Buffalo Chicken Mac and Cheese

Delicious homemade Buffalo chicken mac and cheese combines rotisserie chicken, sweet onions, garlic, and elbow macaroni in a rich, creamy cheese sauce, topped with crispy, toasted panko breadcrumbs.

Course chicken pasta, chicken/dinner, main meal chicken

Cuisine American

Keyword baked buffalo chicken mac and cheese, buffalo chicken and mac and cheese, buffalo chicken mac and cheese bake, buffalo chicken mac and cheese recipe, buffalo mac and cheese, chicken buffalo mac and cheese, how to make buffalo chicken mac and cheese, mac and cheese buffalo chicken

Prep Time 25

Cook Time 15

Total Time 45

Servings servings

Calories 639kcal

Author Beth Pierce

Ingredients

12 ounces elbow macaroni
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2¼ cups whole milk
1 teaspoon salt
½ teraspoon freshly ground black pepper
1½ cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3 slices white or yellow American cheese
¼ cup Buffalo sauce
¼ cup ranch dressing
2½ cups diced rotisserie chicken

Panko Topping

1½ tablespoons unsalted butter
1 cup panko breadcrumbs
2 cloves garlic, minced

Instructions

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the elbow macaroni al dente according to package instructions. Use a spider strainer to move the cooked pasta to a rimmed baking sheet.
Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, stirring frequently. Reduce the heat to low and stir in the garlic, cooking for 1 minute.
Melt the butter in the pot. Sprinkle in the flour, stirring and cooking for 2 minutes. Slowly stir in the milk and simmer until thickened.
Stir in the salt and black pepper. Whisk in the cheese in several increments, stirring until melted.
Use an immersion blender on low for 30-60 seconds to create a super smooth cheese sauce.
Stir in the cooked pasta, buffalo sauce, ranch dressing, and cooked chicken. Spoon the mixture into the prepared dish.
Melt the butter in a medium skillet over low heat. Add the panko breadcrumbs and toast for 4-5 minutes, or until golden brown, stirring frequently. Add the garlic in the last minute of toasting. Sprinkle the breadcrumbs over the casserole and bake for 15 minutes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at reduced power for short increments until warm.
Freeze well-wrapped, unbaked casserole for up to 2 months. Thaw in the refrigerator overnight. Remove the casserole from the fridge 40 minutes before baking to bring it to room temperature. Bake as instructed.

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