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When you mix buffalo chicken with mac and cheese, you get the best of both comfort foods in one dish. Every time I whip up this rich, slightly spicy pasta packed with juicy chicken bits and finished with crunchy breadcrumbs on top, wonderful smells fill my entire kitchen. I've started bringing this to all my sports gatherings and community dinners.
Crowd-Pleasing Comfort Meal
What makes this dish stand out is how the flavors work together so well. The creamy cheese and tangy buffalo heat create something you won't forget. If you need to feed a bunch of people or just want something filling, you'll find pure satisfaction in every spoonful of this mac and cheese.
What You'll Need
- 1 cup buffalo sauce: Try to use Frank's RedHot Buffalo sauce if you can; it's different from regular hot sauce. You can use less if you don't want it too spicy.
- 1 pound pasta: Go with elbow macaroni or cavatappi; boil them for exactly 9 minutes to get them just right.
- 3 cups mixed cheese: Grab 1 cup mozzarella and 2 cups sharp cheddar; grate them yourself from blocks for best results.
- 8 oz cream cheese: Make sure it's full fat and let it sit out until soft so it mixes in smoothly.
- 1/2 cup sour cream: Use the full-fat kind; it adds a nice thickness and helps cool down the spice.
- 3 cups shredded chicken: A store-bought rotisserie chicken works great and saves you time.
- 1 cup panko breadcrumbs: These Japanese breadcrumbs give you that extra crunch on top.
- 3 cups whole milk: Warm it up a bit first so your sauce stays smooth.
- 1/4 cup all-purpose flour: You'll need this to thicken up your cheese mixture.
- 6 tablespoons butter: You'll split this between your sauce and your topping.
- Seasonings: Get 1/4 teaspoon cayenne ready, plus 1 teaspoon each of paprika and garlic powder.
Easy Cooking Method
- Cook Your Noodles
- Get a big pot of water boiling and throw in 1 tablespoon salt. Cook your pasta for exactly 9 minutes until it's firm but not hard. Drain it but skip rinsing; save 1 cup of the pasta water.
- Make Your Cheesy Base
- In a large pot over medium heat, melt 4 tablespoons butter. Stir in the flour and cook for a minute. Slowly pour in your warm milk, stirring non-stop until it thickens up after about 5 minutes. Add your cream cheese and stir until it's all melted in.
- Mix In Buffalo Flavor
- Turn the heat down low. Add your shredded cheeses gradually, one cup at a time, stirring until each batch melts completely. Pour in your buffalo sauce and sour cream, mixing until everything looks smooth. Sprinkle in your spices.
- Fix Up The Topping
- Melt your last 2 tablespoons of butter in a pan. Toss in your panko and stir constantly for about 3-4 minutes until it turns golden brown.
- Put It All Together
- Mix your pasta and chicken with the cheese sauce. Pour everything into a greased 9x13 baking dish. Scatter your toasted panko on top. Bake at 350°F for 15-20 minutes until you see bubbles.
Best Advice For Great Results
- Skip the pre-shredded stuff and grate your cheese from blocks; the bagged kind has stuff in it that stops it from melting right.
- Brown your panko in a pan before putting it on top; this makes it taste better and stay crunchier.
- Begin with 3/4 cup buffalo sauce and taste as you go; different brands can be more or less spicy.
- Don't serve it right away; let it cool for 5-10 minutes so the sauce gets to the perfect thickness.
Answers To Your Questions
- Want to make it early? Put it all together without the topping, cover it and keep it in the fridge for up to a day. Add the breadcrumbs just before you bake it.
- How spicy is it? About the same as medium buffalo wings, but you can change how much sauce you add to make it milder or spicier.
- Need more servings? Use two 9x13 dishes instead of one bigger one; this way it cooks evenly and has the right amount of sauce.
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Frequently Asked Questions
- → How spicy is the mac?
It's as hot as you like! The buffalo sauce adds heat, but the cheese tones it down. Adjust to fit your taste.
- → Is pre-cooked chicken okay?
Totally! Shredded rotisserie or ready-to-use cooked chicken is a time-saver and works perfectly.
- → Why pick three cheeses?
Each one adds something special—cream cheese for smoothness, mozzarella for melty goodness, and cheddar for sharpness.
- → What’s the deal with pre-toasting panko?
It makes the breadcrumbs golden and crispy. If you skip toasting, they’d stay pale and not as crunchy.
- → Can I make it ahead?
Yes! Prep the dish minus the breadcrumbs, then store it in the fridge. Add panko fresh before reheating and serving.