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Crave-worthy comfort food doesn’t get much better than this 30-minute Buffalo Mac and Cheese recipe. A little spicy, ultra-creamy, and oh-so-cheesy, it’s a one-skillet dinner that delivers everything you love about classic buffalo chicken dip.
From buffalo chickpea burgers to buffalo chicken dip, I have a love for all things buffalo-flavored! So, it’s no surprise that I’m obsessed with this luscious and spicy-ish Buffalo Mac and Cheese recipe. It’s a lot like my buffalo chicken pasta recipe but 10 times as cheesy!
The best part? This dreamy comfort food is incredibly easy to make in only 30 minutes and can even be tailored to your taste buds. I like to add shredded chicken for protein but it’s just as delicious without. No matter the spin you put on it, both kids and adults will go wild for this ultra-cheesy dinner.
Recipe features
- The perfect dinner for buffalo wing lovers! It has the tangy, spicy kick of the wings in mac and cheese form.
- From the rich and velvety buffalo cheese sauce to the cooked pasta, one bite instantly satisfies your comfort food cravings.
- It’s easy to make in 30 minutes and can be customized with your favorite proteins or vegetables. Either way, it’s a guaranteed family favorite!
Ingredients
Macaroni – I prefer macaroni’s hollow, tubular shape for soaking up the creamy, cheesy sauce, but you can use any short pasta shape instead. Penne, fusilli, and rotini would all work well, as would whole wheat or gluten-free pasta.
Flour – A little all-purpose flour is needed to make the roux, which thickens the cheese sauce and gives it a perfect creamy consistency. Looking for a gluten-free option? Swap it for gluten-free flour or cornstarch.
Spices – Salt, garlic powder, onion powder, ground mustard, and black pepper are used to season the cheese sauce.
Cheese – Shredded Monterey Jack and cheddar cheese melt into the cheese sauce, and crumbled gorgonzola cheese is used as a tangy and creamy topping. Remember to shred the cheese from the block yourself! It will melt so much better than pre-shredded cheese.
Greek yogurt – I added a little full-fat Greek yogurt to the sauce for more creaminess, a slight tang, and a boost of protein. Sour cream or cream cheese can be used as alternatives.
Buffalo hot sauce – You can technically make this with any hot sauce, but Frank’s RedHot Buffalo Wings Sauce is the best choice! It adds that signature fiery flavor with a touch of butteriness to balance the heat.
Instructions
Step 1: Cook the pasta. Cook the pasta until al dente, then drain and set aside.
Step 2: Make the sauce. Melt the butter in a large skillet over medium heat, then stir in the flour. Whisk constantly for 1 minute or until a smooth paste forms. Next, whisk in the milk, then add the seasonings. Keep stirring until the sauce boils, then reduce the heat and simmer until thickened.
Step 3: Finish the sauce. Stir in the shredded cheeses and Greek yogurt until the cheese melts. Finish by stirring in the buffalo sauce.
Step 4: Assemble. Add the cooked pasta to the skillet and toss to coat in the sauce. Add the shredded chicken and top with crumbled gorgonzola and chopped chives or green onions, then serve right away. Enjoy!
Tips and FAQs
- Boil the noodles until they’re al dente (a little soft with a slightly firm bite). Overcooked noodles will become mushy since they continue to cook when combined with the cheese sauce.
- The shredded chicken is optional but I highly recommend adding some! Buffalo mac and cheese with chicken is not only a great way to use up leftover chicken but also gives this comfort food some more protein.
- You can always swap the chicken for cooked shrimp if you’re more of a seafood fan.
- The mac and cheese can also be assembled in an oven-safe skillet and stored for later if you’d like. Cover the skillet, place it in the fridge, and store for 1 to 2 days. Reheat the buffalo mac in a 350ºF oven for about 20 minutes or until it’s heated through.
- Craving a crispy breadcrumb topping? Dump the buffalo mac and cheese into a baking dish and sprinkle a layer of shredded cheese and panko breadcrumbs combined with melted butter over top. Broil it in the oven for about 5 minutes for a crispy, cheesy crust.
Tip
You can make the cheese sauce up to 1 day in advance if you’re looking to save a little time. Wait for it to cool, then store it in an airtight container in the fridge. To serve, reheat the sauce in a large skillet before combining it with the freshly cooked pasta.
Variations
- Add more protein – Add cooked bacon, ham, or even crumbled cooked sausage for a meatier version.
- Use a combo of cheeses – Melt even more cheeses in the sauce, like Gouda, Fontina, or Gruyère for different flavor profiles.
- Add a flavorful kick – Add a dash of Dijon mustard, Worcestershire sauce, sliced jalapeños, or extra hot sauce if you like your buffalo sauce pasta with a bold kick.
- Veggie-packed – This is a great recipe to sneak some veggies into, like cooked broccoli, cauliflower, or leafy greens.
Serving suggestions
This indulgent dinner would pair perfectly with a simple arugula salad, a crisp baby kale salad, or roasted vegetables, like roasted broccoli, brussels sprouts, or carrots. Or, if you’re craving the classic buffalo wings experience, pair it with homemade coleslaw, a slice of cornbread, and carrot and celery sticks with blue cheese dressing on the side!
Can I make this in the crockpot?
Yes, buffalo mac and cheese is easy to make in a crockpot! Make steps 1 through 3 in the recipe card as normal, then transfer both the pasta and cheese sauce to a slow cooker. Stir in the cheeses, yogurt, and buffalo hot sauce, then cover and cook on low for 2 to 3 hours.
Finish by stirring in the shredded chicken and adding the crumbled gorgonzola cheese on top. Garnish with chives or green onions, then serve.
Is buffalo sauce spicy?
Buffalo sauce is less spicy than regular hot sauce because it’s infused with butter, which tones down the heat. It still packs a punch, though! If you’d like to make a mild version of this pasta dish, reduce the amount of buffalo sauce or use a milder sauce, like Frank’s RedHot Mild Wings Sauce or Sweet Baby Ray’s Buffalo Wing Sauce.
Storage
Refrigerator: Store the leftover buffalo mac and cheese in an airtight container in the fridge for up to 3 days.
Freezer: Allow the mac and cheese to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the pasta in a 350°F oven until heated through or microwave individual portions in 30-second intervals, stirring in between, until heated through.
More must-try mac and cheese recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Buffalo Mac and Cheese
Crave-worthy comfort food doesn’t get much better than this 30-minute Buffalo Mac and Cheese recipe. A little spicy, ultra-creamy, and oh-so-cheesy, it’s a one-skillet dinner that delivers everything you love about classic buffalo chicken dip.
Servings:
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Instructions
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Cook pasta according to package instructions. Drain and set aside.
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In a large skillet, melt the butter over medium heat and add the flour. Whisk for one minute until a paste is formed.
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Add in the milk, salt, garlic powder, onion powder, ground mustard, and black pepper and whisk constantly over medium heat until the mixture is boiling. Turn the heat to low and simmer until thickened, about 5 minutes.
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Stir in the cheeses and yogurt and continue stirring until the cheese is completely melted. Then add in the hot sauce and stir until combined.
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Add in the cooked macaroni and shredded chicken (optional). Serve with crumbled gorgonzola cheese on top and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 553kcal | Carbohydrates: 62g | Protein: 22g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 1289mg | Potassium: 241mg | Fiber: 3g | Sugar: 3g | Vitamin A: 607IU | Vitamin C: 0.1mg | Calcium: 444mg | Iron: 1mg
