Buffalo Chicken Mac and Cheese
A creamy and spicy twist on classic mac and cheese, perfect for parties and family dinners.
Ingredients
Pasta and Chicken
- 12 oz rotini pasta Can substitute with elbow macaroni or penne.
- 2 cups cooked, diced boneless skinless chicken breast Using pre-cooked rotisserie chicken can save time.
Cheese Sauce
- 1/2 cup buffalo sauce Adjust based on spice preference.
- 1 cup sharp cheddar cheese, shredded Feel free to try different cheeses like mozzarella or pepper jack.
- 4 oz cream cheese For extra creaminess, add more.
- 2 tbsp butter Unsalted butter is preferred.
- 1/4 cup all-purpose flour Used to create a roux.
- 2 cups milk Whole milk yields creamier results.
Toppings
- 1 cup panko breadcrumbs For topping, can also use regular breadcrumbs.
- 2 pcs green onions, sliced For garnish.
Instructions
Preparation
- Boil salted water and cook rotini until al dente according to package instructions. Drain and set aside.
- In a skillet over medium heat, sauté diced chicken seasoned with salt and pepper until golden brown (about 5-7 minutes).
Create Cheese Sauce
- In a saucepan, melt butter over medium heat.
- Add flour to create a roux, then whisk in milk until smooth.
- Stir in cream cheese until melted.
- Add shredded cheddar cheese and buffalo sauce; mix until creamy.
Combine Everything
- Mix cooked pasta with cheese sauce and chicken until well coated.
Bake
- Transfer to a greased baking dish and top with panko breadcrumbs.
- Preheat oven to 350°F (175°C) and bake for about 20-25 minutes until bubbly and golden.
Notes
Let the dish cool for a few minutes after baking. This dish can be refrigerated for about 3-4 days or frozen for up to 2 months.