Easy Buffalo Chicken Mac and Cheese
A rich and creamy dish featuring tender rotisserie chicken, macaroni, cheddar, Monterey Jack, and gorgonzola cheeses with a spicy buffalo kick. Ideal for gatherings or weeknight indulgence.
8 Servings
Ingredients
- 1 16 ounce package elbow macaroni
- 1 rotisserie-roasted chicken chopped or shredded
- 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 to taste
- ½ cup crumbled gorgonzola cheese
Instructions
Prepare the Pasta:
- Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually around 8 minutes, until al dente. Drain and set aside.
Prepare the Chicken:
- Remove the wings and legs from the rotisserie chicken. Discard the skin and bones, and chop or shred the dark meat into bite-sized pieces. Set aside.
Create the Roux:
- Melt butter in a large Dutch oven over medium heat. Gradually add flour, whisking continuously to form a thick paste. Allow the roux to cook until it turns golden, approximately 1 minute.
Prepare the Sauce:
- Slowly pour in the milk, whisking constantly to avoid lumps. Continue cooking until the mixture thickens and begins to bubble, approximately 5 minutes. Reduce heat and season with ground black pepper.
Incorporate Cheese:
- Add shredded Cheddar and Monterey Jack cheeses to the sauce. Stir continuously until the cheese melts completely, creating a smooth and creamy texture.
Add Heat:
- Stir in the hot sauce gradually, adjusting the quantity to suit your desired spice level. Taste as you go to achieve the perfect balance of heat.
Combine Ingredients:
- Incorporate the gorgonzola cheese, chicken pieces, and cooked macaroni into the sauce. Stir thoroughly until all components are evenly coated.
Serve:
- Serve the dish hot, garnished with additional gorgonzola cheese if desired. Enjoy immediately.
Notes
To make this recipe gluten-free, substitute the elbow macaroni with a certified gluten-free pasta of your choice. Additionally, use gluten-free all-purpose flour to create the roux. Ensure all other ingredients, particularly the hot sauce and cheese, are gluten-free verified.