Baked Buffalo Chicken Mac and Cheese
A creamy and spicy twist on classic mac and cheese, featuring Buffalo chicken and a crispy topping.
Ingredients
For the Pasta
- 2 cups elbow macaroni Cook according to package directions until al dente.
For the Cheese Sauce
- 2 tablespoons butter Melted for sauce.
- 2 tablespoons all-purpose flour Used to thicken the cheese sauce.
- 2 cups milk Preferably whole milk.
- 2 cups shredded sharp cheddar cheese For a rich flavor.
- 1 cup shredded mozzarella cheese For added creaminess.
- 2 cups cooked shredded or diced chicken Buffalo chicken works best.
- ½ cup Buffalo sauce Adjust to taste for spice level.
- 1 teaspoon garlic powder Enhances flavor.
- 1 teaspoon onion powder Enhances flavor.
- Salt and pepper To taste.
For the Topping
- 1 cup breadcrumbs For a crispy topping.
- 2 tablespoons melted butter To mix with breadcrumbs.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, boil water and cook your elbow macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour, stirring until a paste forms.
- Gradually pour in the milk while whisking continuously to prevent lumps. Stir until the mixture thickens.
- Remove the saucepan from heat and mix in the cheddar and mozzarella cheese until melted.
- Stir in garlic powder, onion powder, salt, pepper, and Buffalo sauce. Add your shredded chicken and cooked pasta, mixing well.
- Transfer your cheesy pasta mixture to a greased 9x13-inch baking dish.
Topping and Baking
- In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the pasta mixture.
- Place the dish in the oven and bake for 25-30 minutes or until bubbly and golden brown on top.
Serving
- Allow it to cool for a few minutes, then serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen, but texture may change slightly upon reheating.