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Baked Buffalo Chicken Mac and Cheese

Baked Buffalo chicken mac and cheese is a little spicy, ultra-creamy, cheesy, rich comfort food that can be made in 30 minutes. The classic buffalo chicken dip flavors in mac and cheese make your taste buds dance happily.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 415 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 8 oz macaroni
  • 1+ 1 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • 4 oz cream cheese
  • ¼ cup sour cream
  • 1 ½ cup mozzarella cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • ½ cup Buffalo hot sauce
  • 1 ½ cup cooked chicken shredded
  • Parsley for Garnish
For panko topping:
  • ½ cup Panko bread crumbs
  • Pinch of salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil

Instructions

    Cup of Yum
  1. Prepare a 9x13 baking dish by greasing it with butter. Preheat oven to 350F.
  2. Cook macaroni noodles as per packet instructions. Ensure to cook pasta al-dente (stop cooking pasta 3-5 minutes before packet instructions). Pasta will continue to cook when you bake it with panko topping.
  3. Reserve 1 cup of pasta cooked water, drain the pasta, and set aside.
  4. In a large pot melt butter, add flour, and cook it on medium-low flame with constant whisking for about 1 to 2 minutes.
  5. When a smooth paste is formed, add milk and continuously whisk it. Cook until the sauce begins to thicken, don’t stop whisking as the sauce might get burnt at the bottom.
  6. Add the spices – onion powder, garlic powder, ground mustard, salt and pepper. Whisk until combined.
  7. Add sour cream, cream cheese, shredded mozzarella, and shredded sharp cheddar. Adjust the consistency of the sauce by adding pasta cooked water a little at a time.
  8. Mix well and cook on low heat until the cheese melts and blends with the sauce.
  9. Mix the hot sauce with the cream sauce.
  10. Add shredded cooked chicken, and al-dente cooked macaroni and stir well until coated in the sauce.
  11. Pour into the prepared baking dish.
  12. Prepare panko topping by mixing panko breadcrumbs, a pinch of salt, a generous pinch of pepper, and olive oil.
  13. Sprinkle panko breadcrumbs using a spoon evenly on top of macaroni.
  14. Transfer to the oven and bake at 350F for about 12-15 minutes or until the panko toppings is browned.
  15. Garnish with parsley and serve hot.

Notes

  • Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
  • Always cook pasta al-dente.
  • Shred cheese from the block instead of buying pre-shredded cheese from a bag. Pre-shredded cheese has fillers (non-caking agents) that will prevent the cheese from melting and cause the sauce to turn grainy.
  • Allow cheese to come to room temperature before starting the recipe to ensure the creamy consistency of the sauce.
  • Adjust the consistency of the sauce by adding pasta cooked water a little at a time.
  • You can swap chicken for cooked shrimp.

Nutrition Information

Calories 415kcal (21%) Carbohydrates 31g (10%) Protein 22g (44%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.01g Cholesterol 77mg (26%) Sodium 950mg (40%) Potassium 288mg (8%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 636IU (13%) Vitamin C 0.1mg (0%) Calcium 321mg (32%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 415

% Daily Value*

Calories 415kcal 21%
Carbohydrates 31g 10%
Protein 22g 44%
Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.01g 1%
Cholesterol 77mg 26%
Sodium 950mg 40%
Potassium 288mg 6%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 636IU 13%
Vitamin C 0.1mg 0%
Calcium 321mg 32%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.