Buffalo Mac and Cheese

5 from 5 votes

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This buffalo mac and cheese recipe is SO easy, and can be made in one pot. Also, this recipe is less than ten ingredients. It comes together quickly and is truly SO delicious. I absolutely love making this when I’m in a pinch, want something super creamy, delicious and satisfying.

The flavors from the buffalo with the creaminess from the mac and cheese are just perfect and tastes amazing! Option to serve alongside some carrots, celery and ranch, also! Another mac and cheese favorite is our Creamy Mac and Cheese with Sage Breadcrumbs.

What ingredients do you need for this buffalo mac and cheese?

Macaroni: We are using cavatappi pasta for this recipe, but you can really use any pasta you prefer for this, like traditional elbow macaroni noodles as well.

Ranch dressing: This adds a nice creamy touch, as well as a nice texture and tang to the mac and cheese. I think some blue cheese dressing would also work here, as well.

Buffalo Sauce: Or hot sauce! You can either use a store-bought buffalo sauce, or a hot sauce, such as Franks Red Hot, for this!

Butter: To help get that sauce nice and glossy!

Milk: What’s special about this recipe is that we are cooking the pasta straight into the milk, with no water. This way we’re giving the pasta so much flavor with the milk. This also means that we won’t need to make a roux, which is usually done with flour. 

Cheese: We are using sharp yellow cheddar cheese and monterey jack cheese. You can also use other cheese such as mozzarella cheese, or blue cheese.

Spices: garlic powder, and onion powder, as well as salt and pepper! Smoked paprika, or paprika would also work well here if you’d like. 

*Feel free to add in some shredded chicken or leftover rotisserie chicken to make this a buffalo chicken mac and cheese!

Creamy Mac and Cheese with Sage Breadcrumbs

Instructions to make this recipe

Cook your pasta in the milk

In a deep large pot or dutch oven, add in your milk and uncooked pasta on medium heat. Cook, stirring occasionally, until the pasta is al dente and the milk has almost absorbed into the pasta. You don’t really want to bring this to a boil, so just a light and gentle simmer while the pasta absorbs with the milk.

Add the remaining ingredients

Add in your ranch, buffalo sauce/hot sauce, add in your butter to melt, shredded cheeses, garlic powder, onion powder, salt and pepper into the pasta/milk mixture.

Stir until all the cheese melts and the sauce is mixed throughout. Serve in your bowl of choice!

To bake in the oven

This is a creamy mac, so you can eat it as is. But if you want, you can bake it. Pour the finished mac and cheese in a baking dish and sprinkle over some more shredded cheese. Bake until golden brown (about 10-15 minutes in a 400 degree oven.

Tips, Tricks and Substitutions

How do I save leftovers for mac and cheese?

To save for leftovers, place any mac and cheese in an airtight container in the refrigerator until ready to reheat and serve, either in the oven, stovetop or microwave.

What can I serve with buffalo mac and cheese?

Any salads would work great to serve with this mac and cheese, or if you want to keep in the buffalo theme, you can make our Baked Buffalo and Orange Chicken Wings.

More pasta recipes for dinner inspiration!

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    Buffalo Mac and Cheese
    5 from 5 votes

    Buffalo Mac and Cheese

    This buffalo mac and cheese recipe is SO easy, and can be made in one pot. Also, this recipe is less than ten ingredients.
    Prep: 5 minutes
    Cook: 25 minutes
    Total: 30 minutes
    Servings: 4 people

    Ingredients 

    • 1 pound pasta of choice, we used cavatappi, macaroni works too
    • 1/2 cup ranch
    • 1/2 cup buffalo sauce, or hot sauce
    • 4 tablespoons unsalted butter
    • 8 cups whole dairy milk
    • 2 cups sharp cheddar cheese, shredded
    • 2 cups monterey jack cheese, shredded
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • Kosher salt and freshly ground black pepper

    Instructions 

    • In a deep large pot or dutch oven, add in your milk and uncooked pasta on medium heat. Cook, stirring occasionally, until the pasta is al dente and the milk has almost absorbed into the pasta. You don’t really want to bring this to a boil, so just a light and gentle simmer while the pasta absorbs with the milk.
    • Add in your ranch, buffalo sauce/hot sauce, add in your butter to melt, shredded cheeses, garlic powder, onion powder, salt and pepper into the pasta/milk mixture.
    • Stir until all the cheese melts and the sauce is mixed throughout.
    • To bake in the oven: This is a creamy mac, so you can eat it as is. But if you want, you can bake it. Pour the finished mac and cheese in a baking dish and sprinkle over some more shredded cheese. Bake until golden brown (about 10-15 minutes in a 400 degree oven.
    • *To save for leftovers, place any mac and cheese in an airtight container in the refrigerator until ready to reheat and serve, either in the oven, stovetop or microwave.

    Nutrition

    Calories: 673kcal, Carbohydrates: 4g, Protein: 28g, Fat: 61g, Saturated Fat: 31g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 15g, Trans Fat: 0.5g, Cholesterol: 145mg, Sodium: 981mg, Potassium: 119mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 1362IU, Vitamin C: 0.1mg, Calcium: 834mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 5 stars
    this recipe rocks it was delicious. i tweaked the amount of milk and ended up using around 4 cups, and i added a little more buffalo sauce cause i love spicy. everyone in my house loved it 🙂