Go Back
–+ servings
Bubbling baked buffalo chicken mac and cheese with crispy panko topping and cheese pull

Creamy Buffalo Chicken Mac and Cheese

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 560
Ingredients Method Nutrition

Ingredients
  

  • 16 oz (1 box) Elbow macaroni or cavatappi pasta
  • 3 cups Cooked shredded chicken breast
  • 4 tbsp Unsalted butter
  • 0.25 cup All-purpose flour
  • 3 cups Whole milk
  • 0.5 cup Buffalo wing sauce (Frank's RedHot)
  • 3 cups (divided) Sharp yellow cheddar cheese (freshly shredded)
  • 1.5 cups (divided) Monterey Jack cheese (freshly shredded)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Kosher salt
  • 0.75 cup Panko breadcrumbs
  • 2 tbsp Melted butter (for panko topping)
  • 2 tbsp Chopped green onions & ranch drizzle (for garnish)

Method
 

  1. Preheat oven to 375°F (190°C). Cook macaroni in salted boiling water for 1-2 minutes less than package directions. Drain.
  2. Melt 4 tbsp butter in a Dutch oven over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk until thickened.
  3. Whisk in buffalo sauce, garlic powder, onion powder, and salt. Remove from heat and stir in 2 cups cheddar and 1 cup Monterey Jack until melted and smooth.
  4. Fold cooked macaroni and shredded chicken into the cheese sauce. Transfer to a 9x13 baking dish.
  5. Top with remaining cheese and panko mixed with 2 tbsp melted butter. Bake for 20-25 minutes until golden and bubbling. Garnish with scallions and ranch!

Nutrition

Calories: 560kcalCarbohydrates: 48gProtein: 36gFat: 24gSaturated Fat: 13gCholesterol: 105mgSodium: 890mgPotassium: 420mgFiber: 2gSugar: 5gVitamin A: 36000IUVitamin C: 5mgCalcium: 4100mgIron: 0.5mg

Tried this recipe?

Let us know how it was!