If you’re looking for a way to mix your mac and cheese up, your search is over. Our Buffalo Chicken Mac and Cheese is creamy, spicy, and decadent, with bite-sized pieces of tender chicken breast and a subtle hint of blue cheese. There’s plenty of buffalo chicken flavor, minus the atomic shade of orange you find in other buffalo dishes. The panko topping stays nice and crispy, making for little hits of crunch that perfectly complement the pasta’s toothiness and tender chicken. The sauce coats everything nicely, but not to the point of being overly goopy. The raw green onions on top add some extra crunch and freshness. This dish is super family-friendly, and can even be made in one pot—just skip the baking dish, add the blue cheese and panko, and stick the pot directly in the oven. If you don’t have time to cook chicken, you can use 3 cups of shredded rotisserie chicken of leftover chicken instead. This makes a great party or potluck casserole, but it’s also a winning side at a family dinner. Best of all, it makes great leftovers. Serve with a nice green salad dressed with a slightly sweet vinaigrette and a crisp glass of cold white wine or a cold beer.