Buffalo Chicken Mac and Cheese

Buffalo chicken dip is practically its own food category in my house, especially during football season. Slow cooker buffalo chicken dip, smoked buffalo chicken dip, and grilled buffalo chicken dip are all in regular rotation. While I’ve certainly enjoyed some dip and chips for lunch on occasion, I wanted to figure out a way to enjoy those flavors we love so much as an actual meal.

Enter this buffalo chicken mac and cheese. It’s a beautiful combination of macaroni and cheese and buffalo dip. It’s made with all the classic dip ingredients, from the ranch dressing and wing sauce to the tender shredded chicken, plus the pasta and lots of cheese. Then it’s baked to creamy, cheesy perfection. Just like the dip, it’s a crowd-favorite that’s almost impossible to stop eating.

Behind This Buffalo Chicken Mac & Cheese Recipe

I love a good homemade mac and cheese, but I don’t always love the process of making one. Between melting butter, whisking flour into a roux, and slowly building a cheese sauce on the stovetop, something that sounds like a simple dinner can quickly turn into a whole production.

I wanted to create a Buffalo Chicken Mac and Cheese that was actually realistic for busy weeknights with my family. Something I could throw together without dirtying a bunch of pans or standing over the stove making a sauce from scratch. The only pot you’ll need is the one for boiling the pasta. Everything else comes together in a mixing bowl before being layered into a casserole dish.

The trick is using softened cream cheese, half-and-half and a little heavy cream to create a rich, tangy buffalo ranch sauce without making a roux. I layer the chicken between the creamy rigatoni and plenty of shredded cheese, so every scoop has tender chicken, saucy pasta and pockets of melted cheese. It’s all the indulgence of homemade buffalo chicken mac and cheese, just with a whole lot less effort.

Ingredients You’ll Need & Why

This Buffalo Chicken Mac and Cheese gets its creamy, tangy flavor from a simple buffalo ranch sauce made without a stovetop roux. A combination of Colby Jack and Monterey Jack gives it plenty of melty, cheesy goodness, with tender chicken layered right in the middle.

Rigatoni pasta: The ridges and hollow centers are perfect for catching all that creamy buffalo sauce. Cook the pasta just to al dente since it will continue to soften in the oven.

Rotisserie chicken: Using cooked rotisserie chicken makes this recipe incredibly convenient, but you can also use leftover grilled, baked or diced chicken breasts. Just make sure the chicken is fully cooked before assembling.

Cream cheese + half-and-half + heavy cream: These create the rich, creamy base without needing to make a traditional cheese sauce. Softened cream cheese is especially important for getting everything smooth and well combined.

Buffalo hot sauce + ranch seasoning: Buffalo sauce brings the signature tangy heat, while ranch seasoning adds savory, herby flavor that balances the spice. Start with the recommended amount of buffalo sauce and add more if you prefer a stronger kick.

Black pepper: Adds a little warmth and extra seasoning to the creamy buffalo sauce without overpowering the other flavors.

Colby Jack + Monterey Jack cheese: This combination melts beautifully, creating creamy pockets of cheese between the layers and a thick, golden topping. I recommend freshly shredding both cheeses for the smoothest melt.

Butter + paprika: Butter keeps the pasta from sticking to the baking dish, while a light sprinkle of paprika adds a little color to the cheesy topping. The paprika is completely optional.

How to Make Buffalo Chicken Mac and Cheese

This Buffalo Chicken Mac and Cheese comes together without having to make a traditional cheese sauce on the stovetop. Everything gets mixed in one bowl, then layered with tender chicken and plenty of shredded cheese before baking until golden and bubbly.

1. Cook the Pasta

Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the rigatoni until al dente, according to the package directions. You want the pasta to still have a little bite since it will continue to soften as it bakes. Drain well and set aside.

2. Make the Creamy Buffalo Sauce

Add the softened cream cheese to a large microwave-safe mixing bowl and whisk briefly to smooth it out. Pour in the half-and-half, heavy cream and buffalo sauce, followed by the ranch seasoning and black pepper. Whisk until everything is creamy and well combined.

If you notice small lumps of cream cheese, microwave the mixture in 20-second intervals, whisking between each, until smooth. The sauce should be creamy and pourable, making it easy to coat all those ridges and openings in the rigatoni.

3. Coat the Pasta

Add the cooked, drained rigatoni to the buffalo sauce and gently fold with a spatula until every piece is generously coated. The sauce should cling to the ridges and settle inside the pasta tubes, with no dry noodles remaining. Fold some of the Colby Jack and Monterey Jack so you have pockets of melted cheese throughout the casserole.

4. Layer the Pasta, Cheese and Chicken

Generously butter a 9×13-inch baking dish, then spread half of the creamy buffalo-coated pasta across the bottom. Sprinkle with half of the remaining shredded cheese, creating an even layer before adding all the cooked chicken.

Spoon the remaining pasta over the chicken, gently spreading it to cover the filling. Finish with a thick, even blanket of shredded cheese, making sure the pasta underneath is completely covered. A light dusting of paprika adds a little color before baking.

5. Bake Until Golden and Bubbly

Bake uncovered at 375°F for 20–25 minutes, until the cheese is completely melted, the edges are actively bubbling and golden spots begin appearing across the surface. For a deeper golden finish, broil for another 1–2 minutes, watching closely. Let rest for about 5 minutes before serving.

Recipe Tips & Modifications

Ready to dive in and make this buffalo chicken mac and cheese recipe?! Here are a couple of things to consider.

• Softened cream cheese. The cream cheese should be softer than room temperature when starting this recipe. Otherwise, the sauce will take longer to mix and may be lumpy. If you forgot to pull it from the fridge and are short on time, you can also cut it into cubes and microwave it on a plate in 20 second increments.
• Adjust the heat level. Buffalo chicken mac and cheese will be as spicy as you make it, based on the wing sauce used. For less heat, use a mild wing sauce. For extra heat, use a hot wing sauce.
• Shred your own cheese. While pre-shredded cheese is quick and convenient, shredding your own cheese from the block is ideal for this recipe. It won’t have the anti-caking agent, which will allow it to melt more easily and more smoothly, resulting in the best cheese pulls in the sauce.

How To Store & Reheat Leftovers

• Fridge: Store any leftover buffalo chicken mac and cheese in an airtight container in the fridge. Enjoy within 3-4 days.
• Reheat. Individual servings of this mac and cheese can be reheated in the microwave. To reheat the baking dish, cover it with foil and pop it in the oven at 350F until heated through.

What Goes With Buffalo Chicken Mac and Cheese

When serving, I like to sprinkle some green onions on top, along with an extra drizzle of ranch dressing. Feel free to use blue cheese if that’s your preference!

I typically serve this with something green, like a side salad or steamed broccoli to make a balanced meal.

Looking For More Pasta Recipes?

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• Taco Mac and Cheese
• Better Than Olive Garden’s Chicken Alfredo
• Creamy Tuscan Pasta