What cheese is best for buffalo chicken mac and cheese?

Sharp cheddar is the most popular choice because it offers a bold flavor that stands up to buffalo sauce. Mozzarella adds meltiness, while cream cheese brings smooth texture. Blue cheese is another great option for a tangier version, especially if you want to match traditional buffalo wing flavors.

Can I make buffalo chicken macaroni in advance?

Yes, you can make it a few hours ahead and reheat before serving. For best results, cook the macaroni and chicken in the sauce, but wait to stir in the cheese until you’re ready to reheat. This keeps the sauce from becoming too thick or grainy.

How spicy is buffalo chicken mac and cheese?

It really depends on your buffalo sauce. Most sauces are medium heat, but you can easily adjust the spice level. Use less sauce and add a bit more cream for a milder version, or go full heat with extra hot buffalo sauce and crushed red pepper for serious spice lovers.

Can I freeze buffalo chicken macaroni skillet?

Technically, yes—but with caution. Creamy pasta dishes don’t always freeze well, as the cheese can separate. If you do freeze it, reheat slowly and stir in extra milk or cream to help restore the texture. It’s best eaten fresh or refrigerated for up to four days.

Creamy Buffalo Chicken Macaroni Skillet

Description

Creamy Buffalo Chicken Macaroni Skillet is a quick, one-pan dinner packed with bold buffalo flavor and cheesy comfort. Perfect for busy weeknights.

Ingredients

Scale

1 lb cooked chicken, shredded or diced

12 oz elbow macaroni

2 cups chicken broth

1 cup heavy cream

1/2 cup buffalo sauce

1 cup grated cheddar cheese

1/2 cup shredded mozzarella cheese

2 tbsp cream cheese

1 tbsp olive oil or butter

1 tsp garlic powder

Salt and pepper to taste

Chopped green onions or parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil or butter in a large skillet over medium heat. Add the cooked chicken and season with garlic powder, salt, and pepper. Cook for 2–3 minutes until heated.

2. Stir in chicken broth, heavy cream, buffalo sauce, and uncooked elbow macaroni. Bring to a boil, then reduce heat. Simmer for 8–10 minutes until pasta is tender.

3. Turn off heat. Stir in cheddar cheese, mozzarella, and cream cheese until melted and creamy.

4. Serve warm. Garnish with green onions or parsley if desired.

Notes

Use rotisserie chicken for a shortcut.

Adjust buffalo sauce for more or less heat.

Add a splash of cream when reheating leftovers.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 560
Sugar: 2g
Sodium: 850mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 35g
Cholesterol: 95mg