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Macaroni and cheese has long held a special place in the hearts of Americans. Its creamy, cheesy goodness offers comfort and nostalgia, often reminding us of childhood dinners and family gatherings. The beauty of Buffalo Chicken Mac and Cheese lies in its ability to elevate this classic dish by introducing bold flavors that resonate with today’s culinary trends.

Buffalo Chicken Mac and Cheese

Discover the ultimate comfort food with Buffalo Chicken Mac and Cheese! This delicious fusion dish combines creamy cheese sauce with tender pasta and spicy Buffalo chicken, creating an unforgettable flavor experience. Perfect for family dinners, game day, or gatherings, this meal evokes nostalgia while introducing a modern twist. Easy to prepare and customizable, it's a crowd-pleaser that will warm your heart and satisfy your cravings. Make it a staple in your kitchen!
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Ingredients
  

Pasta:

8 oz (about 2 cups) elbow macaroni or cavatappi

Buffalo Chicken:

1 lb boneless, skinless chicken breasts

1/2 cup buffalo sauce (plus more for drizzling)

1 tbsp olive oil

Salt and pepper to taste

Cheese Sauce:

4 tbsp unsalted butter

4 tbsp all-purpose flour

4 cups whole milk

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

Salt and pepper to taste

Topping:

1 cup panko breadcrumbs

2 tbsp melted butter

1/4 cup chopped green onions (for garnish)

Instructions
 

Cook the Pasta:

    In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

      Prepare the Chicken:

        In a medium frying pan, heat olive oil over medium heat. Season the chicken breasts with salt and pepper. Add to the pan and cook for about 7-8 minutes on each side, or until cooked through and no longer pink in the center. Remove from the pan and shred the chicken within the mixing bowl. Stir in 1/2 cup of buffalo sauce until well combined.

          Make the Cheese Sauce:

            In a large saucepan, melt butter over medium heat. Whisk in flour and cook for about 2 minutes, stirring constantly to form a roux. Gradually add the milk, whisking continuously until smooth. Cook until the sauce thickens, about 5 minutes.

              Add the Cheese:

                Reduce the heat to low, and slowly mix in the cheddar, mozzarella, and Parmesan cheese until melted and smooth. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper.

                  Combine Pasta and Sauce:

                    Add the cooked pasta and shredded buffalo chicken to the cheese sauce, gently stirring to combine everything evenly.

                      Prepare the Topping:

                        In a small bowl, mix panko breadcrumbs with melted butter to create a cohesive topping.

                          Assemble and Bake:

                            Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a 9x13-inch baking dish. Sprinkle the breadcrumb mixture evenly on top. Bake for 25-30 minutes, or until the top is golden and bubbly.

                              Serve:

                                Remove from the oven, let it cool slightly, and drizzle additional buffalo sauce on top. Garnish with chopped green onions before serving.

                                  Prep Time, Total Time, Servings: 15 min | 1 hr | 6 servings