buffalo chicken macaroni and cheese
Savor the bold flavors of Buffalo Chicken Macaroni and Cheese, where creamy cheese sauce meets spicy buffalo chicken in a hearty, comforting dish! Perfect for any occasion, this recipe is sure to please all your guests.
Equipment
- Large pot
Ingredients
- 8 oz 230 g dry macaroni noodles (I used Cellentani noodles)
- 3 Tablespoons 42 g butter
- 3 Tablespoons 24 g flour
- 2 cups 475 ml milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 4 oz 115 g cream cheese
- 1 ½ cup 170 g shredded mozzarella cheese I use low-moisture part skim
- 1 cup 115 g sharp shredded cheddar cheese
- ⅓ cup 80 g sour cream
- ½ cup 120 ml buffalo hot sauce
- 1 ½ cups 200 g shredded chicken
For Panko Topping:
- 1 Tablespoon 14 g butter
- ½ Tablespoon olive oil
- ½ cup 30 g seasoned panko crumbs
Instructions
- Preheat oven to 350F (175C) and lightly grease a 1.5qt round baking dish or 9×9 square baking dish with butter.
- Cook pasta al dente according to package instructions.
- 8 oz (230 g) dry macaroni noodles (I used Cellentani noodles)
- Meanwhile, melt butter in a large pot over medium heat. Once it has melted, add flour and stir until smooth.
- 3 Tablespoons (42 g) butter,3 Tablespoons (24 g) flour
- Add milk and spices, stir well and bring to a boil.
- 2 cups (475 ml) milk,½ teaspoon salt,½ teaspoon pepper,½ teaspoon garlic powder,½ teaspoon onion powder,½ teaspoon ground mustard
- Once mixture begins to boil, reduce heat, bring to a simmer, and stir frequently until it is slightly thickened.
- Reduce heat to low and add cream cheese, mozzarella cheese, cheddar cheese, and sour cream. Stir until cheeses are melted and mixture is smooth.
- 4 oz (115 g) cream cheese,1 ½ cup (170 g) shredded mozzarella cheese,1 cup (115 g) sharp shredded cheddar cheese,⅓ cup (80 g) sour cream
- Add hot sauce and stir.
- ½ cup (120 ml) buffalo hot sauce
- Add shredded chicken and cooked, drained pasta noodles and stir until well coated by the sauce.
- 1 ½ cups (200 g) shredded chicken
- Pour into prepared baking dish and prepare your Panko topping.
- Panko Topping
- Combine butter and olive oil in a small saucepan over medium heat. Heat, stirring occasionally, until melted.
- 1 Tablespoon (14 g) butter,½ Tablespoon olive oil
- Add panko and stir well until the butter and oil has been mostly absorbed. Continue to stir until panko is lightly toasted and turns a light-medium brown color
- ½ cup (30 g) seasoned panko crumbs
- Use a spoon to sprinkle over prepared buffalo chicken mac and cheese
- Transfer to oven and bake on 350F (175C) for 15 minutes.
- Garnish with parsley, if desired, and serve.