Creamy Stovetop Buffalo Chicken Mac and Cheese: The Ultimate Comfort Food Recipe

Transform your favorite spicy and savory buffalo chicken dip into an extraordinary dinner with this incredible Buffalo Chicken Mac and Cheese recipe! This is a luscious, homemade stovetop mac and cheese that perfectly blends the kick of hot sauce with the cooling creaminess of ranch dressing. Forget about cream cheese or the oven – this recipe is all about convenience, flavor, and a truly satisfying experience, ready in under an hour.

For many, the taste of buffalo chicken evokes memories of game days, parties, and deliciously messy fingers. From classic buffalo chicken dip to crispy buffalo chicken wings, this iconic flavor profile has been a staple for as long as we can remember. There’s just something magical about the combination of tangy hot sauce and the rich, savory depth of chicken, balanced by a cool, creamy element.

This irresistible flavor fusion has gained immense popularity, leading to its incorporation into countless dishes. It’s no surprise to find a buffalo chicken twist on almost anything – from melty buffalo grilled cheese sandwiches to zesty buffalo chicken tacos, and even hearty buffalo chicken chili. The versatility and deliciousness of buffalo chicken are truly unparalleled.

The Inspiration Behind the Dish

The spark for this particular Buffalo Chicken Mac and Cheese recipe ignited back in 2010 during my time working at Target. As I tidied the shelves before closing one evening, a box of their store-brand buffalo macaroni and cheese caught my eye – and my hungry imagination. At the time, with student loans still a fresh burden, I was always looking for ways to save a dollar. So, instead of buying the ready-made version, I decided to embark on a culinary adventure: recreating this intriguing dish from scratch in my own kitchen.

What emerged was a creamy, spicy, and deeply comforting mac and cheese that quickly became a favorite. It’s not only a fantastic meal on its own but also an excellent way to use up leftover cooked chicken, ensuring nothing goes to waste. In fact, this dish was so good that one of my coworkers, not being a huge dessert fan, specifically requested it for her birthday celebration instead of a traditional cake! That’s how you know it’s a winner.

Why This Stovetop Buffalo Chicken Mac and Cheese Stands Out

Making this homemade buffalo mac and cheese is surprisingly easy and incredibly rewarding. One of its greatest advantages is that it’s entirely cooked on the stovetop. This means no waiting for the oven to preheat or for it to bake, making it a perfect option for busy weeknights when you crave a hearty, flavorful meal without the fuss.

• No Baking Required: This is a game-changer! Enjoy a truly delicious mac and cheese in less time with less effort.
• One-Pan Efficiency: While the pasta boils in one pot, the chicken cooks in a large skillet. That same skillet is then reused to create the rich, creamy cheese sauce, significantly cutting down on cleanup time. Less dishes, more enjoyment!
• Ranch Dressing – The Secret Ingredient: Instead of the cream cheese often found in buffalo chicken recipes, I opted for ranch dressing. I’ve always associated buffalo chicken pizza with a drizzle of ranch, and it proves to be a fantastic substitute here. It adds a unique tang and an extra layer of creaminess, while also saving you from having to use up the rest of a cream cheese block later!
• A Touch of Crunch: For that essential textural contrast, I’ve incorporated diced celery. Celery is a common accompaniment to buffalo wings, offering a refreshing bite that balances the rich, cheesy goodness and adds a welcome hint of vegetables to your plate.

From the moment you start prepping to the first delicious bite, this easy buffalo chicken mac and cheese recipe can be ready to serve in under an hour!

Ingredients For Buffalo Chicken Mac and Cheese

Crafting your perfect creamy, spicy buffalo chicken mac starts with a few key ingredients. Here’s a detailed look at what you’ll need and why each component is important:

• Pasta: While elbow macaroni is the quintessential choice for mac and cheese, its small, curved shape perfectly cradling the sauce, feel free to use other small pasta shapes like small shells, ditalini, or even cavatappi for a fun twist. Cook it al dente for the best texture.
• Oil: A small amount of vegetable or olive oil is used to cook your chicken, ensuring it browns beautifully and cooks evenly.
• Chicken: This recipe calls for boneless, skinless chicken breast or thighs, cut into 1-inch pieces. I often cook chicken from scratch, but to save time, you can absolutely use 1 cup of leftover cooked chicken (shredded or diced) or even rotisserie chicken. This is a fantastic way to utilize what you already have!
• Butter: Unsalted butter serves multiple purposes: it’s the fat for sautéing your aromatics (onion, celery, garlic) and forms the crucial base of your roux, which is essential for thickening your cheese sauce to a velvety consistency.
• Onion and Garlic: These humble aromatics are the flavor foundation of your cheese sauce. Diced yellow or white onion and minced garlic provide a savory depth that elevates the entire dish.
• Celery: Beyond being a classic accompaniment to buffalo wings, diced celery adds a wonderful, refreshing crunch and a subtle earthy flavor that complements the richness of the cheese and chicken.
• Flour: All-purpose flour combines with the butter to create the roux, which is the magic behind a thick, smooth, and stable sauce.
• Salt: A critical seasoning! Salt is used to flavor both the pasta water (which infuses the pasta with taste) and the cheese sauce, ensuring every bite is perfectly seasoned. Kosher salt is often preferred for its pure taste.
• Milk: For the creamiest, most luxurious sauce, whole milk is highly recommended. The higher fat content contributes significantly to the richness and velvety texture. Using low-fat or skim milk may result in a thinner, less satisfying, and sometimes grainy sauce. Ensure it’s at room temperature to prevent shocking the roux.
• Cheddar Cheese: Sharp cheddar is a classic for mac and cheese, offering a robust, tangy flavor that stands up well to the hot sauce. For the best melting and creamiest results, shred your own cheese from a block rather than using pre-shredded varieties, which often contain anti-caking agents that can interfere with melting.
• Hot Sauce: The star of the buffalo flavor! Use your favorite Louisiana-style hot sauce (like Frank’s RedHot). The amount can be adjusted to your personal spice preference – start with less and add more if you like extra heat.
• Ranch Dressing: This is the key to achieving that signature buffalo ranch flavor and an incredibly creamy sauce. It helps to cool down the heat of the hot sauce while adding a tangy, herbaceous depth that sets this mac and cheese apart. Room temperature ranch blends more smoothly.

