Instructions

• Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch (23×33 cm) casserole dish.
• Make the panko topping: In a medium skillet over medium-high heat, melt 2 tablespoons (28 g) unsalted butter. Add ½ cup (30 g) panko breadcrumbs and stir continuously until the crumbs are evenly golden, about 8–10 minutes. Transfer the toasted panko to a small bowl and set aside.
• Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces (225 g) elbow macaroni and cook until al dente according to package instructions, about 8–10 minutes. Drain the pasta and set aside in the pot or a large bowl.
• Start the cheese sauce: In a large saucepan over medium heat, melt ¼ cup (57 g) unsalted butter.
• Add the dry ingredients: To the melted butter, add ¼ cup (30 g) all-purpose flour, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¾ teaspoon dry mustard powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Stir constantly for about 30 seconds to combine and cook the flour briefly.
• Whisk in the milk: Gradually pour in 1 ½ cups (360 ml) whole milk while whisking constantly. Continue to cook and whisk until the sauce is smooth and has thickened and begins to gently simmer, about 3–5 minutes.
• Finish the sauce: Reduce heat to low and add 4 ounces (113 g) softened cream cheese and ½ cup (120 ml) buffalo wing sauce. Whisk until the cream cheese melts and the sauce is smooth. Remove the pan from the heat, then stir in 1 cup (100 g) shredded sharp cheddar cheese and 1 cup (100 g) shredded mozzarella cheese until fully melted and smooth.
• Assemble the casserole: In the prepared 9×13-inch dish (or in the pot/bowl with the drained pasta), combine the cooked macaroni, 2 cups (250 g) shredded cooked chicken, and the cheese sauce. Stir gently but thoroughly so the pasta and chicken are evenly coated with sauce. Spread the mixture into an even layer in the casserole dish.
• Top and bake: Sprinkle the toasted panko breadcrumbs evenly over the top of the casserole. Bake in the preheated oven for 20 minutes, or until the casserole is bubbly and the top is golden. Let rest a few minutes before serving.