This Buffalo chicken mac and cheese recipe was first introduced to me at my local ballpark, and I thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.
Preparation Details
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8
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
- ½ cup hot sauce (such as Frank’s® Redhot®), or more to taste
- ½ cup crumbled gorgonzola cheese
Steps
- 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.
- Cut wings and legs off rotisserie chicken. Remove skin and bones from wings and legs; chop or shred dark meat into bite-sized pieces.
- 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.
- 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.
- Stir Cheddar and Monterey Jack into the sauce until melted and combined.
- Stir in hot sauce to the desired level of spiciness.
- Add Gorgonzola, chicken, and macaroni; mix well to combine.
- Serve hot and enjoy!
