Foolproof Buffalo Mac and Cheese Buffalo Wild Wings Copycat
My first batch of buffalo mac and cheese was an oily orange puddle. I had stirred the hot sauce into the cheese sauce while it was still bubbling, and the fat split before I could rescue the dish. So yes, I learned this one the messy way.
I tested three versions, changing one thing: when the buffalo sauce joined the cheese. Added early, it made the sauce greasy. Added halfway through, it lost some of its sharp vinegar flavor. Stirred in after the heat was off, it stayed glossy, creamy, and bright.
That timing is the key variable in this buffalo mac and cheese buffalo wild wings copycat. The roux gives the cheddar cheese sauce enough body to coat every piece of mac, while the buffalo butter adds heat without turning the whole recipe thin. If the sauce looks loose for a few seconds when you add it, don’t panic; keep stirring off the heat and it will come together.
The result has the familiar Buffalo Wild Wings flavor in a family-size bowl, whether you call it wild wings mac and cheese, wings mac cheese, or even buffalo mac n cheese bubs. Panko adds a crisp top that the restaurant version skips, so the trade-off is simple: more crunch, but not an exact copy of its soft finish. Add cooked chicken if you want to turn this side dish into dinner.
★★★★★ “I’ve ordered this at the bar more times than I’ll admit. This tasted closer to it than any copycat I’ve tried — the heat builds instead of just sitting on top.” — Danielle R., recipe tester (pre-launch)
Why You’ll Love This Buffalo Mac and Cheese
- Buffalo Wild Wings-style flavor: The buffalo butter goes in after the cheese sauce is cooked, so the cheese comes first and the hot sauce follows with a sharper finish.
- A smooth, sturdy sauce: Flour thickens the milk base, while gradual low-temperature melting helps the cheese proteins stay dispersed. Stir each addition until well combined before moving to the next step.
- Extra crunch: Panko gives this mac cheese recipe a crisp top in about 2–3 minutes under the broiler. That differs from the softer wild wings mac texture, but it makes the dish more interesting.
- Family-size comfort food: This buffalo mac and cheese makes a generous dinner portion, not just a small side of wings mac cheese, and the sauce coats every piece of mac.
Key Ingredients
Elbow macaroni (1 pound). The ridges catch the cheese sauce, while cavatappi or shells work if you prefer a different shape. Cook it in a large pot of salted water.
Sharp cheddar and Monterey Jack (8 ounces each, shredded from the block). Sharp cheddar supplies the deep cheese flavor; Monterey Jack has a milder taste and melts smoothly, giving the mac cheese sauce a creamy texture. Shredding the cheese yourself takes about five minutes and helps avoid the gritty texture that some anti-caking coatings can cause.
Frank’s RedHot Original (½ cup). Its vinegar-forward flavor gives this recipe the familiar Buffalo Wild Wings direction. Use ½ cup hot sauce for the stated balance; a different brand will change the heat and acidity.
Unsalted butter (6 tablespoons total). Use 3 tablespoons for the roux and 3 for the buffalo mixture. Butter softens the hot sauce’s vinegar bite and helps the finished sauce taste rounded.
Panko breadcrumbs (¾ cup). Larger flakes stay crisp under the broiler, adding a crunchy top that the original Buffalo Wild Wings mac and cheese does not have. Regular bread crumbs soften faster.
Ingredient Note: Buy block cheese and shred it yourself. Bagged cheese may contain cellulose or another anti-clumping ingredient, and those coatings can interfere with smooth melting. This recipe needs no garlic, American cheese, or extra flour beyond the roux.
Equipment You’ll Need
- Large pot — use a 4-quart or larger pot for the elbow macaroni and salted water.
- Medium saucepan — a heavy-bottomed pan helps the roux and cheese sauce heat evenly instead of scorching.
- Whisk — whisking keeps the flour and milk mixture smooth as it thickens. A fork can work, but your arm may file a complaint.
