Appetizers
This Buffalo Wild Wings buffalo mac and cheese recipe delivers the perfect marriage of bold, tangy heat and velvety comfort—just like the restaurant version, but with a professional touch. 💛 The secret lies in balancing the signature buffalo sauce with a rich, cheesy base that stands up to the spice while keeping every bite creamy and satisfying.
What makes this recipe work is the method: a velvety cheese sauce infused with buffalo sauce, cooked until silky smooth, then layered with tender chicken (or crispy wings) for that signature restaurant bite.
The dish maintains the creamy texture you crave while delivering the spicy kick that makes it irresistible—no burnt edges or overpowering heat here.
By the time you pull this dish from the oven, you'll have golden, bubbling mac and cheese with crispy chicken pieces peeking through the sauce. The blue cheese crumbles on top add a final layer of tangy depth, while green onions bring a fresh contrast.
It’s the kind of dish that feels indulgent but still balanced—perfect for game day or a cozy weeknight dinner.
The best part? This recipe scales effortlessly, whether you're feeding a crowd or meal prepping for the week. The buffalo sauce can be made ahead, and the mac and cheese reheats beautifully, so you can focus on enjoying the meal instead of standing over the stove.
Ingredients for buffalo wild wings buffalo mac and cheese
Six ingredients for the creamy base, plus bold buffalo sauce and crispy wings—game day just got better.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Uncooked, for chewy texture |
| Heavy Cream 🥛 | 1 cup | Full-fat for creamy sauce |
| Buffalo Sauce 🌶️ | 1 ½ cups | Store-bought or homemade |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Real cheese, not powdered |
| Shredded Monterey Jack Cheese 🧀 | 1 cup | Melts beautifully, mild flavor |
| Blue Cheese Crumbles 🧀 | ½ cup | For tangy topping |
| Butter 🧈 | ½ cup | Unsalted, cut into pieces |
| Chicken Wings 🍗 | 2 lbs | Cooked, crispy or tender |
| Green Onions 🧅 | ¼ cup | Sliced, for garnish |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor base |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Flour 🌾 | 2 tbsp | All-purpose, for roux |
The cheese is non-negotiable here. Sharp cheddar and Monterey Jack melt into that perfect velvety sauce, while blue cheese crumbles on top add that signature tang. Grab Kraft or Cabot for the cheddar—they shred well and melt beautifully. For the wings, Buffalo Wild Wings saucy wings work perfectly, but homemade crispy wings? Even better. The elbow macaroni should be the classic kind—not those weirdly shaped pasta noodles. Cook it al dente so it doesn't turn mushy in the sauce.
No buffalo sauce? Frank's RedHot sauce plus a splash of hot sauce gets you close, but the real stuff makes all the difference. Short on sharp cheddar? Pepper jack works too, but it'll add a little kick. The butter and flour are your secret weapons for that ultra-smooth sauce—don't skip the roux. For the wings, rotisserie chicken pieces in a pinch, but they won't have that crispy texture. If you're making this ahead, cook the wings separately and add them right before baking so they stay crispy.
This reheats like a dream—just add a splash of milk or cream to loosen it up. Keeps 4-5 days in the fridge, freezes for 3 months. I always double the sauce and make extra wings—leftovers make the best next-day sandwiches. Store the sauce separately if you're prepping ahead; just stir it back in when you reheat. The blue cheese crumbles on top? Add them right before serving so they stay crumbly and tangy.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot, one saucepan, and done. No strainer clogs, no cheese mess—just dump the cooked macaroni right into the simmering cream and sauce, stir, and let the cheeses melt into that perfect, stretchy blanket.
- Tangy Cheese Hug: That combo of sharp cheddar and Monterey Jack? It’s like a warm, melty embrace after a spicy kick. The buffalo sauce adds just enough heat to make your mouth water, but the creamy sauce cools it down into something dangerously addictive—especially when the edges get crispy.
- Game Day Ready: Between us, this is my go-to for Super Bowl parties or lazy Sunday fundays. It’s hearty enough to feed a crowd but simple enough that I’m not stuck in the kitchen while everyone’s watching the game. (Yes, even on a Tuesday night.)
