8 oz dry macaroni noodles I used elbow
3 Tablespoons butter
3 Tablespoons flour
2 cups milk
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground mustard
4 oz cream cheese
1 ½ cup shredded mozzarella cheese , I use low-moisture part skim
1 cup sharp shredded cheddar cheese
⅓ cup sour cream
½ cup buffalo hot sauce
1 ½ cups shredded chicken
1 Tablespoon butter
½ Tablespoon olive oil
½ cup seasoned panko crumbs
Preheat oven to 350F (175C) and lightly grease a 1.5qt round baking dish or 9×9 square baking dish with butter. Cook pasta al dente according to package instructions. Meanwhile, melt butter in a large pot over medium heat. Once it has melted, add flour and stir until smooth. Add milk and spices (salt, pepper, garlic powder, onion powder, and ground mustard), stir well and bring to a boil. Once mixture begins to boil, reduce heat, bring to a simmer, and stir frequently until it is slightly thickened. Reduce heat to low and add cream cheese, mozzarella cheese, cheddar cheese, and sour cream. Stir until cheeses are melted and mixture is smooth. Add hot sauce and stir. Add shredded chicken and cooked, drained pasta noodles and stir until well coated by the sauce. Pour into prepared baking dish and prepare your Panko topping.
Panko Topping
Combine butter and olive oil in a small saucepan over medium heat. Heat, stirring occasionally, until melted. Add panko and stir well until the butter and oil has been mostly absorbed. Continue to stir until panko is lightly toasted and turns a light-medium brown color. Use a spoon to sprinkle over prepared buffalo chicken mac and cheese. Transfer to oven and bake on 350F for 15 minutes. Garnish with parsley, if desired, and serve.
