Buffalo Chicken Mac and Cheese
Ingredients List
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1 (16 ounce) package elbow macaroni
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1 rotisserie-roasted chicken
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6 tablespoons butter
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6 tablespoons all-purpose flour
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3 cups milk
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1 pinch ground black pepper
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2 cups shredded Cheddar cheese
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2 cups shredded Monterey Jack cheese
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½ cup hot sauce (such as Frank's® Redhot®), or more to taste
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½ cup crumbled gorgonzola cheese
Cooking Instructions
Bring a large pot of water with a pinch of salt to a boil. Add macaroni to the boiling water and cook, stirring occasionally, for about 8 minutes until al dente. Drain the pasta once cooked.
Remove the wings and legs from the rotisserie chicken. Discard the skin and bones, then chop or shred the dark meat into bite-sized pieces.
In a large Dutch oven, melt butter over medium heat. Slowly whisk in flour to create a thick paste, cooking until golden, about 1 minute.
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Pour in the milk, whisking constantly, until the sauce thickens and begins to bubble, about 5 minutes. Keep stirring until smooth, then reduce the heat and season with pepper.
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Add Cheddar and Monterey Jack cheeses to the sauce, stirring until fully melted and blended.
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Stir in hot sauce until the sauce reaches your preferred level of heat.
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Add Gorgonzola cheese, chicken, and macaroni to the mixture; stir well to combine.
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Serve while hot and savor the deliciousness!
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Cook's Tips
Keep the chicken breasts and carcass for another recipe. You can also dice some of the white meat alongside the dark meat, but using just the dark meat brings out the best Buffalo chicken flavor.
If you'd like, you can swap the Gorgonzola with your favorite blue cheese. For an extra kick, sprinkle in some ground cayenne pepper.
Editor's Note:
The nutrition information for this recipe is based on using the entire amount of chicken. The actual amount of chicken consumed may vary.
Nutritional Information (per serving)
| 781 | Calories |
| 42g | Fat |
| 52g | Carbs |
| 47g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 781 | |
| % Daily Value * | |
| Total Fat 42g | 54% |
| Saturated Fat 23g | 113% |
| Cholesterol 157mg | 52% |
| Sodium 978mg | 43% |
| Total Carbohydrate 52g | 19% |
| Dietary Fiber 2g | 7% |
| Total Sugars 6g | |
| Protein 47g | 95% |
| Vitamin C 11mg | 12% |
| Calcium 594mg | 46% |
| Iron 4mg | 20% |
| Potassium 532mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5