- Budget Comfort Food: Heavy cream and cheddar stretch a long way, and elbow macaroni is cheap as dirt. I’ve made this for under $10 and fed four people—plus, the leftovers reheat like a dream. Honestly, it’s the kind of dish that makes me feel like I’m treating people without breaking the bank.
Step-by-step instructions for buffalo wild wings buffalo mac and cheese
This is where the magic happens—spicy wings meet creamy cheese in one incredible dish!
🍳 Step 1: Cook the Chicken Wings to Perfection
Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the 2 lbs chicken wings with 2 tbsp flour, 1 tsp salt, and 0.5 tsp black pepper until evenly coated. Spread them out in a single layer on the baking sheet.
Bake for 45-50 minutes, flipping halfway through, until the wings are golden brown and crispy. You'll know they're done when the internal temperature reaches 165°F and the skin is perfectly crisp. Remove from the oven and let them cool slightly before shredding or chopping them into bite-sized pieces. This step builds the foundation of flavor—don't skip it!
🍳 Step 2: Create the Creamy Buffalo Sauce Base
In a large pot, melt 0.5 cup butter over medium heat. Add the 3 minced garlic cloves and sauté for 30 seconds until fragrant—this prevents the garlic from burning and adds depth to the sauce. Stir in the 2 tbsp flour and cook for 1 minute to create a roux.
Slowly pour in the 1 cup heavy cream while whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer, then reduce heat to low. Gradually whisk in the 1.5 cups buffalo sauce until fully combined. Let it simmer for 5 minutes until slightly thickened—this creates the perfect creamy-spicy balance that makes this dish so addictive.
🥘 Step 3: Cook the Elbow Macaroni Al Dente
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the 1.5 lbs elbow macaroni and cook for 1 minute less than the package instructions suggest. You want it to be al dente—firm to the bite—because it'll finish cooking in the oven. Reserve 1 cup of the pasta water before draining, then drain the macaroni completely.
Here's the thing—don't rinse the pasta! The starch on the noodles helps create that ultra-creamy sauce. Toss the drained macaroni with 1 tbsp butter to prevent sticking while you prepare the next steps. This simple technique makes a world of difference in the final texture.
🔥 Step 4: Combine Everything for Maximum Comfort
Add the cooked macaroni to the pot with the buffalo cream sauce. Stir gently to combine, then sprinkle in the 2 cups shredded sharp cheddar cheese and 1 cup shredded monterey jack cheese. If the mixture looks too thick, add 2-3 tablespoons of the reserved pasta water to loosen it. The sauce should coat the noodles beautifully without being watery.
Transfer the entire macaroni and cheese mixture to a greased 9x13-inch baking dish. Top with the shredded or chopped chicken wings and sprinkle the 0.5 cup blue cheese crumbles evenly over the top. This is where the tangy blue cheese meets the creamy-spicy mac and cheese for an explosion of flavor in every bite.
🔥 Step 5: Bake to Bubbly, Golden Perfection
Bake at 375°F for 20-25 minutes until the top is golden brown and bubbly. You'll see the cheese start to brown around the edges—that's your signal it's ready. If it's browning too quickly, tent it loosely with aluminum foil to prevent burning.
Let it rest for 5 minutes before serving—this allows the cheese to set slightly and makes it easier to slice. Garnish with 0.25 cup sliced green onions for a pop of freshness and color. Serve immediately with extra blue cheese crumbles on the side if you're feeling extra indulgent. This dish is all about that perfect balance of spicy, creamy, and tangy—every bite delivers comfort food at its finest!
Pro Tips For Making Buffalo Wild Wings Buffalo Mac And Cheese
- Boil Mac to Al Dente: DESCRIPTION: Elbow mac should have a slight bite—test it at 1 minute less than package instructions. Buffalo sauce is spicy, so slightly undercooked pasta holds up better to the heat. (I learned this after serving mushy, sad noodles to a crowd who just wanted crisp edges.)
- Temper the Cheese: DESCRIPTION: Never dump shredded cheddar and Monterey Jack straight into hot cream—it clumps like regret. Warm the cheese first in a dry pan over low heat for 2 minutes, stirring constantly. This melts it smoothly and prevents grainy texture. (Yes, it’s an extra step, but your sauce will thank you.)
