Bring a large pot of salted water to a boil. Add the dry macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain the pasta and set it aside.
- Make the cheese sauce: In a large saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the milk, whisking continuously to prevent lumps. Let the mixture simmer for about 3-4 minutes, or until it thickens slightly. Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add the shredded cheddar and mozzarella cheese, stirring until the cheese is fully melted and the sauce is smooth and creamy.
- Prepare the buffalo chicken: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked, shredded chicken and toss it with the buffalo sauce. Cook for 2–3 minutes until the chicken is heated through and fully coated with the sauce. For extra heat, you can add more buffalo sauce to taste.
- Combine the pasta, sauce, and chicken: Add the cooked macaroni to the cheese sauce and stir to combine. Fold in the buffalo chicken, making sure it’s evenly distributed throughout the mac and cheese. The creamy cheese sauce will help mellow the spicy kick from the buffalo sauce, but feel free to adjust the amount of buffalo sauce if you want it spicier!
- Prepare the topping: Preheat your oven to 375°F (190°C). In a small bowl, combine the panko breadcrumbs with the melted butter. This will create a crispy, buttery topping that will add texture to the mac and cheese.
- Assemble the dish: Transfer the buffalo chicken mac and cheese mixture to a greased 9×13-inch baking dish. Sprinkle the buttery breadcrumb mixture evenly over the top of the mac and cheese.
- Bake: Bake the mac and cheese in the preheated oven for 15–20 minutes, or until the top is golden brown and the cheese is bubbling. If you prefer extra crunch, broil for an additional 2-3 minutes, watching carefully to prevent burning.
- Garnish and serve: Once the mac and cheese is out of the oven, garnish with chopped green onions and fresh parsley for a burst of color and flavor. Serve hot and watch it disappear as everyone goes back for seconds!
- Why this recipe is a hit:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
