Buffalo Chicken Mac and Cheese

6 standard portions

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Ingredients

• 2 tablespoons unsalted butter
• ½ cup panko breadcrumbs
• 8 ounces elbow macaroni (uncooked)
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¾ teaspoon dry mustard powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups whole milk
• 4 ounces cream cheese (softened)
• ½ cup buffalo wing sauce
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups shredded cooked chicken

Method

1. Prepare the Panko Topping: In a medium skillet over medium-high heat, melt the butter. Add the panko breadcrumbs and stir continuously until golden brown, about 8-10 minutes. Remove from heat and set aside.
2. Preheat your oven to 350°F (180°C). Lightly grease a 9x13-inch (23x33 cm) casserole dish.
3. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, about 10 minutes. Drain and set aside.
4. Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Add the flour, garlic powder, onion powder, mustard powder, salt, and black pepper. Stir constantly for 30 seconds to cook out the raw flour taste.
5. Gradually whisk in the milk, stirring continuously until the sauce is smooth and thickened.
6. Add the cream cheese and buffalo sauce, whisking until the cream cheese melts and the sauce is smooth. Remove from heat and stir in the shredded cheddar and mozzarella until melted and combined.
7. Assemble the Casserole: In the prepared casserole dish, combine the cooked pasta, shredded chicken, and cheese sauce. Stir until everything is evenly coated.
8. Sprinkle the toasted panko breadcrumbs evenly over the top.
9. Bake: Place the casserole in the preheated oven and bake for 20 minutes or until bubbly and golden on top. Sprinkle with freshly chopped parsley, if desired, and serve hot.