This recipe originated from my interview with the Casserole Queen and it always gets rave reviews. I have made the slight modification of adding chicken and bacon to it; and, I divided the original recipe in half because it makes the full pan with the chicken. It’s spicy and rich. To be quite honest, it’s a guy’s best casserole. Enjoy!
Buffalo Mac & Bleu
1 bag/box of elbow macaroni pasta
16 oz. container of sour cream
1/2 17.5-oz. bottle of buffalo sauce (I’ve used Louisiana brand, but any will do)
4 cups of shredded sharp cheddar cheese
Salt and pepper to taste
1 5-oz. container of crumbled bleu cheese
1 rotisserie cooked chicken, deboned
4 -5 strips crispy bacon
Preheat oven to 350 degrees.
In a large pot filled halfway with water, add a few pinches of salt, a touch of oil and put the burner setting on high. When the water comes to a boil, add the pasta. Remove when al dente, around 5-7 minutes. (This dish will cook additionally in the oven, so you don’t want to over cook the pasta.) Drain the pasta and place it back into the original pot, off of the heat.
In a medium-sized bowl, use a whisk to combine sour cream, buffalo sauce, salt and pepper. Fold in 3 cups cheddar cheese, 1/2 container of bleu cheese; add chicken and bacon.
Add the mixture to the pasta. Combine well while being careful not to break up the pasta. Transfer the mixture into a greased 9×13 casserole dish. Sprinkle remaining cheddar and bleu cheeses over the top.
Bake uncovered at 350 for 30 minutes. Remove from oven and let stand for 5 minutes then serve.