Description
This Buffalo Chicken Mac and Cheese recipe combines creamy, spicy buffalo sauce with tender shredded chicken and cheesy macaroni, topped with toasted panko breadcrumbs for a crunchy finish. Baked to golden perfection, it’s a hearty and flavorful casserole perfect for family dinners or game day gatherings.
Ingredients
Scale
For the Panko Topping
- 2 tablespoons (28 g) unsalted butter
- ½ cup (30 g) panko breadcrumbs
For the Mac and Cheese
- 8 ounces (225 g) elbow macaroni, uncooked
- ¼ cup (57 g) unsalted butter
- ¼ cup (30 g) all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon dry mustard powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups (360 ml) whole milk
- 4 ounces (113 g) cream cheese, softened
- ½ 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 the 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 freshly shredded chicken for best texture and flavor.
- The buffalo wing sauce adds a spicy kick; adjust the quantity if you prefer milder or spicier mac and cheese.
- For a crispy topping, do not skip toasting the panko breadcrumbs beforehand.
- Leftovers can be refrigerated and reheated in the oven to maintain crispiness.
- Parmesan cheese can be added to the cheese sauce for an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
