Ingredients
- 8 ounces elbow macaroni
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- Parsley or chives for garnish
Instructions
- Cook your pasta in a large pot of salted boiling water until al dente, about 1-2 minutes less than the package instructions. Drain and set aside.
- Prepare the cheese sauce by melting butter in a large skillet over medium heat, adding flour to create a roux for about 2 minutes.
- Add milk gradually, whisking continuously for about 5-7 minutes until thickened, then stir in cream cheese until melted.
- Incorporate shredded cheddar and mozzarella into the sauce until smooth, seasoning with garlic powder, onion powder, salt, and pepper.
- Combine cooked pasta, buffalo sauce, and shredded chicken in a large bowl. Pour the cheese sauce over and fold gently to coat.
- Transfer the mixture into a greased baking dish, topping it with panko breadcrumbs and a sprinkle of parsley or chives.
- Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until bubbly and golden.
Notes
Let the dish cool slightly before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None