How To Make Buffalo Chicken Mac and Cheese

Creating this delicious stovetop buffalo chicken mac and cheese is a straightforward process. Follow these simple steps for a perfect, creamy, and flavorful meal:

1. Boil Pasta in Salted Water: In a large pot, bring a generous amount of water to a rolling boil. Add a good handful of salt to the water – this seasons the pasta from the inside out. Add your elbow macaroni and cook according to package directions until it’s al dente (firm to the bite). Drain the pasta thoroughly in a colander and set aside.
2. Cook Chicken: While the pasta is cooking, heat 1 teaspoon of vegetable or olive oil in a large 12-inch skillet over medium heat. Lightly season your cut chicken pieces with salt. Add the chicken to the hot skillet and cook for about 4 minutes per side, or until it’s no longer pink in the center and reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a bowl and keep it warm.
3. Sauté Aromatics: Without cleaning the skillet (those browned bits add flavor!), add 1 tablespoon of unsalted butter. Once melted, add the diced onion and celery, along with a big pinch of salt. Cook, stirring occasionally, until the vegetables are softened, which should take about 5 minutes. Add the minced garlic and cook for just 1 minute more until fragrant. Be careful not to burn the garlic!
4. Create the Roux: Stir the all-purpose flour and ½ teaspoon of salt into the softened vegetables. Cook for 1 minute, stirring constantly, to create a roux (a paste). This helps cook out the raw flour taste. Slowly, in a steady stream, whisk in the room temperature whole milk. Whisk continuously to prevent lumps.
5. Thicken the Sauce and Add Flavor: Bring the milk mixture to a gentle boil, then reduce the heat to a simmer. Cook, stirring frequently, until the sauce begins to thicken, usually within 2-3 minutes. Once it’s visibly thicker, stir in ¼ cup of hot sauce and ¼ cup of ranch dressing. Taste the sauce and adjust the seasoning. If you desire more heat, add the remaining ¼ cup of hot sauce, or more to taste.
6. Melt the Cheese and Combine: Remove the skillet from the heat. This is a crucial step to prevent the cheese from becoming grainy. Gradually whisk in the shredded cheddar cheese until it’s completely melted and smooth. The residual heat from the sauce will be sufficient to melt the cheese perfectly. If your sauce seems too thick at this point, you can whisk in an extra ¼ cup of room temperature milk to reach your desired consistency. Finally, stir in the cooked chicken and the drained macaroni until everything is well combined and coated in the creamy, cheesy sauce.

Serve this delightful Buffalo Chicken Mac and Cheese immediately! It pairs wonderfully with a crisp green onion salad or a simple side salad for a complete and satisfying meal. If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days.

Why is my mac and cheese sauce grainy?

A grainy or separated cheese sauce is a common issue, often occurring when the cheese is exposed to too much direct heat while melting. Overheating causes the proteins and fats in the cheese to separate and curdle, resulting in an unappetizing texture. This is why I always recommend removing the pan from the heat *before* stirring in the cheese. The residual heat from the sauce is typically more than enough to melt the cheese smoothly.

If you find your sauce has become grainy, don’t despair! You can often salvage it. Let your sauce cool down slightly, then add a splash of lemon juice or a bit more milk. Vigorously whisk the sauce until it begins to smooth out again. The acidity from the lemon juice can help recombine the separated elements. If that still doesn’t quite do the trick, an immersion blender can be a great tool to vigorously blend the sauce until it’s smooth and creamy once more.

More Mac and Cheese Recipes

If you love mac and cheese as much as we do, be sure to explore these other delicious variations:

• Alfredo Mac and Cheese
• Pesto Mac and Cheese
• Pulled Pork Mac and Cheese
• Pumpkin Mac and Cheese

First published January 29, 2010

Final Thoughts on This Comforting Classic

This Stovetop Buffalo Chicken Mac and Cheese recipe is more than just a meal; it’s a celebration of comfort, convenience, and classic flavors. It demonstrates that you don’t need a lot of complex steps or ingredients to create something truly delicious and satisfying. Whether you’re a long-time fan of buffalo chicken, a mac and cheese connoisseur, or simply looking for a quick and flavorful weeknight dinner, this recipe is sure to become a staple in your culinary repertoire. Enjoy the creamy, spicy goodness that comes together in under an hour, proving that homemade comfort food can indeed be easy and accessible. Dig in and savor every delightful bite!