• 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 (230 g) 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 (42 g) butter, 3 Tablespoons (24 g) flour
• Add milk and spices, stir well and bring to a boil.
  2 cups (475 ml) 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 (115 g) cream cheese, 1 ½ cup (170 g) shredded mozzarella cheese, 1 cup (115 g) sharp shredded cheddar cheese, ⅓ cup (80 g) sour cream
• Add hot sauce and stir.
  ½ cup (120 ml) buffalo hot sauce
• Add shredded chicken and cooked, drained pasta noodles and stir until well coated by the sauce.
  1 ½ cups (200 g) 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 (14 g) 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 (30 g) 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.
• Garnish with parsley, if desired, and serve.