This Buffalo chicken mac and cheese made with three kinds of cheese is rich and spicy, and great served as a quick-and-easy weeknight dinner.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
781 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
Step 2
Cut wings and legs off rotisserie chicken. Remove skin and bones from wings and legs; chop or shred dark meat into bite-sized pieces.
Step 3
Melt butter in a large Dutch oven over medium heat. Gradually whisk in flour until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook and stir until sauce is smooth, about 1 minute more. Reduce heat and season with pepper.
Step 4
Stir Cheddar and Monterey Jack into the sauce until melted and combined. Stir in hot sauce to the desired level of spiciness. Add Gorgonzola, chicken, and macaroni; mix well to combine.
Ingredients
6 tablespoons butter
3 cups milk
1 pinch ground black pepper
6 tablespoons all-purpose flour
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
1 (16 ounce) package elbow macaroni
1 rotisserie-roasted chicken
0.5 cup crumbled Gorgonzola cheese
0.5 cup hot sauce (such as Frank's® Redhot®), or more to taste
