Description
A spicy and cheesy baked macaroni with shredded chicken coated in buffalo sauce, topped with a crispy crumb topping. This dish is perfect for game days or a comforting weeknight meal.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 pound boneless, skinless chicken breasts
- 1 cup buffalo sauce
- 1/2 cup unsalted butter, melted
- 1 cup panko breadcrumbs
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup blue cheese crumbles (optional)
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook macaroni according to package directions. Drain and set aside.
- While pasta cooks, boil or bake chicken breasts until cooked through. Shred the chicken.
- In a large bowl, combine shredded chicken, buffalo sauce, and half of the melted butter. Stir to coat the chicken evenly.
- Add the cooked macaroni, cheddar cheese, Monterey Jack cheese, and blue cheese crumbles (if using) to the bowl with the chicken mixture. Season with salt and pepper. Mix well.
- Transfer the mixture to a greased 9×13 inch baking dish.
- In a small bowl, combine the remaining melted butter and panko breadcrumbs. Stir until the breadcrumbs are moistened.
- Sprinkle the breadcrumb mixture evenly over the macaroni.
- Bake for 20-25 minutes, or until the topping is golden brown and the bake is bubbly.
- Garnish with fresh parsley before serving.
Notes
- For a milder flavor, use less buffalo sauce or a milder variety.
- Add extra vegetables like chopped celery or onions to the mix for added texture and flavor.
- Serve with a side of ranch or blue cheese dressing for dipping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of bake
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg