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Buffalo Chicken Mac & Cheese Cups

This buffalo chicken mac & cheese cups is a simple dinner recipe made with everyday ingredients. Perfect for busy days and family meals.
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Ingredients
  

8 ounces elbow macaroni

2 cups cooked shredded chicken

1 cup buffalo wing sauce (plus extra for drizzling)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups milk

2 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1/2 cup blue cheese, crumbled (optional)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup panko breadcrumbs (for topping)

Cooking spray or oil (for greasing the muffin tin)

Chopped green onions (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.

    In a large pot, cook the elbow macaroni according to package directions until al dente. Drain and set aside.

      In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to create a roux.

        Gradually add the milk, whisking constantly until the mixture thickens (about 3-5 minutes).

          Stir in the buffalo wing sauce, garlic powder, onion powder, salt, and pepper. Remove from heat.

            Add the shredded cheddar and mozzarella cheese to the sauce mixture, stirring until the cheese is melted and smooth.

              Combine the cooked pasta and shredded chicken into the cheese sauce, mixing well to coat the pasta evenly.

                Spoon the mac and cheese mixture into the greased muffin tin, filling each cup about 3/4 full.

                  Top each cup with panko breadcrumbs and a sprinkle of blue cheese if desired.

                    Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.

                      Remove from the oven and let cool for a few minutes. Drizzle with additional buffalo sauce and garnish with chopped green onions before serving.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 cups