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Buffalo Chicken Mac and Cheese
Buffalo Chicken Mac and Cheese
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy Buffalo chicken mac and cheese with a trio of cheeses - perfect for a quick, flavorful weeknight meal.
Ingredients:
  • 1 (16 ounce) package elbow macaroni
  • 1 rotisserie-roasted chicken
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 pinch ground black pepper
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 0.5 cup hot sauce (such as Frank's® Redhot®), or more to taste
  • 0.5 cup crumbled gorgonzola cheese
Instructions:
  • Bring a pot of salted water to a gentle boil. Cook macaroni for about 8 minutes until al dente, stirring occasionally. Drain well.
  • Prepare the rotisserie chicken by separating the wings and legs. Discard the skin and bones from the wings and legs, then chop or shred the dark meat into bite-sized pieces.
  • In a large Dutch oven over medium heat, melt the butter until it forms a smooth, golden paste by gradually whisking in the flour. This should take about 1 minute.
  • Whisk in milk until thickened and bubbling for about 5 minutes. Stir constantly until sauce is smooth for about 1 more minute. Reduce heat and season with pepper.
  • Mix the Cheddar and Monterey Jack cheese into the sauce until smooth and fully incorporated.
  • Adjust the hot sauce to your preferred level of heat.
  • Combine Gorgonzola, chicken, and macaroni thoroughly.
  • Serve and savor while it's hot!

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