Name: Crusty Baked Buffalo Chicken Mac and Cheese (Standard)
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb elbow macaroni; 2 cups cooked shredded chicken breast; 1/2 cup cayenne pepper hot sauce; 4 tbsp unsalted butter; 4 tbsp unsalted butter; 1/4 cup all purpose flour; 3 cups whole milk; 3 cups shredded sharp cheddar cheese; 1 cup panko breadcrumbs

Recipe tier

A straightforward, comforting bake featuring tender chicken tossed in tangy sauce, folded into a creamy cheddar base with a golden breadcrumb crust.

Total 50 min

Serves 6 servings

Steps 4

Ingredients 9

Soundtrack the cook

Soul kitchen · 66 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 14m Cook 36m Plate 5m Reset 10m

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Pasta and Chicken
1 lb 450 g elbow macaroni
2 cups 300 g cooked shredded chicken breast
Buffalo Sauce
cup 120 mL cayenne pepper hot sauce
4 tbsp 60 g unsalted butter
Cheese Sauce
4 tbsp 60 g unsalted butter
cup 30 g all purpose flour
3 cups 720 mL whole milk
3 cups 340 g shredded sharp cheddar cheese
Topping
1 cup 60 g panko breadcrumbs

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F. Boil macaroni in salted water for 6 minutes, until just shy of al dente; drain and set aside.
In a small saucepan, melt 4 tbsp butter and whisk in hot sauce to create the Buffalo Sauce; toss with shredded chicken.
In a large pot, melt remaining 4 tbsp butter, whisk in flour for 1 minute, then gradually add milk until thickened; stir in cheddar until smooth.
Combine pasta, chicken mixture, and cheese sauce. Transfer to a baking dish, top with breadcrumbs, and bake for 20 minutes until the top is golden and bubbling.