Buffalo Chicken Mac and Cheese

In a large pot of salted boiling water, cook the elbow macaroni until al dente, about 8 minutes. Drain and set aside.

Step 1

While the pasta cooks, shred the meat from the rotisserie chicken, discarding the skin and bones.

Step 2

Mix in the hot sauce, adjusting the amount to suit your spice preference.

STEP 3

Fold in the shredded chicken and cooked macaroni into the cheese sauce, ensuring everything is well coated.

STEP 4

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