Description
Buffalo Chicken Mac and Cheese is a delicious twist on classic comfort food, combining creamy cheddar cheese sauce, tender buffalo-spiced chicken, and crispy panko topping for a spicy, cheesy baked pasta dish that’s perfect for game day or a cozy dinner.
Ingredients
Scale
Pasta and Chicken
- 12 oz rotini pasta
- 2 cups cooked, diced boneless skinless chicken breast
- Salt and pepper, to taste
Cheese Sauce
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 oz cream cheese
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup buffalo sauce
Topping and Garnish
- 1 cup panko breadcrumbs
- 2 green onions, sliced
Instructions
- Cook the Pasta: Boil salted water and cook rotini until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta and set it aside.
- Prepare the Chicken: In a skillet over medium heat, sauté the diced chicken breast seasoned with salt and pepper until golden brown and cooked through, about 5-7 minutes. Remove from heat and set aside.
- Create Cheese Sauce: In a saucepan, melt butter over medium heat. Sprinkle in the flour and whisk continuously to form a roux, cooking for about 1-2 minutes. Gradually whisk in milk until the mixture is smooth and begins to thicken. Stir in cream cheese until melted and combined. Add shredded cheddar and buffalo sauce, stirring until the sauce is creamy and smooth.
- Combine Everything: Add the cooked pasta and sautéed chicken to the cheese sauce, mixing well to coat all ingredients evenly.
- Add Toppings: Transfer the mixture to a greased baking dish. Evenly spread panko breadcrumbs on top for a crunchy texture.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 20-25 minutes or until bubbly and golden on top.
- Garnish and Serve: Remove from the oven and garnish with sliced green onions before serving warm.
Notes
- Use rotini or any short pasta shape that holds sauce well.
- Adjust the amount of buffalo sauce to control the heat level.
- For extra flavor, add a pinch of garlic powder or smoked paprika to the cheese sauce.
- Substitute low-fat cream cheese and reduced-fat cheddar for a lighter version.
- Make sure to keep an eye on the breadcrumbs while baking to avoid burning.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: buffalo chicken mac and cheese, baked mac and cheese recipe, spicy mac and cheese, comfort food, buffalo chicken pasta
