Description
Indulge in the ultimate comfort food with this creamy and spicy Buffalo Chicken Mac and Cheese. Tender chicken, pasta, and a blend of cheeses are coated in a luscious buffalo sauce, topped with crunchy panko breadcrumbs, and baked to perfection.
Ingredients
Units
Scale
Main Mac and Cheese:
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 4 oz (115 g) cream cheese
- 1 1/2 cup (170 g) shredded mozzarella cheese I use low-moisture part skim
- 1 cup (115 g) sharp shredded cheddar cheese
- 1/3 cup (80 g) sour cream
- 1/2 cup (120 ml) buffalo hot sauce
- 1 1/2 cups (200 g) shredded chicken
Panko Topping:
- 1 Tablespoon (14 g) butter
- 1/2 Tablespoon olive oil
- 1/2 cup (30 g) seasoned panko crumbs
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350F (175C) and lightly grease a 1.5qt round baking dish or 9×9 square baking dish with butter.
- Cook pasta: Cook pasta al dente according to package instructions.
- Make cheese sauce: Melt butter in a large pot over medium heat. Add flour, stir until smooth. Add milk and spices, bring to a boil. Reduce heat, simmer until slightly thickened. Add cream cheese, mozzarella, cheddar, sour cream, and hot sauce. Stir until smooth.
- Combine with pasta: Add shredded chicken and cooked pasta to the cheese sauce, stir until well coated. Pour into prepared baking dish.
- Prepare Panko topping: In a saucepan, combine butter and olive oil. Add panko, stir until toasted. Sprinkle over the mac and cheese.
- Bake: Bake at 350F (175C) for 15 minutes.
- Serve: Garnish with parsley, if desired, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
