Description
Baked Buffalo Chicken Mac and Cheese is a creamy, cheesy comfort food dish with a spicy Buffalo chicken twist and a crispy golden breadcrumb topping. This American classic combines tender elbow macaroni, a rich blend of cheddar and mozzarella cheese, shredded Buffalo chicken, and a zesty Buffalo sauce, all baked to bubbling perfection. Ideal for family dinners or cozy nights in, this recipe delivers a delicious mix of creamy textures and spicy flavors in under an hour.
Ingredients
Scale
For the Pasta
- 2 cups elbow macaroni
For the Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups cooked shredded or diced chicken (Buffalo chicken preferred)
- ½ cup Buffalo sauce (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Topping
- 1 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even baking of the dish.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour to form a paste and cook for about 1 minute, stirring constantly. Gradually pour in 2 cups of whole milk while whisking continuously to prevent lumps. Stir until the mixture thickens to a creamy sauce.
- Add Cheese & Seasoning: Remove the saucepan from heat and add 2 cups shredded sharp cheddar cheese and 1 cup shredded mozzarella cheese. Stir until cheese melts completely. Then add 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, pepper, and ½ cup Buffalo sauce. Mix well.
- Add Chicken and Pasta: Stir in 2 cups of cooked shredded or diced Buffalo chicken and the drained elbow macaroni. Mix thoroughly to coat all ingredients evenly with the cheese sauce.
- Prepare for Baking: Grease a 9×13-inch baking dish and transfer the cheesy pasta mixture into it, spreading it out evenly.
- Prepare Topping: In a small bowl, combine 1 cup breadcrumbs with 2 tablespoons melted butter. Toss together until the breadcrumbs are evenly coated.
- Apply Topping: Sprinkle the buttery breadcrumb mixture evenly over the mac and cheese in the baking dish to create a crispy crust.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and the sauce is bubbly.
- Serve: Remove from the oven and allow to cool for a few minutes before serving warm. Enjoy the creamy, spicy, and crispy texture combination!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Leftovers can be frozen, but texture may slightly change upon reheating.
- For reheating refrigerated leftovers, warm in the oven until heated through or microwave in a microwave-safe dish.
- To reheat frozen leftovers, thaw overnight in the refrigerator and then bake or microwave until hot.
- Use high-quality freshly shredded cheeses for better melting and flavor.
- For extra spice, use a hotter Buffalo sauce or add a dash of sriracha.
- Try mixing Parmesan or blue cheese into the breadcrumb topping for a flavor boost.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Buffalo chicken, mac and cheese, baked, creamy, spicy, comfort food, casserole, crispy topping
