Buffalo Chicken Mac and Cheese
User Reviews
4.8
Buffalo Chicken Mac and Cheese
Description
This recipe starts by cooking pasta noodles until al dente, then preparing a roux-based cheese sauce by melting butter, whisking in flour, and gradually adding milk and spices to thicken. The sauce is enriched with cream cheese, shredded mozzarella, cheddar, and sour cream for richness and smooth texture. Hot sauce is stirred in to give the sauce a Buffalo-style heat.
Shredded cooked chicken is mixed with the cheese sauce and macaroni to evenly coat all components. The casserole is transferred to a baking dish to be baked, producing a bubbly, golden, and creamy main dish.
A topping made from butter, olive oil, and seasoned panko breadcrumbs is sautéed until coated and added to the top before baking. This adds a crunchy contrast to the creamy interior. The dish serves well as a hearty lunch or dinner.
Ingredients
- 8 oz macaroni noodles dry; I used Cellentani noodles
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 4 oz cream cheese
- 1 ½ cup mozzarella cheese I use low-moisture part skim, shredded
- 1 cup cheddar cheese sharp, shredded
- ⅓ cup sour cream
- ½ cup hot sauce Buffalo style
- 1 ½ cups chicken shredded
For Panko Topping:
- 1 Tablespoon butter
- ½ Tablespoon olive oil
- ½ cup panko breadcrumbs seasoned
Instructions
- Preheat oven to 350F (175C) and lightly grease a 1.5qt round baking dish or 9x9 square baking dish with butter.
- Cook pasta al dente according to package instructions.
- Meanwhile, melt butter in a large pot over medium heat. Once it has melted, add flour and stir until smooth.
- Add milk and spices, stir well and bring to a boil.
- 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.
- Add hot sauce and stir.
- Add shredded chicken and cooked, drained pasta noodles and stir until well coated by the sauce.
- 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.
- 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
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 458kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 93mg | 31% |
| Sodium | 1003mg | 42% |
| Potassium | 274mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 818IU | 16% |
| Calcium | 318mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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