Buffalo Chicken Mac (Print Version)
# Ingredients:
01 -
1 1/2 cups cooked, shredded chicken.
02 -
8 ounces uncooked elbow macaroni.
03 -
2 cups whole milk.
04 -
3 tablespoons all-purpose flour.
05 -
3 tablespoons melted butter.
06 -
4 ounces softened cream cheese.
07 -
1 1/2 cups shredded mozzarella.
08 -
1 cup grated sharp cheddar.
09 -
1/3 cup sour cream.
10 -
1/2 cup spicy buffalo sauce.
11 -
1/2 teaspoon ground mustard powder.
12 -
1/2 teaspoon each black pepper and salt.
13 -
1/2 teaspoon each onion and garlic powders.
14 -
1/2 cup crispy seasoned panko breadcrumbs.
15 -
1 tablespoon butter for panko.
16 -
1/2 tablespoon olive oil for topping.
# Instructions:
01 -
Shred the chicken, lightly grease a casserole dish, and cook the macaroni just until firm but not mushy.
02 -
Whisk butter and flour in a pan to form a roux. Slowly add milk while stirring. Toss in seasonings, melt cheeses, and mix in sour cream. Stir buffalo sauce in, followed by chicken and drained pasta.
03 -
Combine melted butter and oil in a pan, toss the breadcrumbs, and toast until golden brown.
04 -
Spread the topping on the macaroni mixture and bake for about 15 minutes, just until you see it bubbling.
# Notes:
01 -
Perfect for quick cozy meals.
02 -
Control the spice by adjusting the buffalo sauce.
03 -
Rotisserie chicken works great for this.
04 -
Make it ahead of time and reheat.
05 -
Ideal dish for sports nights.
06 -
Feel free to mix up the cheeses used.