Buffalo Chicken Mac and Cheese

• 8 oz elbow macaroni
• 2 cups shredded cooked chicken
• 1 cup buffalo sauce
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 slices bacon, chopped and cooked crisp
• 1/2 cup panko breadcrumbs
• 1/4 teaspoon garlic powder
• Salt to taste
• Black pepper to taste
• Chopped green onions for garnish

Steps

1. 1 Cook the elbow macaroni according to package instructions; drain and set aside.
2. 2 In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
3. 3 Gradually add milk to the roux, whisking constantly until the mixture thickens.
4. 4 Remove from heat and stir in 1 1/2 cups cheddar and 1/2 cup mozzarella until melted.
5. 5 Combine cooked macaroni with the cheese sauce in a large bowl.
6. 6 In a separate bowl, toss the shredded chicken with buffalo sauce.
7. 7 Mix the buffalo chicken into the macaroni and cheese.
8. 8 Preheat oven to 375°F (190°C).
9. 9 Top the casserole with remaining cheese, panko breadcrumbs, and cooked bacon.
10. 10 Bake for 20-25 minutes, until bubbly and golden brown.
11. 11 Garnish with green onions before serving.

Nutrition

Tips

• For extra spice, add a dash of hot sauce to the cheese sauce.
• Use rotisserie chicken for a quicker preparation.
• Toast the breadcrumbs in the oven for a few minutes before topping the casserole for extra crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of celery sticks and carrot sticks for a classic buffalo wing experience.
• Pair with a crisp, cold beer or a tangy coleslaw on the side.

FAQ