Description
Creamy buffalo chicken mac and cheese delivers spicy comfort with classic American flavors. Cheesy pasta studded with tender chicken combines zesty hot sauce and rich dairy for a crowd-pleasing meal you’ll crave again and again.
Ingredients
Scale
Main Protein and Pasta:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 250 g (8 ounces) pasta (elbow macaroni, shells, or penne)
Cheese and Dairy:
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 1 cup heavy cream
- 3 tablespoons butter
- ¼ cup blue cheese crumbles (optional)
Seasonings and Topping:
- ½ cup buffalo sauce (Franks RedHot or your favorite)
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
- Chopped green onions for garnish
Instructions
- Ignite a large pot of salted water, allowing it to reach a rolling boil for pasta preparation.
- Immerse pasta into the bubbling water, cooking until it reaches a perfect al dente texture. Drain and reserve the pasta for later assembly.
- In a spacious saucepan, melt butter over medium flame, creating a smooth foundation for the sauce.
- Introduce flour to the melted butter, whisking vigorously to form a uniform, silky roux that will thicken the sauce.
- Gradually stream milk and heavy cream into the roux, continuing to whisk until the mixture transforms into a velvety, thickened consistency.
- Infuse the sauce with garlic powder, onion powder, smoked paprika, salt, and pepper, creating a flavor-packed base.
- Remove the sauce from heat and fold in cheddar and mozzarella cheeses, stirring until they melt into a luxurious, smooth mixture.
- Incorporate buffalo sauce, blending thoroughly to create a spicy, creamy foundation.
- In a generous mixing bowl, unite the cooked pasta, shredded chicken, and cheese sauce, ensuring every morsel is lavishly coated.
- Warm the oven to 180°C (350°F), preparing it for the final transformation.
- Transfer the mac and cheese mixture into a generously greased 9×13 inch baking vessel.
- Combine panko breadcrumbs with melted butter, creating a crisp topping that will crown the dish with golden perfection.
- Distribute the buttered breadcrumbs evenly across the surface, adding blue cheese crumbles for an extra flavor dimension.
- Bake the casserole for 20-25 minutes, watching as the top turns a tantalizing golden brown and the edges bubble enticingly.
- Allow the dish to rest briefly after removing from the oven, letting the flavors meld and settle.
- Embellish with chopped green onions and an optional drizzle of buffalo sauce for a final flourish.
- Present alongside a crisp salad, warm garlic bread, or fresh celery sticks to complete the culinary experience.
Notes
- Use gluten-free pasta and replace flour with cornstarch to make this dish celiac-friendly and easier to digest.
- Swap regular milk with plant-based alternatives like almond or oat milk for a dairy-free version that maintains creamy texture.
- Control spice levels by gradually adding buffalo sauce and taste-testing to ensure perfect heat balance for different palate preferences.
- Prep chicken ahead of time by using rotisserie or pre-cooked shredded chicken to reduce overall cooking time and simplify recipe.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 710
- Sugar: 4 g
- Sodium: 1150 mg
- Fat: 41 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 130 mg