Buffalo Mac N Cheese Recipe

Buffalo Mac N Cheese Recipe

How To Make Buffalo Mac ‘N’ Cheese

You know you’re in for a treat when you combine a classic Mac N Cheese recipe with a bit of buffalo spice for that extra kick of flavor.

Cooking: 40 minutes
for cooling: 1 hour 5 minutes
Total: 1 hour 45 minutes



  • nonstick cooking sprayfor greasing
  • 2tbspunsalted butter
  • 2tbspall purpose flour
  • 1 ½cups whole milk
  • 2cupsmild cheddar cheeseshredded
  • 1tspkosher salt
  • 4 ½cups macaronicooked for 2 minutes less than the package instructs
  • 2cupssharp cheddar cheeseshredded
  • 4cupsrotisserie chickenshredded
  • ½ cupFrank’s® RedHot® Buffalo Wings Sauceplus more for serving

For Serving:

  • 2stalkscelery
  • 2tbspranch dressing
  • cup blue cheesecrumbled
  • ¼ cup red onionfinely diced
  • ¼;


  1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 10-inch cast-iron skillet with nonstick spray.

  2. Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium, then slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.

  3. Remove the pot from the heat, add the mild cheddar cheese, and whisk until melted and smooth. Stir in the salt. Add the cooked macaroni to the cheese sauce and toss to coat well.

  4. Transfer half of the mac and cheese mixture to the prepared skillet. Top with 1 cup sharp cheddar cheese, then the remaining mac and cheese and remaining cup of sharp cheddar.

  5. In a medium bowl, mix together the shredded rotisserie chicken and Frank’s® RedHot® Buffalo Wings Sauce. Spoon on top of the mac and cheese.

  6. Bake the mac and cheese for 30 to 35 minutes or until the cheese is bubbling around the edges of the pan. Remove from the oven and let cool for at least 5 minutes.

  7. While the mac and cheese bakes, make the celery ribbons: Using a vegetable peeler, peel the backs of the celery stalks lengthwise into ribbons. Transfer the ribbons to a large bowl filled with ice water and let sit for at least 30 minutes or up to 1 hour.

  8. Drizzle the mac and cheese with more Frank’s® RedHot® Buffalo Wings Sauce and the ranch dressing, then top with the crumbled blue cheese, red onion, scallions, and celery ribbons.

  9. Enjoy!


  • Calories: 2366.33kcal
  • Fat: 147.20g
  • Saturated Fat: 70.18g
  • Trans Fat: 1.31g
  • Monounsaturated Fat: 49.45g
  • Polyunsaturated Fat: 13.21g
  • Carbohydrates: 122.72g
  • Fiber: 8.96g
  • Sugar: 25.58g
  • Protein: 135.08g
  • Cholesterol: 455.09mg
  • Sodium: 2774.35mg
  • Calcium: 1756.91mg
  • Potassium: 2390.37mg
  • Iron: 10.70mg
  • Vitamin A: 735.26µg
  • Vitamin C: 32.55mg
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