Creamy Stovetop Buffalo Chicken Mac and Cheese

This creamy buffalo chicken mac and cheese is a quick stovetop meal made with sharp cheddar, ranch, and crumbled blue cheese for a bold, tangy finish. Penne pasta is coated in a smooth, spicy cheese sauce and tossed with diced cooked chicken for a filling weeknight dinner ready in about 25–30 minutes.

Recipe Highlights

• Ready in 30 minutes: A fast family dinner that comes together on the stovetop.
• Simple pantry ingredients: Uses everyday staples plus common condiments and cheeses.
• One-pot option: Sauce and chicken are combined in a single pot while pasta cooks.

Ingredients

• 16 ounces penne pasta
• 2 cups cooked chicken breast, cut into bite-sized pieces
• 1/2 cup hot sauce (use a hot sauce you enjoy; this is not buffalo wing sauce)
• 1/4 cup salted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup ranch dressing
• 1/4 cup crumbled blue cheese
• Green onions, for garnish (optional)

Quantities above correspond to about 8 servings. Use freshly shredded cheddar for the creamiest texture.

Instructions

1. Cook the penne according to the package directions until al dente. Drain and set aside while you make the sauce.
2. In a large pot over medium heat, melt the butter. Add the flour and whisk continuously to form a roux. Cook for 1–2 minutes until slightly golden and fragrant to remove the raw flour taste.
3. Slowly whisk the milk into the roux, adding a little at a time to avoid lumps. Continue whisking until the sauce is smooth.
4. Add the hot sauce, garlic powder, salt, and black pepper to the milk mixture. Stir and bring the sauce to a gentle simmer, stirring frequently so it does not scorch.
5. Remove the pot from the heat and stir in the shredded cheddar until fully melted and the sauce is smooth and glossy.
6. Stir in the ranch dressing and the crumbled blue cheese until evenly distributed.
7. Add the cooked chicken to the sauce and stir to coat. Then fold in the drained penne so every piece is covered in sauce.
8. Garnish with sliced green onions and extra blue cheese, if desired, and serve warm.

Top Tips

• Take your time on the roux: Cooking the butter and flour for a minute or two prevents a raw flour taste and gives a silkier sauce.
• Temper the milk: Add milk gradually while whisking to keep the sauce lump-free.
• Watch the pasta: Drain it al dente; it will finish cooking slightly when combined with the hot sauce.
• Adjust spice level: Start with less hot sauce if you prefer milder heat and add more to taste at the end.
• Use fresh cheese: Freshly shredded cheddar melts better than pre-shredded varieties that contain anti-caking agents.

Substitutions

• Pasta: Any short pasta—rotini, shells, or macaroni—works well.
• Chicken: Rotisserie chicken, leftover roasted chicken, or shredded thighs can be used instead of breast.
• Milk: Reduced-fat milk can be used for a lighter sauce; for a richer sauce try half-and-half.
• Cheese: Swap cheddar for Monterey Jack or pepper jack for a different flavor profile. If you dislike blue cheese, crumbled feta or grated Parmesan are milder substitutes.
• Dressing: If you don’t have ranch, blue cheese dressing may be used for a similar tang.

Equipment

• Large pot (for sauce and melting butter)
• Another pot for boiling pasta or one large pot for both steps if preferred
• Colander to drain pasta
• Whisk and wooden spoon for stirring

Storage

Allow the pasta to cool to room temperature, then store in an airtight container in the refrigerator within two hours of cooking. Consume within 3–4 days for best quality.

How to Reheat

Oven (recommended): Preheat to 350°F (175°C). Place pasta in an oven-safe dish, cover with foil to retain moisture, and heat for 15–20 minutes or until warmed through.

Microwave (faster): Place a portion in a microwave-safe bowl, cover with a damp paper towel, and heat on medium power for 2–3 minutes, stirring halfway. Let rest a minute before serving.

FAQ

Related

Other buffalo-style recipes you might enjoy:

• 

  Healthy Buffalo Chicken Dip with Cottage Cheese

• 

  Buffalo Chicken Thighs

• 

  Buffalo Turkey Meatballs

• 

  Instant Pot Buffalo Chicken Dip

Recipe

Cheesy Buffalo Chicken Pasta

This creamy buffalo chicken mac and cheese combines sharp cheddar, ranch, and blue cheese with hot sauce for a bold, comforting stovetop pasta dish. It’s ideal for busy weeknights and works great with leftover or rotisserie chicken.

Yield and Time

• Servings: 8
• Prep time: 5 minutes
• Cook time: 20 minutes
• Total time: 25 minutes

Ingredients

• 16 ounces penne pasta
• 2 cups cooked chicken breast, cut into bite-sized pieces
• 1/2 cup hot sauce
• 1/4 cup salted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup ranch dressing
• 1/4 cup crumbled blue cheese

Directions

1. Cook pasta until al dente, drain, and set aside.
2. Melt butter in a large pot over medium heat. Whisk in flour and cook 1–2 minutes to make a roux.
3. Gradually whisk in milk until smooth, then add hot sauce, garlic powder, salt, and pepper. Simmer gently while stirring.
4. Remove from heat and stir in cheddar until melted. Mix in ranch and blue cheese.
5. Add chicken and then the pasta, tossing to coat. Garnish and serve warm.

Notes

• Hot sauce: Start with less if you prefer milder heat and adjust to taste.
• Make-ahead: Freeze the sauce separately; reheat and toss with freshly cooked pasta when ready to serve.

Nutrition (per serving)

• Calories: 552 kcal
• Carbohydrates: 50 g
• Protein: 26 g
• Fat: 27 g
• Sodium: 1026 mg