Buffalo Chicken Mac and Cheese


  • 1 (16 ounce) package elbow joint macaroni

  • 1 rotisserie-roasted hen

  • 6 tablespoons butter

  • 6 tbsps all-purpose flour

  • 3 mugs milk

  • 1 pinch ground black pepper

  • 2 cups shredded Cheddar cheese

  • 2 mugs shredded Monterey Jack cheese

  • 1/2 cup warm sauce (such as Frank’s ® Redhot ®), or more to taste

  • 1/2 cup fell apart gorgonzola cheese


Step 1 Bring a big pot of gently salted water to a boil. Prepare macaroni in the boiling water, stirring periodically up until tender yet solid to the bite, 8 mins. Drain.

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

Step 3 Thaw butter in a big Dutch oven over medium warmth. Blend in flour gradually until a thick paste kinds. Cook till gold, about 1 minute. Gather milk, blending regularly, up until enlarged and bubbling, about 5 mins. Continue to prepare up until sauce is smooth, regarding 1 minute a lot more. Lower warm and also season sauce with black pepper.

Step 4 Stir Cheddar as well as Monterey Jack cheese into the sauce until thawed as well as integrated. Mix in warm sauce, getting used to reach preferred level of spiciness. Add blue cheese, poultry, and macaroni; mix well to integrate.

Enjoy !!!

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