- Broiler-safe baking dish — a 9×13 ceramic or glass dish gives the mac cheese enough room for an even panko layer. Without one, skip the broiler step and serve from the pot.
Controlling the Sauce Texture: A Controlled Test
I made three versions of this Buffalo Wild Wings-style mac cheese back to back, changing only when the buffalo sauce entered the cooking process. The dairy, cheese, hot sauce amount, pasta, and cooking time stayed the same in every test. In the first version, I mixed the buffalo butter into the roux. In the second, I added it halfway through the cheese sauce. In the third, I stirred it in at the end, after the heat was off.
The early addition made the sauce break slightly. The butter from the hot sauce separated from the cheese fat and left an oily film. The middle addition held together better, but the heat drove off some of the vinegar aromas, so the flavor tasted flatter. Prolonged cooking can also tighten the cheese proteins and make the cream sauce less smooth.
The last version, mixed off the heat, stayed glossy and kept its sharp buffalo flavor. If the sauce briefly looks loose when the buffalo butter goes in, keep stirring; do not add extra flour or cheese. A few steady turns let the sauce become smooth and well combined. That final timing is what gives this wild wings mac the closest texture to the Buffalo Wild Wings dish and keeps the wings mac cheese flavor bright.
How to Make Buffalo Mac and Cheese Buffalo Wild Wings Copycat
Before you start: Have the cheese shredded and the buffalo butter ingredients measured. This keeps each step moving once the roux is on the stove.
Step 1 — Cook the pasta
Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook it for 1 minute less than the package directions state. Drain it when it is just shy of al dente. The pasta will keep cooking in the hot cheese sauce, and that small head start lets it absorb flavor without turning mushy.
Step 2 — Build the roux
Melt 3 tablespoons of butter in a medium saucepan over medium heat, then whisk in the flour. Cook for 90 seconds, whisking constantly, until the mixture is pale sandy blonde and smells lightly nutty. Heating the flour in butter removes its raw, chalky taste and prepares it to thicken the milk.
Step 3 — Whisk in the milk
Pour in the milk in a slow, steady stream while whisking constantly. Keep the pan over medium heat and whisk for about 4 minutes, until the mixture coats the back of a spoon. The flour absorbs liquid as it heats, giving the sauce body. Do not let it reach a hard boil; a glossy, lump-free base is ready for the cheese.
Step 4 — Melt in the cheese
Reduce the heat to low. Add the cheddar cheese and Monterey Jack in two additions, stirring until the first addition is completely melted before adding the next. Low heat protects the cheese proteins from tightening, which helps the cheese sauce stay creamy instead of splitting into grease and solids.
Step 5 — Stir in the buffalo butter off the heat
Remove the saucepan from the burner completely. In a small bowl, melt the remaining 3 tablespoons of butter and whisk in the Frank’s RedHot. Pour that buffalo mixture into the cheese sauce and stir until well combined. This is the scary moment: it may look loose or slightly separated at first. Keep stirring off the heat instead of adding more flour or cheese. The sauce will come together and stay glossy, which is why this step gives the Buffalo Wild Wings-style mac cheese its bright flavor.
Step 6 — Fold, top, and broil
Fold the drained macaroni into the buffalo cheese sauce until every noodle is coated, then transfer it to a broiler-safe dish. Sprinkle the panko evenly over the top. Broil 4–6 inches from the heating element for 2–3 minutes, watching continuously. The panko can move from golden to burnt quickly, so remove the dish as soon as the crumbs turn deep golden brown. Serve this mac cheese recipe immediately for the creamiest sauce.
Pro Tips for Buffalo Mac and Cheese
Tip 1: Butter the panko. Toss the ¾ cup breadcrumbs with 1 tablespoon of melted butter before topping the mac. The fat coats the crumbs, helping them brown evenly instead of leaving pale patches under the broiler.
Tip 2: Keep the cheese sauce below a simmer. Gentle heat keeps the cheddar and jack cheese proteins from tightening and helps the sauce stay creamy. If bubbles start breaking across the surface, lower the heat before adding the next ingredient.
Tip 3: Watch the broiler closely. The topping can turn from golden to burnt in less than a minute, so stay beside the oven and pull the dish as soon as the panko is evenly browned.
Flavor check: Hot sauce brands differ in heat and acidity. Taste the sauce before serving and remember that this mac cheese recipe is designed around ½ cup of Frank’s RedHot.
Variations and Substitutions
Dietary Variations:
- Gluten-free: Use gluten-free elbow macaroni and a 1:1 gluten-free flour blend in the roux. Check the blend’s thickening speed and remove the sauce from the heat when it coats the back of a spoon.
- Lower heat: Use ¼ cup Frank’s RedHot and add 1 extra tablespoon of butter. The sauce keeps its volume while the buffalo flavor becomes milder.
Flavor Variations:
- Ranch-buffalo: Stir 2 tablespoons of ranch dressing into the finished sauce for a cool, tangy contrast.
Ingredient Substitutions:
- No Monterey Jack? Colby or mild Gouda can replace it in the cheese sauce.
- Want a fuller meal? Fold in diced, fully cooked chicken just before serving. If you have no broiler-safe dish, skip the panko and serve the mac straight from the pot; the Buffalo Wild Wings flavor remains, but the crunchy topping is gone.
If you like this style of restaurant-copycat comfort food, my saltgrass macaroni and cheese recipe uses a similar roux base but leans smoky instead of spicy.
Troubleshooting
Why did my cheese sauce turn grainy or oily?
The pan was probably too hot, or the cheese went in too quickly. High heat makes cheese proteins tighten, pushing fat out of the sauce. Warm the mixture over low heat, add the cheese in small handfuls, and stir until each addition melts before adding more. Block-shredded cheese also gives this mac a smoother finish, though temperature is the first thing to check.
Why is the buffalo flavor too sharp?
The hot sauce may have simmered too long, concentrating its vinegar, or the butter balance may be off. Remove the pan from the heat and whisk in 1 tablespoon of melted butter. The extra fat softens the acidity without making the Buffalo Wild Wings-style sauce taste flat.
Why did my mac and cheese dry out under the broiler?
More than 3 minutes under direct broiler heat can tighten the sauce as it cooks and cools. Pull the dish when the panko turns golden. If the mac is already thick, add a splash of warm milk and stir it through before serving; the liquid loosens the cream sauce without changing the buffalo flavor.
Storage and Make-Ahead
Counter: Refrigerate the mac within 2 hours of serving, or within 1 hour if the room is above 90°F. Cool leftovers promptly in a shallow container so the center does not stay warm for too long.
Refrigerator: Store the sauce and macaroni in an airtight container for up to 4 days. The sauce thickens as it chills because the butter firms and the starches continue to hydrate; that change is normal.
Freeze: Freeze the mac and cheese without the panko topping for up to 2 months in a freezer-safe container. Add fresh crumbs after thawing and broil them just before serving.
Reheating: Warm refrigerated portions in a saucepan over low heat, stirring often, until they reach 165°F. For the microwave, heat in 30-second intervals, stirring between each interval. Add a splash of milk before cooking so the cheese sauce does not turn gluey.
Make-Ahead: Make the cheese sauce up to 2 days ahead and refrigerate it separately from the cooked pasta. Rewarm the sauce over low heat, combine it with the macaroni, add the panko, and broil immediately so the topping stays crisp.
Frequently Asked Questions
Q: Is this the same as the Buffalo Wild Wings buffalo mac and cheese recipe served in restaurants? A: No. This is a copycat, not Buffalo Wild Wings’ proprietary recipe. The restaurant version is not public, so I built this buffalo mac and cheese buffalo wild wings copycat around a roux-based cheese sauce, buffalo butter, and the flavor profile I was trying to match.
Q: What makes this taste like the buffalo mac n cheese bubs style people order at the restaurant? A: The sauce goes into a real cheddar cheese base after the heat is off. That keeps the cheese flavor first and preserves the hot sauce’s bright vinegar finish, which is the part that makes this taste closer to wild wings mac than ordinary mac and cheese.
