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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.
Ingredients
- elbow macaroni: 1 pack (16 ounce pack)
- rotisserie-roasted chicken: 1 piece
- butter: 6 Tbsp
- all-purpose flour: 6 Tbsp
- milk: 3 cups
- pinch ground black pepper: 1 piece
- cheddar cheese: 2 cups (shredded)
- Monterey Jack cheese: 2 cups (shredded)
- hot sauce (such as Frank's® Redhot®): 0.5 cup (to taste)
- crumbled Gorgonzola cheese: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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Cut wings and legs off rotisserie chicken. Remove skin and bones from wings and legs; chop or shred dark meat into bite-sized pieces.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Stir Cheddar and Monterey Jack into the sauce until melted and combined. Dotdash Meredith Food Studios
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Stir in hot sauce to the desired level of spiciness. Dotdash Meredith Food Studios
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Add Gorgonzola, chicken, and macaroni; mix well to combine. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
