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

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.

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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Other Easy Mac and Cheese Recipes

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Popeyes Homestyle Mac and Cheese Copycat Recipe

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👉 Buy your copy now and start cooking the meals you love!

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Buffalo Chicken Mac (Noodles and Company Copycat)

Buffalo Chicken Mac is gooey, creamy, and just the right amount of spicy. Make this copycat Noodles and Company recipe in under an hour!

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 2.475cal

Author Donna Elick

Equipment

• large skillet
• large pot

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!

Notes

Half & Half is an American ingredient made of half heavy cream and half whole milk. If necessary, you can substitute accordingly.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, store the chicken and macaroni separately to maintain texture.

Reheating: Microwave the mac and cheese in short intervals, stirring in between and adding a splash of cream or milk if the sauce thickens too much. Reheat chicken separately in the microwave or oven. Cover with foil in the oven to prevent drying.

Customization: Want it spicier? Add more Frank’s RedHot to taste. Crumbled blue cheese also makes a bold and creamy addition alongside the garnishes.

Nutrition

Serving: 1 | Calories: 2.475cal | Carbohydrates: 98g | Protein: 284g | Fat: 98g | Saturated Fat: 44g | Cholesterol: 834mg | Sodium: 1.229mg | Sugar: 11g | Fiber: 4g | Calcium: 796mg | Iron: 8mg

Originally published August 2024, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Buffalo Chicken Mac (Noodles and Company Copycat) appeared first on The Slow Roasted Italian.

Noodles & Company Wisconsin Mac & Cheese

Now, I know we all have our favorite fast food mac. From Subway to KFC to Boston Market… even Arby’s has its own version of this classic dish!

And with a name like “Noodles & Company,” you know this one has got to be good! 

Trust me, when you mix buttery Monterey Jack with sharp, tangy cheddar, you get an ooey gooey extravaganza! 

But there’s no point in making a copycat recipe unless it’s easier (and better, right?) than the original. 

I promise I won’t disappoint you here! You’ll have this off the stove and onto plates in 30 minutes — or less if you use my make ahead tips. 

You should also try our other Noodles and Company copycat, Buffalo Mac and Cheese!

Ingredient Notes and Substitutions

• Elbow Macaroni – I’d never want to limit your creativity in the kitchen! Don’t hesitate to use shells, penne, or rotini for a different texture for your Noodles and Co Wisconsin mac and cheese.
  
  Sometimes I’ll just use whatever I have rolling around in my pantry!
  
• Half-and-Half – You need fat for a rich sauce. If you can’t find any, mix equal parts whole milk and heavy cream for similar results.
  
• Unsalted Butter & All-Purpose Flour – The roux is a huge part of what makes Noodles & Company Wisconsin mac and cheese so irresistible!
  
  You need to have equal parts flour and butter (super important) and cook it just right to make the sauce thicken properly.
   
• Cheddar & Monterey Jack – The restaurant’s site just describes their sauce as a “creamy cheddar & jack cheese sauce” — no specification about the type of cheddar. I always use sharp!
  
• Ground Mustard – This spice gives the sauce a lot of depth and enhances that rich cheesy flavor we love — and it’s really the secret ingredient for a perfect Noodles & Company Wisconsin mac & cheese copycat!
  
  If you need a substitute, try ½ teaspoon of Dijon.
  
• Garlic Powder – This is where the savoriness comes from! Substitute with onion powder. 

Tips for a Flawless Copycat Noodles and Co Wisconsin Mac and Cheese

• Try different cheese blends.

You can throw any cheese into this Noodles and Company Wisconsin mac and cheese recipe! I personally love Gruyère, Fontina, and mozzarella.

Or, for an ultra creamy, ultra rich flavor, mix 2 ounces of cream cheese in with the shredded jack and cheddar while they’re melting. Talk about indulgent!

• Be creative with customizations.

Noodles & Company Wisconsin mac & cheese is like a blank canvas! This basic recipe can be dressed up with bacon bits or sautéed onions to give it an even richer, more savory flavor.

Try adding diced tomatoes, broccoli, or other veggies for extra texture and flavor.

Like things spicy? Add a pinch of cayenne or even a splash of hot sauce to your Noodles and Company Wisconsin mac and cheese for a little heat.

