Buffalo Chicken Mac Cheese (Printable Version)
A creamy, spicy mac and cheese featuring tender chicken and a zesty buffalo sauce twist.
# Ingredients Required:
→ Pasta
01 -
340 grams rotini pasta
→ Protein
02 -
300 grams cooked, diced boneless skinless chicken breast
→ Sauce and Cheese
03 -
120 milliliters buffalo sauce
04 -
100 grams sharp cheddar cheese, shredded
05 -
115 grams cream cheese
06 -
480 milliliters whole milk
→ Thickening and Topping
07 -
28 grams all-purpose flour
08 -
28 grams unsalted butter
09 -
100 grams panko breadcrumbs
→ Garnish
10 -
2 green onions, sliced
# Guide to Cooking:
01 -
Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package directions. Drain thoroughly and set aside.
02 -
Heat a skillet over medium heat. Season diced chicken with salt and pepper and sauté until golden brown, approximately 5 to 7 minutes.
03 -
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking briefly. Gradually whisk in milk, stirring continuously until smooth. Incorporate cream cheese until fully melted, then add shredded cheddar and buffalo sauce; stir until creamy and homogenous.
04 -
Mix cooked pasta, sautéed chicken, and cheese sauce until evenly coated.
05 -
Transfer mixture to a greased baking dish. Evenly sprinkle panko breadcrumbs over the surface. Bake in a preheated oven at 175°C for 20 to 25 minutes until bubbly and golden brown on top.
# Extra Suggestions:
01 -
Adjust buffalo sauce quantity to control heat level. Whisk continuously while adding milk for a smoother sauce texture. Optional: add a pinch of cayenne pepper for extra spiciness.