I first discovered Buffalo chicken mac and cheese at my local ballpark and instantly loved the idea! Inspired by that, I created my own version. Serve it with celery sticks and a cold beer—let me know what you think!
INGREDIENTS
- 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
- Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes. Drain and set aside.
- Prepare the Chicken: Remove the wings and legs from the rotisserie chicken. Discard the skin and bones, then chop or shred the dark meat into bite-sized pieces.
- Make the Cheese Sauce:
- In a large Dutch oven over medium heat, melt the butter.
- Gradually whisk in the flour to form a thick paste. Cook for about 1 minute until golden.
- Slowly pour in the milk while whisking continuously. Let the mixture cook until thickened and bubbling, about 5 minutes. Stir for another minute until smooth.
- Reduce the heat and season with black pepper.
- Melt the Cheese: Stir in the shredded Cheddar and Monterey Jack cheeses until fully melted and smooth.
- Add the Heat: Mix in the hot sauce, adjusting the amount to your preferred spice level.
- Combine Everything: Add the crumbled Gorgonzola, shredded chicken, and cooked macaroni. Stir well until everything is evenly coated in the creamy, spicy cheese sauce.
- Serve and Enjoy: Serve hot, garnished with extra Gorgonzola or fresh herbs if desired. Pair with celery sticks and a cold beer for the ultimate Buffalo-style experience!
COOK’S NOTES
- Save the chicken breasts and carcass for another use. If desired, you can mix in some white meat, but using only dark meat enhances the Buffalo chicken flavor.
- Feel free to substitute your favorite blue cheese for the Gorgonzola.
- For extra heat, add a dash of ground cayenne pepper.