• Make the sauce ahead of time.

It’s my top time-saving tip for when you need dinner on the table fast! 

Once you’ve prepared the cheese sauce, let it cool to room temperature before transferring it to an airtight container. This limits the amount of condensation in the container, which could mess with the texture of the sauce.

Refrigerate cheese sauce overnight, then reheat it gently on the stove while you boil the pasta.

Prep Ahead

• Shred cheese

Kitchen Tools You Will Need

• Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the roux.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Box Grater – Fresh cheddar makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Serving Suggestions 

If you’re making Noodles & Company Wisconsin mac & cheese for the kiddos, then serve it with oven-roasted veggies and chicken tenders for a meal they won’t be able to resist!

As for me, I love digging into this creamy dish with a few garlic knots or garlic bread for the ultimate comfort food pairing.

Serve with a salad so your dinner doesn’t seem quite as indulgent (but just as delicious!).

Storing and Reheating Noodles and Company Wisconsin Mac and Cheese

Let your Noodles and Co Wisconsin mac and cheese cool completely before scooping it into an airtight container. It’ll keep in the fridge for up to 3 days.

It freezes pretty well too — and for up to 2 months! You’ll just want to let it thaw overnight in the fridge before you serve it.

Reheat it back in your saucepan over low heat to make sure you don’t burn the sauce. You might want to add just a splash of milk or more half-and-half to get it nice and creamy again. 

Noodles and Company Wisconsin Mac & Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Mac & Cheese Recipes

Copycat TGI Fridays Mac and Cheese Recipe

Popeyes Homestyle Mac and Cheese Copycat Recipe

4-Cheese Mac and Cheese (Subway Copycat Recipe!)

Boston Market Mac and Cheese (Copycat Recipe!)

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Noodles & Company Wisconsin Mac & Cheese Copycat

My Noodles & Company Wisconsin Mac & Cheese copycat doesn’t miss a thing. Make this super easy, extra cheesy delight in 30 minutes!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 707cal

Author Donna Elick

Ingredients

• 1 pound elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3 cups half & half
• 6 ounces cheddar cheese shredded (about 1 1/2 cups)
• 6 ounces monterey jack cheese shredded (about 1 1/2 cups)
• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• Additional shredded cheddar and monterey jack cheese for garnish

Instructions

• Cook the Pasta: Prepare the elbow macaroni according to package instructions for al dente. Drain and set aside.
• Make the Roux: In a large saucepan, melt the butter over medium heat. Stir in the flour, cooking for 1–2 minutes until lightly golden.
• Add the Half & Half: Gradually whisk in the half & half, ensuring no lumps form. Cook for 4–5 minutes until the mixture thickens.
• Melt the Cheese: Reduce heat to low and stir in the shredded cheddar and monterey jack cheese until melted and smooth.
• Season the Sauce: Stir in the ground mustard, garlic powder, salt, and pepper, mixing well.
• Combine with Pasta: Add the cooked macaroni to the cheese sauce, stirring until evenly coated.
• Garnish & Serve: Transfer to a serving dish and sprinkle with additional shredded cheddar and monterey jack cheese. Serve immediately and enjoy!

Notes

Half & Half is an American ingredient made of half heavy cream and half whole milk. If necessary, you can substitute accordingly.

Make-Ahead Tips: The cheese sauce can be made up to 24 hours in advance and stored in the refrigerator. Reheat gently before combining with pasta.

Storage: Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.

Freezing: This mac and cheese is best enjoyed fresh, but you can freeze it for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat in a saucepan over low heat, stirring occasionally. Add a splash of milk or half & half to restore creaminess.

Customization Ideas: Try different cheese blends like Gruyère, fontina, or mozzarella. Add a pinch of cayenne or hot sauce for extra spice. Stir in bacon bits, sautéed onions, or diced tomatoes for more texture and flavor.

Nutrition

Serving: 1 | Calories: 707cal | Carbohydrates: 65g | Protein: 28g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 106mg | Sodium: 822mg | Sugar: 7g | Fiber: 3g | Calcium: 561mg | Iron: 1mg

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Noodles & Company Wisconsin Mac & Cheese Copycat appeared first on The Slow Roasted Italian.