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

Ingredient Substitutions

• Instead of Rotisserie Chicken: Cooked chicken breast, Leftover roast chicken
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Whole Milk: Almond milk (unsweetened), Oat milk
• Instead of Sharp Cheddar Cheese: Colby cheese
• Instead of Pepper Jack Cheese: Spicy mozzarella
• Instead of Monterey Jack Cheese: Mild mozzarella
• Instead of Frank's RedHot Sauce: Other hot sauce, Tabasco mixed with butter
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Granulated garlic
• Instead of Elbow Macaroni: Corkscrew pasta, Small shells
• Instead of Paprika: Smoked paprika

Equipment Needed

• Large Pot
• Whisk
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Baking Dish (9×13 inch)
• Oven
• Rubber Spatula or Spoon
• Cheese Grater (optional)

Critical Steps — Do Not Skip

• Making the roux without browning it too much
• Ensuring the cheese sauce thickens before adding pasta
• Baking until the top is golden and the sauce is bubbling

Chef Tips from the Video

• Use a rotisserie chicken for maximum flavor and minimal effort.
• Shred the cheeses yourself for a smoother melt; pre‑shredded cheese can contain anti‑caking agents that affect texture.
• For extra heat, add a dash of cayenne pepper to the sauce.
• If you prefer a creamier texture, substitute half of the milk with heavy cream.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 3 days.

Freezer: Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to the topping stage, cover tightly, and refrigerate overnight. Bake directly from the fridge, adding an extra 5‑10 minutes to the baking time.
• The dish can be frozen after assembling (before baking). Thaw before baking for best texture.

Frequently Asked Questions