Go Back
+ servings
Print

Buffalo Chicken Mac & Cheese Casserole

This recipe for Buffalo Chicken Mac & Cheese Casserole uses my easy creamy mac and cheese recipe as a base and combines it with rotisserie chicken and your favorite buffalo wing sauce in one amazing dish!

Course Main Course, Side Dish
Cuisine American
Keyword buffalo, casserole, chicken, mac and cheese
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Calories 530 kcal

Instructions

  1. Bring a large stockpot of lightly salted water to a boil. Cook pasta until al dente, approximately 8 minutes. Drain and set aside.
  2. Remove skin from chicken and then peel off small chunks. You don’t want to shred it too fine to maintain some meaty texture in your finished dish.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour until a roux forms. Continue cooking for approximately 1 minute until golden color.
  4. Pour in milk, 1 cup at a time, whisking constantly until thickened and smooth, approximately 6 minutes.
  5. Stir Cheddar and Pepper Jack cheeses into the roux, 1 cup at a time until melted.
  6. Add wine, then hot sauce, to taste. I used 1.5 cups in my macaroni and cheese, but 3/4 cup will still give you a slight heat without being overpowering. Season as desired.

  7. Pour cheese sauce over pasta, then fold in chicken. Serve topped with blue cheese crumbles.
Nutrition Facts
Buffalo Chicken Mac & Cheese Casserole
Amount Per Serving
Calories 530 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g65%
Cholesterol 133mg44%
Sodium 972mg41%
Potassium 457mg13%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 4g4%
Protein 38g76%
Vitamin A 625IU13%
Vitamin C 11.3mg14%
Calcium 370mg37%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.