Can I use different pasta shapes?

Absolutely! Short pasta with ridges or hollows works best – they trap more of that delicious sauce.

That's entirely up to you. With 1/2 cup of buffalo sauce, it's got a pleasant kick but won't burn your mouth. Adjust to your preference.

Yes! Either prep everything the night before and refrigerate, then cook the next day, or fully cook it, refrigerate, and reheat with a splash of milk.

They reheat beautifully in the microwave with a splash of milk. They'll keep about 3 days in the fridge, though there are rarely leftovers in my house.

buffalo chicken mac and cheese 2025

Ingredients

Scale

1 pound elbow macaroni, cooked to al dente (about 2 minutes less than package directions)
2 cups cooked chicken, shredded
2 cups sharp cheddar cheese, freshly shredded
4 ounces cream cheese, softened
1/2 cup buffalo wing sauce (such as Frank’s RedHot)
1 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
Optional toppings: sliced green onions, blue cheese crumbles, extra buffalo sauce

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Instructions

Cook macaroni according to package directions, but 2 minutes less than recommended time for al dente. Drain well.
Lightly grease the inside of your slow cooker with cooking spray or butter.
Add the cooked pasta to the slow cooker.
Add the shredded chicken, shredded cheddar cheese, softened cream cheese, buffalo wing sauce, milk, salt, and pepper.
Stir until all ingredients are well combined and evenly distributed.
Cover and cook on LOW for 2-3 hours, stirring occasionally (about every 45 minutes if possible).
Check after 2 hours – the cheese should be completely melted and the sauce should coat the pasta evenly.
If the mixture seems too dry, add additional warm milk, 1/4 cup at a time, until desired creaminess is reached.
If the mixture seems too thin, cook uncovered for an additional 15-30 minutes.
Serve hot with optional toppings as desired.

Notes

For best results, shred your own cheese rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Rotisserie chicken works great as a time-saving option.
Adjust the amount of buffalo sauce to suit your heat preference. Start with less if you’re sensitive to spice.
This recipe can be made ahead and reheated with a splash of milk added to restore creaminess.
Leftovers will keep in the refrigerator for up to 3 days. Reheat with additional milk to prevent drying out.

Author: Nesrin Chef
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Category: Main Dish
Method: Slow Cooker
Cuisine: American Fusion

Nutrition

Serving Size: 1 cup (approximately 220g)
Calories: 425
Sugar: 3g
Sodium: 890mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 22g
Cholesterol: 75mg