Buffalo Chicken Mac and Cheese
A creamy and spicy twist on classic mac and cheese, combining tender pasta, chicken, and zesty buffalo sauce for a comforting meal.
Ingredients
- 12 oz rotini pasta
- 2 cups cooked, diced boneless skinless chicken breast
- ½ cup buffalo sauce
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese
- 2 Tbsp butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup panko breadcrumbs (for topping)
- 2 green onions, sliced for garnish
Instructions
- Cook the rotini pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, sauté the diced chicken with salt and pepper until golden brown, about 5-7 minutes.
- In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour, whisking continuously to form a roux for about a minute.
- Slowly pour in the milk while whisking to avoid lumps. Continue whisking until the mixture thickens.
- Add the cream cheese, shredded cheddar cheese, and buffalo sauce to the sauce, stirring until creamy and smooth.
- In a large mixing bowl, combine the cooked pasta, sautéed chicken, and cheese sauce. Stir until well coated.
- Pour the mixture into a greased baking dish and top with panko breadcrumbs.
- Preheat your oven to 350°F (175°C) and bake for about 20-25 minutes until the top is golden brown.
- Serve hot, garnished with sliced green onions.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.