Irresistible Buffalo Chicken Mac Cheese (Print Version)
Creamy buffalo chicken, sharp cheddar, and pasta baked with a crunchy panko topping for savory satisfaction.
# Ingredients:
→ Main Ingredients
01 -
12 ounces rotini pasta
02 -
2 cups cooked diced boneless skinless chicken breast
03 -
1/2 cup buffalo sauce
04 -
1 cup shredded sharp cheddar cheese
05 -
4 ounces cream cheese
→ Sauce Components
06 -
2 tablespoons unsalted butter
07 -
1/4 cup all-purpose flour
08 -
2 cups whole milk
→ Toppings and Garnish
09 -
1 cup panko breadcrumbs
10 -
2 green onions sliced
# Steps:
01 -
Fill a large pot with salted water and bring to a boil. Add rotini pasta and cook according to package directions until al dente. Drain thoroughly and set aside.
02 -
In a skillet over medium heat, sauté diced chicken breast with salt and pepper until golden and fully cooked, approximately 5 to 7 minutes.
03 -
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk, whisking constantly until smooth and thickened. Incorporate cream cheese until melted, then stir in cheddar cheese and buffalo sauce, mixing until sauce is creamy.
04 -
Mix the drained rotini pasta and sautéed chicken with the buffalo cheese sauce in a large bowl, ensuring all pieces are evenly coated.
05 -
Transfer the mixture to a greased baking dish. Evenly distribute panko breadcrumbs over the top.
06 -
Preheat oven to 350°F (175°C). Bake dish for 20 to 25 minutes until bubbly and golden on top. Remove and garnish with sliced green onions before serving.
# Notes:
01 -
For extra flavor, toast the panko breadcrumbs in a skillet with a small amount of butter before topping the dish.