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Buffalo Chicken Mac Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni
  • 3 cups cooked chicken shredded or diced
  • ¾ cup buffalo sauce like Frank's RedHot
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 8 oz cream cheese softened and cubed
  • 2 cups shredded cheddar cheese divided
  • 1 cup shredded mozzarella cheese
  • ½ cup blue cheese crumbles optional, but amazing!
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter for topping
  • Ranch dressing and celery sticks for serving

Method
 

  1. Preheat oven to 375°F; spray a 9x13-inch dish with cooking spray. Cook macaroni according to package until al dente; drain and set aside.
  2. Melt 4 tablespoons butter in a large pot over medium; whisk in flour and cook 1-2 minutes until golden and nutty-smelling.
  3. Gradually whisk in milk constantly; whisk about 5 minutes until thickened.
  4. Reduce heat to low; stir in cream cheese until melted and smooth, then 1½ cups cheddar, mozzarella, and optional blue cheese until melted and combined.
  5. Stir in buffalo sauce; add macaroni and chicken and mix to coat well.
  6. Pour into dish; top with remaining ½ cup cheddar.
  7. Mix panko with 2 tablespoons melted butter in a small bowl; sprinkle over casserole.
  8. Bake 25-30 minutes until bubbly and golden brown; cool 5 minutes and serve with ranch and celery sticks.