Creamy, cheesy pasta baked with spicy buffalo chicken and crunchy topping for rich, satisfying comfort.
# What You'll Need:
→ Pasta
01 - 1 pound elbow macaroni
→ Chicken
02 - 2 cups cooked chicken breast, shredded
→ Sauce
03 - 4 tablespoons unsalted butter
04 - 1/4 cup all-purpose flour
05 - 2 cups whole milk
06 - 1/2 cup heavy cream
07 - 1/2 cup buffalo wing sauce
08 - 1/2 cup cream cheese, softened
09 - 2 cups sharp cheddar cheese, shredded
10 - 1 cup Monterey Jack cheese, shredded
11 - 1/2 cup crumbled blue cheese (optional)
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - Salt and black pepper, to taste
→ Topping
15 - 1/2 cup panko breadcrumbs
16 - 2 tablespoons unsalted butter, melted
17 - 2 tablespoons chopped scallions (optional)
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil a large pot of salted water and cook elbow macaroni until al dente. Drain and set aside.
03 - Melt unsalted butter in a large saucepan over medium heat. Whisk in all-purpose flour and cook for 1 to 2 minutes until bubbling, without browning.
04 - Gradually whisk in whole milk and heavy cream, stirring constantly for about 5 minutes until the mixture thickens.
05 - Add buffalo wing sauce and softened cream cheese. Stir until the mixture is smooth and well combined.
06 - Add sharp cheddar, Monterey Jack, crumbled blue cheese if using, garlic powder, onion powder, salt, and black pepper. Stir until cheeses are melted and sauce is smooth.
07 - Fold shredded cooked chicken and drained macaroni into the cheese sauce until evenly mixed.
08 - Transfer the mixture to the prepared baking dish and smooth the top.
09 - In a small mixing bowl, combine panko breadcrumbs with melted butter. Sprinkle mixture evenly over the pasta.
10 - Bake uncovered for 20 to 25 minutes, or until golden brown and bubbly.
11 - Garnish with chopped scallions if desired. Serve hot.
