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

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

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.