Description

A creamy, cheesy baked mac and cheese with tender chicken, tangy buffalo sauce, and a crunchy panko topping. Comfort food with a spicy kick!

Ingredients

1 lb cavatappi, cellentani, or shell pasta

4 tbsp unsalted butter

4 tbsp all-purpose flour

3 cups whole milk

2 cups sharp cheddar cheese, shredded from a block

1 ½ cups Monterey Jack cheese, shredded from a block

1 cup Gruyere or Fontina cheese, shredded from a block

2–3 cups cooked chicken, shredded (rotisserie or poached)

½–¾ cup buffalo sauce (such as Frank’s RedHot)

1 tsp garlic powder

½ tsp black pepper

Salt to taste

1 cup panko breadcrumbs

2 tbsp butter, melted

2 tbsp fresh parsley, chopped (optional for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 1 minute shy of package directions. Drain and set aside.

2. In a large pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes until lightly golden and nutty.

3. Slowly whisk in the milk, starting with a splash and whisking smooth before adding more. Simmer gently for 5 minutes until thickened.

4. Remove the pot from heat and add the shredded cheeses by the handful, stirring until smooth and glossy.

5. Stir in buffalo sauce, garlic powder, black pepper, and shredded chicken. Taste and adjust seasoning with more buffalo sauce or salt as needed.

6. Fold the drained pasta into the sauce, coating evenly without breaking up the noodles.

7. In a small skillet, melt 2 tablespoons of butter. Stir in panko breadcrumbs and toast until golden.

8. Transfer mac and cheese mixture to a greased 9×13 baking dish. Top with toasted breadcrumbs.

9. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden on top.

10. Remove from oven, garnish with parsley if desired, and serve hot.

Notes

Shred cheese from blocks for the smoothest sauce—pre-shredded cheese contains anti-caking agents that prevent proper melting.

Poach chicken in seasoned broth for extra flavor if not using rotisserie.

Adjust buffalo sauce to your spice preference.

For an extra indulgent twist, drizzle a little ranch or blue cheese dressing over servings.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American