Buffalo Chicken Mac and Cheese Casserole
Recipe courtesy of our friends at Live, Love, Texas
1 lb. medium shells or other bite-sized pasta
1 rotisserie chicken roasted store-bought
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups whole or 2% milk
2 cups shredded Cheddar cheese
2 cups shredded Pepper Jack cheese
2 tbsp Llano Estacado Chardonnay
3/4 cup hot sauce more to taste
Garnish with blue cheese crumbles
Salt and pepper to taste
Bring a large stockpot of lightly salted water to a boil. Cook pasta until al dente, approximately 8 minutes. Drain and set aside.
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.
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.
Pour in milk, 1 cup at a time, whisking constantly until thickened and smooth, approximately 6 minutes.
Stir Cheddar and Pepper Jack cheese into the roux, 1 cup at a time until melted.
Add wine, then hot sauce, to taste. I used 1.5 cups in my macaroni and cheese, but the 3/4 cup will still give you a slight heat without being overpowering. Season as desired.
Pour cheese sauce over pasta, then fold in chicken. Serve topped with blue cheese crumbles.