Buffalo Chicken Mac (Noodles and Company Copycat)
The Buffalo Chicken Mac at Noodles & Company is one of my favorite takeout indulgences… and now I can make it at home! It’s got grilled parmesan chicken, rich Wisconsin-style mac and cheese, and a hot sauce drizzle that pulls everything together. Comfort food? Absolutely. Copycat perfection? You bet. This buffalo chicken mac and cheese recipe is easy, cheesy, spicy deliciousness!!
Buffalo Chicken Mac
This is one of those “I can’t stop eating it straight out of the pot” kind of meals. You know the one.
I start off thinking, “Just a little taste while I plate,” and next thing I know… half the chicken’s gone, and I’m chasing bites with a fork like it’s a race.
Buffalo chicken macaroni and cheese is everything we love: melty cheese, grilled chicken, and that buffalo heat that wakes up your taste buds without torching them.
If you’re a flavor chaser like me, this dish is your love language. And it’s ready in under an hour… because I’ve got things to do, and dinner better not take all day.
Can’t get enough of that buffalo flavor? Me either!! There’s a reason I’ve created recipes for meatballs, chicken burgers, hot party dip, and shredded sandwiches too. #YUMMM
INGREDIENT NOTES
- Chicken: Boneless, skinless breasts are easiest to work with here, though tenderloins will work in a pinch. Try to use cuts that are similar in size and thickness so they cook evenly.
If they’re extra thick, you should only need one that’s sliced through the center to make two cutlets. - Pasta: Keep it classic with elbow macaroni, just like the Noodles and Company original. Or, swap in shells or cavatappi for extra texture!
- Cheese: You’ll need freshly grated Parmesan to make the chicken, plus extra for garnish. Then, combine cheddar (I prefer sharp) and Monterey Jack for the cheese sauce.
Shredded from the block always melts best! Pre-shredded cheese has additives that can affect the texture of the sauce, so skip those whenever possible. - Butter & Flour: Combine these to make a roux, which is the base of any cream sauce. It adds flavor and helps to thicken the sauce too.
- Half & Half: This is equal parts heavy cream and milk. If your store doesn’t carry it, simply make your own!
Using all cream will make the buffalo chicken mac sauce extra thick, while regular milk might come out too thin. This creates a happy medium. - Buffalo Sauce: I always have a bottle of Frank’s RedHot Sauce on hand, and the Buffalo Style version gives it that restaurant-quality flavor.
This gets drizzled on at the end, but I won’t judge if you sneak some into the cheese sauce to kick things up a notch! - Green Onions: Sprinkle on as garnish if you’d like! They help cut through the heat a bit and add a little texture too.
VARIATIONS
Blue Cheese Twist: Add ¼ cup crumbled blue cheese for even more buffalo vibes.
Extra Protein: Double the chicken for heartier portions or add crispy bacon.
Baked Version: Pour buffalo mac & cheese into a casserole dish, top with even more cheese, and broil for a few minutes until bubbly.
BUFFALO CHICKEN MACARONI AND CHEESE FAQ
According to their site, Noodles and Company mac and cheese is made with a blend of cheddar and jack cheeses. It serves as the base for their Buffalo Chicken Mac and Cheese recipe as well.
Yes! The mac and cheese is already vegetarian-friendly, but don’t forget the buffalo sauce drizzle or you’ll miss out on the spicy flavor.
Several things could have gone wrong, and all of them have to do with temperature!
First, measure out the half & half and let it warm on the counter while you prep the other ingredients. Shredding the cheese will usually remove the chill in the process.
This helps the sauce come together quicker and without drastic temperature shifts, which results in a smoother texture. You also want to reduce the heat to low as you stir in the cheese.
And when it’s time to add the cooked pasta, turn off the stove. Continuing to heat the mixture can cause it to overheat, which will cause the sauce to separate and become grainy.
When I was creating this recipe, I didn’t just want another spicy mac and cheese. I wanted the real-deal Buffalo Chicken Mac… creamy, bold, restaurant-quality. But made better at home.
What makes this version stand out? It’s all about balance and technique.
The roux is the foundation: flour and butter cooked just enough to lose the raw edge without darkening.
This step allows the starch molecules to swell and thicken the sauce when the half & half is whisked in, creating a stable emulsion that’s rich and creamy without breaking.
That blend of cheddar and Monterey Jack melts smoothly because they’re lower-moisture, high-fat cheeses perfect for maintaining a silky texture.
I always remove the pot from the heat before adding the cheese to prevent curdling. It’s a small move that makes a big difference.
As for the chicken? The parmesan forms a crust thanks to the Maillard reaction, giving the exterior that golden, umami-packed finish.
When that meets the sharp tang of the buffalo sauce and the creamy mac underneath, it’s magic.
Every step in this buffalo mac and cheese recipe serves a purpose, and the result is a dish that’s comforting, bold, and completely satisfying.
DONNA’S PRO TIPS
- Press the Parmesan Firmly: Don’t just sprinkle the parmesan on the chicken. Really press it in so it forms a flavorful crust while searing. It adds saltiness and texture you don’t want to miss.
- Sear, Don’t Steam: Make sure your skillet is fully preheated and the chicken isn’t crowded in the pan. That’s the secret to golden-brown chicken instead of pale or soggy pieces.
- Low and Slow for Cheese Sauce: Once the cream mixture thickens, reduce the heat before adding cheese. High heat can cause the cheese to separate or become gritty.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Shred from the block for best texture.
- Don’t Overcook the Pasta: Al dente is key! Overcooked pasta will break down once you stir it into the hot cheese sauce.
- Serve Immediately: This dish is best fresh. As it sits, the sauce thickens. If needed, thin it with a splash of cream or milk when reheating.
TOOLS NEEDED
- Large pot (for pasta and cheese sauce)
- Large skillet (for chicken)
- Whisk
- Cutting board and knife
- Measuring cups and spoons
Enjoy!
With love, from our simple kitchen to yours.
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Buffalo Chicken Mac (Noodles and Company Copycat)
Equipment
Ingredients
For the Grilled Parmesan Chicken:
- 2 boneless, skinless chicken breasts, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
For the Wisconsin Mac and Cheese:
- 1 pound uncooked elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups half & half
- 1 cup cheddar cheese, shredded, (1 cup)
- 1 cup Monterey Jack cheese, shredded, (1 cup)
- Salt and pepper, to taste
To Garnish:
- 1/2 cup Franks Red Hot Buffalo Style Sauce
- 2 ounces Parmesan cheese, shredded, (1/2 cup)
- 2 tablespoons chopped green onions
Instructions
- Prepare the Chicken: Season both sides of 2 boneless, skinless chicken breasts with Salt and pepper, to taste. Press the 1/2 cup grated Parmesan cheese onto both sides of each piece.
- Cook the Chicken: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes per side, or until golden brown and cooked through. Set aside and keep warm.
- Cook the Macaroni: Bring a large pot of salted water to a boil. Cook the 1 pound uncooked elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: Melt 2 tablespoons unsalted butter in a large pot over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, just until bubbly but not browned.
- Add the Half & Half: Gradually pour in 3 cups half & half while whisking constantly to prevent lumps. Simmer for about 5 minutes, or until the mixture thickens slightly.
- Melt the Cheese: Reduce the heat to low. Stir in 1 cup cheddar cheese, shredded and 1 cup Monterey Jack cheese, shredded until fully melted and smooth. Season with Salt and pepper, to taste.
- Combine the Pasta: Add the drained macaroni to the cheese sauce and stir until the pasta is evenly coated.
- Slice the Chicken: Cut the grilled parmesan chicken into strips or bite-sized pieces.
- Assemble the Dish: Spoon the mac and cheese into bowls or plates. Top each serving with sliced chicken.
- Add the Buffalo Sauce: Drizzle 1/2 cup Franks Red Hot Buffalo Style Sauce over the chicken and macaroni.
- Garnish and Serve: Sprinkle with 2 ounces Parmesan cheese, shredded and 2 tablespoons chopped green onions. Serve hot and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2024, updated and republished September 2025
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