Buffalo Chicken Mac And Cheese

Submitted by: admin on April 10, 2020

8 servings

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

Instructions

Step 1
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, 8 minutes. Drain.

Step 2
Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.

Step 3
Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.

Step 4
Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

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