The first time I made this Buffalo Mac And Cheese I underestimated how addictive heat and creaminess could be together.
It came out bubbling, bright orange, and practically begged to be scooped up with a fork.
This recipe is a weeknight hero and a game-day superstar.
It elevates simple elbow macaroni into something that tastes like a cross between a buffalo wing and a spoonful of velvet cheese sauce.
If you want a make-ahead crowd-pleaser, this hits the mark every time.
I often pair it with other comfort favorites like a crockpot mac and cheese for variety at potlucks.
Why You’ll Love This Recipe
- Spicy, tangy buffalo sauce balanced by rich cream cheese and sharp cheddar.
- Easy one-pan sauce that clings to every noodle.
- Breadcrumb topping gives the perfect crunchy contrast to the creamy interior.
- Simple pantry ingredients, ready in under an hour.
Texture-wise this dish walks a tightrope between silky and crunchy.
The cream cheese and milk create a luxuriously smooth base, while shredded cheddar melts into strings and little pockets of sharpness.
The breadcrumbs toast to a golden snap that brightens each bite and keeps the mac from feeling too heavy.
“Five stars! My family devoured it—perfect heat level and that crunchy top made it irresistible.” — Dana, reader
Key Ingredients
Elbow macaroni
Elbow macaroni is the classic carrier for mac and cheese because the curved shape and hollow center trap sauce. Use a brand that holds its shape—I like a medium-thickness pasta that won’t go gummy after baking.
Sharp cheddar cheese
Sharp cheddar gives this dish its signature tang and depth. Pre-shredded cheese is convenient, but freshly shredded cheddar melts more smoothly because it lacks anti-caking agents.
Cream cheese
Cream cheese acts as the emulsifier that turns buffalo sauce into a silky, clingy sauce. Full-fat cream cheese is best for texture; low-fat versions can make the sauce looser and slightly grainy.
Buffalo sauce
Buffalo sauce supplies the heat and vinegar brightness that sets this apart from plain mac and cheese. Balance matters—choose a sauce you love on wings since its flavor will be very forward here.
I like serving this spicy mac with something mellow on the side like caramelized onion and goat cheese tarts for a textural contrast.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup cream cheese
- 1/2 cup buffalo sauce
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 cup breadcrumbs
- 2 tbsp butter
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of well-salted water to a boil and cook the elbow macaroni according to package instructions until just al dente.
Drain the pasta and set it aside in the colander so it cools slightly while you make the sauce.
Pro Tip: Reserve a quarter cup of the pasta water if you want to loosen the sauce later; you’ll know the pasta is ready when it has a slight bite in the center.
Step 2: Build the buffalo cream sauce
In a large saucepan over medium heat, melt the butter and add the cream cheese, buffalo sauce, milk, garlic powder, onion powder, paprika, salt, and pepper.
Stir constantly until everything melts into a smooth, glossy sauce with no lumps.
Pro Tip: Use medium heat — too hot and the dairy can separate. You’ll know the sauce is ready when it looks satin-smooth and pours easily off the spoon.
Step 3: Combine pasta and cheese
Add the cooked macaroni and shredded cheddar to the saucepan, folding gently until each noodle is coated in sauce.
Taste and adjust salt and pepper; add a splash of reserved pasta water if the sauce feels too thick.
Pro Tip: Mix quickly but gently so the pasta doesn’t break down. You’ll see the cheddar knit into the cream cheese base, creating a cohesive, stretchy sauce.
Step 4: Bake with breadcrumb topping
Transfer the mac and cheese to a baking dish and evenly scatter the breadcrumbs over the top.
Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, until the breadcrumbs are golden brown and the edges are bubbly.
Pro Tip: For an extra-toasty finish, set the oven to broil for the last 60–90 seconds while watching closely. You’ll know it’s done when the breadcrumbs form a crunchy, deep-golden crust.
Step 5: Rest and serve
Let the baked mac cool for 5 minutes before serving so the sauce sets slightly and won’t run.
Scoop generous portions onto plates and serve immediately.
Pro Tip: Serve alongside sandwiches or something meaty like a chicken cheese steak sandwich to balance the heat and creamy texture.
Expert Tips for Success
- Temperature control matters: keep the sauce over medium heat to prevent separation. Cream cheese should melt slowly and blend into the milk and buffalo sauce.
- Cheese selection: use 2 cups of sharp cheddar for bite. Mixing half sharp cheddar and half mild cheddar yields a mellower finish. Avoid pre-shredded cheese if possible for a smoother melt.
- Emulsify properly: the cream cheese is your emulsifier. If the sauce looks a bit grainy, whisk vigorously over low heat and add a tablespoon of warm milk at a time until smooth.
- Pasta timing: cook the macaroni al dente. Overcooked noodles will release starch and make the casserole gummy after baking. Toss the pasta with a tiny drizzle of oil after draining if you won’t combine immediately.
- Breadcrumb topping tips: toss your breadcrumbs with the melted butter before sprinkling to ensure even browning. Panko gives a lighter crunch; regular breadcrumbs give a denser crust.
- Spice control: buffalo sauce brands vary widely in heat. Start with 1/2 cup but taste the sauce before baking and reduce or increase to match your household heat tolerance. Add a teaspoon of honey if the vinegar-forward sauce needs taming.
- Make-ahead trick: you can assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Bring the dish to room temperature for 20 minutes before baking and add 5–8 minutes to the bake time.
