Description
This Buffalo Chicken Mac and Cheese recipe combines creamy, cheesy pasta with tender shredded chicken tossed in a tangy buffalo wing sauce. Topped with crunchy toasted panko breadcrumbs and baked until bubbly and golden, it delivers a perfect balance of spicy, savory, and comforting flavors. Ideal for a hearty family dinner or game day feast.
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 they turn golden brown, about 8-10 minutes. Remove from heat and set aside to cool.
- Preheat the Oven: Set 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 until al dente, about 10 minutes according to package instructions. Drain well and set aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt ¼ cup (57 g) butter. Add the flour, garlic powder, onion powder, dry mustard powder, salt, and pepper. Stir constantly for about 30 seconds to cook out the raw flour taste. Gradually whisk in the milk, stirring continuously until the sauce is smooth and thickened. Add the softened cream cheese and buffalo wing sauce, whisking until the cream cheese has melted and the sauce is smooth. Remove from heat and stir in the shredded cheddar and mozzarella cheeses until fully melted and combined.
- Assemble the Casserole: In the prepared casserole dish, combine the drained pasta, shredded cooked chicken, and cheese sauce. Stir well so everything is evenly coated.
- Add the Panko Topping: Evenly sprinkle the toasted panko breadcrumbs over the top of the mac and cheese mixture in the casserole dish.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
- Serve: Remove from the oven and let cool slightly. Optionally, garnish with freshly chopped parsley before serving hot for extra freshness and color.
Notes
- Use freshly shredded cheese for better melting and flavor.
- Add more buffalo sauce if you prefer extra heat.
- Cook the pasta just until al dente to avoid overcooking during baking.
- The panko topping adds a nice crunchy contrast, do not skip.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
