You Won't Believe How Good This Mac & Cheese Is

Ingredients

• 1 whole Rotisserie Chicken (store‑bought, skin and bones removed, chopped)
• 12 oz Cavatappi Pasta (or elbow macaroni)
• 4 cups Low‑Sodium Chicken Stock (for cooking pasta)
• pinch Salt (to season stock)
• 3 tbsp Unsalted Butter (for roux)
• 3 tbsp All‑Purpose Flour (for roux)
• 1 cup Heavy Cream (half of the dairy liquid)
• 1 cup Half‑and‑Half (combined with heavy cream)
• 4 oz Cream Cheese (room temperature, softened)
• 1 cup Mozzarella Cheese (shredded)
• 1 cup Mild Cheddar Cheese (shredded)
• 1 cup Colby Jack Cheese (shredded)
• 1 cup Frank's RedHot Buffalo Wing Sauce (adjust spiciness to taste)
• 1 tsp Hot AP Seasoning (optional, for chicken)
• 1 tsp Ranch Seasoning (optional, for chicken)
• 2 tbsp Fresh Chives (diced for garnish)

Instructions

1. Prepare the Rotisserie Chicken

   Remove the skin, bones, and cartilage from the rotisserie chicken, then chop the meat into bite‑size pieces.

   Time: PT10M

2. Season the Chicken

   Place the chopped chicken in a large mixing bowl and sprinkle with 1 tsp hot AP seasoning and 1 tsp ranch seasoning. Mix thoroughly with your hands.

   Time: PT2M

3. Cook the Pasta

   In a large pot, bring 4 cups low‑sodium chicken stock to a boil, add a pinch of salt, then add 12 oz cavatappi pasta. Cook until al dente (8‑10 minutes), then drain in a colander.

   Time: PT12M

   Temperature: boiling

4. Shred the Cheeses

   Using a cheese grater, shred mozzarella, mild cheddar, and colby jack into separate bowls.

   Time: PT5M

5. Make the Roux

   Melt 3 tbsp unsalted butter in a saucepan over medium heat. Sprinkle 3 tbsp all‑purpose flour over the butter, whisk continuously, and cook for about 2 minutes until the mixture turns light golden and smells cooked.

   Time: PT4M

   Temperature: medium

6. Add Dairy Liquids

   Gradually whisk in 1 cup heavy cream and 1 cup half‑and‑half. Bring the mixture to a gentle simmer, whisking to keep it smooth.

   Time: PT5M

   Temperature: simmer

7. Incorporate Cream Cheese

   Add the 4 oz room‑temperature cream cheese to the simmering sauce. Stir until fully melted and incorporated.

   Time: PT2M

   Temperature: low

8. Melt the Shredded Cheeses

   Add the shredded mozzarella, mild cheddar, and colby jack a handful at a time, stirring constantly until each addition is fully melted before adding more.

   Time: PT4M

   Temperature: low

9. Add Buffalo Sauce

   Stir in 1 cup Frank's RedHot Buffalo Wing Sauce, mixing until the sauce is uniform. Taste and adjust seasoning if needed.

   Time: PT2M

10. Combine Pasta, Chicken, and Sauce

    In the casserole dish, layer half of the cooked cavatappi, sprinkle the seasoned chicken over it, then pour half of the cheese‑buffalo sauce. Add a layer of shredded mozzarella in the middle, then the remaining pasta, and top with the rest of the sauce and a generous amount of colby jack for a golden crust.

    Time: PT5M

11. Preheat Oven and Prepare Baking Sheet

    Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil to catch any overflow.

    Time: PT10M

    Temperature: 375°F

12. Bake the Casserole

    Place the casserole dish on the prepared baking sheet and bake for about 25 minutes, or until the top is golden brown and the sauce is bubbling.

    Time: PT25M

    Temperature: 375°F

13. Garnish and Serve

    Remove from the oven, let rest 2 minutes, then sprinkle diced fresh chives over the top for color and a mild onion flavor. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Rotisserie Chicken: cooked chicken breast, leftover roasted chicken
• Instead of Cavatappi Pasta: elbow macaroni, penne
• Instead of Low‑Sodium Chicken Stock: water with bouillon cube, vegetable stock
• Instead of Unsalted Butter: margarine
• Instead of All‑Purpose Flour: gluten‑free flour
• Instead of Heavy Cream: half‑and‑half, whole milk
• Instead of Half‑and‑Half: milk, cream
• Instead of Cream Cheese: neufchâtel cheese
• Instead of Mozzarella Cheese: provolone
• Instead of Mild Cheddar Cheese: sharp cheddar
• Instead of Colby Jack Cheese: Monterey Jack
• Instead of Frank's RedHot Buffalo Wing Sauce: hot sauce, sriracha
• Instead of Hot AP Seasoning: cajun seasoning
• Instead of Ranch Seasoning: dry ranch mix
• Instead of Fresh Chives: green onions

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Cheese Grater
• Saucepan
• Whisk
• Rubber Spatula
• 9×11‑Inch Casserole Dish
• Baking Sheet
• Aluminum Foil (optional)
• Oven

Critical Steps — Do Not Skip

• Making a proper roux without burning
• Fully melting cream cheese for a smooth sauce
• Incorporating shredded cheeses gradually to avoid clumping
• Balancing buffalo sauce heat with cheese richness
• Baking until the top is golden without over‑drying

Chef Tips from the Video

• Shred your own cheese to avoid anti‑caking agents that hinder melting.
• Use low‑sodium chicken stock for extra flavor without extra salt.
• Room‑temperature cream cheese melts faster and creates a silkier sauce.
• Layering mozzarella in the middle creates an impressive cheese pull.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months. Reheat covered at 350°F until hot.

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

Make-Ahead Tips

• Prepare the cheese sauce up to step 9 and refrigerate; reheat gently before combining with pasta.
• Seasoned shredded chicken can be made a day ahead and kept in the fridge.
• Assemble the casserole without baking, cover tightly, and bake when ready.

Frequently Asked Questions