Buffalo chicken mac and cheese

Classic mac and cheese made better!


Elbow macaroni 1 pound
Rotisserie-roasted chicken 1
Butter 6 tablespoons
All-purpose flour 6 tablespoons
Milk 3 cups
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.

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