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Buffalo Chicken Mac and Cheese combines two comfort food favorites into one incredible dish. Every time I make this creamy slightly spicy mac and cheese loaded with tender chicken and topped with crispy breadcrumbs, my kitchen fills with the most amazing aroma. It's become my go-to recipe for game days and potlucks.
Perfect Party Food
The magic of this dish lies in its perfect balance of flavors. The rich cheese sauce and zesty buffalo kick create something truly special. Whether you're feeding a crowd or just craving something hearty, this mac and cheese delivers pure comfort in every bite.
Your Ingredient List
- 1 cup buffalo sauce: Frank's RedHot Buffalo sauce preferred; not regular hot sauce. Adjust amount to control heat level.
- 1 pound pasta: Cavatappi or elbow macaroni; cook for exactly 9 minutes for perfect texture.
- 3 cups mixed cheese: 2 cups sharp cheddar and 1 cup mozzarella; freshly grated from blocks.
- 8 oz cream cheese: Full fat; softened to room temperature for smooth blending.
- 1/2 cup sour cream: Full fat; adds richness and helps balance the heat.
- 3 cups shredded chicken: Rotisserie chicken works perfectly to save time.
- 1 cup panko breadcrumbs: Japanese-style breadcrumbs for extra crunch.
- 3 cups whole milk: Warmed slightly to prevent sauce from seizing.
- 1/4 cup all-purpose flour: For thickening the cheese sauce.
- 6 tablespoons butter: Divided between sauce and topping.
- Seasonings: 1 teaspoon each paprika and garlic powder; 1/4 teaspoon cayenne.
Step-by-Step Instructions
- Prepare Your Pasta
- Bring a large pot of water to boil; add 1 tablespoon salt. Cook pasta for exactly 9 minutes until al dente. Drain but do not rinse; reserve 1 cup pasta water.
- Create the Cheese Sauce
- Melt 4 tablespoons butter in a large pot over medium heat. Whisk in flour, cooking for 1 minute. Gradually add warm milk, whisking constantly until smooth and thickened, about 5 minutes. Add cream cheese; stir until melted.
- Add Cheese and Buffalo Sauce
- Reduce heat to low. Add shredded cheeses one cup at a time, stirring until completely melted. Stir in buffalo sauce and sour cream until smooth. Season with spices.
- Make Crispy Topping
- Melt remaining 2 tablespoons butter in a skillet. Add panko; cook until golden brown, stirring constantly, about 3-4 minutes.
- Assemble and Bake
- Combine pasta and shredded chicken with cheese sauce. Transfer to greased 9x13 baking dish. Top with toasted panko. Bake at 350°F for 15-20 minutes until bubbly.
Tips for Success
- Always grate cheese fresh from blocks; pre-shredded contains anti-caking agents that prevent smooth melting.
- Toast panko before topping; creates deeper flavor and ensures perfect crunch.
- Start with 3/4 cup buffalo sauce; add more to taste. Heat level varies by brand.
- Let dish rest 5-10 minutes before serving; allows sauce to thicken perfectly.
Common Questions
- Make ahead: Prepare through assembly; cover and refrigerate up to 24 hours. Add topping just before baking.
- Heat level: Similar to medium buffalo wings; adjust sauce amount for milder or spicier version.
- Doubling recipe: Use two 9x13 pans rather than one larger pan; ensures even cooking and proper cheese sauce ratio.
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Frequently Asked Questions
- → How spicy is this dish?
The spice level comes from buffalo sauce - adjust amount to taste. The cream cheese and other dairy help moderate the heat.
- → Can I use pre-cooked chicken?
Yes, rotisserie chicken works great. Any pre-cooked, shredded chicken saves time while maintaining flavor.
- → Why use three different cheeses?
Each cheese serves a purpose: cream cheese adds smoothness, mozzarella provides stretch, and cheddar brings sharp flavor.
- → Why toast the panko separately?
Pre-toasting the panko in butter ensures it's crispy and golden. Adding it raw would leave it pale and less crunchy.
- → Can this be made ahead?
Yes, prepare without panko topping and refrigerate. Add fresh topping and reheat when ready to serve.