Few things are as comforting as mac and cheese—except Smoked Buffalo Chicken Mac and Cheese.
This version takes classic mac and cheese up a notch by finishing it on a Traeger pellet grill or smoker, infusing the dish with a subtle smoky depth that pairs perfectly with tangy buffalo sauce.
I used leftover grilled chicken for this recipe. Planning ahead and saving extra chicken from the night before makes assembly quick and easy.
How to make this Smoked Buffalo Chicken Mac and Cheese
Start by making a roux: melt butter in a pot and whisk in an equal amount of flour. Cook for a few minutes until it thickens slightly, then gradually whisk in the milk. I prefer using whole milk or half-and-half for a richer, creamier sauce.
Bring the milk-roux mixture to a boil, then reduce the heat and simmer for about five minutes, whisking occasionally. Turn off the heat and add cream cheese, most of the shredded Colby-Jack, shredded cooked chicken, and seasonings—dry mustard, kosher salt, and black pepper work well.
Stir in cooked pasta—penne is used here because it’s a family favorite—and 1 cup of buffalo wing sauce. Combine everything evenly, then transfer the mixture to a greased cast iron skillet or a 9×13 foil pan.
Place the pan on a smoker set to 225°F (about 107°C) and smoke for one hour. The low-and-slow smoke melds with the cheese and buffalo flavors to create a unique, crave-worthy dish.
After an hour on the smoker the mac and cheese will be hot, bubbly, and lightly smoky. Sprinkle the remaining shredded cheese over the top and drizzle additional buffalo sauce, then return it to the smoker for 10 more minutes so the cheese melts and sets.
Finish with one last quick smoke so the toppings meld into a glossy, cheesy crust. This step adds a beautiful finish and extra flavor.
It’s always a good sign at the dinner table when everyone is silent—enjoying every bite of this Smoked Buffalo Chicken Mac and Cheese.
Serve hot straight from the skillet or pan. The dish is rich, cheesy, slightly spicy, and perfectly balanced with smoky notes from the grill. It makes a great main course or a hearty side for gatherings.
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More recipes to try like Smoked Buffalo Chicken Mac and Cheese
Buffalo Chicken Burritos
Smoked Blue Cheese Bacon Jalapenos
Buffalo Chicken and Waffles
Traeger Smoked Buffalo Chicken Dip
Smoked Nashville Hot Chicken
Smoked Buffalo Chicken Mac and Cheese
Cheesy, decadent mac and cheese with a kick from buffalo sauce and a subtle smoky finish from the smoker.
Ingredients
- 1 pound short-cut pasta (elbows, penne, shells)
- 1/4 cup butter
- 1/4 cup flour
- 3 1/2 cups whole milk
- 1 1/2 tsps kosher salt
- 1 tsp dry mustard
- 1/2 tsp pepper
- 8 oz cream cheese, cut into cubes
- 16 oz block Colby-Jack cheese, shredded
- 1 pound cooked, shredded chicken
- 1 1/4 cup buffalo wing sauce
Instructions
- Boil the pasta in salted water according to package directions. Drain, rinse with cold water, and set aside.
- Dry the pot, return to medium-low heat, and melt the butter. Whisk in the flour and cook 3–4 minutes until the roux thickens; add a touch more flour if needed.
- Whisk in the milk and bring to a boil, then reduce to medium-low and simmer for 5 minutes, whisking often.
- Turn off the heat. Add kosher salt, dry mustard, pepper, cream cheese, most of the shredded cheese, chicken, and 1 cup buffalo sauce. Stir until the cheeses melt, then fold in the cooked pasta. Reserve remaining cheese and buffalo sauce.
- Pour into a greased 12-inch cast iron skillet or a 9×13 foil pan. Smoke at 225°F for 1 hour.
- Top with the remaining cheese and a drizzle of the remaining buffalo sauce, then smoke 10 more minutes until the cheese melts. Serve hot.
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