Buffalo Chicken Mac and Cheese and More Cozy Comforts
Creamy, cheesy, spicy comfort food baked to golden perfection—this Buffalo Chicken Mac & Cheese is a dinner winner!
Equipment
- 1 Large pot
Ingredients
Main Ingredients
- 8 oz macaroni noodles Cellentani style preferred
- 3 tablespoon butter
- 3 tablespoon flour
- 2 cups milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 4 oz cream cheese
- 1 ½ cups shredded mozzarella cheese low-moisture part skim
- 1 cup shredded cheddar cheese sharp
- ⅓ cup sour cream
- ½ cup buffalo hot sauce
- 1 ½ cups shredded chicken pre-cooked
- 1 tablespoon butter for panko topping
- ½ tablespoon olive oil for panko topping
- ½ cup seasoned panko crumbs
Instructions
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- Cook pasta al dente according to package directions, drain and set aside.
- Melt butter in a large saucepan over medium heat. Stir in flour and cook until smooth, about 1-2 minutes.
- Gradually whisk in milk and bring to a boil. Reduce heat, stir in salt, pepper, garlic powder, onion powder, and ground mustard. Simmer until slightly thickened, about 5 minutes.
- Lower heat and stir in cream cheese, mozzarella, cheddar, and sour cream until melted and smooth.
- Add buffalo hot sauce and stir until evenly mixed.
- Stir in shredded chicken and cooked pasta. Mix until fully coated in sauce.
- Pour mixture into prepared baking dish.
- In small saucepan, melt butter and olive oil together. Add panko and stir until golden brown.
- Sprinkle toasted panko over macaroni mixture.
- Bake uncovered for 15 minutes until bubbly and golden. Cool slightly before serving.
Notes
Refrigerate leftovers up to 3 days; reheat with a splash of milk. Use rotisserie chicken and pre-shredded cheese for shortcuts. Freeze with caution due to cheese texture change.