Bite-sized cups with spicy buffalo chicken, creamy cheese, and tender pasta, perfect for snacking or parties.
# Components:
→ Pasta & Base
01 - 2 cups uncooked elbow macaroni
02 - Nonstick cooking spray for muffin tin
→ Buffalo Chicken
03 - 1 cup cooked shredded chicken breast
04 - 1/3 cup buffalo wing sauce
→ Cheese Sauce
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1 cup milk
08 - 1 1/2 cups shredded cheddar cheese
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 teaspoon garlic powder
11 - Salt and black pepper to taste
→ Topping
12 - 1/3 cup panko breadcrumbs
13 - 2 tablespoons melted butter
14 - 2 tablespoons chopped fresh chives or green onions (optional)
15 - Crumbled blue cheese for garnish (optional)
# Directions:
01 - Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
02 - Boil macaroni in salted water until just al dente. Drain and set aside.
03 - Combine shredded chicken with buffalo wing sauce in a bowl and set aside.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while stirring until sauce thickens, about 2 to 3 minutes.
05 - Remove from heat. Stir in cheddar, mozzarella, and garlic powder. Season with salt and black pepper.
06 - Mix cooked macaroni, half of the cheese sauce, and buffalo chicken in a large bowl until evenly combined.
07 - Spoon mixture evenly into prepared muffin tin cups, pressing down gently to compact.
08 - Top each filled cup with the remaining cheese sauce.
09 - Toss panko breadcrumbs with melted butter and sprinkle evenly over each cup.
10 - Bake for 18 to 22 minutes, until tops are golden brown and edges are bubbling.
11 - Let cups cool for 5 to 10 minutes before removing from the tin. Garnish with chives or green onions and crumbled blue cheese if desired.
