Buffalo Wild Wings Mac and Cheese Copycat Recipe: Spicy Wings and Creamy Cheese Swirls in One Bowl

This Buffalo Wild Wings mac and cheese copycat recipe delivers the perfect marriage of spicy buffalo flavor and ultra-creamy cheese—just like the restaurant version, but with a foolproof method you can master at home.

The secret lies in creating two distinct components that come together in one bowl: tender elbow macaroni coated in a rich, cheddar-based sauce, and crispy buffalo chicken that adds protein and heat.

I’ve perfected this recipe through countless test batches, ensuring the sauce stays velvety smooth while the chicken stays tender yet crispy on the edges.

The magic happens in the sauce, where a blend of sharp cheddar, cream cheese, and buttermilk creates that signature creamy texture, while hot sauce and melted butter deliver the signature tangy-spicy kick.

You’ll also find a few unexpected ingredients—like a splash of vinegar and a pinch of cayenne—that elevate the flavor to restaurant-level depth. The key technique? Cooking the macaroni al dente and tossing it immediately with the sauce while still hot, so every bite is perfectly coated.

What you’ll end up with is a dish that’s equal parts indulgent and satisfying—creamy cheese swirls throughout the bowl, crispy buffalo chicken peeking through, and a sauce so rich it clings to every noodle.

This isn’t just a side dish; it’s a full meal that’s perfect for game day, dinner parties, or when you just need comfort food that hits the spot. The best part?

It’s easier to make than you’d think, with just a few simple steps and ingredients you likely already have on hand.

Serve it straight from the pot for that classic restaurant presentation, or transfer it to a baking dish for a crispy, golden-brown top if you prefer. Either way, you’ll have a dish that tastes like it came straight from Buffalo Wild Wings—without the wait or the markup.

Let’s get started on recreating this copycat masterpiece.

Ingredients for buffalo wild wings mac and cheese copycat

Sixteen ingredients, two components, one restaurant-worthy bowl of cheesy, spicy perfection.

The cheddar is non-negotiable—sharp, aged cheddar from the deli section is your best bet. Kraft or generic brands won’t cut it here; you want that tangy, crumbly texture. I grab mine from Whole Foods or the butcher counter at Kroger, where they keep it wrapped in wax paper. For the chicken, thighs stay juicier than breasts when fried—bone-in, skin-on if you can find them, but boneless works too. The buttermilk needs to be cold (pop it in the fridge for 30 minutes if it's warm), and Frank's RedHot is the only hot sauce worth using here. Trust me, the copycat flavor depends on it.

No sharp cheddar? Monterey Jack mixed with a little pepper jack gets you close, but you’ll miss that signature depth. Short on buttermilk? Plain yogurt thinned with a splash of milk works in a pinch. The cayenne is where you can play—start with half a teaspoon and add more if you're feeling brave. For the chicken, cornstarch or flour can stand in for the all-purpose flour if that's what you've got. And if you’re making this ahead, cook the chicken first—it reheats better than you’d think, while the mac and cheese is best fresh out of the pot.

This dish is a crowd-pleaser, so make extra. The mac and cheese keeps 3-4 days in the fridge, while the fried chicken stays crispy for 2 days if you reheat it properly (cover with foil, then microwave). For serving, I like to transfer the cheese sauce to a slow cooker on warm setting—it stays creamy and melty all night. The chicken? Keep it separate until serving so it doesn’t get soggy. Pro tip: Butter up the baking dish before adding the mac and cheese if you’re baking it for a crispy top—it makes cleanup a breeze.

Step-by-step instructions for Buffalo Wild Wings mac and cheese copycat recipe

This dish delivers the iconic Buffalo Wild Wings flavor profile in one incredible bowl—spicy, tangy, and ultra-creamy.

Cut the 2 lbs boneless, skinless chicken thighs into 1-inch pieces and pat them dry with paper towels. In a deep skillet, heat the 0.5 cup vegetable oil to 350°F. Fry the chicken in batches for 5-6 minutes until golden brown and cooked through. You'll know it's ready when the internal temperature reaches 165°F and the pieces float to the surface.

Transfer the fried chicken to a paper towel-lined plate to drain excess oil. While still hot, toss the chicken with 0.5 cup hot sauce and 1 tbsp white vinegar. Let it marinate for 5 minutes—this creates that signature tangy-spicy kick that makes this dish so addictive. Don't skip this step; it's what transforms ordinary chicken into copycat-worthy flavor.