- Balance the Heat: DESCRIPTION: Buffalo sauce is aggressive. After mixing it into the cream, taste and adjust: a splash of heavy cream or a pinch of sugar (½ tsp) can tame the burn without killing the flavor. (I used to skip this and wondered why my mac tasted like a dare.)
- Rest Before Serving: DESCRIPTION: Let the finished mac sit covered for 5 minutes off the heat. This lets the sauce thicken slightly and the cheese fully meld—no more oily separation or underseasoned bites. (Patience here makes the difference between "meh" and "wow.")
Perfect pairings for this recipe
Spicy Drink Pairings
Balance the heat with a cold, effervescent beverage—I love pairing this dish with a light lager like Bud Light or Coors Banquet. The crisp, clean flavor cuts through the richness and cools your palate between spicy bites.
For something stronger, a wheat beer such as Blue Moon adds a subtle citrus note that complements the tangy blue cheese. 🍺
Sweet Contrast Sides
Serve with honey-glazed carrots or sweet potato fries to tame the spice. Toss 1 lb baby carrots with 2 tbsp honey, 1 tbsp olive oil, and a pinch of smoked paprika, then roast at 400°F for 20 minutes.
The natural sweetness balances the heat beautifully. Alternatively, apple slices with a sprinkle of cinnamon add a refreshing crunch.
Creamy Dips
Offer a cooling ranch dip or blue cheese dressing on the side for dipping extra wings. Mix ½ cup mayonnaise, ¼ cup sour cream, 1 tbsp lemon juice, and 1 tsp dried dill for a tangy ranch.
For blue cheese dressing, blend ½ cup blue cheese crumbles, ½ cup Greek yogurt, and 1 tbsp apple cider vinegar until smooth. These dips elevate the dish to restaurant-quality indulgence. 🧀
Coffee or Tea Balance
If you prefer caffeine, a bold black coffee or chai latte works wonders. The bitterness of coffee neutralizes the heat, while the spices in chai add warmth. Brew a strong dark roast or grab a Starbucks Chai Latte for convenience.
For a non-caffeinated option, hibiscus tea with honey provides a fruity, tangy contrast that refreshes your palate.
Extra Spicy Toppings
For guests who love heat, set out hot honey or sriracha drizzle at the table. Mix 2 tbsp honey with 1 tsp cayenne pepper for a sweet-spicy glaze, or serve sriracha in small bowls for self-saucing. These toppings let everyone customize their spice level without overwhelming the dish. 🌶️
Nutrition facts
Frequently asked questions
Can I make this buffalo mac and cheese without chicken wings?
Swap the wings for rotisserie chicken, shredded chicken breast, or even crispy fried chicken pieces. For extra flavor, toss cooked chicken in 1 tbsp buffalo sauce before adding it to the dish. The creamy sauce will still shine, and you'll get that same satisfying bite.
How do I adjust the spice level for kids or sensitive eaters?
Start by reducing the buffalo sauce to 1 cup instead of 1.5 cups and replace the difference with ½ cup milk or cream. For a milder version, use mild buffalo sauce or mix in ranch dressing (about 2 tbsp) to mellow the heat. Always taste as you go!
Can I make this ahead of time for a party?
Yes! Assemble the dish (without baking) up to 24 hours ahead and refrigerate. When ready to serve, bake at 375°F for 25-30 minutes, covered with foil for the first 15 minutes to prevent over-browning. For extra crispiness, broil for 2-3 minutes at the end. The sauce thickens when chilled, so add 1-2 tbsp milk or cream before baking.
What's the best way to reheat leftovers?
Transfer leftovers to a microwave-safe dish, cover loosely, and heat in 30-second intervals on medium-high power, stirring between each interval. For stovetop reheating, warm in a skillet over low heat with 2 tbsp milk or cream to restore creaminess. Avoid oven reheating—it can dry out the dish.
Can I substitute the elbow macaroni with another pasta shape?
Stick with elbow macaroni or cavatappi for best results—their nooks and crannies trap the creamy sauce. For a twist, try penne or fusilli, but cook them 1 minute less than package instructions. Avoid long pasta like spaghetti—it won't hold up well in the baking step.