Buffalo Chicken Macaroni and Cheese

Ingredients

• 8 oz Elbow Macaroni (dry, uncooked)
• 1 lb Chicken Breast (boiled in water, then shredded)
• 4 Tbsp Unsalted Butter (cut into cubes)
• 4 Tbsp All-Purpose Flour (for roux)
• 2 cup Whole Milk (room temperature)
• 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)
• 4 oz Cream Cheese (softened, cut into cubes)
• 4 oz Sour Cream
• 1 cup Shredded Cheddar Cheese (sharp preferred)
• 1 cup Shredded Mozzarella Cheese
• 0.5 cup Frank's RedHot Buffalo Wing Sauce (or any preferred hot sauce)
• 0.5 cup Panko Breadcrumbs (for topping)
• 1 Tbsp Olive Oil (to coat panko)
• 2 Tbsp Fresh Parsley (chopped, optional 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 Chicken

   Place 1 lb chicken breast in a large pot, cover with water, bring to a boil, then simmer 10‑12 minutes until fully cooked. Drain and shred with two forks.

   Time: PT12M

3. Cook Pasta

   Bring a pot of salted water to a boil, add 8 oz elbow macaroni, and cook 8‑9 minutes until al dente. Drain and set aside.

   Time: PT10M

4. Make a Roux

   Melt 4 Tbsp butter in a saucepan over medium heat (≈330°F). Sprinkle 4 Tbsp flour over the butter and whisk continuously for 45 seconds until the mixture bubbles and loses raw flour taste.

   Time: PT1M

   Temperature: 330°F

5. Add Milk and Thicken

   Gradually whisk in 2 cups whole milk, adding a little at a time. Continue stirring over medium‑low heat until the sauce thickens and coats the back of a spoon, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑Low

6. Season the Sauce

   Stir in 1 tsp dry mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper. Mix for 30 seconds.

   Time: PT0.5M

7. Incorporate Cheeses

   Add 4 oz cubed cream cheese, 4 oz sour cream, 1 cup shredded cheddar, and 1 cup shredded mozzarella. Stir over low heat until all cheeses melt into a smooth, creamy sauce, about 3 minutes.

   Time: PT3M

   Temperature: Low

8. Add Buffalo Sauce

   Pour in ½ cup Frank's RedHot Buffalo wing sauce (or your favorite hot sauce) and stir until fully incorporated.

   Time: PT1M

9. Combine Chicken and Pasta

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

   Time: PT2M

10. Transfer to Baking Dish

    Lightly grease an 8×8‑inch baking dish with butter‑flavored non‑stick spray. Spoon the mac and cheese mixture into the dish and smooth the top.

    Time: PT2M

11. Prepare Panko Topping

    In a small bowl, toss ½ cup panko breadcrumbs with 1 Tbsp olive oil (or melted butter) until lightly coated. Sprinkle the panko evenly over the surface of the casserole.

    Time: PT2M

12. Bake

    Place the dish in the preheated oven and bake for 15 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.

    Time: PT15M

    Temperature: 350°F

13. Finish and Serve

    Remove from oven, let rest 2 minutes, then sprinkle chopped fresh parsley on top. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g