Buffalo Chicken Mac and Cheese with Blue Cheese
This indulgent mac and cheese combines tender buffalo-sauced chicken, ultra-creamy cheddar cheese sauce, and tangy blue cheese crumbles for a spicy, comforting dish that hits every savory note. It’s perfect for game day, family dinners, or when you want classic comfort food with a bold twist.
Servings 6 servings
Calories 520kcal
Cost $14 for entire recipe
Equipment
- Large pot
- colander
- Large skillet
- Medium saucepan
- Whisk
- Wooden spoon or silicone spatula
- measuring cups
- Measuring spoons
- cheese grater (if shredding)
- baking dish (optional)
- oven (optional)
Ingredients
Pasta & Chicken
- 12 oz elbow macaroni or cavatappi
- 2 cups cooked chicken breast shredded or diced
- ⅓ cup buffalo sauce Frank’s RedHot style recommended
- 1 tbsp olive oil or butter
Cheese Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2½ cups whole milk warm
- 1 cup sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- ½ cup blue cheese crumbles
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and black pepper to taste
Optional Toppings
- Extra blue cheese crumbles
- Chopped chives or green onions
- Panko breadcrumbs tossed with melted butter
- Drizzle of buffalo sauce or ranch
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.
Buffalo the Chicken
- In a skillet over medium heat, warm olive oil or butter. Add cooked chicken and toss with buffalo sauce until evenly coated and heated through. Set aside.
Make the Cheese Sauce
- In a saucepan over medium heat:
- Melt butter, then whisk in flour.
- Cook for 1 minute until lightly golden.
- Slowly whisk in warm milk until smooth.
- Simmer until thickened (3–4 minutes).
- Lower heat and stir in cheddar, mozzarella, and blue cheese until fully melted.
- Season with garlic powder, onion powder, salt, and pepper.
Combine
- Add cooked pasta and buffalo chicken to the cheese sauce. Stir until everything is fully coated and creamy.
Optional Bake (Highly Recommended)
- Preheat oven to 375°F (190°C)
- Transfer mac and cheese to a greased baking dish
- Top with panko or extra cheese if desired
- Bake uncovered for 15–20 minutes until bubbly
- Broil 2–3 minutes for a golden top
Notes
- Blue cheese intensity: Blue cheese can be strong. If you’re unsure, start with ¼ cup in the sauce and add more to taste, then sprinkle extra on top.
- Best buffalo sauce: A classic cayenne-forward buffalo sauce (like Frank’s-style) works best. Thicker, sweet sauces can overpower the cheese.
- Chicken options: Rotisserie chicken, leftover grilled chicken, or even shredded buffalo chicken tenders all work beautifully.
- Pasta choice matters: Elbow macaroni is classic, but cavatappi, shells, or rotini hold the sauce especially well.
- Sauce consistency: If the sauce thickens too much, stir in 2–4 tablespoons of warm milk until creamy again.
- Baked vs stovetop: This mac and cheese is delicious straight from the stovetop, but baking adds a golden top and deeper flavor.
- Extra creamy tip: Replace ½ cup of the milk with heavy cream for a richer texture.
- Make it milder: Reduce the buffalo sauce to ¼ cup and add an extra ¼ cup mozzarella for balance.
- Make it spicier: Add cayenne, crushed red pepper, or extra buffalo sauce to taste.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently with a splash of milk to restore creaminess.
Serving Suggestions
- Serve with celery sticks or a crisp green salad
- Add ranch or blue cheese dressing on the side
- Perfect alongside cornbread or garlic knots