Buffalo Chicken Mac & Cheese Cups
Ingredients
- For the Mac & Cheese:
- 1 cup elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- For the Buffalo Chicken Filling:
- 1 cup cooked chicken, shredded
- 1/2 cup buffalo sauce (adjust to taste)
- 1/2 teaspoon smoked paprika (optional)
- For Assembly:
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- Chopped green onions or chives for garnish (optional)
- Additional buffalo sauce for drizzling (optional)
Instructions
1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin generously or line with silicone muffin liners.
2. Cook the Pasta: In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour to create a roux, cooking for about 1-2 minutes until it’s slightly golden.
- Gradually pour in the milk while whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
- Stir in the garlic powder, onion powder, shredded cheddar cheese, salt, and pepper until the cheese is melted and the sauce is creamy.
4. Combine Chicken and Sauce: In a mixing bowl, combine shredded chicken with buffalo sauce and smoked paprika. Stir in the mac and cheese until well combined.
5. Assemble the Cups: Using a spoon, fill each muffin cup with the buffalo chicken mac & cheese mixture, packing it in tightly.
6. Prepare the Topping: In a small bowl, mix the panko breadcrumbs with the melted butter and grated Parmesan cheese. Sprinkle the mixture evenly over the mac and cheese cups.
7. Bake: Bake in the preheated oven for 15-20 minutes, or until the tops are golden and crispy.
8. Cool and Serve: Let the mac & cheese cups cool in the pan for about 5 minutes. Carefully remove them and plate. Garnish with chopped green onions or chives and drizzle with additional buffalo sauce if desired before serving.
Notes
- Chicken: You can use rotisserie chicken for convenience or leftover grilled chicken for added flavor.
- Cheese Variations: Feel free to mix in other cheeses, such as Monterey Jack or pepper jack, for a more complex flavor.
- Gluten-Free Option: Substitute elbow macaroni with gluten-free pasta and use a gluten-free flour blend for the roux.
- Storage: These can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Cheese Variations: Feel free to mix in other cheeses, such as Monterey Jack or pepper jack, for a more complex flavor.
- Gluten-Free Option: Substitute elbow macaroni with gluten-free pasta and use a gluten-free flour blend for the roux.
- Storage: These can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.