Buffalo Chicken Mac & Cheese
Decadent baked macaroni and cheese with buffalo chicken dip flavors
This ultimate comfort food combines creamy mac and cheese with spicy buffalo chicken in one irresistible baked casserole.
Equipment
Ingredients
Main Ingredients
macaroni pasta (dry)
450 g
chicken breast (cooked, shredded)
500 g
buffalo hot sauce (room_temperature)
120 ml
butter (melted)
60 g
cream cheese (softened)
225 g
sharp cheddar cheese (shredded)
300 g
mozzarella cheese (shredded)
200 g
whole milk (room_temperature)
240 ml
garlic powder (dry)
5 g
onion powder (dry)
5 g
salt (fine)
5 g
black pepper (ground)
2 g
panko breadcrumbs (dry)
60 g
fresh parsley (chopped)
10 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook macaroni until al dente according to package directions.
Prepare the buffalo chicken
In a large bowl, toss the shredded chicken with buffalo sauce and melted butter until evenly coated.
Make the cheese sauce
In a large pot over medium heat, combine cream cheese and milk, stirring until cream cheese is melted and smooth.
Add cheese and seasonings
Stir in 2/3 of the cheddar and mozzarella cheeses until melted. Season with garlic powder, onion powder, salt, and pepper.
Combine pasta and chicken
Add the cooked and drained macaroni to the cheese sauce, then fold in the buffalo chicken mixture until everything is well combined.
Transfer to baking dish
Pour the macaroni mixture into a greased 9x13-inch baking dish and top with remaining shredded cheeses.
Add breadcrumb topping
If using, sprinkle panko breadcrumbs evenly over the top for a crunchy finish.
Bake until golden and bubbly
Bake in a preheated 190°C oven for 20-25 minutes until the cheese is melted and the top is golden brown.
Rest and garnish
Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Storage
Store covered in refrigerator. Reheat individual portions in microwave or whole dish in oven until heated through.
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