Ultimate Baked Buffalo Chicken Mac and Cheese
My foolproof recipe for baked Buffalo Chicken Mac and Cheese guarantees an ultra-creamy, velvety sauce and a perfectly crispy, crunchy topping. No graininess, ever!
Equipment
- 9x13 inch Casserole Dish
- Box Grater
- Large Pot (for pasta)
- Large Dutch oven or heavy-bottomed pot (for sauce)
- Whisk
Ingredients
For the Mac and Cheese
- 1 lb elbow macaroni or other short pasta like shells
- 1.5 lbs boneless skinless chicken breasts (cooked and shredded)
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 2 cans 12 oz each evaporated milk
- 12 oz sharp cheddar cheese shredded from a block
- 4 oz Monterey Jack cheese shredded from a block
- 1 cup Buffalo wing sauce e.g., Frank's RedHot
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 4 oz crumbled blue cheese divided
For the Crispy Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
Instructions
Phase 1: Prep and Cook
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
- Cook pasta in heavily salted water for 2-3 minutes LESS than package directions for al dente. Drain and set aside.
- In a small bowl, mix the 1 cup of panko with 2 tablespoons of melted butter. Set aside.
- If not using pre-cooked chicken, cook and shred the chicken breasts.
Phase 2: Build the Sauce
- In a large Dutch oven, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until nutty.
- Slowly whisk in the evaporated milk until smooth. Bring to a simmer and cook for 2-3 minutes until thickened.
- Turn the heat OFF. Add the shredded cheddar and Monterey Jack cheese in handfuls, whisking until smooth after each addition.
- Stir in the garlic powder, onion powder, smoked paprika, salt, pepper, Buffalo sauce, and shredded chicken.
Phase 3: Assemble and Bake
- Add the drained pasta to the cheese sauce and stir to combine.
- Pour half of the mac and cheese into the prepared dish. Top with half of the crumbled blue cheese. Add the remaining mac and cheese.
- Sprinkle with the remaining blue cheese, then top with the buttery panko breadcrumb mixture.
- Bake for 25-30 minutes, until the sauce is bubbling and the topping is golden brown.
- Let the mac and cheese rest for 10-15 minutes before serving to allow the sauce to set.
Notes
Expert Tips for Success:
Guarantee a Non-Grainy Sauce: Always turn the heat OFF before adding the cheese. Add your freshly shredded cheese one handful at a time to the warm (not boiling) sauce base, whisking until smooth before adding the next.
Avoid Mushy Pasta: Cook the pasta 2-3 minutes LESS than the package directs for al dente. It will finish cooking in the oven to the perfect texture.
The Science of a Flawless Sauce: A roux (cooked butter and flour) is critical. It thickens the sauce and creates a stable emulsion, preventing the fats from the cheese from separating and turning the sauce oily. Gentle heat helps the natural emulsifying salts in aged cheddar relax the cheese's protein structure, ensuring a velvety smooth melt.
Guarantee a Non-Grainy Sauce: Always turn the heat OFF before adding the cheese. Add your freshly shredded cheese one handful at a time to the warm (not boiling) sauce base, whisking until smooth before adding the next.
Avoid Mushy Pasta: Cook the pasta 2-3 minutes LESS than the package directs for al dente. It will finish cooking in the oven to the perfect texture.
The Science of a Flawless Sauce: A roux (cooked butter and flour) is critical. It thickens the sauce and creates a stable emulsion, preventing the fats from the cheese from separating and turning the sauce oily. Gentle heat helps the natural emulsifying salts in aged cheddar relax the cheese's protein structure, ensuring a velvety smooth melt.