Appetizers
This Buffalo Wild Wings mac and cheese copycat recipe delivers the exact same creamy, spicy, and indulgent experience you love from the restaurant—right in your own kitchen.
The secret lies in balancing the tangy heat of the buffalo sauce with a velvety cheese blend that coats every strand of pasta perfectly. After years of testing, I’ve cracked the code to replicate that signature combination of rich, cheesy goodness and bold wing flavors in one bowl.
The foundation of this recipe is a foolproof cheese sauce made with sharp cheddar, American cheese, and a touch of cream cheese for that signature Wild Wings texture.
The sauce is thickened just enough to cling to the pasta without being gluey, while the buffalo seasoning adds a perfect kick of heat. Unlike many copycat recipes, this version maintains the right balance—spicy enough to satisfy cravings but not so overpowering that the cheese flavor disappears.
What you’ll end up with is a restaurant-quality dish that’s golden, bubbly, and packed with that familiar Wild Wings flavor profile. The pasta stays al dente while the cheese sauce melts into a smooth, creamy blanket, and the buffalo seasoning delivers just the right amount of tangy heat.
This is the kind of comfort food that’s perfect for game day, family dinners, or whenever you need a bowl of cheesy, spicy goodness.
Ready in just 30 minutes, this recipe is designed to be simple yet impressive—no fancy techniques required. The key is in the sauce preparation and heat balance, which I’ll walk you through step by step. Once you try this, you’ll never order takeout again.
Ingredients for buffalo wild wings mac and cheese copycat
Pantry staples plus a few key cheeses—this copycat delivers the exact Wild Wings flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, medium or fine shape |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| American Cheese Slices 🧀 | 4 whole | Unprocessed, not pre-shredded |
| Cream Cheese 🧈 | 4 oz | Full-fat, room temperature |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Butter 🧈 | ½ cup | Unsalted, cubed |
| Buffalo Sauce 🌶️ | ½ cup | Frank's RedHot preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Onion Powder 🧅 | ½ tsp | For depth of flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Buttermilk 🥛 | ¼ cup | For sauce smoothness |
| Green Onions 🧅 | 2 whole | Chopped, for garnish |
The cheese blend is everything. Sharp white cheddar gives that signature tang, while American cheese slices (not pre-shredded!) melt into that velvety texture. Costco or Walmart usually carry the block cheddar, and grab the full-fat cream cheese—low-fat won't cut it. For the American cheese, Kraft Singles work, but the unprocessed slices from the deli section melt better. Pro tip: shred the cheddar yourself—pre-shredded gets clumpy. The buttermilk is non-negotiable for that ultra-smooth sauce, so don't skip it.
No sharp cheddar? Extra-sharp cheddar at half the amount works, but the flavor won't be identical. Out of buttermilk? Milk plus 1 tsp vinegar substitutes in a pinch. The Frank's RedHot—don't even think about using hot sauce from a bottle. For extra depth, add a pinch of smoked paprika. The green onions are just for garnish, so skip them if you're in a rush. Want more heat? Add 1/4 tsp cayenne to the sauce, but trust me, the buffalo sauce is enough for most people.
This reheats beautifully—just add a splash of milk to loosen the sauce. Keeps for 4-5 days in the fridge, freezes for 3 months. I always double the recipe because it disappears fast. For game day, make it ahead and reheat before serving. The sauce gets even better the next day as the flavors meld. Store leftovers in an airtight container with a layer of butter on top to keep it creamy.
Why You'll Love This Recipe
- No-Fuss Pasta Night: I swear, this comes together faster than takeout—boil the noodles, melt the cheeses, toss in a handful of crumbled American slices for that signature gooey texture. Honestly, my lazy nights just got a major upgrade.
- Spicy-Creamy Magic: That tangy kick from the buffalo sauce meets the ultra-creamy cheddar-cream cheese blend, and the American cheese? It adds this addictive stretch that’s so close to the original. My kids fight over the last bite—yes, even the picky ones.
- Game-Day Crowdpleaser: Serve it in a big bowl at parties, pack it for tailgates, or freeze half for later. The elbow macs hold up perfectly, and the cheesy sauce only gets richer when reheated. (Between us, I’ve fed six people with one batch and still had leftovers.)
