Buffalo Chicken Macaroni and Cheese

Ingredients

• 8 oz Elbow Macaroni (dry, uncooked)
• 1 lb Chicken Breast (cooked in water, then shredded)
• 4 tbsp Unsalted Butter (divided, melted)
• 3 tbsp All-Purpose Flour (for roux)
• 2 cup Whole Milk (room temperature)
• 0.33 cup Frank's RedHot Sauce (or any preferred buffalo wing sauce)
• 0.5 cup Sour Cream (full‑fat)
• 4 oz Cream Cheese (softened, cut into cubes)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded, part‑skim)
• 1 tsp Dry Mustard Powder
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 cup Panko Breadcrumbs (for topping)
• 1 tbsp Olive Oil (for toasting panko)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the rest of the dish.

   Time: PT5M

   Temperature: 350°F

2. Cook Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente, about 8‑10 minutes. Drain and set aside.

   Time: PT10M

3. Poach Chicken

   Place the chicken breasts in a saucepan, cover with water, bring to a gentle boil, then simmer 12 minutes until fully cooked. Remove, let cool slightly, and shred with two forks.

   Time: PT12M

4. Make a Roux

   Melt 2 tbsp butter in a medium saucepan over medium heat. Sprinkle the flour over the butter and whisk continuously for 30‑45 seconds until the mixture turns a light golden color.

   Time: PT1M

5. Add Milk and Thicken

   Gradually whisk in the whole milk, a little at a time, until smooth. Continue cooking, whisking, for 3‑4 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT4M

6. Season the Sauce

   Stir in dry mustard, garlic powder, onion powder, salt, and black pepper. Mix well.

   Time: PT1M

7. Incorporate Cheeses

   Add the cream cheese, sour cream, shredded cheddar, and mozzarella. Reduce heat to low and whisk until all cheeses melt into a smooth, creamy sauce.

   Time: PT3M

8. Add Buffalo Sauce

   Pour in the Frank’s RedHot (or your favorite buffalo wing sauce) and stir until fully incorporated. Adjust heat level if needed.

   Time: PT1M

9. Combine Pasta, Chicken, and Sauce

   Fold the cooked macaroni and shredded chicken into the cheese‑buffalo sauce until everything is evenly coated.

   Time: PT2M

10. Transfer to Baking Dish

    Lightly grease the 8×8‑inch baking dish with butter‑flavored cooking spray, then pour the casserole mixture in, smoothing the top.

    Time: PT2M

11. Prepare Panko Topping

    In a small skillet, melt 2 tbsp butter, add the panko breadcrumbs, and toast over medium‑low heat, stirring constantly, until golden brown, about 3‑4 minutes. Sprinkle the toasted panko evenly over the casserole.

    Time: PT4M

12. Bake

    Place the dish in the preheated oven and bake for 15 minutes, or until the top is bubbling and lightly browned.

    Time: PT15M

    Temperature: 350°F

13. Garnish and Serve

    Remove from oven, let rest 5 minutes, then sprinkle chopped parsley over the top. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

32 g

Carbohydrates

58 g

Fat

42 g

Fiber

2 g