Buffalo Chicken Mac and Cheese
A mouthwatering comfort food that combines creamy mac and cheese with zesty buffalo chicken for a delicious twist on a classic favorite.
Ingredients
Pasta and Chicken
- 12 oz rotini pasta Can substitute with whole grain or gluten-free pasta.
- 2 cups cooked, diced boneless skinless chicken breast Shredded rotisserie chicken can be used as a time-saver.
Sauce and Toppings
- 1/2 cup buffalo sauce Adjust according to spice preference.
- 1 cup sharp cheddar cheese, shredded Experiment with cheese variations like pepper jack or mozzarella.
- 4 oz cream cheese
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup panko breadcrumbs For topping.
- 2 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).
Making the 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.
Combining the Dish
- Mix cooked pasta with cheese sauce and chicken until well coated.
- Transfer to a greased baking dish and top with panko breadcrumbs.
Baking
- Preheat oven to 350°F (175°C) and bake for about 20-25 minutes until bubbly and golden.
Notes
Best served warm with sliced green onions as garnish. Pairs well with side salad or celery and carrot sticks. Can be stored in an airtight container in the refrigerator for up to 3 days.