Description

Say hello to the boldest, creamiest, most soul-satisfying mashup your fork’s ever met. This Buffalo Chicken Mac & Cheese is where spicy wing night meets ooey-gooey cheesy pasta magic. It’s got rotisserie chicken, a dreamy blend of three cheeses, and that unmistakable kick of Buffalo sauce. Bubbly, tangy, and impossible to resist—whether you’re feeding a crowd or just yourself with leftovers for days, this dish has comfort written all over it.

Ingredients

Scale

1 lb elbow macaroni (or any short pasta)
3–4 cups shredded rotisserie chicken
6 tbsp butter
6 tbsp flour
3 cups milk
2 cups shredded sharp cheddar
2 cups shredded Monterey Jack
½ cup hot sauce (like Frank’s RedHot®)
½ cup crumbled Gorgonzola
Black pepper, to taste

Instructions

Boil Pasta: Cook 1 min shy of al dente. Drain, don’t rinse.
Make Roux: Melt butter in a pot. Whisk in flour, cook 2 mins.
Add Milk: Whisk in gradually. Simmer until thick (4–5 mins).
Cheesy Bliss: Lower heat. Stir in cheddar & Jack in batches until melted.
Buffalo it Up: Stir in hot sauce and pepper. Taste and adjust.
Combine: Fold in pasta and chicken. Pour into greased 9×13 dish.
Top & Broil: Sprinkle with Gorgonzola. Broil 2–3 mins till bubbly and golden.

Notes

Milder crowd? Use less hot sauce and skip Gorgonzola. Want extra sauce? Stir in a splash of milk or broth before baking.

Prep Time: 15 mins
Cook Time: 25 mins

Nutrition

Calories: 550 cal Per Serving
Fat: 28g
Carbohydrates: 45g
Protein: 30g