Appetizers
This Buffalo Wild Wings mac and cheese copycat recipe delivers the exact same smoky chipotle cream sauce that clings perfectly to wings—now you can recreate it as a standout appetizer.
The secret lies in balancing tangy buffalo sauce with rich cheddar and a touch of cream, then baking it until bubbly and golden. I’ve tested this version dozens of times, and it consistently matches the restaurant’s signature texture and flavor.
The recipe starts with a creamy, slightly spicy cheese sauce that’s thick enough to coat every noodle without breaking. You’ll need sharp cheddar for that signature tang, a dash of chipotle powder for smokiness, and a splash of buttermilk to keep the sauce smooth.
The pasta cooks al dente so it holds up to the sauce, and a final broil creates that coveted golden crust on top.
What makes this copycat version work is the sauce consistency—it should be thick enough to cling to wings but still silky enough to coat pasta perfectly. The result is a dish that’s creamy, spicy, and just a little smoky, with a crispy top layer that adds texture.
Serve it as an appetizer or a side, but be warned: this is the kind of mac and cheese that disappears faster than the wings.
For an extra touch, I recommend adding diced chicken or crispy bacon on top, just like the restaurant does. The sauce’s bold flavor pairs perfectly with the protein, making it a complete dish. Let’s get started on recreating this crowd-pleaser at home.
Ingredients for buffalo wild wings mac and cheese copycat
The secret to that iconic Buffalo Wild Wings mac and cheese is here—just 12 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, al dente cooked |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged variety |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Buffalo Sauce 🌶️ | 1 cup | Store-bought or homemade |
| Buttermilk 🥛 | ½ cup | Full-fat preferred |
| Chipotle Powder 🌶️ | 1 tbsp | Smoked, not liquid |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Diced Chicken Breast 🍗 | 1 cup | Optional topping, cooked |
| Crispy Bacon Bits 🥓 | ½ cup | Optional topping, store-bought |
Sharp cheddar is non-negotiable here. Kraft 2% Mild or Cabot work perfectly—the tangier, the better. For the buffalo sauce, Frank's RedHot is the gold standard, but any hot sauce with smokiness will do. The chipotle powder adds that signature smoky kick—Penzeys or the bulk section at Whole Foods have the best quality. I always grab extra because it’s worth it for that restaurant-style depth. The elbow macaroni should be al dente—undercooked noodles turn mushy when mixed with the sauce.
No buttermilk? Substitute 0.5 cup milk + 0.5 tbsp vinegar (let it sit 5 minutes). Short on heavy cream? Half-and-half works in a pinch, but the sauce won’t be as rich. The chicken and bacon toppings are optional but recommended—they add protein and crunch. For extra smokiness, add 1/4 tsp smoked paprika to the sauce. If you’re feeling adventurous, swap half the cheddar for Monterey Jack for a creamier texture. The key is balancing the tangy buffalo with the creamy cheese—don’t skip the buttermilk, it keeps the sauce silky.
This mac and cheese reheats beautifully—just cover with foil and warm in the oven for 10 minutes at 350°F. Store leftovers in an airtight container for 4-5 days or freeze for 3 months. For parties, double the recipe—it’s always a hit. The sauce can be made ahead and stored in the fridge for 2 days before mixing with the noodles. Pro tip: Broil for 2-3 minutes at the end for that perfect golden crust—just watch it like a hawk!
Why You'll Love This Recipe
- No-Pasta-Stress Night: I swear, this comes together faster than ordering takeout. Boil the noodles, mix the cheesy sauce with that tangy buttermilk and buffalo kick—done. Even my "I can't boil water" roommate nailed it.
- Spicy Cheesy Magic: That sharp cheddar melts into a glossy blanket, while the buffalo sauce cuts through like a perfect wing. The buttermilk keeps it creamy without being heavy—like a hug from your favorite comfort food.
- Game Day Hero: Between us, this is my secret weapon for Super Bowl Sunday or lazy Friday nights. It’s hearty enough for a crowd but still feels special. Add some celery sticks or hot sauce, and suddenly you’re the host everyone wants to invite back.
- Budget Leftovers Win: Honestly, I always make too much. But that’s the best kind of leftovers—cheap, filling, and just as good reheated. The buffalo flavor even gets better the next day, like a spicier, richer version of itself.
Step-by-step instructions for buffalo wild wings mac and cheese copycat recipe
Here's how to recreate that iconic smoky, spicy mac and cheese with a creamy chipotle kick.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 12 oz of elbow macaroni. Stir immediately to prevent sticking. Cook for 10-12 minutes until the pasta is al dente—it should have a slight bite in the center when you taste it. Drain the pasta in a colander, but don't rinse it. The starch on the pasta helps create that creamy sauce we're after.
While the pasta cooks, melt 0.5 cup of butter in a separate large skillet over medium heat. You'll use this buttery base to build your sauce later, so keep it warm but not bubbling. This step sets the foundation for that rich, velvety texture that makes this mac and cheese so special.
Create the Smoky Chipotle Cream Sauce
In a blender, combine 0.5 cup of buttermilk, 0.5 cup of heavy cream, 1 cup of buffalo sauce, 1 tablespoon of chipotle powder, 2 minced garlic cloves, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Blend until completely smooth, about 30 seconds. This mixture will give you that signature Buffalo Wild Wings flavor—smoky, spicy, and perfectly balanced.
Pour the blended sauce into the skillet with the melted butter. Stir over medium heat for 3-4 minutes until the sauce begins to thicken slightly. You're looking for a consistency that coats the back of a spoon but isn't too thick. If it gets too thick, add 1-2 tablespoons of hot water to loosen it up. This sauce is the heart of your dish—don't rush it.
Combine Pasta with Sauce and Cheese
Add the drained elbow macaroni to the skillet with the sauce. Stir well to coat every strand of pasta in that rich, smoky mixture. Then, gradually sprinkle in 2 cups of shredded sharp cheddar cheese, stirring constantly until fully melted and smooth. The cheese should create a thick, creamy sauce that clings to the pasta beautifully.
Here's the thing—if the sauce looks too thick, don't panic. Stir in 1-2 tablespoons of hot pasta water to reach your desired consistency. The goal is a sauce that's creamy but not gluey, coating the pasta perfectly. Taste and adjust seasoning if needed—you might want to add a pinch more chipotle powder for extra heat or a splash more buttermilk for creaminess.
Add Toppings and Serve Immediately
Transfer the mac and cheese to a serving dish. For that extra Buffalo Wild Wings touch, sprinkle 0.5 cup of crispy bacon bits and 1 cup of diced chicken breast on top. The bacon adds a smoky crunch, while the chicken gives you that classic wing-inspired protein boost. If you want to go all out, you can also add a little extra buffalo sauce on top for a spicy kick.
Let the mac and cheese sit for 2-3 minutes before serving—this gives the cheese a chance to set slightly and makes it easier to scoop. Serve immediately while it's hot and creamy. This dish is best enjoyed fresh out of the oven, with that gooey, cheesy goodness melting in your mouth. Pair it with a cold beer or some celery sticks for dipping if you're feeling extra authentic!
Pro Tips For Making Buffalo Wild Wings Mac And Cheese Copycat
- Cook pasta al dente: Buffalo sauce clings better to firm pasta—no one wants mushy elbows drowning in cheese. Test a piece at 1 minute before the package’s suggested time, then drain immediately. (Yes, even if you’re impatient like me.)
- Grate cheese twice: Sharp cheddar has clumps that turn your sauce grainy. First pass: coarse grate for texture. Second pass: pulse the leftover bits in a food processor. I learned this the hard way—my first batch looked like someone had dumped in sand.
- Temper the buffalo sauce: Dump hot sauce straight into cold butter, and you’ll get a weird, separated mess. Warm the butter first (just until it melts), then whisk in the sauce. The heat difference matters more than you’d think.
- Reserve buttermilk early: Don’t wait until the end to realize you need buttermilk for the cheese sauce and to toss the wings (if you’re making them). Measure it out first—about ½ cup—and keep it chilled. Cold buttermilk tempers the sauce better, too.
Best sauces and condiments for buffalo wild wings mac and cheese copycat
Buffalo Sauce Variations
The original recipe uses Frank's RedHot buffalo sauce, but you can get creative. For a spicier kick, blend 2 tbsp hot sauce with 1 tbsp cayenne pepper and 1 tsp smoked paprika.
If you prefer less heat, mix ½ cup Frank's with ½ cup mild salsa and 1 tsp honey for a tangy-sweet balance. I’ve also had great success with Cholula Hot Sauce—it adds a smoky depth without overwhelming the dish. 🌶️
Creamy Add-Ins
For extra richness, stir in ¼ cup sour cream or 2 oz cream cheese when combining the sauce with pasta. This adds a velvety texture that mimics the restaurant version.
If you’re lactose intolerant, swap heavy cream for coconut milk and buttermilk for unsweetened almond milk—just reduce the salt slightly since plant-based milks are less salty. 🥛
Cheese Swaps
While sharp cheddar is essential, you can play with textures. Mix in ½ cup Monterey Jack for creaminess or ¼ cup pepper jack for a subtle kick. For a nutty depth, add ¼ cup Parmesan at the end.
Avoid pre-shredded cheese—it contains anti-caking agents that make the sauce grainy. Always shred your own for that smooth, melty perfection. 🧀
Protein Toppings
Beyond diced chicken and bacon, try crispy fried shallots for a gourmet touch or shredded rotisserie chicken for convenience. For a vegetarian option, top with crumbled feta and toasted pine nuts.
If you love crunch, sprinkle crushed pork rinds on top before broiling—they’ll get crispy and add a savory contrast. 🍗
Extra Flavor Boosters
Boost the sauce with 1 tsp onion powder or ½ tsp celery salt for that classic buffalo wing seasoning. A dash of Worcestershire sauce (½ tsp) adds umami depth, while 1 tbsp apple cider vinegar brightens the tang.
For a smoky finish, sprinkle ½ tsp liquid smoke into the sauce before blending. These tweaks elevate the dish without overpowering it. ✨
Dipping Sauces
Serve with ranch dressing for a classic pairing, but get creative with dips. Mix ½ cup Greek yogurt with 1 tbsp honey and ½ tsp garlic powder for a sweet-tangy contrast.
For heat lovers, blend ¼ cup blue cheese crumbles with 2 tbsp sour cream and 1 tsp hot sauce. A simple celery and carrot stick platter with blue cheese dip (mix 4 oz blue cheese with 2 tbsp sour cream) completes the wing-inspired experience. 🥗
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
Yes, but with a few adjustments. Prepare the sauce up to 2 days ahead and store it in the fridge. When ready to serve, heat the sauce gently, mix with cooked pasta, and bake as directed. For the best texture, serve it fresh—but if you must reheat leftovers, cover with foil and warm in the oven for 10 minutes at 350°F.
What if my sauce is too runny or too thick?
Too runny? Stir in 1-2 tablespoons of shredded cheese or let it simmer uncovered for 2-3 minutes to thicken. Too thick? Thin with 1-2 tablespoons of hot pasta water or a splash of buttermilk. The goal is a sauce that coats the back of a spoon but still clings to the pasta.
Can I make this dish vegetarian?
Skip the chicken and bacon, and top with crumbled feta, toasted pine nuts, or crushed pork rinds for crunch. For extra protein, add white beans or mushrooms to the sauce. The smoky chipotle flavor still shines without meat.
Why does the restaurant version taste different?
Restaurant mac and cheese often uses food-grade plastic wrap to create a crispy top layer, while home versions rely on broiling. Their sauce might also include secret ingredients like MSG or extra butter**. For the closest match, broil for 2-3 minutes at the end and use sharp cheddar for that signature tang.
How do I adjust the spice level?
For milder heat, reduce the buffalo sauce to ½ cup and add 1 tsp honey to balance. For extra kick, add 1 tbsp cayenne pepper or ½ tsp red pepper flakes to the sauce. Taste as you go—you can always adjust after blending.