Buffalo Chicken Mac and Cheese
Ingredients:
- 1 box elbow macaroni, cooked al dente
- 1 rotisserie roasted chicken
- 8 Tbsp. butter
- 6 Tbsp. flour
- 3 cups milk
- 1 pinch ground black pepper
- 2 cups shredded Cheddar cheese
- 2 cups shredded Monterey Jack cheese
- ½ cup creamy Franks Buffalo sauce
- ½ cup crumbled gorgonzola cheese
Directions:
- Cook pasta, about 8 minutes and set aside. Cut wings and legs off rotisserie chicken.
- Remove skin and bones from wings and legs; chop or shred dark meat into bite-sized pieces.
- Melt butter in a large Dutch oven over medium heat. Gradually whisk in flour until a thick paste forms. Cook for about 1 minute.
- Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook and stir until sauce is smooth, about 1 minute more.
- Reduce heat and season with pepper. Stir both cheeses into the sauce until melted and combined. Stir in the buffalo sauce and add Gorgonzola, chicken and macaroni; mix well to combine.
- Serve when warmed throughout.
