Get ready for a twist on two classic comfort foods with this Ultimate Buffalo Chicken Mac and Cheese Recipe. Creamy, cheesy pasta meets the spicy kick of buffalo chicken in a dish that’s sure to become a favorite. Perfect for game day, a cozy dinner, or any time you crave something bold and satisfying.
Steps
- Boil a large pot of salted water, add the macaroni, and cook for about 8 minutes until al dente. Drain and set aside.
- Detach the wings and legs from the rotisserie chicken, remove the skin and bones, and chop the dark meat into small pieces.
- In a large Dutch oven, melt butter over medium heat, then gradually whisk in flour to create a thick paste. Cook this mixture until it turns golden, approximately 1 minute.
- Slowly pour in the milk while continuing to whisk, cooking until the mixture is thick and bubbly, roughly 5 minutes. Reduce the heat, season with pepper, and stir until smooth.
- Add the shredded Cheddar and Monterey Jack cheeses to the sauce, stirring until fully melted and incorporated.
- Mix in the hot sauce, adjusting the quantity to achieve your preferred level of spiciness.
- Combine the cooked macaroni, chopped chicken, and crumbled Gorgonzola into the sauce, stirring well to ensure everything is evenly coated.
- Serve the dish hot and enjoy with optional celery sticks and a cold beer for a complete experience.
Ingredients
- 16 ounces of elbow macaroni
- 1 rotisserie-cooked chicken
- 6 tablespoons of butter
- 6 tablespoons of all-purpose flour
- 3 cups of milk
- A pinch of ground black pepper
- 2 cups of shredded Cheddar cheese
- 2 cups of shredded Monterey Jack cheese
- 1/2 cup of hot sauce (such as Frank’s® Redhot®), adjust to taste
- 1/2 cup of crumbled gorgonzola cheese
Nutritional Values
Calories: 6,248 | Total Fat: 336g | Saturated Fat: 184g | Cholesterol: 1,256mg | Sodium: 7,824mg | Total Carbohydrate: 416g | Dietary Fiber: 16g | Total Sugars: 48g | Protein: 376g | Vitamin C: 88mg | Calcium: 4,752mg | Iron: 32mg | Potassium: 4,256mg
FAQ
- Can I use a different type of cheese instead of Gorgonzola?
- Yes, you can substitute Gorgonzola with any blue cheese of your choice if you prefer a different flavor.
- What can I do if I want to increase the spiciness?
- To make the dish spicier, you can add more hot sauce to taste or include a pinch of cayenne pepper for an extra kick.
- Can I use chicken breasts instead of dark meat?
- Yes, while the recipe recommends using dark meat for a richer Buffalo chicken flavor, you can also use diced white meat if you prefer.
- Is it possible to make this recipe gluten-free?
- To create a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour alternative that suits your dietary needs.
- How do I store leftovers of this dish?
- Store any leftovers in an airtight container in the refrigerator. They should keep well for 3-4 days. Reheat thoroughly before serving.
Tips
- For a spicier kick, consider adding a mix of habanero sauce, creamy garlic hot sauce, or cayenne pepper alongside the buffalo sauce. This can enhance the heat level to suit your taste preferences.
- If you prefer a different cheese flavor, substitute blue cheese crumbles for the gorgonzola. This can offer a distinct taste that pairs well with the buffalo chicken.
- To add a crunchy texture, top your mac and cheese with a mix of crushed Ritz crackers or hot Cheetos before baking. This can provide an appealing contrast to the creamy pasta.
- If you’re looking to reduce the spice level, use less hot sauce and combine it with a mild buffalo sauce. Opting for extra sharp cheddar cheese can also enhance the flavor without increasing the heat.
Equipment
- Dutch Oven – Essential for melting butter, making the roux, and combining all the ingredients.
- Whisk – Necessary for smoothly incorporating flour into the butter and for mixing milk into the roux.
- Cheese Grater – Useful if you need to shred the Cheddar and Monterey Jack cheeses yourself.
- Potato Masher – Mentioned in one of the recipe variations for shredding chicken, if you don’t have pre-shredded chicken.
- Large Pot – For boiling the macaroni.