In a large pot, melt the 0.5 cup unsalted butter over medium heat. Add the 0.5 cup all-purpose flour and whisk constantly for 1-2 minutes until the mixture turns golden brown and nutty-smelling. This is your roux foundation—don't rush it or you'll get a raw flour taste.

Slowly pour in the 0.5 cup cold buttermilk while whisking vigorously to prevent lumps. Add the 8 oz cubed cream cheese and stir until completely melted and smooth. The sauce should start to thicken noticeably. Then add the 3 cups shredded sharp cheddar cheese, 0.5 tsp cayenne pepper, 1 tsp garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper. Keep stirring until the cheese is fully melted and the sauce is silky smooth—this should take about 5 minutes.

Bring a large pot of salted water to a rolling boil. Add the 1.5 lbs elbow macaroni and cook until al dente—about 1 minute less than package directions. This ensures the pasta stays firm enough to hold up to the rich cheese sauce. Drain the pasta but reserve 1 cup of pasta water—this starchy liquid is essential for creating the perfect sauce consistency.

Add the drained macaroni to the cheese sauce and stir gently to coat. If the sauce starts to thicken too much, add some of the reserved pasta water 1 tablespoon at a time until you reach your desired creamy consistency. The sauce should be thick enough to coat the pasta well but still be smooth and velvety.

Gently fold the marinated chicken into the macaroni and cheese mixture. The key to this dish is creating those beautiful swirls of sauce and chicken throughout the bowl. Use a large spoon to create swirling motions as you fold—this isn't just about mixing, it's about building texture and visual appeal that makes this dish look as good as it tastes.

For the final touch, transfer the mac and cheese to a serving dish and create those signature swirls on top using a spoon. The contrast of the creamy cheese with the spicy chicken creates an explosion of flavors in every bite. Serve immediately while hot—this dish is best enjoyed right away when the cheese is at its peak creaminess and the chicken is still crispy.

Troubleshooting this recipe

Sauce Too Thick?

If your cheese sauce thickens too quickly, don’t panic—this happens when the pasta water evaporates. The fix? Add reserved pasta water in 1-tablespoon increments while stirring constantly. I’ve found that ½ cup is usually enough to restore that perfect creamy consistency.

The starchy water acts as a natural emulsifier, preventing lumps and keeping the sauce silky. 💫

Chicken Too Dry?

Overcooked chicken ruins the texture, so use a meat thermometer to check for 165°F internal temperature. If your chicken turns out dry, try these fixes: marinate it in ½ cup buttermilk for 30 minutes before frying, or reduce the fry time by 30 seconds.

For extra moisture, add 1 tablespoon hot sauce to the chicken after frying—it’ll help tenderize the meat.

Cheese Not Melting?

Cheese clumping is usually caused by uneven heat or adding cold cheese too quickly. To prevent this, melt butter first, then whisk in cream cheese until fully dissolved before adding the sharp cheddar.

If clumps form, strain the sauce through a fine-mesh sieve to achieve that restaurant-quality smoothness. A splash of warm milk can also help break up stubborn lumps.

Mac Too Mushy?

Overcooked pasta turns to mush when tossed with hot cheese sauce. To avoid this, cook your elbow macaroni 1 minute less than package instructions (aim for al dente).

Drain it well and rinse with cold water for 5 seconds before adding to the sauce. This stops the cooking process instantly and keeps the texture firm. 🍝

Not Enough Spice?

The heat in this dish comes from the hot sauce and cayenne, so if it’s too mild, boost the flavor by adding 1 extra teaspoon of Frank’s RedHot to the chicken marinade. For a smoky kick, sprinkle ½ teaspoon smoked paprika into the cheese sauce.

If you want heat without dryness, stir in 1 tablespoon hot sauce at the end—it’ll add tang without overpowering the creamy texture.

Sauce Too Runny?

A thin sauce usually means too much pasta water was added or the cheese didn’t melt properly. To thicken it, mix 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the sauce while heating on low-medium for 2-3 minutes.

Alternatively, let the sauce sit off the heat for 5 minutes—it’ll thicken naturally as it cools slightly. 🌡️

Frequently asked questions