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Buffalo Chicken Mac and Cheese

This Buffalo chicken mac and cheese recipe was first introduced to me at my local ballpark, and I thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 8 servings

  • 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

Directions

  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, about 8 minutes. Drain.

  2. Cut wings and legs off rotisserie chicken. Remove skin and bones from wings and legs; chop or shred dark meat into bite-sized pieces.

  3. Melt butter in a large Dutch oven over medium heat. Gradually whisk in flour until a thick paste forms. Cook until golden, about 1 minute.

    Overhead of butter being whisked together with flour in a crockpot with milk in a measuring cup off to the side.

    Dotdash Meredith Food Studios

  4. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook and stir until sauce is smooth, about 1 minute more. Reduce heat and season with pepper.

    Milk being poured into a crockpot and whisked.

    Dotdash Meredith Food Studios

  5. Stir Cheddar and Monterey Jack into the sauce until melted and combined.

    Overhead of different shredded cheeses being added to a milk mixture in a crock pot.

    Dotdash Meredith Food Studios

  6. Stir in hot sauce to the desired level of spiciness.

    Hot sauce being stirred together with milk mixture in a crock pot.

    Dotdash Meredith Food Studios

  7. Add Gorgonzola, chicken, and macaroni; mix well to combine.

    Overhead of gorgonzola, chicken, and macaroni being mixed together in a crock pot.

    Dotdash Meredith Food Studios
    Overhead of mac and cheeses in a crockpot.

    Dotdash Meredith Food Studios

  8. Serve hot and enjoy!

    close up on a bowl of buffalo chicken mac and cheese garnished with fresh herbs

    DOTDASH MEREDITH FOOD STUDIOS 

Cook’s Note

Save the chicken breasts and carcass for another use. You can dice some of the white meat in addition to the dark meat if you like, but I find using only dark meat enhances the Buffalo chicken flavor.

Substitute your choice of blue cheese for the gorgonzola if desired. For more heat, you can add ground cayenne pepper.

Editor's Note:

Nutrition data for this recipe includes the full amount of chicken. The actual amount of chicken consumed will vary.

Nutrition Facts (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.

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