- Budget Stretch: Sharp cheddar and American cheese are affordable staples, and you’re using every last slice—no waste. Plus, it’s cheaper than ordering wings and mac and cheese separately. My wallet thanks me every time.
Step-by-step instructions for buffalo Wild Wings mac and cheese copycat recipe
Here's how to recreate that legendary Buffalo Wild Wings mac and cheese at home—spicy, creamy, and packed with cheesy goodness.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 12 oz of elbow macaroni. Stir immediately to prevent sticking. Cook for 1 minute less than the package directions—you want it al dente so it doesn't turn mushy when mixed with the sauce. Drain the pasta in a colander, but don't rinse it. The starch on the pasta helps create a thicker, creamier sauce later.
While the pasta cooks, I like to set up my prep station. Have a large mixing bowl ready, along with a whisk or wooden spoon. The pasta should have a slight bite to it when you taste it—it'll finish cooking in the oven. Don't skip the al dente step—this is what makes the final dish perfect.
Melt the Cheese Mixture for Ultimate Creaminess
In the same large mixing bowl, combine 2 cups of sharp white cheddar cheese, 4 whole American cheese slices (cut into small squares), 4 oz of cream cheese, 0.5 cup of butter, 0.5 cup of heavy whipping cream, and 0.25 cup of buttermilk. The cream cheese should be at room temperature—this ensures it melts smoothly into the mixture. If it's cold, microwave it for 10-15 seconds to soften.
Use a whisk or wooden spoon to stir the mixture until it's completely melted and smooth. You'll see the cheeses transform from solid to a creamy, gooey consistency. This is the base of your sauce, and getting it perfectly smooth now is crucial for that restaurant-quality texture. If it looks too thick, add 1-2 tablespoons of milk or buttermilk to loosen it.
Add the Spicy Buffalo Elements
To the melted cheese mixture, add 0.5 cup of buffalo sauce, 2 cloves of minced garlic, 0.5 tsp of onion powder, 0.5 tsp of ground black pepper, and 1.5 tsp of salt. Stir everything together until the buffalo sauce is evenly distributed. The mixture should have a vibrant red color from the buffalo sauce and a rich, cheesy aroma. Taste it now—you'll get a preview of the final flavor, though it'll be even more intense after baking.
This is where the magic happens. The buffalo sauce brings that signature spicy kick, while the garlic and onion powder add depth. Don't be afraid of the heat—this is what makes this mac and cheese so special. If you prefer a milder version, you can reduce the buffalo sauce to 0.3 cup, but I promise the full amount delivers that authentic Wild Wings flavor.
Combine Pasta and Cheese for the Ultimate Bowl
Add the drained elbow macaroni to the cheese mixture and stir until every noodle is fully coated. The pasta will absorb the cheese sauce, creating a thick, creamy consistency. If the mixture seems too dry, add 1-2 tablespoons of buttermilk or heavy whipping cream to help bind everything together. The goal is a thick, spoonable mac and cheese that holds its shape when served.
Transfer the entire mixture to a greased 9x13-inch baking dish. Spread it out evenly with a spatula, making sure the top is smooth. This even distribution ensures the mac and cheese bakes uniformly. Sprinkle the top with chopped green onions for a pop of color and freshness. These will add a subtle crunch and bright flavor that cuts through the richness.
Bake to Golden Perfection and Broil for Extra Crispiness
Preheat your oven to 350°F. Bake the mac and cheese for 20-25 minutes until it's heated through and bubbling at the edges. You'll see the cheese starting to brown slightly, and the top will have a glossy sheen. This is your signal that it's almost ready for the final step.
Switch your oven to the broil setting and place the baking dish on the middle rack. Broil for 2-3 minutes until the top is golden brown and slightly crispy. Watch it closely—broilers can be aggressive, and you don't want to burn the cheese. The broiling step adds that perfect texture contrast: creamy inside, crispy on top. Let it cool for 5 minutes before serving to allow the cheese to set slightly.
Pro Tips For Making Buffalo Wild Wings Mac And Cheese Copycat
- STOP SHREDDING CHEESE DRY: The American cheese slices won’t melt right if you just toss them in whole—shred them first, then sprinkle them gradually over the simmering sauce while stirring constantly. I learned this the hard way when my first batch turned into a sad, clumpy mess. A few seconds of extra effort here makes all the difference.
- SIMMER LOW AND SLOW: This isn’t a race. Once the sauce hits the pot, keep the heat at a gentle bubble—not a rolling boil. I used to crank it up, and the cream cheese would seize or split. A steady simmer (about 3-4 minutes) keeps the sauce silky and prevents graininess. Trust me, your future self will notice.
- USE COLD CREAM CHEESE: Take the cream cheese straight from the fridge and cut it into small cubes before adding it to the sauce. Melting it in hot liquid too fast turns it into glue. I was skeptical until I tried it—now it’s non-negotiable for that creamy, velvety texture the original recipe nails.
- SALT THE PASTA WATER: Yes, even if the recipe doesn’t say it. Salt the pasta water well—like, a full tablespoon per pound of pasta. The starch in the water thickens the sauce later, and the flavor carries through. I skipped this once and the dish tasted flat. Don’t make that mistake.
Wine and beer pairings for buffalo wild wings mac and cheese copycat
Creamy Cheese Balance
The rich, cheesy base of this mac and cheese pairs beautifully with crisp white wines that won’t overpower the flavors. I always reach for a dry Riesling from Germany—its bright acidity and subtle honey notes cut through the heat while complementing the creamy cheese.
A chilled glass (around 45-48°F) enhances the dish’s velvety texture without clashing. 🍷
Spicy Heat Match
For beer lovers, a wheat beer like Blue Moon or Hoegaarden works wonders—their citrusy notes balance the buffalo sauce’s tang. The effervescence also cleanses your palate between bites.
If you prefer darker options, try a Belgian-style witbier like Stella Artois for a slightly malty contrast that stands up to the heat. 🍺
Bold Red Wine Option
If you’re serving this with protein-heavy sides, a light-bodied red like Pinot Noir from Oregon elevates the meal. Its earthy undertones enhance the cheddar’s sharpness, while its moderate tannins won’t compete with the dish’s creaminess. Serve it slightly cooler than room temperature (55-60°F) to highlight its fruitiness. 🍇
Non-Alcoholic Pairings
For a refreshing non-alcoholic option, sparkling apple cider (like Martinelli’s) mirrors the wine’s acidity and adds a crisp finish. Alternatively, a ginger beer with a squeeze of lime provides a zesty contrast to the spicy-sweet mac and cheese. Both options keep the meal lively without overpowering the dish. 🍏
Game Day Crowd-Pleaser
When hosting a group, set up a beer and wine station with the above options plus a light lager (like Corona) for those who prefer milder flavors. Label each bottle so guests can mix and match—this mac and cheese deserves a well-rounded lineup! 🎉
Nutrition facts
Frequently asked questions
Why does this recipe use both sharp cheddar and American cheese?
The sharp white cheddar provides the signature tangy flavor that matches Wild Wings' signature taste, while American cheese slices melt into that ultra-creamy, velvety texture you get at the restaurant. The combination creates the perfect balance of sharpness and richness that makes this dish so addictive.
Can I make this mac and cheese without baking it?
For a stovetop version, combine all ingredients in a large pot over medium-low heat, stirring constantly until fully melted and smooth (5-7 minutes). Keep it warm until serving, but the texture will be slightly less crispy than the baked version. The broiling step is what creates that perfect golden crust.
How can I adjust the heat level?
Start with the full 0.5 cup of buffalo sauce for authentic heat. For milder flavor, reduce to 0.3 cup. If you want extra kick, add 1/4 tsp cayenne pepper or a dash of hot sauce. Remember, the cheese helps balance the heat—don't be afraid to go full spicy!
What's the best way to reheat leftovers?
Add 1-2 tablespoons of milk or buttermilk to a portion of leftovers and microwave for 90 seconds at 50% power, stirring halfway. For oven reheating, cover with foil and bake at 350°F for 15-20 minutes until bubbly. The extra liquid prevents drying out.
Can I make this gluten-free?
Yes! Use gluten-free elbow macaroni and check that your buffalo sauce is certified gluten-free. The cheese sauce remains the same, but be sure to use a dedicated gluten-free cooking area to avoid cross-contamination. The texture will be slightly different but still delicious.