Buffalo Wild Wings Mac And Cheese Recipe (Creamy Perfect Copycat)

This Buffalo Wild Wings Mac And Cheese Recipe is my go-to when I want bold, cheesy comfort with that sports-bar feel at home. I wasn’t ready to taste this mac and cheese untill one of BWW waiter served this with their wings. My kids are huge fan of this.

This is not the plain boxed kind. It’s creamy, rich, and packed with real cheese flavor. The sauce is smooth, the pasta is soft but not mushy, and every bite feels full and satisfying.

What makes this Buffalo Wild Wings mac and cheese special is that mix of sharp cheddar, creamy melt cheese, and a light smoky touch.

It tastes like something you’d order during a big game night. People still talk about this style because it feels fun, messy, and loaded in the best way.

I love making this copycat BWW mac and cheese version because it hits that same cheesy craving without leaving my house.

You can serve it in a skillet with crispy Buffalo chicken on top and a drizzle of hot sauce. You can pair it with wings, fries, and celery sticks to bring that full bar-style plate right to your table.

What Makes This Buffalo Wild Wings Mac And Cheese Better Than Other Restaurant?

I’ve tried many mac and cheese bowls, but this one hits different. The secret is how everything cooks in one pot. The pasta soaks up flavor while it cooks, which most restaurants don’t do.

Here’s why I think it stands out:

• Creamier texture from evaporated milk
• Two-cheese combo gives deep flavor
• No draining pasta means more taste stays in
• Quick to make at home
• Budget friendly but tastes premium

Once you make this Buffalo Wild Wings mac and cheese copycat recipe at home, you may skip takeout more often.

Buffalo Wild Wings Mac And Cheese Perfect For

Game Night at Home – This feels like stadium food but made in your own kitchen.

Quick Weeknight Dinner – It cooks in one pot. Less mess.

Side Dish for Wings – Pair it with hot wings or boneless chicken.

Comfort Food Cravings – When you want something warm and cheesy fast.

Late Night Snack – Small batch. Big flavor.

Lunch Meal Prep – Reheats well and still stays creamy.

Buffalo Wild Wings Mac And Cheese Ingredients

5 ounces elbow macaroni – I use regular elbow macaroni because it’s the classic shape for mac and cheese. The little curves grab onto the sauce and hold it inside. That’s what gives every bite that creamy, cheesy feel instead of dry pasta.

2½ ounces sharp cheddar cheese, freshly shredded – I always shred sharp cheddar myself. It melts smoother and tastes stronger than pre-shredded bags. Sharp cheddar gives that bold, slightly tangy flavor that makes this Buffalo Wild Wings mac and cheese taste real and not flat.

2½ ounces American cheese, shredded or diced – I use deli-style American cheese, not the wrapped singles. It melts fast and keeps the sauce smooth and creamy. This is the secret to that silky texture that feels like restaurant mac and cheese.

¾ cup evaporated milk – I use Carnation evaporated milk most of the time. It’s thicker than regular milk and makes the sauce rich without needing flour. It gives that creamy base that holds the cheese together.

1½ cups water – This cooks the pasta right in the pot. I don’t drain it. The pasta soaks up all the seasoned liquid, which builds flavor from the inside out.

¼ teaspoon chicken bouillon powder – I use Knorr chicken bouillon powder. Just a small amount adds savory depth. It makes the pasta taste seasoned, not bland, even before the cheese goes in.

¼ teaspoon salt (plus more to taste) – I start light with salt because bouillon already has some. Then I taste at the end and adjust. Salt brings all the cheese flavors together.

¼ teaspoon onion powder – I like onion powder because it blends into the sauce without texture. It adds a soft, warm flavor in the background without being strong or sharp.

¼ teaspoon smoked paprika – This gives a light smoky touch. It’s not spicy. It just adds that subtle flavor that reminds me of sports-bar style food.

¼ cup Mexican table cream or heavy cream – I usually use Mexican table cream if I can find it, but heavy cream works great too. This makes the sauce extra smooth and rich at the end.

Optional: 1 teaspoon Dijon mustard – If I’m using mild cheddar, I add Dijon mustard. It boosts flavor and gives a tiny tang that makes the cheese taste deeper and more balanced.

