1-Getting started: Getting started with Buffalo Chicken Mac And Cheese is simple and fun, taking just about 35 minutes from start to finish. Begin by cooking 8 oz (230 g) of dry macaroni noodles until al dente, then drain and keep them warm for easy mixing later. This step ensures your pasta has the right texture to hold all that creamy sauce.

2-Next, make a roux: by melting 3 tablespoons (42 g) of butter in a saucepan over medium heat and stirring in 3 tablespoons (24 g) of flour until smooth. Slowly add 2 cups (475 ml) of milk along with ½ teaspoon each of salt, pepper, garlic powder, onion powder, and ground mustard, bringing it to a boil and simmering until thickened. For more on the health benefits of chicken in recipes like this, visit the National Chicken Council.

3-Once the sauce is ready: stir in 4 oz (115 g) of cream cheese, 1½ cups (170 g) of shredded mozzarella cheese, 1 cup (115 g) of sharp shredded cheddar cheese, and ⅓ cup (80 g) of sour cream until everything melts into a smooth mixture. Add ½ cup (120 ml) of buffalo hot sauce, 1½ cups (200 g) of cooked shredded chicken, and the cooked pasta, mixing well to combine all the flavors.

4-Transfer the mixture: to a greased 1.5-quart or 9×9-inch baking dish for even baking. In a separate pan, toast the panko topping by melting 1 tablespoon (14 g) of butter with ½ tablespoon of olive oil, then add ½ cup (30 g) of seasoned panko crumbs and stir until lightly golden. Sprinkle this over the top of the dish and bake at 350°F (175°C) for 15 minutes until bubbly and golden.

5-Let it cool slightly: and garnish with fresh parsley if you like, then serve warm for the best taste. This step-by-step approach keeps things straightforward, making it ideal for beginners or busy nights.