This buffalo chicken mac and cheese is crispy chicken tossed with pasta in a spicy and creamy cheese sauce, then garnished with chopped celery. A unique take on macaroni and cheese  that’s sure to be a total crowd pleaser!

Mac and cheese is a classic dish, but I like to jazz things up a bit by creating new versions such as jalapeno popper mac and cheese, chili mac and this spicy buffalo chicken macaroni and cheese.

Because I literally just shared a savory recipe with you exactly one week ago, I was extremely hesitant to share this Buffalo Chicken Mac & Cheese recipe with you today.

This is still a dessert blog, and I promise you that there are plenty more cookies in the very near future and lots, lots more sugar.  Just, sometimes a recipe is too darn good not to share right away, and this buffalo chicken mac & cheese definitely fits the bill.

And, honestly, if I wasn’t sharing this one with you, it probably would have been my Halloween recipe that I mentioned in my last post, and I’m not sure that everyone else is quite as ready as I am to jump into full-blown Halloween prep (or are you?  I hope so because I can’t wait much longer!). 


For this recipe you want crispy chicken, which means that the first step is to bake frozen pre-prepared chicken fingers. While the chicken is cooking, you can prepare the pasta by simmering it in a mixture of milk and water that’s been thickened with a little butter and flour. When the pasta is done, stir in cheese and buffalo sauce. All that’s left are those chicken fingers. Chop them up and stir them into the pasta. Serve the mac and cheese with celery and green onions on top, along with a generous drizzle of buffalo sauce.


  • I use corkscrew pasta in this recipe, it’s sometimes called cavatappi or cellentani. These noodles are heartier than standard elbow macaroni and don’t get mushy as they simmer in the sauce.
  • I recommend using freshly grated cheese for this recipe. The bagged pre-shredded cheeses are coated in anti-caking agents and just don’t melt as smoothly.
  • I find that whole milk works best for the creamiest sauce.
  • I prefer to use Frank’s Red Hot buffalo wing sauce for this recipe as it has the best flavor.
  • This recipe makes a mac and cheese with a medium heat level. If you prefer a spicier dish, increase the amount of hot sauce to 1/2 cup.


  • 8 ounces uncooked macaroni pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 4 ounces cream cheese, softened and cut into pieces
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1/3 cup sour cream
  • 1/4 cup Frank's hot sauce
  • 2 cups cooked and shredded chicken
  • 1/4 cup blue cheese crumbles
  • 2 green onions, sliced


  1. Cook macaroni according to package directions.
  2. Meanwhile, in a Dutch oven, melt butter over medium heat.
  3. Add flour. Stir and cook for 1 minute.
  4. Gradually whisk in milk. Bring to a simmer. Add salt, pepper, garlic powder, onion powder, and dry mustard. 
  5. Once thickened, turn heat to low and add cream cheese. Stir until melted.
  6. Add Monterey Jack cheese and cheddar cheese. Stir until melted.
  7. Stir in sour cream and hot sauce.
  8. Stir in macaroni, chicken and blue cheese. Sprinkle with green onions.

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