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Buffalo Chicken Mac and Cheese Recipe

Buffalo Chicken Mac and Cheese
  • Prep
  • Total
  • Serving
Buffalo Chicken Mac and Cheese
Servings: 4

Calories: 1905  
Total Fat: 114.8g  
Saturated Fat: 68g 340%
Cholesterol: 364mg 121%
Sodium: 3281mg 143%
Total Carbohydrate: 122.7g 45%
Dietary Fiber: 4.5g 16%
Total Sugars: 16.3g  
Protein: 97.1g  


  • 2 cups 4% Friendship Dairies® cottage cheese
  • 1 stick butter, diced
  • ½ tbsp. garlic, minced or grated
  • 6 tbsp. flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 8 oz. sharp cheddar cheese, shredded, + 4 oz. shredded cheddar reserved for topping
  • 8 oz. gruyere cheese, shredded
  • 8 oz. white American cheese, shredded or diced
  • ¾ cup Frank’s Buffalo Wing Sauce
  • 1 tbsp. Dijon mustard
  • 1 lb. elbow macaroni, cooked
  • 1 rotisserie chicken diced, or 4 grilled chicken breasts, diced
  • ½ lb. blue cheese crumbles
  • 1 bunch scallions, sliced
  • Salt and pepper to taste


  1. Preheat oven to 400°.
  2. In a heavy saucepan, melt the butter over medium heat and add the garlic.
  3. Add flour and whisk to form a roux. Cook for 1 minute.
  4. While whisking, pour in milk and cream, making sure no lumps remain. Stir occasionally.
  5. When sauce starts to simmer, reduce heat to low and whisk in combined shredded cheeses, adding 1 handful at a time and whisking well to incorporate.
  6. Add Frank’s Buffalo Wing Sauce, mustard, and salt and pepper to taste. Remove from heat.
  7. Let rest while you cook the pasta.
  8. Once the pasta is cooked and drained, add it to the pan along with the cottage cheese, chicken, blue cheese and scallions. Taste and season with salt and pepper if needed.
  9. Grease a 9 x 13 baking dish.
  10. Pour macaroni and cheese into baking dish. Top with reserved shredded cheddar cheese.
  11. Bake until cheese is melted and sauce is bubbly, about 15 minutes.

Go for it. You deserve it.

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