Buffalo Chicken Mac and Cheese

Here it is - the best, creamy, zesty, full of flavor recipe for Buffalo Chicken Mac and Cheese - perfect for entertaining and tailgating.

Course Main Course

Cuisine American

Keyword buffalo, buffalo chicken mac and cheese, Chicken, mac and cheese, mac n cheese, macaroni and cheese, recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 234kcal

1 (16 oz) box Macaroni Pasta
1 Rotisserie Chicken
3 tbsp Butter
3 tbsp All-Purpose Flour
2 cups Whole Milk
1/2 tsp Salt
1/2 tsp Black Pepper
3 cups (12 oz) Parrano Cheese Mozzarella, Cheddar or Monterey Jack are good substitutes, but shred your own cheese instead of using pre-shredded cheeses
1 cup Frank's Red Hot Sauce
3/4 cup Blue Cheese crumbled

Preheat oven to 400 degrees F.
Cook the macaroni pasta according to package directions until it's al dente or just tender.
Meanwhile, heat the three tablespoons of butter in a large skillet or saucepan over medium to medium high heat. Whisk in the flour and cook, whisking frequently for about 3 - 4 minutes, or until the flour and butter mixture becomes a blond to light brown color.
Warm your milk in the microwave for a minute or two.
Whisk in the warmed milk to the butter and flour roux. Bring the milk mixture to a simmer, whisking constantly, until it thickens.
Take the milk mixture off the heat and stir in the shredded cheese until the cheese is melted.
Drain the pasta and stir in the cheese sauce. Then stir in the shredded rotisserie chicken meat and the Frank's Red Hot Sauce.
Pour the macaroni and cheese into a 9x13 casserole dish that has been greased with an additional tablespoon butter and top with the crumbled blue cheese. Bake for about 20 minutes, or until nice and bubbly.
Drizzle some additional hot sauce over the top. Serve the buffalo chicken mac and cheese with celery, carrots and Ranch or blue cheese dressing.