Description
A delightful fusion of spicy buffalo chicken and creamy macaroni and cheese, perfect for family dinners and gatherings.
Ingredients
Scale
- 12 oz rotini pasta
- 2 cups cooked, diced boneless skinless chicken breast
- 1/2 cup buffalo sauce
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup panko breadcrumbs
- 2 green onions, sliced
Instructions
- Boil salted water in a large pot and add the rotini. Cook until al dente according to package instructions, usually about 8-10 minutes. Drain and set aside.
- In a skillet over medium heat, add diced chicken seasoned with salt and pepper. Sauté until golden brown, about 5-7 minutes. Set aside.
- In a saucepan, melt the butter over medium heat. Add the flour, whisking to create a roux. Cook for about 1-2 minutes until it starts to bubble, then gradually whisk in milk until the mixture is smooth and thickens (around 5 minutes). Stir in the cream cheese until melted, followed by the shredded cheddar cheese and buffalo sauce. Mix until creamy and delicious!
- In a large mixing bowl, combine the cooked rotini, cheese sauce, and chicken. Make sure everything is well-coated in that heavenly cheese sauce.
- Transfer the mixture to a greased baking dish. Sprinkle the panko breadcrumbs evenly on top for that irresistible crunch.
- Preheat your oven to 350°F (175°C) and bake the dish for about 20-25 minutes, or until it’s bubbly and golden brown on top.
Notes
Customize the spice level to your preference. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg