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Buffalo Chicken Macaroni and Cheese Pizza Recipe

Buffalo Chicken Macaroni and Cheese Pizza

Dax Phillips
A great pizza recipe that combines everything you would expect in buffalo chicken, with the addition of creamy macaroni and cheese.
Prep Time 2 hrs 30 mins
Cook Time 25 mins
Total Time 2 hrs 55 mins
Course Pizza
Servings 8


  • Ingredients for the Pizza Dough:
  • 3 3/4 cup of bread flour
  • 2 1/2 tsp active dry yeast
  • 3/4 tsp table salt
  • 3/4 plus a pinch of sugar
  • 1 1/3 cups of room temperature water
  • Ingredients for the Buffalo Chicken:
  • 1 1/2 cups of boneless skinless chicken breasts, cut into cubes
  • 1/4 cup of corn starch
  • pinch of salt
  • pinch of cracked black pepper
  • 2 cups of canola oil
  • Frank's RedHot sauce to your liking
  • Ingredients for the Macaroni and Cheese:
  • 2 tbsp all purpose flour
  • 2 tbsp unsalted butter
  • 2 cups of milk
  • 2 cups of shredded cheddar cheese
  • pinch of salt
  • pinch of cracked black pepper
  • water
  • 1/2 lb of elbow macaroni noodles
  • Ingredients for the Pizza:
  • 4 slices of Provolone cheese
  • 1/2 cup Blue Cheese Crumbles
  • 1 rib of celery thinly sliced


  • Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitcheAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.
  • During this time, make your chicken and macaroni and cheese.
  • To make the chicken, add the cubed chicken to a small mixing bowl and lightly coat with the corn starch, salt and pepper. Stir to lightly coat all of the chicken. Heat your oil to 350 degrees. In small batches, cook the chicken for about 5-7 minutes, remove with a slotted spoon, and lightly season with salt. Repeat with the remaining chicken.
  • Add the cooked chicken to another small mixing bowl, and toss in the Frank's RedHot, coating the chicken. Taste one, then back away because they are addicting.
  • Next, make the macaroni and cheese. Cook your pasta, just before al dente, drain and set aside. In the meantime, melt your butter in a sauce pan. Once the butter is nice and bubbly, toss in the flour, and stir with a wooden spoon. Cook, and continue stirring on medium heat for about 4 minutes. Add in the milk, and continue cooking until you have a nice, thick sauce. Keep stirring as you do not want any clumps. Add the noodles to a mixing bowl, and toss in the cheese. Pour the thickened sauce into the bowl, and give a few good stirs. Season with salt and pepper.
  • Revisit the dough. Once the dough has risen, remove the dough onto a floured surfaced. Form into a round ball. I divided my dough into three balls. Cover with a moistened kitchen towel for 30 minutes.
  • Preheat your oven and pizza stone or pan to 500 degrees.
  • Let's make the pizza.
  • To your pizza dough, lay down the four slices of provolone cheese, and arrange accordingly. To that, add on the macaroni and cheese, and spread that on top of the entire pizza, close to the edges. Top that with the cooked chicken, and shower with blue cheese crumbles.
  • Place in the preheated oven, and cook for about 20-25 minutes or until the crust is nice and golden, and the macaroni and cheese is nice and bubbly.
  • Remove and slide the pizza onto a cookie rack, to retain a nice, crisp crust. Shower with the sliced celery. Drizzle a bit more Frank's RedHot sauce over the top.
  • Let the pizza cool for about 5 minutes, then slice and serve.