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Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 700
Ingredients Method Notes

Ingredients
  

  • 8 oz elbow macaroni
  • 2 cups cooked, shredded chicken
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • ⅓ cup hot sauce
  • 2 oz cream cheese, softened
  • 1½ cups sharp cheddar, shredded
  • ½ cup low-moisture mozzarella, shredded
  • ½ cup panko breadcrumbs
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Chopped green onions or celery (optional, for serving)

Method
 

  1. Boil the macaroni in salted water until just shy of al dente, about 1 minute less than package directions. Drain and set aside.
  2. Melt 2 tbsp butter in a saucepan over medium heat. Whisk in the flour, cook 1 minute, then gradually whisk in the milk. Simmer until slightly thickened, about 3 minutes. Off heat, stir in cream cheese, cheddar, mozzarella, hot sauce, garlic powder, salt, and pepper until smooth.
  3. Fold in the shredded chicken and drained pasta until every piece is coated. If dry, add a splash of pasta water.
  4. Butter a 2-quart baking dish and pour in the pasta mixture. Toss the panko with the remaining 1 tbsp melted butter and scatter over the top.
  5. Bake at 400°F (200°C) for 15 minutes, then broil 1 to 2 minutes for a deep golden crust. Serve hot with green onions or celery if you like.

Notes

If your cooked chicken is already seasoned with salt, reduce the added salt to ¼ tsp and adjust after tasting the sauce. The pasta will continue absorbing liquid in the oven, so keep the sauce a little looser than you think it should be before baking.