Buffalo Chicken Mac and Cheese Bake

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 ½ cups cooked shredded chicken
• ½ cup buffalo wing sauce
• 2 cups milk
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• ½ cup crumbled blue cheese (optional)
• ½ cup panko breadcrumbs
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package instructions; drain.
3. 3 In a saucepan, melt ¼ cup butter and whisk in flour to create a roux.
4. 4 Gradually add milk, whisking constantly, until thickened.
5. 5 Stir in 2 cups cheddar and mozzarella until melted.
6. 6 Combine cooked chicken with buffalo sauce in a bowl.
7. 7 Mix macaroni, cheese sauce, and buffalo chicken in a greased 9x13 inch baking dish.
8. 8 Sprinkle crumbled blue cheese over the top if using.
9. 9 Mix panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the top.
10. 10 Bake for 25-30 minutes until golden and bubbly.
11. 11 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Whisk
• Oven

Variations

• Add diced celery for crunch.
• Use hot sauce of choice for different heat levels.

Substitutions

• Substitute panko breadcrumbs with crushed cornflakes for a gluten-free option.
• Use a dairy-free cheese alternative for a vegan version.

Pairings

• Buttermilk ranch dressing on the side.
• Pickled vegetables for a tangy contrast.

Nutrition

Tips

• For extra spice, add more cayenne pepper.
• Use rotisserie chicken for a quick protein boost.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs well with garlic bread on the side.

FAQ