Buffalo Chicken Mac and Cheese
I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.
Servings per recipe: 8
Calories per serving: 781
Preparation time: 15m
Total cooking time: 35m
Ingredients:
- 1 (16 ounce) package elbow macaroni
- 1 rotisserie-roasted 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
- 1/2 cup hot sauce (such as Frank's® Redhot®), or more to taste
- 1/2 cup crumbled gorgonzola cheese
Directions:
- 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- 2 Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
- 3 Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
- 4 Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.
Nutrion facts:
| Total Fat | 41.9g | 64% |
| Saturated Fat | 23.0g | |
| Cholesterol | 157mg | 52% |
| Sodium | 978mg | 39% |
| Potassium | 532mg | 15% |
| Total Carbohydrates | 51.7g | 17% |
| Dietary Fiber | 2g | 8% |
| Protein | 47.3g | 95% |
| Sugars | 6g | |
| Vitamin A | 1147IU | |
| Vitamin C | 11mg | |
| Calcium | 594mg | |
| Iron | 4mg | |
| Thiamin | 1mg | |
| Niacin | 20mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 77mg | |
| Folate | 166mcg |