Ingredients Substitutions & Variations

• If I run out of sharp cheddar – I grab medium cheddar from the fridge. It still works. I just stir in a little Dijon mustard at the end to bring back that stronger, deeper cheese flavor. It saves the dish every time.
• If there’s no American cheese – I’ve used Colby Jack before. It melts fine, but I’ll be honest, the sauce isn’t quite as silky. It still tastes good, just not as smooth as the original.
• If I don’t have evaporated milk – Whole milk does the job. The sauce turns out a bit lighter and not as rich, but it’s still creamy enough for weeknight comfort.
• If I want it meat-free – I skip the chicken bouillon and use a veggie one. The flavor stays savory without missing anything big.
• If I’m craving heat – I sprinkle in a small pinch of cayenne. Not too much. Just enough to wake it up.
• If I want it extra creamy – I add one more spoon of cream at the end. It makes it feel even more like a restaurant bowl.

How To Make Buffalo Wild Wings Mac And Cheese

Step 1| Seasoned Cooking Liquid

Place a small heavy-bottom pot over medium heat. Add 1½ cups of water. Stir in ¼ teaspoon chicken bouillon powder, ¼ teaspoon salt, ¼ teaspoon onion powder, and ¼ teaspoon smoked paprika. Pour in ¾ cup evaporated milk and stir to combine. Bring the mixture to a gentle simmer.

The seasoned milk-and-water base infuses the pasta while it cooks and eliminates the need for draining.

Step 2| Cook the Pasta

Once the liquid reaches a steady simmer, add 5 ounces of elbow macaroni. Stir immediately to prevent sticking. Maintain a gentle boil and cook for 8 to 9 minutes, stirring occasionally, until the pasta reaches the desired tenderness.

Some liquid should remain in the pot when the pasta finishes cooking. That residual liquid is essential for a creamy sauce.

Step 3| Melt the Cheese

Reduce the heat to very low. Add the 5 ounces of cheese (sharp cheddar and American cheese). Stir continuously until the cheese fully melts into the pasta.

If using a heavy stainless steel pot, the heat can be turned off at this point and the residual warmth will melt the cheese smoothly. Continue stirring until the sauce becomes thick, glossy, and creamy.

Step 4| Add Cream for Extra Richness

Stir in ¼ cup Mexican table cream or heavy cream. Mix thoroughly until the sauce becomes silky and smooth. This step enhances the rich, velvety texture similar to Buffalo Wild Wings mac and cheese.

If using mild cheddar instead of sharp cheddar, stir in 1 teaspoon Dijon mustard to enhance flavor depth and add a subtle tang.

Step 5| Adjust Seasoning and Finish

Taste the mac and cheese. Add additional salt if needed. Stir well to fully incorporate any adjustments.

The final texture should be creamy and slightly loose while hot. The sauce will thicken further as it rests. Serve the BWW style mac and cheese immediately for best consistency and flavor.

Texture & Flavor Notes for Cheesy Buffalo Wild Wings Mac and Cheese

Shred your cheese fresh every time. I used bagged shredded cheese once, and the sauce turned a little gritty. Fresh block cheese melts smoother and tastes better. It only takes a few extra minutes, and the texture difference is very noticeable.

Keep the heat low when adding cheese. I learned this the hard way. If the pot is too hot, the cheese tightens up and turns grainy instead of creamy. I always lower the heat or even turn it off before stirring the cheese in.

Don’t overcook the macaroni. I stop cooking when the pasta still has a slight bite. It keeps cooking a little in the hot sauce. If you cook it too long at first, it turns soft and mushy fast.

Stir the pasta often while it cooks. Since we don’t drain it, the starch can make it stick to the bottom. I give it a gentle stir every minute or two to keep everything smooth and even.

Let it rest for a couple minutes before serving. Right off the stove, it looks a bit loose. Give it two or three minutes. The sauce thickens up and turns perfectly creamy.

Use a heavy-bottom pot if you have one. Thin pans heat unevenly and can scorch the milk. I use my heavier pot so the sauce stays smooth and nothing burns at the bottom.

