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A bowl of creamy Buffalo Chicken Mac and CheeseMac and cheese

Buffalo Chicken Mac and Cheese

Your family is going to love this creamy spicy twist on classic Mac and Cheese!
Course Main Course
Cuisine American
Keyword pasta
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Calories 709kcal
Author Maike





  • 4 cups milk whole milk
  • 4 ounces cream cheese cubed
  • 4 ounces colby jack about 2 cups shredded
  • 4 ounces cheddar about 2 cups shredded

Chicken and Pasta

  • 16 ounces elbow pasta cooked
  • 3 cups chicken cooked, shredded



  • Cook the pasta according to the package instructions.

Making The Cheese Sauce

  • Use a 4 or 5-quart Dutch oven and melt the butter over medium heat. Once melted add mustard, smoked sweet paprika, and salt. Cook for an additional minute stirring continuously. Add the flour and stir until smooth.
  • Slowly pour in the milk and bring the mixture to a boil. Once the mixture is boiling, reduce the heat to medium-low and simmer for 3-5 minutes or until the sauce begins to thicken. Stir frequently.
  • Add in cream cheese, Cheddar cheese, and Colby Jack cheese and stir until the cheeses have melted and the mixture becomes smooth and creamy.
  • Add the cooked elbow pasta and shredded chicken to the cheese sauce and combine well. Serve immediately.
  • OPTIONAL: If desired top the Buffalo Chicken Mac and Cheese with crumbled blue cheese, ranch dressing, and or scallions.


Ranch dressing and Blue cheese are optional and not part of the nutritional calculation. 


Calories: 709kcal | Carbohydrates: 53g | Protein: 31g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 127mg | Sodium: 1338mg | Potassium: 426mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1536IU | Vitamin C: 1mg | Calcium: 598mg | Iron: 2mg