- Equipment note: a 9×9 or similar-sized baking dish works best for this quantity. A wider dish will bake faster and may dry the edges; a deeper dish keeps the center creamier.
- Reheating pointers: gentle reheating at low temperature preserves creaminess (see Storage & Freezing). Avoid microwaving from frozen, which can create uneven texture.
For a chicken-forward twist, compare flavor ideas with this honey pepper chicken mac and cheese recipe to inspire add-ins.
Storage & Freezing
Fridge: Cool the mac completely before transferring to an airtight container.
Store in the refrigerator for up to 3–4 days.
To reheat from chilled, place portions in a shallow oven-safe dish, add a splash of milk, cover with foil, and bake at 325°F (160°C) until warmed through (about 15–20 minutes).
This gentle method restores creaminess better than the microwave.
Freezer: For longer storage, assemble and freeze the unbaked casserole.
Wrap the dish tightly in plastic wrap and foil, or portion into freezer-safe containers.
Frozen mac will keep for up to 2 months.
To bake from frozen, remove plastic wrap, keep foil on, and bake at 375°F (190°C) for 45–60 minutes; remove foil for the last 10 minutes to brown the topping.
Thawing method: If you can, thaw overnight in the fridge for more even reheating.
If baking from frozen, add extra bake time and test for bubbling edges and an internal temperature of 165°F (74°C).
Variations & Substitutions
Buffalo chicken mac: Stir 1–2 cups cooked, shredded rotisserie chicken into the sauce before baking.
It makes the dish heartier and more like a full meal.
Blue cheese swap: Mix 1/4 cup crumbled blue cheese into the sauce for a tangy, classic wing-house profile.
Reduce salt slightly because blue cheese can be salty.
Vegetarian option: Omit chicken and add roasted cauliflower or browned seitan for texture.
Roasted vegetables add sweetness that plays well with the hot buffalo sauce.
Lighter tweak: Use Greek yogurt (whole-milk) blended with a small amount of cream cheese to cut fat while keeping creaminess.
Be cautious heating yogurt directly—temper it into the sauce off heat to prevent curdling. For more spicy-sweet mashups, try the sweet-and-spicy honey pepper chicken with creamy macaroni cheese idea as inspiration for flavor layering.
Frequently Asked Questions
Q: Can I make this without cream cheese?
A: You can, but cream cheese stabilizes the buffalo sauce and milk into a creamier emulsion. Substitute with a roux-based cheese sauce (butter + flour + milk + cheddar) if avoiding cream cheese; the texture will be slightly different but still delicious.
Q: What kind of buffalo sauce should I use?
A: Use a vinegar-forward wing sauce you enjoy on wings. Frank’s RedHot is classic and consistent, but many craft sauces offer more or less heat and flavor complexity. Taste first and adjust volume to suit heat tolerance.
Q: How can I reduce the spice for kids?
A: Reduce buffalo sauce to 1/4 cup and add 2 extra ounces of cheddar or a tablespoon of honey to mellow the heat. Serve with a cooling side like ranch or a dollop of sour cream.
Q: Is this freezer-friendly?
A: Yes. Assemble and freeze the unbaked casserole for up to 2 months. Thaw overnight or bake from frozen with additional time until bubbling and warmed through.
Q: Can I make this stovetop only without baking?
A: Absolutely. After combining pasta and sauce, top individual servings with toasted breadcrumbs if you want crunch. Heat through on low for a few minutes instead of baking to keep it faster.
Final Thoughts
This Buffalo Mac And Cheese is an unapologetic mash-up of two comfort classics—wings and mac—made for sharing.
It’s quick enough for weeknights and flexible enough for parties.
If this recipe hit the spot, please leave a star rating in the recipe card below and pin it to Pinterest so friends can find it.
Conclusion
If you want extra inspiration or chicken-forward variations, compare notes with the Buffalo Chicken Mac and Cheese Recipe – Allrecipes for additional techniques and add-ins.
For a different take on buffalo mac, see the creamy, skillet-focused Buffalo Mac and Cheese Recipe – The Pioneer Woman which offers alternate proportions you might like.
And if you’re browsing family-friendly blogs for inspiration, check out the flavor-packed Buffalo Chicken Mac and Cheese | Don’t Go Bacon My Heart for another creative spin.
Buffalo Mac And Cheese
Ingredients
Pasta
- 8 oz elbow macaroni Use a brand that holds its shape.
Cheeses
- 2 cups shredded cheddar cheese Freshly shredded cheese melts more smoothly.
- 1 cup cream cheese Full-fat cream cheese is best for texture.
Sauce
- 1/2 cup buffalo sauce Choose a sauce you love on wings.
- 1/4 cup milk Adjust for consistency.
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste Salt and pepper
Topping
- 1/2 cup breadcrumbs Panko gives a lighter crunch.
- 2 tbsp butter Melted for mixing with breadcrumbs.
Instructions
Preparation
- Bring a large pot of well-salted water to a boil and cook the elbow macaroni according to package instructions until just al dente. Drain and set aside.
Sauce Preparation
- In a large saucepan over medium heat, melt the butter and add the cream cheese, buffalo sauce, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir constantly until everything melts into a smooth sauce.
Combining
- Add the cooked macaroni and shredded cheddar to the saucepan, folding gently until coated. Adjust seasoning as needed.
Baking
- Transfer the mac and cheese to a baking dish and scatter breadcrumbs on top. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes until breadcrumbs are golden brown.
Serving
- Let cool for 5 minutes before serving. Serve immediately.
