Buffalo Chicken Mac & Cheese Bowl

This buffalo chicken mac bowl recipe is trending fast — cozy, bold, and perfect for busy nights. It takes everything people love about buffalo wings and classic mac and cheese and stacks it into one creamy, cheesy, slightly spicy bowl. Think tender bites of chicken, saucy macaroni, a tangy buffalo drizzle, and a cool, creamy finish on top.

Instead of making a separate pan of wings and a separate pan of pasta, this bowl brings them together in one skillet or pot. You get the comfort of baked mac and cheese plus the punchy flavor of your favorite game-day dip, but with weeknight-friendly steps and ingredients.

Whether you’re feeding hungry teens, need something fun for game night, or just want a cozy bowl that feels special without a ton of work, this buffalo chicken mac bowl is ready to jump into your regular rotation.

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Buffalo Chicken Mac & Cheese Bowl

This buffalo chicken mac bowl recipe is trending fast — cozy, bold, and perfect for busy nights. It stacks everything you love about buffalo wings and classic mac and cheese into one creamy, cheesy, slightly spicy bowl.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 4 bowls

Ingredients

  

Chicken

• 500 g boneless skinless chicken breasts or thighs cut into bite‑size pieces
• 1 tbsp olive oil
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp smoked paprika optional for smoky note
• 0.5 tsp salt adjust to taste
• 0.25 tsp black pepper
• 60 ml buffalo wing sauce use favorite brand or mix hot sauce + melted butter

Pasta & Sauce Base

• 250 g dry short pasta (elbow macaroni, shells, cavatappi, etc.) choose a pasta shape that holds sauce well
• 30 g butter for roux
• 30 g all‑purpose flour for roux
• 500 ml milk or mix of milk and chicken broth for lighter sauce
• 120 ml chicken broth (optional) for thinner sauce if desired

Cheeses

• 200 g sharp cheddar cheese, shredded freshly shredded is best
• 100 g monterey jack or mozzarella cheese, shredded for meltiness
• 50 g optional blue cheese or gorgonzola, crumbled for authentic buffalo wing vibe

Finish & Toppings

• 2 tbsp green onions, sliced for garnish
• 30 ml extra buffalo sauce for drizzling on top
• 30 ml ranch or blue cheese dressing (optional) for drizzling

Notes

You can adjust the spice level by using more or less buffalo sauce (or a hotter version). Add steamed broccoli or roasted cauliflower to sneak in veggies. To lighten it a bit: replace part of the milk with broth, use chicken breast, or use whole‑wheat pasta. Leftovers reheat best with a splash of milk or broth added to loosen the sauce.

Keyword buffalo chicken mac and cheese, buffalo mac bowl, cheesy buffalo chicken pasta

Why You’ll Love This Buffalo Chicken Mac Bowl

Before we dive into details, here’s what makes this recipe such a keeper:

Big flavor in one bowl

You get creamy, cheesy pasta, savory chicken, and tangy buffalo heat all at once. It tastes like you ordered from a sports-bar restaurant, but it’s made with simple grocery-store ingredients at home.

Perfect comfort food for busy nights

You can build this buffalo chicken mac bowl in about 35–40 minutes with basic chopping, a quick cook on the chicken, and a silky cheese sauce. No complicated baking steps required (unless you want to finish it under the broiler for a golden top).

Customizable spice level

You control the buffalo heat. Keep it mild for kids, bump it up to medium for most people, or go extra spicy with more sauce and a drizzle of hot sauce on top. The creamy cheese base balances everything out.

Uses everyday pantry ingredients

Dried pasta, hot sauce, butter, milk, shredded cheese, and simple chicken are the heart of this recipe. If you already keep buffalo sauce at home, you’re halfway there.

Easy to scale for crowds

Hosting game day or a casual get-together? You can double the recipe and serve it straight from a big skillet or baking dish. Add a toppings bar with extra sauce, green onions, and crumbled cheese and let everyone build their own buffalo chicken mac bowl.

Key Ingredients for a Buffalo Chicken Mac & Cheese Bowl

You don’t need anything fancy, but a few choices make the bowl feel extra rich and satisfying.

Chicken

You have a few good options:

• Boneless, skinless chicken breast – lean and quick-cooking, great for bite-size pieces.
• Boneless, skinless chicken thighs – juicier and more forgiving if you’re worried about overcooking.
• Leftover cooked or rotisserie chicken – perfect shortcut; you’ll just toss it in buffalo sauce and warm it in the pan.

For food safety, make sure the chicken is fully cooked before you add it to the mac. The safest way is to use a meat thermometer and check that it reaches 165°F (74°C) at the thickest part.

Pasta

Any short pasta that holds sauce works:

• Elbow macaroni
• Shells
• Cavatappi (spiral tubes)
• Small penne or rotini

Choose something with curves or ridges so every bite grabs onto cheese sauce and buffalo flavor. Cook it just to al dente so it stays pleasantly chewy even after it’s coated in sauce.

Pasta is a classic source of energy-giving carbohydrates in this bowl. For more details, you can see a nutrition breakdown for cooked enriched macaroni here.

