Buffalo Chicken Mac and Cheese
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Buffalo Chicken Mac and Cheese

1. Elbow macaroni - 1 (16 ounce) package
2. Rotisserie-roasted chicken - 1
3. Butter - 6 tablespoons
4. All-purpose flour - 6 tablespoons
5. Milk - 3 cups
6. Ground black pepper - 1 pinch
7. Shredded Cheddar cheese - 2 cups
8. Shredded Monterey Jack cheese - 2 cups
9. Hot sauce (such as Frank's® Redhot®), or more to taste - ½ cup
10. Crumbled Gorgonzola cheese - ½ cup

How to cook deliciously - Buffalo Chicken Mac and Cheese

1. Stage

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.

2. Stage

Cut wings and legs off rotisserie chicken. Remove skin and bones from wings and legs; chop or shred dark meat into bite-sized pieces.

3. Stage

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. Dotdash Meredith Food Studios

4. Stage

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. Dotdash Meredith Food Studios

5. Stage

Stir Cheddar and Monterey Jack into the sauce until melted and combined. Dotdash Meredith Food Studios

6. Stage

Stir in hot sauce to the desired level of spiciness. Dotdash Meredith Food Studios

7. Stage

Add Gorgonzola, chicken, and macaroni; mix well to combine. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

8. Stage

Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS