Buffalo Chicken Mac and Cheese: A Comforting Crowd-Pleaser

Ingredients

Main Ingredients

• 12 oz elbow macaroni
• 2 cups cooked, shredded chicken
• 1/2 cup buffalo wing sauce

Cheese Sauce

• 3 Tbsp unsalted butter
• 3 Tbsp all‑purpose flour
• 2 cups whole milk
• 4 oz cream cheese, softened
• 1 ½ cups shredded sharp cheddar
• 1 cup shredded mozzarella

Seasonings & Topping

• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and freshly cracked black pepper, to taste
• ¾ cup panko breadcrumbs
• 2 Tbsp melted butter (for topping)

Instructions

Preparing the Cheese Sauce

1. Make a roux. In a heavy saucepan over medium heat, melt 3 Tbsp unsalted butter. Sprinkle 3 Tbsp all‑purpose flour over the butter and whisk continuously for 2‑3 minutes until the mixture turns a light golden hue. This cooks out the raw flour flavor and creates the thickening backbone of the sauce.
2. Add liquid. Slowly whisk in 2 cups whole milk, ensuring no lumps form. Continue whisking until the mixture thickens, about 5‑6 minutes. The sauce should coat the back of a spoon and have a velvety texture.
3. Incorporate cheeses. Reduce heat to low and stir in 4 oz cream cheese until smooth. Then add 1 ½ cups shredded sharp cheddar and 1 cup shredded mozzarella, allowing each addition to melt completely before adding the next.
4. Season. Sprinkle in 1 tsp garlic powder, ½ tsp smoked paprika, and a pinch of salt and pepper. Taste and adjust—if you crave extra heat, stir in a tablespoon more buffalo sauce.
5. Combine. Fold the cooked macaroni and buffalo‑coated chicken into the cheese sauce, mixing until everything is evenly coated. Transfer the mixture to a greased 9‑x 13‑inch baking dish, spreading it into an even layer.