Buffalo Chicken Mac
A creamy, cheesy, and spicy twist on classic mac and cheese with tender buffalo chicken and a crispy topping.
Equipment
- Large Pot
- Baking Dish
Ingredients
Pasta
- 12 oz elbow macaroni or any short pasta
Buffalo Chicken
- 2 cups cooked chicken shredded
- 1/2 cup buffalo sauce
Cheese Sauce
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk warm
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Topping
- 1/2 cup panko breadcrumbs
- 2 tbsp butter melted
Instructions
- Cook the macaroni according to package instructions, drain, and set aside.
- In a pan, melt butter and stir in flour. Cook for 1 minute.
- Gradually whisk in warm milk and cook until thickened.
- Stir in shredded cheddar and mozzarella cheese until melted and smooth.
- Mix the shredded chicken with buffalo sauce and add it to the cheese sauce.
- Add cooked pasta to the sauce and mix well.
- Transfer to a baking dish and top with panko breadcrumbs mixed with melted butter.
- Bake at 375°F (190°C) for 15 minutes or until golden and crispy.
Notes
For extra heat, add a drizzle of extra buffalo sauce before serving!