Mistakes To Avoid While Making

• Draining the pasta – I used to drain it out of habit, and the sauce turned thin and disappointing. That leftover cooking liquid is gold. It mixes with the cheese and makes the sauce creamy and rich.
• Using high heat for cheese – I once rushed this step and ended up with oily, clumpy sauce. High heat breaks the cheese. I always lower the heat fully before adding it in. Slow melting gives smooth texture.
• Adding too much salt early – Chicken bouillon already brings salt. If you season heavy at the start, it can taste too salty later. I always taste after the cheese melts, then adjust carefully.
• Skipping the cream step – I tried leaving out the cream once to save calories, and it just wasn’t the same. That final splash gives the silky, restaurant-style finish you expect.
• Overcooking the macaroni – Pasta softens quickly in this recipe since it cooks in milk and water. If you let it go too long, it turns mushy. I stop when it still has a tiny bite.
• Not stirring enough – Because we cook everything in one pot, starch builds at the bottom. If you don’t stir often, it sticks and can scorch. I keep a spoon in hand the whole time.

What To Serve or Pair With This Buffalo Wild Wings Mac and Cheese

Crispy Chicken Wings – This is my favorite combo. The creamy mac and cheese cools down spicy wings and makes each bite better. Classic Buffalo-style wings or honey BBQ both work great here.

Boneless Chicken Bites – Easy, no-mess option. Toss them in Buffalo sauce and scoop some mac on the side. It feels like a full sports-bar plate without leaving home.

BBQ Ribs – The sweet and smoky ribs balance the cheesy pasta really well. That mix of sticky sauce and creamy noodles just hits right.

Steamed White Rice or Seasoned Rice – Sounds simple, but rice soaks up extra cheese sauce. It stretches the meal and makes it more filling.

Garlic Bread or Soft Dinner Rolls – Perfect for wiping the bowl clean. Warm bread plus creamy mac is comfort on another level.

Simple Salad or Slaw – Something fresh on the side cuts through the richness. Keeps the plate from feeling too heavy.

How To Store Leftover & Reheat

Storing Leftovers

When I have extras, I always let the mac and cheese cool first. Then I place it in an airtight container and keep it in the fridge. It stays good for about 3 days. Try not to leave it uncovered, or it dries out quick.

Reheating Method

To reheat, I always add a splash of milk before warming. Heat slowly on the stove or microwave, stirring in between. The extra liquid brings back the creamy texture. High heat makes it thick and sticky, so go gentle.

Buffalo Wild Wings Mac and Cheese Recipe FAQs

Can I use only one type of cheese?
You can, but the texture changes. All cheddar makes it thicker and sharper. All American cheese makes it very soft but less bold. The mix gives balance. That’s why I stick with both.

Why cook pasta in the milk mixture instead of plain water?
The pasta absorbs flavor while it cooks. The starch stays in the pot, which helps the cheese turn into a creamy sauce. If you boil and drain, you lose that built-in richness.

Can I make this recipe ahead of time?
You can make it a few hours early. I keep the sauce slightly loose so it doesn’t dry out. When reheating, I add a splash of milk and warm it slow. That brings back the creaminess.

What if my cheese sauce turns grainy?
That usually means the heat was too high. Cheese breaks when it gets too hot. Next time, lower the heat before adding cheese and stir gently. Fresh shredded cheese also melts smoother.

Is evaporated milk really necessary?
It makes a big difference. Evaporated milk is thicker and richer than regular milk, so the sauce turns out smooth and full. Whole milk works, but the texture won’t feel as creamy.

Can I add chicken or other protein?
Yes, and it works great. I’ve added cooked chicken, crispy bacon, and even pulled Buffalo chicken. Just mix it in after the sauce is done so it doesn’t overcook.

How can I make it spicier?
Add a small pinch of cayenne or a drizzle of hot sauce. Start light and taste as you go. You want heat, but not so much that it covers the cheese flavor.

Why is there still liquid in the pot after cooking?
That liquid is part of the sauce. It mixes with the melted cheese and turns creamy. If the pot dries out completely, the mac can become thick and sticky.

Can I freeze this mac and cheese?
You can freeze it, but the sauce may separate when thawed. Cheese doesn’t always freeze well. If you try it, reheat slowly and stir in milk to smooth it out.

What pasta shapes can I use besides elbow?
Shells, small rotini, or cavatappi work well because they hold sauce inside. I avoid large pasta shapes since the cheese won’t coat them evenly and the texture feels off.

This Buffalo Wild Wings Mac And Cheese Recipe is one of my favorite comfort meals to make at home. It’s creamy, rich, and honestly easier than most people think.

Once you try cooking the pasta right in the seasoned milk, you’ll notice the flavor jump right away.

I’ve made this buffalo wild wings mac and cheese many times, and it never lasts long on the table. Give it a try in your own kitchen. When you do, come back and tell me how it turned out — I bet your bowl will be empty fast.