Buffalo Chicken Mac and Cheese
Description
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.
Ingredients
•
1 (16 ounce) package elbow macaroni
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1 rotisserie-roasted chicken
•
6 tablespoons butter
•
6 tablespoons all-purpose flour
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3 cups milk
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1 pinch ground black pepper
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2 cups shredded Cheddar cheese
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2 cups shredded Monterey Jack cheese
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1/2 cup hot sauce (such as Frank's® Redhot®), or more to taste
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1/2 cup crumbled gorgonzola cheese
Directions
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!