Buffalo Chicken Mac and Cheese
Dive into buffalo chicken mac and cheese: a creamy, cheesy masterpiece infused with a tangy kick and juicy chicken.
Servings: 8
Ingredients
- 3-4 cups elbow macaroni, 12 ounces
- 1 teaspoon salt
- 1 rotisserie-roasted chicken, chopped or shredded
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1½ cups milk
- 1½ cups half and half
- 2½ cups shredded cheddar cheese, divided
- 2½ cups shredded Monterey Jack cheese, divided
- pinch ground black pepper
- ¼-⅓ cup hot sauce, such as Frank's® Redhot®, or more to taste
- ½ cup crumbled gorgonzola cheese, divided
Instructions
- Preheat oven to 350°F.
- In a large pot, add water and bring to a boil. Add elbow macaroni (for creamier macaroni use 3 cups pasta - for not as creamy, use 4 cups macaroni) and salt and boil for 8 minutes. Drain pasta and set aside.
- Make the cheese sauce by adding the butter to a large skillet over medium heat and melting. Add the flour and whisk for about 1 minute, to create a roux. Whisk in the milk and half and half and cook, whisking often, for 6-7 minutes.
- Stir in 2 cups cheddar cheese and 2 cups Monterey Jack cheese. Mix until melted and combined.
- Stir in hot sauce to the desired level of spiciness.
- Add ¼ cup Gorgonzola, chicken, and macaroni to the cheese sauce mixture; mix well to combine.
- Pour the mixture into a lightly greased 9x13 baking dish and sprinkle with ½ cup shredded cheddar cheese, ½ cup shredded Monterey Jack cheese, and ¼ cup gorgonzola cheese. Bake for 15 minutes, or until the cheese is melted.
- Serve hot and enjoy!!
Video
Nutrition
Serving: 1g | Calories: 710kcal | Carbohydrates: 49g | Protein: 32g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 1139mg | Potassium: 366mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1209IU | Vitamin C: 6mg | Calcium: 672mg | Iron: 1mg