Q: Can I make this less spicy for kids? A: Yes. Use ¼ cup hot sauce and 1 extra tablespoon of butter. That lowers the heat while keeping enough liquid and fat for the cheese sauce to stay balanced.
Q: Can I use a different hot sauce brand? A: Yes, but the flavor will change. A thicker, smokier, or sweeter sauce will make the finished dish taste different from the Buffalo Wild Wings-style version. Use the same ½-cup amount only if the replacement has a similar thin consistency.
Q: Can I make this ahead for a party? A: Yes. Prepare the cheese sauce and macaroni up to 2 days ahead, keeping them separate. Warm the sauce, combine everything, add the panko, and broil just before serving so the topping stays crisp.
Q: Why did my sauce separate after freezing? A: Freezing can make a dairy-based cheese sauce separate when it thaws. Reheat it over low heat and whisk in a splash of milk until it becomes smooth again. Avoid high heat, which can make the separation worse.
Q: Is there a version without a broiler step? A: Yes. Skip the panko and serve the mac straight from the pot. You will still get the buffalo wild wings mac n cheese recipe flavor, but not the crisp topping.
Q: Can I add chicken to make this a full meal? A: Yes. Fold in diced grilled or fried chicken that has been fully cooked, then add a little extra buffalo sauce if you like. It turns this side dish into dinner without changing the cooking time.
More Comfort Food Recipes You’ll Love
- Chicken Alfredo Bread Bowl — creamy alfredo pasta baked right into a bread bowl
- Cheesecake Factory Alfredo Sauce — a restaurant-copycat sauce base that started my whole roux obsession
- Mission BBQ Mac and Cheese Recipe — smoky, barbecue-style comfort mac and cheese
- Saltgrass Macaroni and Cheese — a steakhouse-style mac and cheese with a similar roux technique
Foolproof Buffalo Mac and Cheese Buffalo Wild Wings Copycat
Ingredients
For the mac and cheese:
- 1 pound elbow macaroni
- 6 tablespoon unsalted butter, divided
- 3 tablespoon all-purpose flour
- 21/2 cup whole milk
- 8 ounce sharp cheddar, shredded off the block
- 8 ounce Monterey Jack, shredded off the block
- 1/2 cup Frank’s RedHot Original
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper, to taste
For the topping:
- 3/4 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1/4 cup crumbled blue cheese (optional)
- 2 tablespoon chopped green onion (optional)
Instructions
- Bring a large pot of well-salted water to a boil. Cook the elbow macaroni about 1 minute less than package directions for al dente, then drain and set aside.
- In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour and cook for about 90 seconds, until pale and sandy-smelling.
- Slowly whisk in the milk in a steady stream, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 4 minutes.
- Reduce heat to low. Add the shredded cheddar and Monterey Jack in two additions, stirring until fully melted before adding more. Stir in the garlic powder and smoked paprika.
- Remove the saucepan from the heat completely. In a small bowl, melt the remaining 3 tablespoons of butter and whisk it into the Frank’s RedHot. Pour into the cheese sauce and stir until fully combined. Season with salt and pepper to taste.
- Fold the drained macaroni into the buffalo cheese sauce until evenly coated. Transfer to a broiler-safe baking dish.
- Toss the panko with the 1 tablespoon of melted butter, then sprinkle evenly over the top. Broil for 2–3 minutes, watching closely, until the panko is deep golden brown.
- Top with crumbled blue cheese and chopped green onion if using. Serve immediately.
Notes
- Shred your own cheese off the block — bagged pre-shredded cheese has an anti-caking coating that prevents it from melting smoothly into the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of milk to loosen the sauce.
- To freeze, leave off the panko topping and freeze the mac and cheese alone for up to 2 months; add fresh panko and broil after thawing and reheating.
- If you don’t have a broiler-safe dish, skip the panko topping and serve straight from the pot.
