|Elbow macaroni||1 pound|
|All-purpose flour||6 tablespoons|
|Shredded Cheddar cheese||2 cups|
|Shredded Monterey Jack cheese||2 cups|
|Hot sauce||1/2 cup, or to taste|
|Crumbled gorgonzola cheese||1/2 cup|
15 minutes to prepare, 20 minutes to cook, ready in 35 minutes
Mac and cheese is always a win, but sometimes it’s nice to try and make it something more. This is ideal for lunch or brunch.
Step 1: Get a large pot on the stove, with lightly salted water, and bring it to the boil. Gently pour in your pound of macaroni.
Step 2: Stir the macaroni a little bit, cooking it until it’s tender, but firm to bite. When it’s ready, drain it.
Step 3: Remove the wings and legs from the rotisserie chicken, and skin them. Take the dark meat of it, and shred it, or cut it into small chunks.
Step 4: Put a Dutch oven, or similarly appropriate pot on the stove. Melt your butter in it over a medium heat.
Step 5: Gradually pour in the flour, whisking it as you go, until you’re left with a nice, smooth, thick paste, and then cook that over the heat until it’s a nice golden color.
Step 6: Add the milk, whisking all the time as you pour it in, until it’s relatively thick and simmering.
Step 7: Keep the sauce on the heat until it’s smooth. Then lower the heat and season the sauce with black pepper.
Step 8: Pour in the Cheddar cheese and the Monterey Jack cheese, and mix it into your sauce until it’s lovely and melted.
Step 9: Add the hot sauce until it’s as fiery as you’re happy with.
Step 10: Finally, mix in the gorgonzola cheese, chicken and macaroni.
There you have it. This recipe is written for six people, so it could be a good solution if you’re having people over.