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Buffalo Chicken Mac ‘N’ Cheese Casserole

March 14, 2011 35 comments Article Lunch, Main Course, Meat, Recipes
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For some reason, I have been craving comfort food lately. It is probably not a good thing, considering I am going to Africa to the beach for three weeks, one month exactly from today!  Oh well, what can you do. Cheese is one of my biggest weaknesses. I could probably eat an entire block of cheese as a snack, but I am getting off the topic.

This casserole is to die for, the ultimate dinner for cheese lovers or anybody who loves Frank’s Red Hot buffalo wing sauce. The bread cubes give it an awesome crunch and the cheesy buffalo goodness makes this one of the best comfort casseroles. My advice to you is to indulge yourself with this one, even if you try to eat healthy.

Buffalo Chicken Mac ‘N’ Cheese Casserole

Buffalo Chicken Mac ‘N’ Cheese Casserole

This casserole is to die for, the ultimate dinner for cheese lovers or anybody who loves Frank's Red Hot buffalo wing sauce. The bread cubes give it an awesome crunch and the cheesy buffalo goodness makes this one of the best comfort casseroles.
4.91 from 21 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine American
Servings 8 servings
Calories 838 kcal

Ingredients
  

  • 1 stick unsalted butter
  • 8 slices white bread cubed into small pieces
  • 5 cups low-fat milk
  • 1/2 cup flour
  • 3 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 5 cups grated sharp cheddar cheese
  • 2 cups grated jack cheese
  • 1 pound cooked pasta al dente
  • 1 lb cooked shredded chicken
  • 1/2 yellow onion chopped
  • 3/4 cup Frank’s Red Hot buffalo wing sauce

Instructions
 

  • Preheat the oven to 375F and grease a 3 quart casserole dish.
  • In a large saucepan, melt 6 tbsp of the butter then whisk in the flour. Continue to whisk the mixture until golden brown (about 3 minutes).
  • Slowly add the milk to the mixture, continuing to whisk to break up clumps. Continue to whisk the mixture until it thickens (about 10 minutes).
  • Add the seasonings, 4 cups of the cheddar cheese and 2 cups of the jack cheese to the mixture, continuing to stir until all of the cheese is melted.
  • In a medium bowl, combine the chicken, buffalo sauce and onions and toss until well mixed.
  • To build the casserole, place a layer of noodles over the bottom of the dish, then layer with the cheese sauce, shredded cheddar cheese and buffalo chicken, repeating until all of the food is layered.
  • Melt 2 tbsp butter and toss with the bread cubes, then spread across the top of the casserole.
  • Bake at 375F until top is golden brown and cheese is bubbling (about 30 minutes).

Nutrition

Calories: 838kcalCarbohydrates: 45gProtein: 50gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 180mgSodium: 2385mgPotassium: 528mgFiber: 2gSugar: 10gVitamin A: 1645IUVitamin C: 1mgCalcium: 988mgIron: 3mg
Keyword buffalo chicken, casserole, kid-friendly, mac n cheese
Tried this recipe?Let us know how it was!

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Tags: bread crumbs, buffalo, casserole, cheese, chicken, comfort food, frank's red hot, mac 'n' cheese, macaroni, recipe, wings

35 comments

  • Peggy March 15, 2011 at 5:43 am -

    5 stars
    You’ve totally just combined 2 of my favorite things! I can’t wait to try this out!

  • Carina-Kitchen Groovy March 15, 2011 at 5:45 am -

    5 stars
    This looks delicious! I have a buffalo chicken & blue cheese mac n cheese that I love, but I’ve never put bread on top. Yours looks absolutely yummy! And – why not indulge a little before vacation? I think you deserve it!

  • Lin Ann March 15, 2011 at 6:29 am -

    5 stars
    Wow, this looks great and sounds delicious! Easy too. My kids love these flavors I’ll have to tell them about this recipe!!!

  • Fresh and Foodie March 15, 2011 at 7:22 am -

    5 stars
    Yum! Love the combination. Great idea.

  • Amy's Cooking Adventures March 15, 2011 at 8:28 am -

    5 stars
    This looks fantastic–I can’t wait to try it!

  • Alana D March 15, 2011 at 7:46 am -

    I just made this like 2wks ago on my blog,isnt it amazing?!

  • Savour the Senses March 15, 2011 at 8:21 am -

    Definitely try adding the bread topping, even though I burnt mine a bit, it made it so tasty with that extra crunch!

  • Savour the Senses March 15, 2011 at 8:22 am -

    I know right?! I love both as well. I also have a Mac ‘N’ Cheese Soup with Buffalo Chicken Fries post, I think you might like. Here is the link: https://savourthesensesblog.com/mac-‘n’-cheddar-broccoli-soup/ =)

  • Savour the Senses March 15, 2011 at 8:22 am -

    That is awesome, and yes it is! The best flavors.

