Buffalo Chicken Mac and Cheese Crunch Bake
This Buffalo Chicken Mac and Cheese Crunch Bake is creamy, spicy, and topped with a crispy, smoky crust. A perfect crowd-pleaser for any occasion!
Servings: 6 servings
Ingredients
- 8 oz elbow macaroni
- 2 cups cooked shredded chicken rotisserie chicken works great
- 1 cup buffalo sauce
- 2 cups shredded cheddar cheese
- 1 cup milk whole or 2%
- 1/2 cup cream cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional, adjust to spice preference
- 1 cup turkey bacon cooked and crumbled
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (usually 7-8 minutes). Drain well and set aside.
- In a mixing bowl, combine the cooked shredded chicken with 1 cup of buffalo sauce. Toss until the chicken is fully coated and flavorful. Set aside.
- In the same pot used for pasta, heat the milk and cream cheese over medium heat, stirring frequently until the cream cheese melts and the mixture is smooth. Add the shredded cheddar cheese gradually, stirring until melted and creamy.
- Season with garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Adjust seasoning to your preference.
- Add the cooked macaroni and buffalo chicken mixture into the cheese sauce. Stir gently until everything is well incorporated and evenly coated with the cheese sauce.
- In a skillet, heat olive oil over medium heat. Add the panko breadcrumbs and cook, stirring frequently until golden brown and toasted. Remove from heat and mix in the crumbled turkey bacon.
- Preheat your oven to 350°F (175°C). Transfer the buffalo chicken mac and cheese mixture into a greased 9x9-inch baking dish. Evenly sprinkle the turkey bacon and panko breadcrumb topping over the mac and cheese.
- Bake for 20-25 minutes or until the topping is golden and crunchy, and the cheese sauce is bubbling around the edges.
- Remove from the oven and let it cool slightly. Sprinkle chopped green onions on top for a fresh pop of color and flavor. Serve warm and enjoy!
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking dish (about 9x9 inches)
- Whisk or spoon
- Measuring cups and spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the bake before adding the crunchy topping for up to 2 months; add topping and bake when ready.
- Reheat in the oven at 350°F for 15-20 minutes to restore crispiness.