Noodles and Company Buffalo Chicken Mac Copycat
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The Buffalo Chicken Mac at Noodles and Company is one of my favorite takeout indulgences… and now I can make it at home! Just toss some parmesan-crusted chicken in a skillet while I work on the noodles and sauce, then combine it all together with a drizzle of buffalo sauce. Easy, cheesy, delicious!
Buffalo Chicken Mac
There are about a million different ways to make macaroni and cheese, and I’m always looking for something new to try.
And after trying Noodles and Company mac and cheese with buffalo chicken, I can safely say I’ve found my new favorite!
I just can’t get enough of that buffalo flavor… which is why I’ve created recipes for meatballs, chicken burgers, hot party dip, and shredded sandwiches too.
And if you’re looking for a chilled option for summer potlucks, you can’t go wrong with this feisty pasta salad.
Ingredient Notes and Substitutions
- Chicken – Boneless, skinless breasts are easiest to work with here — and it’s what they use for the original Noodles and Company mac and cheese recipe!
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 mac and cheese 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. - 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 Red Hot Buffalo Style Sauce on hand, but feel free to use your favorite.
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.
Tips to Make This Copycat Noodles and Company Mac and Cheese Recipe
- Salt the pasta water.
Aim for about a tablespoon of kosher or sea salt in 4 quarts of water per pound of pasta. As they say, “It should taste like the sea!”
This not only helps to flavor the noodles but also prevents them from sticking together as they cook.
- Always use freshly grated cheese!
Yes, bagged shreds are faster and more convenient — and they’ll work in a pinch if you really can’t avoid them.
The problem is not the cheese itself, but the stuff they add to keep the shreds from clumping together!
It creates a waxy coating on the cheese that prevents it from melting properly and those starchy ingredients thicken the sauce.
You’ll get a much better texture and a bolder flavor if you use the fresh stuff. Grate it ahead of time to cut down on prep.
I always shred a whole block, divide it into baggies, and toss them in the fridge or freezer myself!
- Want some more texture?
Transfer the macaroni and cheese to a baking dish and sprinkle breadcrumbs over the top. Pop it under the broiler for a few minutes to toast the topping before serving!
You can also mix the chicken and sauce into the mac if you go this route, as opposed to layering everything on top. It won’t look as pretty, but it’ll be easier to serve.
Prep Ahead
- Shred cheese
- Chop green onions
- Bring half & half and cheese to room temp
Kitchen Tools You Will Need
- Large Pot and Strainer for the pasta
- 4 Quart Stock Pot or Dutch Oven for making the sauce
- Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Cheese Grater – Fresh cheese makes this Noodles and Company mac and cheese recipe even better! Skip the bagged shreds and buy blocks to grate yourself.
Serving Suggestions
Add a scoop of macaroni to each bowl and top with sliced chicken, then drizzle Frank’s buffalo sauce over the top — as much as you want depending on how spicy you like it!
While the original buffalo mac and cheese Noodles and Company recipe doesn’t include blue cheese, I like to add some crumbles to my bowl anyway.
It’s another layer of flavor that perfectly complements the spicy sauce. A drizzle of blue cheese dressing would work too!
As far as sides, a simple salad or roasted veggies help balance the richness of this buffalo chicken mac. And you can never go wrong with some crispy garlic bread!
Storing and Reheating Noodles and Company Mac and Cheese
If you happen to have leftovers, get them into the fridge within an hour or two tops! Store the macaroni and cheese and chicken in separate airtight containers for up to 3 days.
While it’s best to reheat the pasta on the stove, the microwave works too. Add a splash of half & half (milk or cream works too) to help loosen the sauce if it’s too thick.
Reheat the chicken separately in the microwave or oven until warmed through. Then, assemble your buffalo chicken mac as directed!
Mac and Cheese Noodles and Company Recipe 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 as well.
The macaroni and cheese itself is already vegetarian-friendly, so all you have to do is leave off the chicken!
However, be sure to still drizzle the buffalo sauce on top or you won’t get any of that 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.
Enjoy!
With love, from our simple kitchen to yours.
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Noodles and Company Buffalo Chicken Mac Copycat
Equipment
Ingredients
For the Grilled Parmesan Chicken:
- 2 boneless, skinless chicken breasts
- salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
For the Wisconsin Mac and Cheese:
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups half & half
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
To Garnish:
- 1/2 cup Franks Red Hot Buffalo Style Sauce
- Shredded Parmesan cheese
- Chopped green onions
Instructions
Prepare the Parmesan Chicken:
- Season both sides of the chicken breasts with salt and pepper. Press the grated Parmesan cheese onto both sides of the chicken.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown on each side and cooked through, about 6-7 minutes per side. Set aside and keep warm.
Cook the Macaroni:
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
- In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute until bubbly but not browned.
- Gradually pour in the half & half, whisking constantly to prevent lumps. Continue cooking until the mixture thickens slightly, about 5 minutes.
- Lower the heat and stir in the cheddar and Monterey Jack cheeses until melted and smooth. Season with salt and pepper to taste.
- Add the cooked macaroni to the pot, stirring until the pasta is evenly coated with the cheese sauce.
Assemble the Dish:
- Slice the grilled Parmesan chicken into strips or bite-sized pieces.
- Serve the macaroni and cheese in bowls or on plates. Top with the chicken pieces.
- Drizzle the buffalo sauce over the top of the chicken and macaroni.
- Garnish with shredded Parmesan cheese and chopped green onions. Serve 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
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