Description
A bold, ultra-creamy dish combining shredded rotisserie chicken tossed in tangy Buffalo hot sauce and a rich melty cheese sauce—everything you love about Buffalo chicken wings in comforting mac ‘n’ cheese form.
Ingredients
1 lb (454 g) elbow macaroni
1 tsp salt (for pasta water)
2½ cups shredded rotisserie chicken
1 small yellow onion, finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
6 Tbsp (85 g) unsalted butter
¼ cup (30 g) all‑purpose flour
3 cups (681 ml) whole milk
1 cup (227 ml) Buffalo-style hot sauce
1 cup (227 ml) heavy cream
1 lb (454 g) sharp cheddar cheese, shredded
¼ lb (113 g) pepper jack cheese, shredded
4 oz (113 g) brick-style cream cheese, cubed
½ cup (99 g) crumbled blue cheese
¼ cup (50 g) chopped scallions
Instructions
Bring a large pot of salted water to a boil and cook macaroni for about 7 minutes until just al dente. Drain and set aside.
In a large saucepan, melt butter over medium heat. Add onion and celery and sauté until softened (~6 minutes), then stir in garlic and cook another minute.
Sprinkle flour over the veggies and whisk constantly for 1 minute to make a roux. Slowly whisk in milk and hot sauce, cooking until thickened and bubbling (~5–6 minutes).
Reduce heat to low and whisk in heavy cream. Add cheddar, pepper jack, and cream cheese, stirring until smooth.
Remove from heat and stir in pasta and about 2 cups of shredded chicken until combined.
Transfer mixture to a bowl and top with remaining chicken, blue cheese, and chopped scallions. Serve warm.
(Optional) To bake: transfer into a greased 9×13″ dish, top with breadcrumbs or extra cheese, bake at 350 °F for ~20 minutes until bubbling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
