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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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 781
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 16 ounce package elbow macaroni
  • 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

Method
 

  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.
  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.
  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.
  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.
  5. Stir Cheddar and Monterey Jack into the sauce until melted and combined.
  6. Stir in hot sauce to the desired level of spiciness.
  7. Add Gorgonzola, chicken, and macaroni; mix well to combine.
  8. Serve hot and enjoy!

Nutrition

Calories: 781kcalCarbohydrates: 52gProtein: 47gFat: 42gSaturated Fat: 23gCholesterol: 157mgSodium: 978mgFiber: 2gSugar: 6g

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