Buffalo chicken mac and cheese is the ultimate mashup of two comfort food favorites. This one-pot version is the easiest way to make it. It has everything I love about buffalo chicken wings, all turned into a big, cozy pot of mac and cheese! It’s spicy, tangy, creamy, and completely craveable. The chicken tenders get seared first, and then the macaroni cooks right in the same pot with broth and milk. Everything comes together in a glossy sauce made with sharp cheddar, Monterey Jack, and cream cheese. There’s no separate pot for the pasta and no separate cheese sauce to fuss with. It’s an easy weeknight dinner that feels just as at home on a game day spread.
One-Pot Pasta That Makes Its Own Creamy Sauce
Taking flavors that everyone already loves and turning them into an easy family dinner is one of my super powers. One-pot pastas are my specialty, and this idea came from wanting all of the flavors of buffalo chicken wings in a dinner that could feed the whole family. One thing my kiddos love is mac and cheese. So the perfect combination was born!
If there was a dish that combined my husband Jake’s and my two favorite comfort foods, this would be it. It’s a big bowl of mac and cheese for me and buffalo wings for him. Together, this one-pot pasta is a win in our household.
A lot of buffalo chicken mac and cheese recipes have you boil the pasta in one pot, make the cheese sauce in another, and use chicken that was cooked somewhere else. This one skips all of that. The chicken tenders get a quick sear right in the pot, and then the pasta cooks in the same pot with chicken broth and milk. As the macaroni simmers, it soaks up the liquid and releases starch, and that starch is what helps the cheese sauce turn thick and creamy without any flour.
The whole thing takes about 30 minutes from start to finish and makes 6 servings, so it’s just right for a weeknight dinner, a game day, or a casual get-together. It’s one of those meals I’ll make when I know everyone is going to be hungry and I want something that feels comforting without spending the entire evening in the kitchen, because one-pot saves the day!
This mac and cheese is rich, creamy, cheesy, and tangy with just the right amount of buffalo heat. The sharp cheddar gives it a bold cheesy flavor, Monterey Jack keeps it smooth and melty, and the cream cheese adds extra richness. The buffalo sauce cuts through all of that richness with a little heat and tang. You’ll know it’s ready when the sauce looks glossy and coats every piece of pasta, and the chicken is juicy and seasoned all the way through.
Tips for the Creamiest Buffalo Chicken Mac and Cheese
- Don’t clean the pot after the chicken. Those browned bits on the bottom add so much flavor to the mac and cheese. When you pour in the broth and milk, give the bottom of the pot a good scrape with a wooden spoon. The bits melt right into the liquid, and the pasta soaks up all of that savory chicken flavor as it cooks. Skip this step and the sauce tastes flat by comparison.
- Use freshly shredded cheese and add it over low heat. Freshly shredded cheese melts much more smoothly than pre-shredded cheese. Bagged cheese is tossed with a coating to keep it from clumping, and that coating can leave your sauce grainy. Heat matters too. If the pot is too hot, the cheese tightens up and can turn greasy or stringy. Turn the heat to low, melt the cream cheese first, and then add the cheddar and Monterey Jack a handful at a time. The sauce should look glossy and smooth before you add the next handful.
Buffalo Chicken Mac and Cheese
Ingredients
For the Chicken
- 1 lb. chicken tenders
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Mac and Cheese
- 12 oz. elbow macaroni
- 3 cups chicken broth
- 1 cup whole milk
- 1 tbsp butter
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- salt + pepper to taste
- 4 oz. cream cheese cubed
- 2 cups freshly shredded sharp cheddar
- 1 cup Monterey Jack shredded
- ½ cup buffalo sauce
To Finish
- extra buffalo sauce
- green onions
- crumbled blue cheese or a drizzle of ranch is fun but optional
Instructions
- Pat the chicken tenders dry and season with 1 tsp garlic powder, ½ tsp paprika, ½ tsp salt, and ¼ tsp black pepper.1 lb. chicken tenders, 1 tsp garlic powder, ½ tsp paprika, ½ tsp salt, ¼ tsp black pepper
- Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until deeply browned and cooked through to 165°F. Remove to a plate and let it rest.1 tbsp olive oil
- Don’t clean the pot. Add the broth, milk, macaroni, butter, ¼ tsp garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Scrape up the browned bits from the bottom of the pot.12 oz. elbow macaroni, 3 cups chicken broth, 1 cup whole milk, 1 tbsp butter, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp smoked paprika, salt + pepper to taste
- Bring to a gentle simmer, stirring frequently, until the pasta is almost tender and most of the liquid has been absorbed, about 10 to 12 minutes. The pasta should still have a little bite.
- Turn the heat to low. Stir in the cream cheese until completely melted, then add the cheddar and Monterey Jack a handful at a time. Stir until glossy and creamy.4 oz. cream cheese, 2 cups freshly shredded sharp cheddar, 1 cup Monterey Jack
- Stir in ½ cup buffalo sauce, taste, and add more until you get the heat and tang you want.½ cup buffalo sauce
- Slice or chop the chicken and fold it back in. Let rest for a couple of minutes so the sauce can thicken.
- Top with a drizzle of buffalo sauce and ranch, green onions, and blue cheese if you like.extra buffalo sauce, green onions, crumbled blue cheese or a drizzle of ranch is fun
Notes
- The browned bits left behind from searing the chicken are where a lot of the sauce’s flavor comes from, so skip washing the pot after the chicken comes out. The broth and milk loosen those bits as the pasta cooks, and they melt right into the sauce.
- Because the macaroni cooks directly in the broth and milk, it can stick to the bottom of the pot, so keep it at a gentle simmer and stir often. A low, steady simmer lets the liquid absorb slowly and evenly as the pasta cooks.
- Pre-shredded cheese is coated to keep it from clumping, and that coating can make the sauce grainy. For the smoothest sauce, shred your cheese from the block and add it over low heat, one handful at a time.
- Buffalo sauces vary a lot in heat and saltiness, so start with ½ cup and add more to taste. If your sauce is on the salty side, low-sodium chicken broth helps keep the whole dish balanced.
- The pasta keeps softening as the cheese sauce comes together, so take it off the heat while it still has a little bite. Letting the finished dish rest for a couple of minutes also gives the sauce time to thicken.
- Shredded rotisserie chicken is an easy swap for the tenders if you’re short on time. Skip the searing step and fold in 2 to 3 cups of cooked chicken at the end. You’ll lose a little of the browned flavor, but the dish still comes together beautifully.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days. The sauce thickens as it sits, so add a splash of milk or chicken broth when reheating. Freezing is not recommended since the creamy cheese sauce can turn grainy once thawed.
Nutrition
How to Make Buffalo Chicken Mac and Cheese Step by Step
Gather all the ingredients together.
Season the chicken: Pat 1 lb of chicken tenders dry with paper towels. Season them with 1 tsp garlic powder, ½ tsp paprika, ½ tsp salt, and ¼ tsp black pepper. Drying the chicken first helps it brown instead of steam.
Sear the chicken: Heat 1 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken tenders for about 3-4 minutes per side, until deeply browned and cooked through to 165°F. They should have a dark golden crust, and you should see browned bits stuck to the bottom of the pot. Remove the chicken to a plate and let it rest.
Build the base: Don’t clean the pot! Those browned chicken bits are going to make the sauce so much better. Add 3 cups chicken broth, 1 cup whole milk, 12 oz. elbow macaroni, 1 tbsp butter, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp smoked paprika, and a pinch of salt and pepper. Scrape the bottom of the pot to loosen the browned bits.
Simmer the pasta: Bring the pot to a gentle simmer, stirring frequently, until the pasta is almost tender and most of the liquid has been absorbed, about 10-12 minutes depending on the pasta. The pasta should still have a little bite, and the liquid left in the pot should look thick and starchy.
Turn the heat to low. Stir in 4 oz cubed cream cheese until completely melted.
Melt in the cheese: Then add 2 cups freshly shredded sharp cheddar and 1 cup shredded Monterey Jack a handful at a time. Stir until glossy and creamy.
Add the buffalo sauce: Stir in ½ cup buffalo sauce, taste, and add more until you get the heat and tang you want. The sauce will turn a pale orange and smell tangy and buttery.
Add the chicken back in: Slice or chop the chicken and fold it back into the pot. Let the mac and cheese rest for a couple of minutes before serving. The sauce will thicken as it sits.
Finish and serve: Top with a drizzle of extra buffalo sauce, a drizzle of ranch, and sliced green onions. Add crumbled blue cheese if you like.
How to Store and Reheat Buffalo Chicken Mac and Cheese
Store leftovers in an airtight container in the refrigerator for up to 4 days. The mac and cheese will thicken as it sits, so expect it to look firmer once it’s chilled. That’s normal, and a splash of liquid brings it right back.
Freezer
Freezing isn’t the best option for this one. Cream cheese sauces tend to separate and turn a little grainy after thawing. If you do freeze it, store it in a freezer-safe container for up to 2 months, thaw it overnight in the refrigerator, and stir well with a splash of milk while reheating.
Reheating
- Stovetop. This is the best way to reheat. Add the mac and cheese to a pot with a splash of milk or chicken broth. Reheat gently over medium-low heat, stirring occasionally, until warmed through.
- Microwave. Add a splash of milk, cover, and heat in 30-60 second bursts, stirring in between so the sauce stays creamy.
- Oven. For a larger batch, spread it in a baking dish, stir in a splash of milk, cover with foil, and bake at 350°F for 15-20 minutes.
Add a fresh drizzle of buffalo sauce and ranch after reheating to bring the flavors back to life.
What to Serve with Buffalo Chicken Mac and Cheese
The classic way I serve this is just like a plate of crispy wings, with celery sticks, carrots, and plenty of dip on the side. The cool, crunchy veggies balance out all that richness and make it feel like the real buffalo wing experience. When I have five extra minutes, I make this homemade ranch dressing for dipping and drizzling, since it’s thicker and fresher than the bottled kind and doubles as the topping for the mac.
On a regular weeknight, I like to pair it with something fresh and crunchy. This chopped salad is my go-to because it already has the carrots and celery that belong next to anything buffalo, plus crisp iceberg that feels so refreshing next to a creamy bowl of pasta. You can toss it together while the pasta simmers.
When I want a warm vegetable instead, I make lemon Parmesan roasted broccoli. The lemon brightens everything up and cuts through the cheese sauce, and the crispy edges add the texture contrast this dish needs.
For a game day spread, I serve it alongside air fryer chicken wings, veggie sticks, extra ranch, and plenty of buffalo sauce. Everyone gets to build their own plate, and the wings and mac share all the same dips. A little blue cheese crumbled over the top makes it especially good.
Buffalo Chicken Recipes Beyond the Wings
- Buffalo Chicken Dip: This five-ingredient dip brings the same creamy, cheesy buffalo flavor to a party-ready baking dish. It bakes in about 30 minutes and is a natural fit for the same game day menu.
- Buffalo Chicken Tenders: These tenders get a crispy cornflake coating and a drizzle of brown butter buffalo honey sauce. They’re a great pick for anyone who loves the seared tenders in the mac and wants them crunchy instead.
- Buffalo Chicken Chili: This creamy chili turns buffalo wing flavor into a cozy bowl with chicken, white beans, and cream cheese. It’s another hearty comfort food dinner for cold nights and football Sundays.
- Buffalo Chicken Pizza: Blue cheese dressing stands in for pizza sauce on this pie, topped with buffalo chicken, mozzarella, blue cheese, and crunchy celery. It’s a fun way to bring buffalo flavor to pizza night.
More of our favorite buffalo chicken recipes
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