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.

Matt R
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Save 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

781 calories; 41.9 g total fat; 157 mg cholesterol; 978 mg sodium. 51.7 g carbohydrates; 47.3 g protein; Full Nutrition

Reviews (125)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2016
Not a mac and cheese fan and never have been but I am a huge fan of the buffalo flavor and decided to give this a try. Excellent! I was very much impressed and so was the hubby. I did use chicken breast instead of the dark meat out of personal preference. The only other change I made was that I substituted pepperjack for the Monterey jack because I already had it on hand and knew we'd like that extra punch of heat. I typically don't have much luck with melting cheese and fully expected some clumping but there wasn't any. The ingredient amounts and the directions are spot on. You have changed my opinion on mac and cheese Matt R. and I thank you for that! Read More
(57)

Most helpful critical review

Rating: 1 stars
06/16/2017
This is such a wonderful concept. I really wanted to like it but I just didn't care for it. The sauce is more of a cheesy cream sauce and in my opinion doesn't have enough of that cheese flavor to be mac and cheese. It had kind of a weird texture too - I couldn't get it to smooth out once I added the cheese. Others might like it but I won't be making it again. Read More
(5)
170 Ratings
  • 5 star values: 123
  • 4 star values: 30
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
01/31/2016
Not a mac and cheese fan and never have been but I am a huge fan of the buffalo flavor and decided to give this a try. Excellent! I was very much impressed and so was the hubby. I did use chicken breast instead of the dark meat out of personal preference. The only other change I made was that I substituted pepperjack for the Monterey jack because I already had it on hand and knew we'd like that extra punch of heat. I typically don't have much luck with melting cheese and fully expected some clumping but there wasn't any. The ingredient amounts and the directions are spot on. You have changed my opinion on mac and cheese Matt R. and I thank you for that! Read More
(57)
Rating: 5 stars
01/31/2016
Not a mac and cheese fan and never have been but I am a huge fan of the buffalo flavor and decided to give this a try. Excellent! I was very much impressed and so was the hubby. I did use chicken breast instead of the dark meat out of personal preference. The only other change I made was that I substituted pepperjack for the Monterey jack because I already had it on hand and knew we'd like that extra punch of heat. I typically don't have much luck with melting cheese and fully expected some clumping but there wasn't any. The ingredient amounts and the directions are spot on. You have changed my opinion on mac and cheese Matt R. and I thank you for that! Read More
(57)
Rating: 5 stars
07/10/2016
Great dish! We doubled it and took it to a BBQ. We were a little shocked that it took center stage over everything our friends had prepared for their party. They wanted the recipe so I referred them to this page. This recipe needs no adjusting and is perfect. Read More
(27)
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Rating: 5 stars
07/24/2016
Anything "Buffalo" catches my attention. This recipe was excellent. My family aren't big blue cheese fans so I substituted a half cup of blue cheese dressing. I also put the ingredients in a 9 by 11 pan, sprinkled with Italian bread crumbs and sprayed with cooking spray to crisp it up. I baked it for about half an hour at 325. Absolutely delicious. Great quantity. I have a husband and three grown sons. Lots for dinner and plenty for leftovers Read More
(19)
Rating: 5 stars
06/27/2016
Love love love this stuff! This recipe is very easy to make and tastes delicious! I followed the recipe exactly as stated - except that I used penne noodles instead of elbow macaroni - and it turned out perfect! If you like buffalo chicken flavor you will love this Mac and cheese! Read More
(13)
Rating: 5 stars
11/06/2016
Big hit in our house. Mostly followed the recipe. Did add more of the rotisserie chicken. 2 stalks of finely chopped celery. And used 1/4 cup of gorgonzolla cheese. Mixed up 1 cup of Panko with melted butter sprinkled on top then browned in the oven. Nice touch. Made 12 big servings. Just the right amount of heat with 1/2 cup of Franks Hot Sauce. Will definitely make this again. Read More
(10)
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Rating: 4 stars
08/24/2016
Pretty good! I made half the recipe and decreased the butter to 1 1/2 tbsp. I used skim milk. Still very rich. I'd make it again. Read More
(6)
Rating: 5 stars
04/17/2017
I made this tonight and it was delicious. A little sharp bite but not too hot. Give the milk patience to thicken- took me about 8 minutes with constant stirring. I added breadcrumbs to the top and baked for 25 minute at 350. I wonder if it would make the chicken stand out better to saute the chicken in the hot sauce before combining all the ingredients? Read More
(6)
Rating: 1 stars
06/16/2017
This is such a wonderful concept. I really wanted to like it but I just didn't care for it. The sauce is more of a cheesy cream sauce and in my opinion doesn't have enough of that cheese flavor to be mac and cheese. It had kind of a weird texture too - I couldn't get it to smooth out once I added the cheese. Others might like it but I won't be making it again. Read More
(5)
Rating: 5 stars
07/21/2016
This was so very good! And you can tell because most of the reviews did not include a paragraph about how they altered the recipe! As is perfect! What drew me in was the photo - it didn't look like the thick floury texture that most home made recipes have. My own personal preference after it was done i added some reserved pasta water to thin out the texture. Absolutely perfect! Thank you! Read More
(4)