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My review
Buffalo Chicken Mac and Cheese
73
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."
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Ingredients
35 m servings 781Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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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Footnotes
- 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
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Reviews
Read all reviews 105148 Ratings
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Most helpful positive review
1/31/2016
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 chicke...
Most helpful critical review
6/16/2017
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...
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Newest
1/31/2016
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 chicke...
7/10/2016
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...
7/23/2016
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 ...
6/27/2016
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 i...
11/5/2016
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...
4/17/2017
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 ...
8/24/2016
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.
6/16/2017
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...
7/21/2016
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 ...