Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

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.
Step 4
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 5
Stir Cheddar and Monterey Jack into the sauce until melted and combined.
Step 6
Stir in hot sauce to the desired level of spiciness.
Step 7
Add Gorgonzola, chicken, and macaroni; mix well to combine.
Buffalo Chicken Mac and Cheese
Buffalo Chicken Mac and Cheese
Buffalo Chicken Mac and Cheese
Buffalo Chicken Mac and Cheese

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

Categories

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