Buffalo Chicken Mac and Cheese
Your two favorite foods in the whole world combined and refined to make everyone at the table reach for the serving spoon at the same time.
Ingredients
- 1 16 ounce package elbow macaroni
- 1 rotisserie chicken meat removed and shredded
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- 1 pinch ground black pepper
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/2 cup hot sauce such as Frank's RedHot, or to taste
- 1/2 cup crumbled Gorgonzola cheese
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Boil the pasta: In a large pot of salted boiling water, cook the elbow macaroni until al dente, about 8 minutes. Drain and set aside.
- Prepare the chicken: While the pasta cooks, shred the meat from the rotisserie chicken, discarding the skin and bones.
- Make the roux: In a large pot, melt the butter over medium heat. Sprinkle in the flour, whisking continuously to form a smooth paste. Cook for about 1 minute until it turns golden.
- Create the cheese sauce: Gradually pour in the milk, continuing to whisk to prevent lumps. Cook until the sauce thickens and starts to bubble. Season with black pepper.
- Combine cheeses: Lower the heat and stir in the cheddar and Monterey Jack cheeses until melted and smooth.
- Add some heat: Mix in the hot sauce, adjusting the amount to suit your spice preference.
- Combine all elements: Fold in the shredded chicken and cooked macaroni into the cheese sauce, ensuring everything is well coated.
- Bake to perfection: Transfer the mixture to the prepared baking dish, sprinkle with Gorgonzola cheese, and bake for 20 minutes or until bubbly and golden on top.
- Serve warm: Let the Buffalo Chicken Mac and Cheese rest for a few minutes before serving. Enjoy your deliciously spicy and cheesy creation!
Nutrition
Calories: 536kcalCarbohydrates: 10gProtein: 39gFat: 38gSaturated Fat: 21gSodium: 1128mgFiber: 0.2g
Tried this recipe?Let us know how it was!