Buffalo Chicken Mac & Cheese 🍗🧀 and here’s how to do it! 👌✅

Ingredients

• 1 whole Rotisserie Chicken (Meat only, chopped into 1‑inch cubes)
• 6 tablespoons Unsalted Butter (Cut into pieces)
• 6 tablespoons All-Purpose Flour (For the roux)
• 2 cups Whole Milk (2% or whole milk works best)
• 2 cups Sharp Cheddar Cheese (Shredded)
• 2 cups Pepper Jack Cheese (Shredded)
• 2 cups Monterey Jack Cheese (Shredded)
• 0.5 cup Frank's RedHot Sauce (Buffalo‑style hot sauce)
• 0.5 teaspoon Salt (Adjust to taste)
• 0.25 teaspoon Black Pepper (Freshly ground)
• 0.5 teaspoon Onion Powder
• 0.5 teaspoon Garlic Powder
• 2 cups Elbow Macaroni (Dry pasta)
• 1 teaspoon Paprika (For garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the sauce.

   Time: PT5M

   Temperature: 400°F

2. Prep Chicken

   Remove the meat from the rotisserie chicken, discard skin and bones, and cut the meat into 1‑inch cubes.

   Time: PT5M

3. Make Roux

   Melt the butter in a large pot over medium heat. Sprinkle the flour over the melted butter and whisk constantly for about 2 minutes until the mixture turns a light golden color.

   Time: PT2M

4. Add Milk

   Slowly pour the milk into the roux while whisking continuously. Cook for 3 minutes, stirring, until the sauce thickens and coats the back of a spoon.

   Time: PT3M

5. Incorporate Cheeses

   Reduce the heat to low and stir in the shredded cheddar, pepper jack, and Monterey Jack cheeses until completely melted and the sauce is smooth.

   Time: PT3M

6. Season and Add Heat

   Stir in the Frank's RedHot sauce, salt, black pepper, onion powder, and garlic powder. Mix well.

   Time: PT1M

7. Combine Pasta and Chicken

   Add the dry elbow macaroni and the cubed chicken to the cheese sauce. Stir until everything is evenly coated.

   Time: PT2M

8. Transfer to Baking Dish

   Grease the baking dish lightly, pour the mac and cheese mixture in, then sprinkle an extra handful of shredded cheese on top and finish with a light dusting of paprika.

   Time: PT5M

9. Bake

   Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden‑brown and the sauce is bubbling.

   Time: PT30M

   Temperature: 400°F

10. Rest and Serve

    Remove from the oven and let the dish rest for 5 minutes before serving. This allows the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

2g