• Heat your oven to 350°F (175°C) and butter a 1.5-quart round or 9x9-inch square baking dish for a light coating.
• Meanwhile, cook the pasta until it’s just tender, following the package directions.
• In a large pot over medium heat, melt the butter. Once melted, add the flour, stirring until it’s smooth.
• Pour in the milk and spices, stir thoroughly, and bring the mixture to a boil.
• When the mixture starts to boil, lower the heat to bring it to a gentle simmer, stirring often until it thickens slightly.
• Reduce the heat to low, then add the cream cheese, mozzarella, cheddar, and sour cream.
• Stir until all the cheeses are fully melted and the sauce is smooth.
• Stir in the hot sauce, then add the shredded chicken and cooked, drained pasta, mixing until everything is well coated in the sauce.
• Transfer the mixture to the prepared baking dish, then get ready to make the Panko topping.

Panko Topping

• In a small saucepan over medium heat, combine the butter and olive oil, stirring occasionally until melted.
• Add the Panko, stirring until it has mostly absorbed the butter and oil. Keep stirring until the Panko is lightly toasted and reaches a golden brown color.
• Use a spoon to sprinkle the toasted Panko evenly over the buffalo chicken mac and cheese.
• Place the dish in the oven and bake at 350°F (175°C) for 15 minutes.
• Garnish with parsley, if desired, and serve warm.