20 Creamy Buffalo Macaroni and Cheese Delicious Recipes

Craving the ultimate comfort food mashup? Look no further! These 20 Creamy Buffalo Macaroni and Cheese recipes are here to spice up your dinner routine with bold flavors and gooey goodness. Whether you’re feeding a crowd, meal prepping, or just treating yourself, these dishes promise a delicious twist on two classics. Get ready to dig in—your taste buds won’t want to miss this!

Spicy Buffalo Chicken Mac and Cheese

This fiery twist on classic mac and cheese packs a punch with tender chicken, creamy cheese sauce, and that iconic Buffalo tang—comfort food with a kick!

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded cooked chicken
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/3 cup Buffalo hot sauce (like Frank’s)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 cup crumbled blue cheese (optional, for topping)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook the pasta: Boil macaroni in salted water until al dente (about 8 minutes). Drain and set aside.
2. Make the sauce: Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Stir in garlic powder, onion powder, and salt. Simmer for 3–4 minutes until slightly thickened.
3. Cheese it up: Reduce heat to low. Add cheddar and Monterey Jack, stirring until melted. Fold in Buffalo hot sauce and shredded chicken.
4. Combine & serve: Toss cooked macaroni with the cheese sauce. Garnish with blue cheese (if using) and parsley. Serve immediately while bubbly!

The magic here? The Buffalo sauce isn’t just drizzled on top—it’s woven into the cheese sauce, so every bite has that spicy, tangy goodness.

Tip: For extra crunch, broil for 2–3 minutes with a sprinkle of panko breadcrumbs before serving.

Baked Buffalo Blue Cheese Macaroni

This creamy, tangy mac and cheese gets a spicy kick from Buffalo sauce and a bold punch from blue cheese—comfort food with a grown-up twist!

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup Buffalo hot sauce
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute until bubbly. Gradually whisk in 2 cups milk until smooth. Simmer for 3–4 minutes, stirring constantly, until thickened.
3. Stir in 1/2 cup Buffalo sauce, 1/2 tsp garlic powder, and 1/4 tsp salt. Remove from heat and fold in cheddar cheese and blue cheese until melted. Add cooked macaroni and toss to coat.
4. Transfer to a greased 2-qt baking dish. Sprinkle with 1/4 cup panko and bake for 20 minutes until bubbly and golden. Garnish with parsley.

The blue cheese melts into the sauce for a funky, creamy depth that balances the heat perfectly—no one will guess it comes together in just 30 minutes!

Tip: For extra crunch, mix the panko with a drizzle of melted butter before topping.

Buffalo Ranch Macaroni and Cheese Casserole

This spicy, creamy casserole combines two game-day favorites—buffalo sauce and ranch—into the ultimate comfort food mashup.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 (1 oz) packet ranch seasoning mix
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup buffalo sauce (like Frank’s)
• 1/2 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions; drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, then add garlic powder, onion powder, and ranch seasoning. Simmer for 3–4 minutes until thickened.
3. Remove from heat; stir in cheddar and Monterey Jack until melted. Fold in cooked macaroni and buffalo sauce. Transfer to a greased 9×13-inch baking dish.
4. Sprinkle panko evenly over the top. Bake for 20 minutes until bubbly and golden. Garnish with parsley.

The magic here? The ranch seasoning infuses every bite with herby tang, while the buffalo sauce adds just the right kick—no dry spices needed!

Tip: For extra crunch, toss the panko with 1 tbsp melted butter before sprinkling.

Buffalo Cauliflower Mac and Cheese

This spicy, creamy mashup gives classic mac and cheese a bold twist with crispy buffalo-roasted cauliflower—perfect for game day or a cozy weeknight.

Ingredients

• 8 oz elbow macaroni
• 1 small head cauliflower, cut into bite-sized florets
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup buffalo sauce
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• Salt and black pepper to taste

Instructions

1. Prep the cauliflower: Toss cauliflower florets with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and a pinch of salt. Spread on a baking sheet and roast at 425°F for 20 minutes, flipping halfway, until crispy. Toss with 1/4 cup buffalo sauce.
2. Cook the pasta: Boil macaroni in salted water until al dente (about 8 minutes). Drain and set aside.
3. Make the cheese sauce: In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute. Gradually whisk in 1 1/2 cups milk until smooth. Simmer for 3–4 minutes until thickened. Stir in 2 cups cheddar cheese until melted. Season with salt and black pepper to taste.
4. Assemble: Fold cooked macaroni and buffalo cauliflower into the cheese sauce. Top with 1/4 cup blue cheese (if using) and broil for 2–3 minutes until bubbly.

The contrast of tangy buffalo heat with ultra-creamy cheese sauce and tender pasta is downright addictive—no one will miss the chicken!

Tip: For extra crunch, sprinkle with panko breadcrumbs before broiling.

Slow Cooker Buffalo Mac and Cheese

This creamy, spicy twist on classic mac and cheese brings game-day vibes to your slow cooker with minimal effort—just set it and forget it!

Ingredients:

• 16 oz elbow macaroni (uncooked)
• 4 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled blue cheese (optional, for topping)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Lightly grease your slow cooker. Add the uncooked macaroni, cheddar cheese, Monterey Jack cheese, buffalo sauce, heavy cream, melted butter, garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Stir well to combine.
2. Cover and cook on LOW for 2–2.5 hours, stirring once halfway, until the pasta is tender and the sauce is creamy. (Avoid overcooking—check at 2 hours.)
3. Turn off the heat and let sit for 5 minutes to thicken. Top with blue cheese (if using) and parsley before serving.

The magic here? The pasta cooks in the sauce, soaking up all that tangy buffalo flavor while staying perfectly al dente. No pre-boiling required!

Tip: For extra heat, drizzle with extra buffalo sauce or add a pinch of cayenne to the mix.

Buffalo Bacon Macaroni and Cheese

This spicy, smoky twist on mac and cheese brings the heat with buffalo sauce and crispy bacon—comfort food with a kick!

Ingredients:

• 8 oz elbow macaroni
• 6 slices bacon, chopped
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/3 cup buffalo sauce (like Frank’s RedHot)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and black pepper to taste
• 1/4 cup chopped scallions (for garnish)

Instructions:

1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a skillet, cook chopped bacon over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat.
3. In the same skillet, melt butter with the reserved bacon fat over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk until smooth.
4. Stir in cheddar, Monterey Jack, buffalo sauce, garlic powder, onion powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3–4 minutes, stirring constantly, until cheese melts and sauce thickens.
5. Fold in cooked macaroni and half the bacon. Transfer to a serving dish and top with remaining bacon and scallions.

The creamy, tangy cheese sauce clings perfectly to the pasta, while the crispy bacon adds a salty crunch—every bite is a flavor explosion.

Tip: For extra richness, swap half the milk for heavy cream.

Buffalo Shrimp Mac and Cheese

Spicy buffalo shrimp meets creamy mac and cheese in this bold twist on a comfort food classic—perfect for game day or whenever you crave a little heat.

Ingredients:

• 8 oz elbow macaroni
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup crumbled blue cheese (optional, for topping)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook the pasta: Boil macaroni in salted water until al dente (about 8 minutes). Drain and set aside.
2. Sear the shrimp: Heat 1 tbsp olive oil in a skillet over medium-high. Add shrimp and cook 2 minutes per side until pink. Toss with 1/2 cup buffalo sauce and set aside.
3. Make the cheese sauce: In a pot, melt 3 tbsp butter with remaining 1 tbsp olive oil over medium heat. Whisk in 3 tbsp flour and cook 1 minute. Gradually whisk in 2 cups milk until smooth. Stir in 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, and a pinch of salt and pepper. Simmer 3–4 minutes until thickened. Remove from heat and stir in cheddar and Monterey Jack until melted.
4. Combine & bake: Fold macaroni and buffalo shrimp into the cheese sauce. Transfer to a greased baking dish and bake at 375°F for 15 minutes until bubbly. Top with blue cheese (if using) and parsley.

The tangy buffalo sauce cuts through the rich cheese, while the shrimp adds a juicy bite—no one will miss the chicken in this version! Tip: For extra crunch, sprinkle buttery panko breadcrumbs on top before baking.

Vegan Buffalo Mac and Cheese

This creamy, spicy twist on classic mac and cheese is pure comfort food—minus the dairy but packed with bold flavor.

Ingredients:

• 8 oz elbow macaroni
• 1 1/2 cups raw cashews, soaked in hot water for 15 minutes
• 1 cup unsweetened almond milk
• 1/3 cup buffalo hot sauce
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the macaroni according to package instructions. Drain and set aside.
2. Drain the soaked cashews and blend with almond milk, buffalo hot sauce, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and black pepper until completely smooth (about 2 minutes).
3. Pour the sauce over the cooked macaroni in a pot and stir over low heat for 3–4 minutes until thickened and creamy.

The smoky-spicy sauce clings perfectly to every noodle, and the cashew base keeps it luxuriously rich without heaviness.

Tip: For extra crunch, top with toasted panko breadcrumbs mixed with a dash of buffalo sauce before serving.

Buffalo Turkey Macaroni and Cheese

Buffalo Turkey Macaroni and Cheese

This creamy, spicy twist on mac and cheese is a game-changer—packed with tender turkey and just the right kick of buffalo sauce.

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded cooked turkey
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/3 cup buffalo sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 cup crumbled blue cheese (optional, for topping)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then stir in garlic powder, onion powder, and salt. Cook for 3–4 minutes until slightly thickened.
3. Reduce heat to low. Add cheddar and Monterey Jack cheeses, stirring until melted and smooth. Stir in buffalo sauce.
4. Fold in cooked macaroni and shredded turkey until evenly coated. Cook for 2–3 minutes until heated through.
5. Serve topped with crumbled blue cheese (if using) and fresh parsley.

The tangy buffalo sauce cuts through the rich cheese sauce perfectly, while the turkey adds hearty comfort—no one will guess it’s leftovers!

Tip: For extra crunch, broil the mac and cheese for 2–3 minutes with a sprinkle of panko breadcrumbs before serving.

Buffalo Mac and Cheese Stuffed Peppers

Spicy, cheesy, and oh-so-comforting—these stuffed peppers combine two game-day favorites into one irresistible bite.

Ingredients:

• 4 large bell peppers (any color), halved and seeded
• 2 cups cooked elbow macaroni
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup buffalo sauce
• 1/3 cup sour cream
• 1/4 cup crumbled blue cheese
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Chopped green onions (for garnish)

Instructions:

1. Preheat oven to 375°F. Place pepper halves cut-side up in a baking dish and lightly grease with cooking spray.
2. In a large bowl, mix cooked macaroni, cheddar, Monterey Jack, buffalo sauce, sour cream, blue cheese, melted butter, garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Spoon the mac and cheese mixture evenly into the pepper halves. Cover the dish with foil and bake for 20 minutes.
4. Remove foil and bake uncovered for another 10–15 minutes until peppers are tender and cheese is bubbly.
5. Garnish with chopped green onions and serve warm.

The tangy blue cheese and fiery buffalo sauce cut through the rich, creamy macaroni, making these peppers a bold twist on classic comfort food.

Tip: For extra crunch, sprinkle panko breadcrumbs mixed with a little melted butter over the tops before the final bake.

Buffalo Mac and Cheese Pizza

This mashup combines two game-day favorites into one crispy, cheesy masterpiece—perfect for when you can’t decide between pizza and mac and cheese!

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 2 cups cooked elbow macaroni
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round and transfer to a greased baking sheet.
2. In a bowl, toss cooked macaroni with 1/2 cup shredded cheddar, 1/2 cup mozzarella, 1/4 cup buffalo sauce, melted butter, garlic powder, and smoked paprika.
3. Spread ranch dressing over the dough, then top evenly with the macaroni mixture. Sprinkle remaining cheeses on top.
4. Bake for 15–18 minutes until crust is golden and cheese bubbles. Drizzle with remaining 1/4 cup buffalo sauce, then sprinkle blue cheese (if using) and chives.

The magic here? The macaroni gets extra crispy edges while staying creamy underneath—a textural dream!

Tip: For extra crunch, broil the pizza for 1–2 minutes at the end (watch closely!).

Buffalo Mac and Cheese Bites

These crispy, cheesy bites pack all the bold flavor of buffalo wings into a bite-sized appetizer that’s impossible to resist.

Ingredients:

• 2 cups cooked elbow macaroni (about 1 cup dry)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup buffalo sauce, plus extra for drizzling
• 1/4 cup cream cheese, softened
• 1/4 cup panko breadcrumbs
• 1 large egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• Ranch or blue cheese dressing, for serving

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine cooked macaroni, cheddar, Monterey Jack, 1/4 cup buffalo sauce, cream cheese, garlic powder, onion powder, and salt. Mix until fully incorporated.
3. Scoop 1-tbsp portions of the mixture, roll into balls, then dip each into the beaten egg and coat with panko. Place on the prepared baking sheet.
4. Bake for 20 minutes until golden and crispy. Drizzle with extra buffalo sauce.
5. Serve warm with ranch or blue cheese dressing for dipping.

The magic here? The cream cheese keeps the centers irresistibly creamy while the panko adds a satisfying crunch—perfect for game day or potlucks.

Tip: For extra heat, toss the baked bites in a bowl with an extra splash of buffalo sauce before serving.

Buffalo Mac and Cheese Soup

This Buffalo Mac and Cheese Soup combines two comfort-food favorites into one creamy, spicy bowl of goodness—perfect for game day or a cozy weeknight.

• 2 cups elbow macaroni
• 3 tbsp unsalted butter
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 2 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/3 cup Buffalo hot sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup crumbled blue cheese (optional, for garnish)
• 2 tbsp chopped fresh chives (for garnish)

1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large pot, melt the butter over medium heat. Add the celery and carrot, sautéing for 5 minutes until softened.
3. Whisk in the flour and cook for 1 minute, then gradually pour in the milk and chicken broth, stirring constantly until smooth.
4. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
5. Reduce heat to low and stir in the cheddar, Monterey Jack, Buffalo hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper until the cheese is fully melted.
6. Fold in the cooked macaroni and heat through for 2–3 minutes.
7. Ladle into bowls and top with blue cheese and chives.

The magic here? The Buffalo sauce adds just enough kick to balance the rich cheese, while the tender pasta soaks up all that creamy goodness. Tip: For extra heat, drizzle more Buffalo sauce on top before serving.

Buffalo Mac and Cheese Sliders

These sliders pack all the spicy, cheesy goodness of buffalo wings into a handheld bite—perfect for game day or a fun weeknight twist on mac and cheese.

Ingredients:

• 12 slider buns (Hawaiian or potato rolls work great)
• 2 cups cooked elbow macaroni (about 1 cup dry)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1/4 cup whole milk
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 cup crumbled blue cheese (optional, for topping)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Split slider buns in half horizontally and place the bottoms in a 9×13″ baking dish.
2. In a large bowl, toss cooked macaroni with shredded cheddar, Monterey Jack, buffalo sauce, milk, melted butter, garlic powder, and smoked paprika until evenly coated.
3. Spread mac and cheese mixture over the slider bun bottoms, then top with the bun tops. Cover with foil and bake for 15 minutes.
4. Remove foil and bake uncovered for 5–7 minutes until the buns are lightly toasted. Sprinkle with blue cheese (if using) and parsley.

The magic here? The mac and cheese soaks into the buns just enough to stay creamy but not soggy—every bite has heat, tang, and crunch.

Tip: For extra buffalo kick, drizzle extra sauce on top before serving.

Buffalo Mac and Cheese Tacos

Spicy, creamy, and totally unexpected—these tacos combine two comfort food favorites into one irresistible bite.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/3 cup buffalo sauce (like Frank’s RedHot)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 8 small flour tortillas
• 1/2 cup crumbled blue cheese (optional)
• 2 tbsp chopped fresh cilantro

Instructions:

1. Cook macaroni according to package directions. Drain and set aside.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth. Simmer for 3–4 minutes until slightly thickened.
3. Reduce heat to low. Stir in cheddar, Monterey Jack, buffalo sauce, garlic powder, onion powder, and salt until cheese melts and sauce is creamy. Fold in cooked macaroni.
4. Warm tortillas in a dry skillet over medium heat for 20 seconds per side. Fill each with mac and cheese, then top with blue cheese (if using) and cilantro.

The crispy tortilla against the gooey, spicy mac and cheese is pure magic—perfect for game day or when you’re craving something bold.

Tip: For extra crunch, lightly toast the filled tacos in a skillet for 1–2 minutes per side.

Buffalo Mac and Cheese Quesadillas

Spicy buffalo sauce meets gooey mac and cheese in this crispy, crowd-pleasing quesadilla mashup—perfect for game day or a fun weeknight twist.

Ingredients:

• 2 cups cooked elbow macaroni
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/3 cup buffalo sauce (like Frank’s RedHot)
• 1/4 cup ranch dressing
• 4 large flour tortillas (10-inch)
• 2 tbsp unsalted butter, melted
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a bowl, toss the cooked macaroni with cheddar, Monterey Jack, buffalo sauce, and ranch dressing until evenly coated.
2. Heat a large skillet over medium-low. Brush one side of a tortilla with melted butter and place it butter-side down in the skillet.
3. Spread half the mac and cheese mixture over one half of the tortilla, then fold the other half over. Cook for 3–4 minutes per side until golden and crisp. Repeat with remaining tortillas and filling.
4. Sprinkle with cilantro (if using), slice into wedges, and serve immediately.

The magic here? The macaroni gets extra crispy edges against the tortilla while staying melty inside—a texture dream!

Tip: For extra crunch, press the quesadilla lightly with a spatula while cooking.

Buffalo Mac and Cheese Egg Rolls

These crispy egg rolls pack all the bold, tangy flavors of buffalo wings and creamy mac and cheese into one irresistible bite—perfect for game day or a fun twist on comfort food.

Ingredients:

• 2 cups cooked elbow macaroni
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup buffalo sauce (like Frank’s RedHot)
• 2 tbsp cream cheese, softened
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 8 egg roll wrappers
• 1/4 cup crumbled blue cheese (optional)
• 1 tbsp water (for sealing wrappers)
• Vegetable oil, for frying

Instructions:

1. In a bowl, mix the cooked macaroni, cheddar, Monterey Jack, buffalo sauce, cream cheese, garlic powder, and onion powder until well combined. Fold in blue cheese if using.
2. Lay an egg roll wrapper diagonally. Spoon 1/4 cup filling just below the center. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with water, roll tightly, and press to seal. Repeat with remaining wrappers.
3. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry egg rolls in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.

The magic here? The melty mac and cheese stays creamy inside while the wrapper shatters with every bite—no one can resist that combo!

Tip: Serve with extra buffalo sauce and ranch for dipping to double down on flavor.

Buffalo Mac and Cheese Dip

This creamy, spicy dip combines two game-day favorites—buffalo sauce and mac and cheese—into one irresistible crowd-pleaser.

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp chopped green onions (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain.
2. In a large bowl, combine cooked macaroni, sharp cheddar, mozzarella, cream cheese, buffalo sauce, ranch dressing, sour cream, garlic powder (1 tsp), onion powder (1/2 tsp), and smoked paprika (1/4 tsp). Stir until fully blended.
3. Transfer to a greased 9-inch baking dish and sprinkle with blue cheese (if using). Bake for 20 minutes until bubbly and lightly browned.
4. Garnish with green onions and serve warm with tortilla chips or celery sticks.

The magic here? The tangy buffalo sauce cuts through the rich cheese for a dip that’s bold but never heavy.

Tip: For extra crunch, broil for 1–2 minutes at the end—just keep an eye on it!

Buffalo Mac and Cheese Stuffed Shells

These stuffed shells combine the creamy comfort of mac and cheese with the spicy kick of Buffalo sauce—perfect for game day or a cozy weeknight twist!

Ingredients:

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup Buffalo sauce
• 1/2 cup heavy cream
• 4 oz cream cheese, softened
• 1/4 cup crumbled blue cheese (optional)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. In a large bowl, mix shredded chicken, 1 cup cheddar, 1/2 cup Monterey Jack, Buffalo sauce, heavy cream, cream cheese, garlic powder, onion powder, and salt until fully combined.
3. Spoon the mixture evenly into the cooked shells and arrange them in a greased 9×13-inch baking dish. Top with remaining cheeses and blue cheese (if using).
4. Bake for 20–25 minutes until bubbly and golden. Garnish with green onions.

The magic here? The Buffalo sauce soaks into the pasta while baking, giving every bite a tangy-spicy punch without overpowering the rich cheese.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely!

Buffalo Mac and Cheese Bread Bowl

This twist on mac and cheese packs spicy Buffalo flavor and comes served in a crispy bread bowl—perfect for game day or a cozy night in.

Ingredients:

• 1 large round sourdough bread loaf (about 8 inches wide)
• 2 cups elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/3 cup Buffalo hot sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 cup crumbled blue cheese (optional, for topping)
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Preheat oven to 375°F. Slice off the top 1/4 of the sourdough loaf and hollow out the center, leaving a 1-inch-thick shell. Save the removed bread for dipping.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer for 3–4 minutes until slightly thickened.
4. Reduce heat to low. Stir in the cheddar, Monterey Jack, Buffalo hot sauce, garlic powder, onion powder, and salt until the cheese melts and the sauce is creamy. Fold in the cooked macaroni.
5. Spoon the mac and cheese into the bread bowl. Bake for 15–20 minutes until the edges are crispy and the filling is bubbly. Top with crumbled blue cheese (if using) and chives.

The contrast of the crunchy bread bowl with the creamy, spicy mac and cheese is downright addictive—plus, no extra dishes to wash!

Tip: For extra heat, drizzle more Buffalo sauce on top before serving.

Conclusion

With 20 irresistibly creamy Buffalo mac and cheese recipes, there’s something here for every craving! Whether you like it spicy, smoky, or extra cheesy, these dishes are sure to become family favorites. Don’t forget to try a few, share your top picks in the comments, and pin this roundup for later. Happy cooking—and even happier eating!