Description
Buffalo chicken mac cheese delivers pure comfort right to your dinner table. Creamy pasta meets spicy chicken in a mouthwatering blend that turns an ordinary meal into a crowd-pleasing favorite.
Ingredients
Scale
Main Ingredients:
- 1 pound elbow macaroni
- 2 cups cooked, shredded chicken
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gouda or Fontina cheese
Sauce and Seasonings:
- ½ cup Buffalo wing sauce
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- ½ teaspoon garlic powder
- Salt and pepper to taste
Topping:
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- Chopped fresh parsley
Instructions
- Heat the oven to 375°F and boil a large pot of salted water. Cook 1 pound of elbow macaroni for 8-9 minutes until tender, then drain completely.
- Melt 3 tablespoons unsalted butter in a heavy saucepan over medium heat. Whisk ¼ cup flour into the melted butter, stirring constantly for 2 minutes to create a smooth roux.
- Pour 2 ½ cups whole milk into the roux slowly, whisking continuously to prevent lumps. Cook the mixture for 3-4 minutes until it thickens and coats the back of a spoon.
- Reduce heat to low and stir in 2 cups sharp cheddar and 1 cup Gouda cheeses until they melt smoothly into the sauce.
- Mix ½ cup Buffalo wing sauce, ½ teaspoon garlic powder, salt, and pepper into the cheese sauce. Taste and adjust seasonings as needed.
- Fold 2 cups cooked, shredded chicken and the drained macaroni into the cheese sauce, ensuring everything gets evenly coated.
- Transfer the mac and cheese mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Combine ½ cup panko breadcrumbs with 2 tablespoons melted butter in a small bowl. Sprinkle the buttered breadcrumbs across the top of the mac and cheese.
- Bake in the preheated 375°F oven for 22-25 minutes until the top turns golden brown and the edges become bubbly.
- Remove from the oven and let the dish rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Notes
- Chicken can be swapped for rotisserie or leftover grilled chicken to save time and add extra flavor.
- Adjust Buffalo wing sauce amount based on personal heat preference, starting with less and adding gradually.
- For gluten-free version, replace regular flour with cornstarch and use gluten-free pasta and breadcrumbs.
- Cheese blend creates rich depth, but can be modified with pepper jack or blue cheese for more intense flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg