My creamy buffalo chicken macaroni and cheese is topped off with a buttery toasted panko for next-level flavor. It's quick to make in just over 30 minutes! Recipe includes a how-to video!
Preheat oven to 350F (175C) and lightly grease a 1.5qt round baking dish or 9x9 square baking dish with butter.
Cook pasta al dente according to package instructions.
8 oz dry macaroni noodles (I used Cellentani noodles)
Meanwhile, melt butter in a large pot over medium heat. Once it has melted, add flour and stir until smooth.
3 Tablespoons butter, 3 Tablespoons flour
Add milk and spices, stir well and bring to a boil.
2 cups milk, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground mustard
Once mixture begins to boil, reduce heat, bring to a simmer, and stir frequently until it is slightly thickened.
Reduce heat to low and add cream cheese, mozzarella cheese, cheddar cheese, and sour cream. Stir until cheeses are melted and mixture is smooth.
4 oz cream cheese, 1 ½ cup shredded mozzarella cheese, 1 cup sharp shredded cheddar cheese, ⅓ cup sour cream
Add hot sauce and stir.
½ cup buffalo hot sauce
Add shredded chicken and cooked, drained pasta noodles and stir until well coated by the sauce.
1 ½ cups shredded chicken
Pour into prepared baking dish and prepare your Panko topping.
Panko Topping
Combine butter and olive oil in a small saucepan over medium heat. Heat, stirring occasionally, until melted.
1 Tablespoon butter, ½ Tablespoon olive oil
Add panko and stir well until the butter and oil has been mostly absorbed. Continue to stir until panko is lightly toasted and turns a light-medium brown color
½ cup seasoned panko crumbs
Use a spoon to sprinkle over prepared buffalo chicken mac and cheese
Transfer to oven and bake on 350F (175C) for 15 minutes.