  • Lauren March 15, 2011 at 9:32 am -

    5 stars
    Mac and cheese + buffalo chicken……I am all over this. Two of my favorite things.

  • Sandra's Easy Cooking March 15, 2011 at 9:48 am -

    What a great recipe..love how you made it! This is a must try and I think my kids will love it!!!

  • Christina @ This Woman Cooks! March 15, 2011 at 5:27 pm -

    5 stars
    So much cheese! I’m in love.

  • Tammy March 15, 2011 at 6:20 pm -

    5 stars
    Wow this looks sooo delicious, Jenny! I’ll take a serving of this now, please! 🙂
    I’m definately saving this!

  • The Food Hound March 15, 2011 at 6:44 pm -

    4 stars
    You are so, so bad and I love it!! This is such a common flavor combo in such an uncommon format! Since I don’t like pasta, I could always use more bread cubes and make it into more of a strata type thing. A-mazing!

  • CJ March 16, 2011 at 7:05 am -

    5 stars
    This sounds delicious. We like to eat healthy, but I don’t believe in depriving myself, and both pasta and cheese are on my must eat list. I think you could make this recipe far lower in fat and still have all of the flavor. Whenever I make a white sauce (béchamel) I always use olive oil instead of butter, and just enough to moisten all of the flour, so in this recipe you may only need 3 T, or less. I think you could use half the amount of cheese without losing any flavor since you are using sharp cheese with a strong flavor, and you could use a 2% cheese if you wanted to lower the fat even more. I probably wouldn’t use more than a tsp of salt, but that would be to taste. Also, try a handful of Panko breadcrumbs as a crunchy topping, no butter needed, yum. All the comfort, but a little healthier! PS I make a lot of your recipes, and love them, especially the spinach, feta quiche (which I make with egg beaters)! Thanks, keep up the good work!

  • Savour the Senses March 16, 2011 at 8:19 am -

    I feel the same way. Yeah, I usually use skim milk when cooking and try to cook with as little salt as possible. I didn’t know that you could substitute olive oil for the butter in a roux though, good to know! Thanks =)

  • briarrose March 16, 2011 at 6:24 pm -

    What a wonderful recipe. I love the buffalo chicken flavor.

  • Helen March 17, 2011 at 10:49 am -

    I just found this recipe and it looks fantastic…I can’t wait to try it! Just two questions though, how long did you put it in the oven for at the end and did you cover it?

  • Savour the Senses March 17, 2011 at 10:54 am -

    Ah so sorry I didn’t even realize that I forgot to add the cook time! You cook it for about 30 minutes, until the cheese is bubbling and the bread crumbs are golden. I turned my broiler on high for a minute or two at the end to get them really crispy (but don’t burn them like I did! haha). No covering needed, the crispier the bread the better =)

  • Michele March 20, 2011 at 1:37 pm -

    Pardon my ignorance – but how do you print these recipes?

  • Savour the Senses March 20, 2011 at 8:08 pm -

    Ah no you are not ignorant at all! I have been meaning to make a print button for everything but I am not that good with building websites yet. I will be putting up a print button ASAP!, in the next few days =)

  • Chrissy March 22, 2011 at 11:59 am -

    I love anything Buffalo Chicken, so I’m sure I would LOVE this! I will definetly be trying this!

  • Alissa March 23, 2011 at 2:26 pm -

    Wow and wow!!!!!!!

  • Savour the Senses March 26, 2011 at 7:48 pm -

    I have finally added a print button to my posts, it is at the bottom right of each post =)

  • Courtney April 6, 2011 at 8:51 am -

    Oh my goodness, this looks too good – would be a HUGE hit in our home. Let’s see, we are expecting 50 degrees and rain for the next FIVE days so I think this recipe might be deserved.

  • JazzRules April 12, 2011 at 12:30 pm -

    The greatest food since sliced bread!

  • Savour the Senses April 12, 2011 at 12:32 pm -

    hahaha and that might not be an exaggeration!

  • The Plaid and Paisley Kitchen August 16, 2011 at 6:10 pm -

    What an Amazing recipe!!! I will be making this one for sure!

  • MissEricka August 30, 2011 at 6:30 pm -

    This recipe looks awesome! I love anything “buffalo style”! Can’t wait to make it!

  • Victoria Wilson February 11, 2013 at 5:53 pm -

    It came out awful when I made it but Im horrible at cooking!

  • Bennie June 3, 2013 at 1:05 pm -

    Being a vegetarian I skipped the chicken, used quinoa pasta, added in some frozen mashed butternut squash and it came out realy yummy. I used less cheese and milk too to cut down a little on the calories.

  • Sherry Garcia September 22, 2013 at 11:45 am -

    This recipe is so good, my family loves it!

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