Buffalo Chicken Mac and Cheese (Print version)

Creamy Buffalo Chicken Mac and Cheese with shredded chicken, sharp cheddar, Monterey Jack, and a buttery crisp topping.

# Ingredients:

For the pasta and chicken

01 - 12 oz (340 g) elbow macaroni
02 - 2 1/2 cups (300 g) cooked shredded chicken
03 - 1/2 cup (120 ml) Buffalo sauce, plus more to taste

For the cheese sauce

04 - 4 tablespoons (56 g) unsalted butter
05 - 1/4 cup (30 g) all-purpose flour
06 - 3 cups (720 ml) whole milk, warmed if possible
07 - 4 oz (115 g) cream cheese, cubed
08 - 2 cups (225 g) sharp cheddar cheese, freshly shredded
09 - 1 1/2 cups (170 g) Monterey Jack cheese, freshly shredded
10 - 1 teaspoon garlic powder
11 - 1/2 teaspoon kosher salt, plus more for pasta water
12 - 1/4 teaspoon black pepper

For the topping

13 - 1 cup (55 g) panko breadcrumbs
14 - 2 tablespoons (28 g) unsalted butter, melted
15 - 1/3 cup (40 g) crumbled blue cheese, optional
16 - 2 green onions, thinly sliced

# Instructions:

01 - Heat the oven to 375°F. Butter a 9x13-inch baking dish. Boil the macaroni in salted water for 1 minute less than the package directions, then drain well.
02 - Melt 4 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until it smells lightly toasted.
03 - Slowly whisk in the milk until smooth. Cook for 3-5 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
04 - Reduce the heat to low. Stir in the cream cheese, cheddar, Monterey Jack, garlic powder, salt, and black pepper until smooth and glossy.
05 - Stir in the Buffalo sauce and shredded chicken. Add the drained macaroni and fold until evenly coated. The mixture should look loose and creamy.
06 - Spread the pasta in the prepared dish. Mix panko with melted butter and sprinkle over the top. Bake for 18-22 minutes, until bubbling at the edges and lightly golden.
07 - Let the mac and cheese rest for 5 minutes. Sprinkle with blue cheese and green onions, then serve with extra Buffalo sauce if desired.

# Good to know:

01 - Best served hot after a 5-minute rest.
02 - Use freshly shredded cheese for the smoothest sauce.
03 - Add 2-4 tablespoons milk before baking if the pasta looks too thick.

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