Description
Buffalo Chicken Mac and Cheese combines creamy, cheesy pasta with zesty buffalo sauce and tender shredded chicken, all baked to golden perfection under a crunchy, buttery panko topping. This dish is a hearty, flavorful twist on classic mac and cheese, perfect for weeknight dinners, game day, or potlucks.
Ingredients
Units
Scale
Panko Topping
- 2 tablespoons (28 g) unsalted butter
- 1/2 cup (30 g) panko breadcrumbs
Mac and Cheese
- 8 ounces (225 g) elbow macaroni, uncooked
- 1/4 cup (57 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/4 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups (360 ml) whole milk
- 4 ounces (113 g) cream cheese, softened
- 1/2 cup (120 ml) buffalo wing sauce
- 1 cup (100 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
- 2 cups (250 g) shredded cooked chicken
Instructions
- Prepare the Panko Topping: In a medium skillet over medium-high heat, melt the butter. Add the panko breadcrumbs and stir continuously until golden brown, about 8-10 minutes. Remove from heat and set aside.
- Preheat the Oven: Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch (23×33 cm) casserole dish to prevent sticking.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the uncooked elbow macaroni and cook according to the package instructions until al dente, about 10 minutes. Drain well and set aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt butter. Add flour, garlic powder, onion powder, dry mustard powder, salt, and black pepper. Stir constantly for about 30 seconds to cook out the raw flour taste. Gradually whisk in the milk while stirring continuously until the sauce is smooth and thickened. Add the cream cheese and buffalo wing sauce, whisking until the cream cheese melts and the sauce is smooth. Remove from heat and stir in the shredded cheddar and mozzarella until fully melted and combined.
- Assemble the Casserole: In the prepared casserole dish, combine the drained pasta, shredded chicken, and cheese sauce. Stir until everything is evenly coated and well mixed.
- Add the Panko Topping: Sprinkle the toasted panko breadcrumbs evenly over the assembled mac and cheese mixture.
- Bake: Place the casserole dish in the preheated oven and bake for 20 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve: Remove from the oven. Optionally, sprinkle with freshly chopped parsley before serving hot.
Notes
- Use rotisserie chicken for quick prep.
- Adjust the amount of buffalo sauce to control the spice level.
- For extra flavor, mix in a bit of blue cheese crumbles before baking.
- Leftovers reheat well; store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 565
- Sugar: 5g
- Sodium: 1380mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
