeses to the sauce. Stir continuously until the cheese melts completely, creating a smooth and creamy texture.
Add Heat:
- Stir in the hot sauce gradually, adjusting the quantity to suit your desired spice level. Taste as you go to achieve the perfect balance of heat.
Combine Ingredients:
- Incorporate the gorgonzola cheese, chicken pieces, and cooked macaroni into the sauce. Stir thoroughly until all components are evenly coated.
Serve:
- Serve the dish hot, garnished with additional gorgonzola cheese if desired. Enjoy immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
