Buffalo Chicken Mac and Cheese Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
592 kcal
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Course
Main Course
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Cuisine
American
Buffalo Chicken Mac and Cheese Casserole
Description
This casserole begins with elbow macaroni cooked al dente and mixed with olive oil to prevent sticking. The cheese sauce is prepared by cooking cubed chicken in butter, then adding flour to form a roux. Milk and heavy cream are stirred in gradually with onion powder, garlic powder, paprika, mustard powder, salt, and pepper to create a creamy base.
Buffalo sauce and sour cream are incorporated for tang and spice, making the sauce bold yet balanced. A generous amount of cheddar cheese (optionally combined with mozzarella and parmesan) melts into the sauce, which is then combined with the pasta. Cooked bacon slices add smoky flavor and texture when stirred in or sprinkled on top.
The mixture is transferred to a greased baking dish and baked, creating a casserole with a luscious texture featuring tender chicken pieces and creamy, spicy cheese sauce coating the pasta. It provides a filling dish suited for weeknight dinners or gatherings.
Ingredients
- 1 pound elbow macaroni cooked per box directions, aim for al dente
- 1 tablespoon olive oil
Cheese Sauce:
- 4 tablespoons butter unsalted
- 1 lb chicken breast cut into cubes
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup heavy whipping cream or light cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika optional
- 1 teaspoon mustard powder
- 1/2 cup sour cream
- 1 cup buffalo sauce
- 4 cups cheddar cheese freshly grated or buy pre-shredded, or combination of cheddar, mozzarella, and parmesan cheese
- 10 lices Bacon cooked
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a 9x13 baking dish with butter or with non-stick cooking spray. Set aside.
- Cook pasta per box directions, aim for al dente. Drain, but don't rinse, mix with olive oil, and set aside.
Cheese Sauce:
- Place a large saucepan over medium heat and once it's hot add the butter. Stir and melt the butter, carefully not to burn it.
- Add chicken and cook stirring until golden brown.
- Add the flour and whisk until fully combined.
- While still whisking, little by little add the milk, stirring to combine. Take your time and don't rush through this step. Add the cream next.
- Add onion powder, garlic powder, paprika, mustard, salt, and pepper.
- Stir over low-medium heat, bring the mixture to a boil, and let it simmer for about 2 minutes.
- Stir in Buffalo sauce and sour cream until fully combined. If the sauce is too thick, add more milk or some chicken broth. Taste and adjust the sauce for salt and pepper.
- Remove pan from heat and add the 4 cups of cheddar cheese, one cup at a time, stirring after each addition.
- Once the cheese is fully melted, add the cooked macaroni and gently stir to combine. Transfer the mixture to the prepared casserole dish. Level the top with a spatula.
- Sprinkle 1 cup of mozzarella cheese evenly over the surface and top with chopped cooked bacon if using.
Bake:
- Bake the casserole uncovered in the preheated oven for 25-30 minutes. Until the top is golden brown and bubbly.
- Remove from oven and let it rest for 15 minutes before serving.
- Serve topped with extra bacon and if desired chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 53g | 18% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 1652mg | 69% |
| Potassium | 427mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 415mg | 42% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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