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Student Style Buffalo Chicken Mac and Cheese

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“There are a lot of fancy, complicated, and utterly delicious looking recipes for buffalo chicken mac and cheese. I'm from Buffalo- I've always wanted to try them. On my current schedule with my current budget, it's not happening. This is an easy recipe to throw together, using ingredients I have around most of the time. It's cheap, and a huge improvement over simple box mac and cheese.”

Ingredients Nutrition

  • 2 (7 1/4 ounce) boxes macaroni and cheese mix
  • 2 (12 1/2 ounce) cans chicken, drained
  • 12 cup Frank's red hot sauce (or other hot sauce, I guess. Franks though! Best! I use more than this, I really enjoy it)
  • 1 cup cheese, shredded (I prefer cheddar)
  • 13 cup bleu cheese salad dressing
  • 12 teaspoon chili powder (optional)
  • 12 cup breadcrumbs (optional)
  • 13 cup parmesan cheese, grated (optional)


  1. Preheat oven to 375.
  2. Prepare mac and cheese according to box instructions (I didn't include the ingredients the box might call for, since they're all different).
  3. While mac and cheese is cooking, mix chicken with hot sauce and blue cheese. I broke up the bigger chunks of chicken to make it more consistent, but that's up to you.
  4. In a 9x12 dish, pour about half the mac and cheese.
  5. Add the chicken/hot sauce/blue cheese in another layer, and cover with the rest of the mac and cheese.
  6. Add about half of the shredded cheese and mix a bit, so the layers aren't precise but still somewhat there.
  7. Sprinkle the rest of the shredded cheese on top.
  8. Bake for about 20 minutes.
  9. Optionally, sprinkle the remaining ingredients (y'know, the optional ones) on top. (Now, I'm no expert. I've made this once and I did this part half way through cooking, but I suppose I could've done it at the beginning).
  10. Bake for another 20 minutes or so. I chose arbitrarily, when it seemed completely heated through.
  11. Serve! I served it with salad, because it's definitely pretty heavy with all that cheese and pasta. Enjoy.

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