Buffalo Chicken Mac

Creamy mac tossed with spicy buffalo chicken.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 2 cups cooked and shredded buffalo chicken
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• 2 tablespoons hot sauce (for extra heat)

Instructions

1. Preheat oven to 350°F (175°C).
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
4. Gradually whisk in milk, stirring constantly until thickened, about 5-7 minutes.
5. Remove from heat and stir in cheddar cheese, monterey jack cheese, garlic powder, onion powder, smoked paprika, salt, pepper, and hot sauce until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni and shredded buffalo chicken to the cheese sauce, stirring until well combined.
7. Transfer the mixture to a greased baking dish.
8. In a separate bowl, mix panko breadcrumbs with a drizzle of olive oil and a pinch of salt. Sprinkle evenly over the mac and cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
10. Let it cool for a few minutes before serving. Enjoy your spicy buffalo chicken mac & cheese!