Buffalo Chicken Mac and Cheese: The Ultimate Comfort Food Recipe

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
• 0.5 cup hot sauce (such as Frank's® Redhot®), or more to taste
• 0.5 cup crumbled gorgonzola cheese

Instructions

1. Bring a large pot of salted water to a rolling boil. Add macaroni and cook according to package directions, or until al dente, about 8 minutes. Drain the pasta thoroughly.
2. Remove the wings and legs from a pre-cooked rotisserie chicken. Discard the skin and bones; shred the dark meat into small, bite-sized pieces.
3. In a large Dutch oven or pot, melt butter over medium heat. Whisk in flour gradually to form a smooth, thick paste. Cook for about 1 minute, until lightly golden.
4. Slowly pour in milk while whisking constantly, ensuring a smooth sauce. Continue whisking until the sauce thickens and bubbles, about 5 minutes. Cook and stir for another minute until perfectly smooth. Reduce heat to low and season with black pepper to taste.
5. Stir in the shredded Cheddar cheese and Monterey Jack cheese until fully melted and the sauce is creamy and combined.
6. Add your preferred amount of hot sauce for that signature Buffalo kick. Start with a little and adjust to your desired level of spiciness.
7. Gently fold in the crumbled Gorgonzola cheese, shredded chicken, and cooked macaroni. Mix until everything is evenly coated in the cheesy sauce.
8. Serve immediately while hot. Enjoy your delicious Buffalo Chicken Mac and Cheese!

Nutrition

• Calories: 781 kcal
• Fat Content: 42 g
• Fiber Content: 2 g
• Sugar Content: 6 g
• Sodium Content: 978 mg
• Protein Content: 47 g
• Cholesterol Content: 157 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 23 g
• Unsaturated Fat Content: 0 g