Description
Indulge in the ultimate comfort food with our Buffalo Chicken Mac and Cheese recipe. Learn how to make this spicy and cheesy dish that’s perfect for any occasion.
Ingredients
- 454 g elbow macaroni (16 oz)
- 1 rotisserie-roasted chicken
- 6 tbsp (90 ml) butter
- 6 tbsp (90 ml) all-purpose flour
- 720 ml milk
- 1 pinch ground black pepper
- 240 g shredded beef Cheddar cheese
- 240 g shredded beef Monterey Jack cheese
- 120 ml hot sauce (such as Frank’s® Redhot®), or more to taste
- 120 g crumbled feta cheese
Instructions
- Fill a large pot with water, add a bit of salt, and bring it to a rolling boil. Add the macaroni, and cook, stirring from time to time, until it is firm but not hard, approximately 8 minutes. Then, drain the pasta.
- Detach the wings and legs from the rotisserie chicken. Take off the skin and bones from those parts, then cut or tear the dark meat into small, manageable pieces.
- In a large Dutch oven, melt the butter over medium heat. Slowly whisk in the flour until a dense paste is created. Let it cook until it turns a golden color, roughly 1 minute.
- Gradually pour in the milk, whisking without stopping, until the mixture becomes thick and starts bubbling, about 5 minutes. Continue to cook and stir until the sauce is smooth, for about another minute. Lower the heat and sprinkle in some pepper.
- Add the Cheddar and Monterey Jack cheeses to the sauce, stirring until they are fully melted and integrated.
- Mix in the hot sauce until you reach your preferred spice level.
- Incorporate the crumbled feta, chicken pieces, and macaroni into the sauce; stir everything well until thoroughly combined.
- Serve immediately while hot and enjoy!
Notes
- – Enhance the spiciness by adding more hot sauce to suit your taste.
- – Opt for rotisserie chicken for convenience, or use leftover cooked chicken.
- – Get creative with different cheese combinations for a unique flavor twist.
