Yummy Recipe Monday: Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

* Prep
15 m
* Cook
20 m
* Ready In
35 m
Recipe By:Matt R
"I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think."
* 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
* 1/2 cup hot sauce (such as Frank's(R) Redhot(R)), or more to taste
* 1/2 cup crumbled gorgonzola cheese
* 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.
* Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
* 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.
* 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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Buffalo Chicken Mac and Cheese


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