Buffalo chicken mac and cheese
This Buffalo chicken mac and cheese is a creamy and spicy dish that combines the best flavors of comfort food with the kick of hot sauce. It's an easy buffalo chicken mac and cheese recipe perfect for family dinners or game day. Enjoy this homemade buffalo chicken mac and cheese made with an abundance of cheese and tender chicken for a delightful meal.
Ingredients
- 1 package elbow macaroni (16-ounce)
- 1 chicken rotisserie-roasted
- 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
- 1/2 cup hot sauce (such as Frank’s® RedHot®) or more to taste
- 1/2 cup crumbled gorgonzola cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente (tender but firm to the bite), about 8 minutes. Drain and set aside.
- While the pasta cooks, prepare the chicken. Remove the wings and legs from the rotisserie chicken, then carefully peel away the skin and shred the dark meat into bite-sized pieces. (You can save the breast meat and carcass for another recipe.)
- In a large Dutch oven over medium heat, melt the butter. Gradually whisk in the flour to create a roux. Let the mixture cook until golden, about 1 minute.
- Slowly pour in the milk, whisking constantly to prevent lumps, and cook until the sauce thickens and begins to bubble, about 5 minutes. Stir frequently for a smooth consistency.
- Reduce heat to low. Add a pinch of black pepper, then stir in the shredded Cheddar and Monterey Jack cheeses. Mix until the cheese is fully melted and the sauce is smooth.
- Stir in the hot sauce, adjusting the amount to match your spice preference. If you want more heat, feel free to sprinkle in a pinch of cayenne pepper.
- Add the cooked macaroni, shredded chicken, and crumbled gorgonzola to the sauce. Stir well to combine, ensuring the pasta and chicken are evenly coated in the cheesy, spicy sauce.
- Serve while hot and enjoy!
Notes
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.