Description
A creamy and filling dish that combines macaroni, cheese, and the heat of buffalo sauce, baked to perfection.
Ingredients
Scale
- 2 cups elbow macaroni (Cook according to package directions until al dente.)
- 2 tablespoons butter (Melted for sauce.)
- 2 tablespoons all-purpose flour (Used to thicken the cheese sauce.)
- 2 cups milk (Preferably whole milk.)
- 2 cups shredded sharp cheddar cheese (For a rich flavor.)
- 1 cup shredded mozzarella cheese (For added creaminess.)
- 2 cups cooked shredded or diced chicken (Buffalo chicken works best.)
- ½ cup Buffalo sauce (Adjust to taste for spice level.)
- 1 teaspoon garlic powder (Enhances flavor.)
- 1 teaspoon onion powder (Enhances flavor.)
- Salt and pepper (To taste.)
- 1 cup breadcrumbs (For a crispy topping.)
- 2 tablespoons melted butter (To mix with breadcrumbs.)
Instructions
- Cook the elbow macaroni until just al dente. Drain and set aside.
- Shred the cooked chicken if you did not already.
- Preheat the oven to 350°F (175°C).
- Make the sauce by melting butter, mixing in flour, and adding milk while stirring until the sauce thickens.
- Add the cheeses, garlic powder, onion powder, and buffalo sauce until the sauce is smooth.
- Stir in the shredded chicken and cooked pasta until coated.
- Transfer the mixture to a baking dish and spread evenly.
- Mix breadcrumbs with melted butter and sprinkle on top.
- Bake until the topping is golden and the sauce is bubbling, about 25-30 minutes.
- Let the dish rest for 5 minutes before serving.
Notes
Can be made ahead and stored in the fridge for a day before baking. Adjust the spice level of the buffalo sauce to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg