Description
A creamy and spicy Buffalo Chicken Mac and Cheese casserole featuring tender elbow macaroni, shredded chicken, and a rich cheese sauce infused with buffalo wing sauce. Topped with golden toasted panko breadcrumbs, this baked dish is a flavorful comfort food perfect for gatherings or weeknight dinners.
Ingredients
Scale
Panko Topping
- 2 tablespoons (28 g) unsalted butter
- ½ cup (30 g) panko breadcrumbs
Pasta
- 8 ounces (225 g) elbow macaroni, uncooked
Cheese Sauce
- 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
Other
- 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 are golden brown, about 8-10 minutes. Remove from heat and set aside to cool.
- 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 package instructions until al dente, approximately 10 minutes. Drain well and set aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Add the 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 softened cream cheese and buffalo wing sauce, whisking until the cream cheese melts and the mixture 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 cooked pasta, shredded cooked chicken, and cheese sauce. Stir gently until everything is evenly coated and well mixed.
- Add the Panko Topping: Evenly sprinkle the toasted panko breadcrumbs over the mac and cheese mixture in the casserole dish.
- Bake: Place the casserole dish in the preheated oven and bake for 20 minutes, or until the casserole is bubbly and the topping is golden brown.
- Serve: Remove from the oven and optionally garnish with freshly chopped parsley. Serve hot.
Notes
- For extra heat, increase the amount of buffalo wing sauce in the cheese sauce.
- Use cooked rotisserie chicken for convenience and added flavor.
- Panko breadcrumbs can be toasted in the oven instead of on the stovetop if preferred.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven at 350°F (175°C) until warmed through to retain creaminess.
