Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese is a creamy, comforting dish that combines tender pieces of rotisserie chicken with elbow macaroni enveloped in a rich, spicy cheese sauce. Perfect for hearty weeknight meals or game day snacks, it brings together bold flavors and cheesy indulgence in one pan.

You’ll love this recipe because it balances the smoky heat of Cajun seasoning with the smooth richness of cheddar and Monterey Jack cheeses. The shredded chicken adds protein and texture, while a hint of gorgonzola introduces a savory depth. With simple ingredients and straightforward steps, it’s both flavorful and quick to prepare.

Ingredients

• 1 (16 oz) package elbow macaroni
• 1 rotisserie chicken
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1 pinch ground black pepper
• 2 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese
• ½ cup hot sauce (e.g., Frank’s Redhot), or to taste
• ½ cup crumbled gorgonzola cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook macaroni until tender yet firm, about 8 minutes. Drain.

2. Remove wings and legs from chicken. Remove skin and bones, shred dark meat into bite-sized pieces.

3. In a large Dutch oven, melt butter over medium heat. Whisk in flour until a thick paste forms and cook until golden, about 1 minute.

4. Gradually pour in milk, whisking constantly until thickened and bubbling, about 5 minutes; cook 1 more minute until smooth. Season with pepper.

5. Stir in Cheddar and Monterey Jack until melted and combined.

6. Mix in hot sauce according to desired spice level.

7. Add gorgonzola cheese, shredded chicken, and cooked macaroni. Stir to combine and heat through.

8. Serve immediately with extra cheese or hot sauce if desired.

Tips for Success

• Use freshly shredded rotisserie chicken for convenience and flavor.

• Constant whisking while adding milk prevents lumps.

• Adjust hot sauce quantity to suit your preferred heat level.

• Use a heavy Dutch oven or skillet for even heat distribution.

Delicious Variations

• Substitute chicken with shrimp or sausage for variety.

• Add sautéed bell peppers or onions for extra texture.

• Use half-and-half instead of milk for richer sauce.

• Top with crispy fried onions or jalapeños.

Frequently Asked Questions

Can I make this recipe ahead?

Yes, prepare and refrigerate; reheat with some milk to loosen sauce.

What pasta is best for this dish?

Elbow macaroni is classic, but any small pasta shape works well.

Can leftovers be frozen?

Freeze in airtight containers for up to 3 months; thaw overnight before reheating.

Is it very spicy?

Adjust the amount of hot sauce to customize heat.

Can this dish be made dairy-free?

Use plant-based milk, dairy-free cheese substitutes, and omit gorgonzola.

Buffalo Chicken Mac and Cheese

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• Author: Emma Hart
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Creamy, spicy dish with shredded rotisserie chicken, elbow macaroni, and rich three-cheese sauce plus tangy hot sauce. Perfect comfort food balancing bold heat and cheesy smoothness for game-day or family meals.

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Ingredients

Scale 1x2x3x

16 oz elbow macaroni

1 rotisserie chicken

6 tbsp butter

6 tbsp all-purpose flour

3 cups milk

1 pinch ground black pepper

2 cups shredded Cheddar cheese

2 cups shredded Monterey Jack cheese

½ cup hot sauce (such as Frank’s RedHot, adjust to taste)

½ cup crumbled gorgonzola cheese

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Instructions

1. Cook pasta: Bring a large pot of salted water to a boil. Cook macaroni until just tender (about 8 minutes). Drain and set aside.

2. Prepare chicken: Remove skin and bones from rotisserie chicken. Shred meat, focusing on dark meat for texture.

3. Make roux: In a large Dutch oven, melt butter over medium heat. Whisk in flour until it forms a paste; cook 1 minute until lightly golden.

4. Add milk: Gradually pour in milk, whisking constantly. Continue stirring until sauce is thickened and bubbling, about 5–6 minutes. Season with black pepper.

5. Add cheeses: Reduce heat to low. Stir in Cheddar and Monterey Jack until melted into a smooth sauce.

6. Add flavor: Mix in hot sauce to taste, followed by crumbled gorgonzola for depth.

7. Combine: Add shredded chicken and cooked macaroni, stirring to fully coat with sauce.

8. Serve: Spoon into bowls and garnish with extra cheese, green onions, or hot sauce if desired.

See also  Creamy potato and hamburger soup​

Notes

Whisk constantly while adding milk to avoid lumps.

Adjust hot sauce for preferred spice.

Gorgonzola adds tang; swap with blue cheese if preferred.

Use fresh or leftover shredded chicken.

Store leftovers airtight in fridge 3 days or freeze up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish, Pasta
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/6 recipe
• Calories: 640
• Sugar: 5
• Sodium: 970
• Fat: 35
• Saturated Fat: 19
• Unsaturated Fat: 16
• Carbohydrates: 43
• Fiber: 2
• Protein: 40
• Cholesterol: 160

Keywords: buffalo chicken mac and cheese, spicy chicken pasta, creamy mac and cheese, one pot pasta dinner, game day comfort food