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Mac and Cheese with Buffalo Chicken mixes two cozy favorites into one amazing meal. Whenever I whip up this smooth, slightly hot mac and cheese packed with juicy chicken and finished with crunchy breadcrumbs, wonderful smells take over my home. It's now my favorite for sports gatherings and community dinners.
Crowd-Pleasing Snack
What makes this dish stand out is how well the flavors work together. The creamy cheese mix and tangy buffalo taste create something you won't forget. If you're cooking for friends or just want something filling, this mac and cheese gives you pure comfort with every forkful.
What You'll Need
- 1 cup buffalo sauce: Try to use Frank's RedHot Buffalo sauce; it's different from plain hot sauce. You can use less if you don't want it too spicy.
- 1 pound pasta: Go with elbow macaroni or cavatappi; cook them for 9 minutes to get the right bite.
- 3 cups mixed cheese: Grab 1 cup mozzarella and 2 cups sharp cheddar; grate them yourself from blocks.
- 8 oz cream cheese: Use the full-fat kind; let it sit out until soft for easier mixing.
- 1/2 cup sour cream: Full-fat works best; it adds a rich taste and cools down the heat.
- 3 cups shredded chicken: Grab a store rotisserie chicken to save yourself some time.
- 1 cup panko breadcrumbs: These Japanese-style crumbs give you an extra crispy top.
- 3 cups whole milk: Warm it up a bit so your sauce stays smooth.
- 1/4 cup all-purpose flour: This helps thicken your cheese sauce.
- 6 tablespoons butter: You'll split this between the sauce and the topping.
- Seasonings: You need 1 teaspoon paprika, 1 teaspoon garlic powder, and 1/4 teaspoon cayenne.
How to Make It
- Start With Pasta
- Get a big pot of water boiling with 1 tablespoon salt. Cook your pasta for 9 minutes until it's still a bit firm. Drain but keep 1 cup of the water. Don't rinse the pasta.
- Make Your Cheesy Base
- Melt 4 tablespoons butter in a big pot over medium heat. Mix in flour and cook for a minute. Slowly pour in warm milk while stirring non-stop until it thickens, about 5 minutes. Add your cream cheese and stir until it melts away.
- Mix In Buffalo Flavor
- Turn the heat down low. Add your shredded cheeses one cup at a time, stirring until they melt completely. Mix in buffalo sauce and sour cream until everything looks smooth. Add your spices now.
- Fix Up The Topping
- Melt your last 2 tablespoons butter in a pan. Toss in panko and stir constantly until it turns golden, about 3-4 minutes.
- Put It All Together
- Mix your pasta and chicken with the cheese sauce. Pour everything into a greased 9x13 baking dish. Sprinkle your golden panko on top. Bake at 350°F for 15-20 minutes until it bubbles.
Cooking Secrets
- Grate cheese yourself instead of buying pre-shredded bags; those have additives that stop cheese from melting nicely.
- Brown your panko before putting it on top; this makes it taste better and keeps it super crunchy.
- Begin with 3/4 cup buffalo sauce and taste as you go. Different brands can be more or less spicy.
- Wait 5-10 minutes after baking before you dig in; this lets the sauce set up just right.
FAQs
- Want to prep early? You can make everything up to the baking step, cover it and keep it in the fridge for a day. Just add the topping right before you bake.
- Spice level? It's about as hot as medium buffalo wings, but you can add more or less sauce to change that.
- Need to make more? Use two 9x13 pans instead of one bigger one. This helps everything cook evenly and keeps the right amount of sauce.
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Frequently Asked Questions
- → Is this dish really spicy?
The heat level comes from the buffalo sauce, but you can tweak it to your liking. The cream cheese and other dairy help mellow it out.
- → Can I skip cooking the chicken myself?
Absolutely! Leftover chicken or rotisserie works perfectly and saves time without losing out on taste.
- → Why bother with three cheeses?
Each cheese does something special—cream cheese makes it smooth, mozzarella adds stringiness, and cheddar gives it a punchy flavor.
- → Is pre-toasting the panko necessary?
Yes! It guarantees the breadcrumbs end up golden and crispy instead of pale and soft.
- → Any tips for making it ahead of time?
You sure can! Prepare everything except the panko, refrigerate, and add the topping just before reheating.