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.
Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::8
Ingredients
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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
Directions
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.
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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.
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Stir Cheddar and Monterey Jack into the sauce until melted and combined.
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Stir in hot sauce to the desired level of spiciness.
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Add Gorgonzola, chicken, and macaroni; mix well to combine.
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Serve hot and enjoy!
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Cook’s Note
Save the chicken breasts and carcass for another use. You can dice some of the white meat in addition to the dark meat if you like, but I find using only dark meat enhances the Buffalo chicken flavor.
Substitute your choice of blue cheese for the gorgonzola if desired. For more heat, you can add ground cayenne pepper.
Editor's Note:
Nutrition data for this recipe includes the full amount of chicken. The actual amount of chicken consumed will vary.