Buffalo sauce

This is where the bowl gets its personality:

• Use your favorite buffalo wing sauce or mix hot sauce with melted butter and a pinch of garlic powder.
• You can start with a smaller amount, taste, and add more to bring the heat up.

Mild-to-medium sauces are easier to build on than extremely hot ones. The cheese and pasta help soften the heat, so don’t be afraid of a little spice.

Cheese

For a creamy, stretchy sauce, it’s best to use freshly shredded cheese:

• Sharp cheddar – classic mac and cheese flavor and color.
• Monterey Jack or mozzarella – adds extra meltiness.
• A little blue cheese or ranch drizzle on top (optional) – for that true buffalo-wing vibe.

Avoid pre-shredded cheese if possible; the anti-caking coating can make the sauce a bit grainy.

Creamy base

To make the mac and cheese part rich and silky, you’ll use:

• Butter
• All-purpose flour – to create a quick roux.
• Milk or a mix of milk and half-and-half
• A splash of chicken broth if you want a slightly lighter texture.

You’re building a simple white sauce, then melting cheese and buffalo sauce into it.

Seasoning & textures

A few finishing touches make the bowl feel extra special:

• Garlic powder and onion powder – to boost savory flavor.
• Paprika or smoked paprika – for warmth and color.
• Salt and black pepper – adjust to taste.
• Green onions or chives – for freshness and color on top.
• Crispy toppings (optional) – crushed crackers, toasted panko, or crushed tortilla chips for crunch.

How to Make a Buffalo Chicken Mac & Cheese Bowl

Once everything is prepped, this recipe flows in a few simple stages: cook the pasta, cook the chicken, make the cheese sauce, then bring everything together in one cozy pan.

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add your pasta and cook according to package directions until al dente (usually about 1–2 minutes less than fully tender).
• Reserve about 1 cup of pasta water, then drain the pasta.

Set the pasta aside. If it sits for a while, you can toss it with a drizzle of oil so it doesn’t stick.

Step 2: Cook the Chicken

If you’re starting with raw chicken:

• Pat the chicken dry and cut it into small, even bite-size pieces.
• Season with salt, pepper, and a pinch of garlic powder.
• Heat a large skillet over medium-high heat with a little oil or butter.
• Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes depending on the size of the pieces.

Once cooked, transfer the chicken to a bowl and toss it with a few tablespoons of buffalo sauce while it’s still warm. This helps the flavor soak in.

If you’re using rotisserie or leftover chicken:

• Shred it into bite-size pieces.
• Warm it briefly in the skillet with a splash of broth or butter, then toss with buffalo sauce.

Again, make sure the chicken reaches 165°F (74°C) internally before serving.

For food safety, make sure the chicken is fully cooked before you toss it with the buffalo sauce. The safest way is to use a meat thermometer and check that it reaches 165°F (74°C) at the thickest part. You can check the official safe minimum internal temperatures for poultry here.

Step 3: Build the Cheese Sauce Base

In the same skillet (wipe it out if there are any burnt bits, but keep the flavorful browned bits if they’re not too dark):

1. Melt butter over medium heat.
2. Sprinkle in the flour and whisk to form a smooth paste (roux). Cook for 1–2 minutes, stirring constantly, to cook off the raw flour taste.
3. Slowly pour in milk (and a little chicken broth if using), whisking as you go to avoid lumps.
4. Continue cooking, whisking often, until the mixture thickens slightly and coats the back of a spoon.

The sauce will look like a light, creamy base at this point—not super thick yet, but definitely more than just milk.

Step 4: Turn It Into Buffalo Cheese Sauce

When the base has thickened:

• Turn the heat to low.
• Add the shredded cheese a handful at a time, whisking gently until melted and smooth.
• Stir in buffalo sauce to taste (start with a modest amount, then add more for a stronger flavor).
• Season with garlic powder, onion powder, paprika, salt, and pepper.

If the sauce seems too thick, splash in a bit more milk or some reserved pasta water. If it seems too thin, let it simmer gently for another minute or two, stirring, until it thickens up.

Taste the sauce. It should be creamy, tangy, and a little spicy—but still balanced enough that you want to keep eating.

Step 5: Combine Pasta and Chicken

• Add the cooked pasta to the skillet with the buffalo cheese sauce. Toss gently until every piece is well coated.
• Fold in the buffalo-coated chicken so it’s evenly distributed throughout the pasta.
• If needed, add a splash of reserved pasta water to keep everything loose and saucy.

You can serve it just like this, straight from the skillet into bowls, or take it one step further.

Optional Step 6: Broil for a Cheesy, Golden Top

If you love a slightly baked vibe:

• Transfer the buffalo chicken mac mixture to an oven-safe baking dish (or keep it in an oven-safe skillet).
• Sprinkle a little extra shredded cheese and crunchy topping (like panko or crushed crackers) over the top.
• Broil on high for a few minutes until the cheese is melted and bubbly and the top is lightly golden.

Keep a close eye on it; broilers move fast.

Make It Your Way: Variations & Swaps

Once you’ve got the base buffalo chicken mac bowl down, it’s easy to remix it.

Adjust the Heat Level

• Mild: Use a mild buffalo sauce, start with a smaller amount in the cheese sauce, and skip any extra drizzle on top.
• Medium: Follow the recipe amount and add a little extra buffalo sauce over the finished bowls.
• Spicy: Use a hotter wing sauce, add a pinch of cayenne or chili flakes to the cheese sauce, and finish with extra buffalo sauce or hot sauce on top.

Add Veggies

You can sneak in a few vegetables without losing the “mac bowl” energy:

• Stir in steamed or roasted broccoli or cauliflower florets.
• Fold in corn kernels or diced bell peppers for sweetness and crunch.
• Add finely chopped celery to mimic the flavors of classic buffalo wings.

Add firmer vegetables while the pasta and sauce are still simmering so they warm through and soften a bit.

Make It Extra Cheesy

If you’re cooking for cheese-lovers:

• Use a blend of sharp cheddar + Monterey Jack for maximum melt.
• Add a bit of cream cheese to the sauce for extra creaminess.
• Serve with a sprinkle of crumbled blue cheese or a drizzle of ranch dressing on top for a full buffalo-wing experience.

Lighten It Up (A Little)

It’s still comfort food, but you can nudge it slightly lighter:

• Use chicken breast instead of thighs.
• Swap some of the milk for chicken broth to make the sauce less heavy.
• Use whole-wheat pasta or a high-protein pasta.
• Stir in extra veggies, like broccoli or spinach, so each bowl has more volume and color.

Meal Prep, Storage & Reheating Tips

Buffalo chicken mac bowls make great leftovers, as long as you reheat them gently.

Fridge Storage

• Let the pasta cool slightly, then transfer it to an airtight container.
• Store in the refrigerator for 3–4 days.
• If you know you’ll be reheating it, you can reserve a small splash of milk or broth to stir in later.

Most cooked casseroles and pasta dishes with meat keep well in the fridge for a few days when cooled and stored properly. You can check the official cold food storage chart for cooked leftovers here.

Freezer Storage

You can freeze buffalo chicken mac in portions:

• Cool completely.
• Spoon into freezer-safe containers and label with the date.
• Freeze for up to 2–3 months.
• For best results, let it thaw overnight in the fridge before reheating.

The pasta will be a bit softer after freezing, but the flavor will still be delicious.

Reheating

On the stovetop:

• Add a splash of milk or broth to a pan.
• Add a portion of the buffalo chicken mac and warm over low heat, stirring often, until heated through and creamy again.

In the microwave:

• Place a portion in a microwave-safe bowl.
• Add a spoonful of milk or broth and cover loosely.
• Heat in short bursts, stirring in between, until warm and saucy.

If the sauce looks too thick at any point, a tiny splash of liquid and a good stir usually bring it back.

Serving Ideas

This buffalo chicken mac bowl can absolutely be a full meal on its own, but a few simple sides make it feel even more “restaurant-at-home”.

• Fresh, crunchy salad – something green and crisp with a light dressing to balance the richness.
• Celery sticks and carrot sticks – a nod to classic buffalo wings, great for dipping in ranch or enjoying alongside.
• Garlic bread or toasted baguette slices – for scooping up extra cheesy sauce.
• Topping bar – set out bowls of sliced green onions, extra buffalo sauce, ranch or blue cheese dressing, crispy onions, and crushed chips so everyone can customize their own bowl.

For game night or casual weekends, you can serve the buffalo chicken mac in smaller bowls as part of a bigger snack spread.

Tastyinspo Notes

When I think of “next-level comfort food,” this buffalo chicken mac bowl is exactly what comes to mind. It has the energy of game-day food but fits perfectly into a busy Tuesday night. The first time I tested it, I expected it to be intense and heavy, but the balance of creamy cheese, tangy buffalo sauce, and tender pasta actually makes it surprisingly addictive rather than overwhelming.

What I love most is how customizable it is. Some nights I keep it simple—just pasta, saucy chicken, and a shower of cheddar and green onions. Other nights I’ll stretch it with roasted broccoli, a sprinkle of blue cheese, or a crunchy topping before a quick broil. Either way, the empty bowls at the end of the meal tell the same story.

If you’re cooking for a mix of spice levels, start with a milder base and let everyone adjust their own heat at the table with extra buffalo sauce or hot sauce. That way the bowl works for kids, spice-shy eaters, and chili-lovers all at once.

Approximate Nutrition (Per Serving)

The exact numbers will depend on your ingredients and portion size, but for a hearty serving of buffalo chicken mac bowl made with chicken breast, pasta, cheese, and buffalo sauce, you can roughly expect:

• Calories: ~650–800
• Protein: ~30–35 g
• Carbohydrates: ~55–70 g
• Fat: ~25–35 g
• Fiber: ~3–5 g

Using whole-wheat pasta, adding extra veggies, or lightening the sauce with more broth and less cream can nudge the numbers a bit lower while keeping all the cozy flavor.

Frequently Asked Questions