Recipe Card of Buffalo Chicken Mac and Cheese
This dish combines the rich, creamy delight of mac and cheese with the spicy kick of Buffalo chicken, making it an ideal choice for a swift and flavorful weeknight meal.
Ingredients list
- 1 package elbow macaroni 16 ounces
- 1 rotisserie-roasted chicken
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 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
Step-by-Step Instructions
- In a large pot of lightly salted boiling water, cook the macaroni until it's tender but still firm, approximately 8 minutes. Drain.
- Slice off the wings and legs of the rotisserie chicken. Strip the skin and bones from the wings and legs; chop the dark meat into bite-sized chunks.
- Melt butter in a big Dutch oven over medium heat. Gradually whisk in flour, forming a thick paste. Cook to a golden hue, roughly 1 minute.
- Pour milk in, constantly whisking, until it thickens and bubbles, which takes about 5 minutes. Keep cooking and stirring for an added minute until the sauce becomes smooth. Lower the heat and season with pepper.
- Fold Cheddar and Monterey Jack into the sauce until both are melted and blended.
- Incorporate hot sauce to your preferred taste of spiciness.
- Introduce Gorgonzola cheese, chopped chicken, and cooked macaroni; stir until combined thoroughly.
- Serve hot and savor every bite!
Recipe Video
Notes
Pair with celery sticks on the side for a refreshing crunch. Add more hot sauce if you fancy extra heat.
Nutrition
Calories: 781kcalCarbohydrates: 52gProtein: 47gFat: 42gSaturated Fat: 23gCholesterol: 157mgSodium: 978mgFiber: 2gSugar: 6g
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