Ingredients

The following ingredients have 8 Servings
  • 1 (16 oz) box Macaroni Pasta
  • 1 Rotisserie Chicken
  • 3 tbsp Butter
  • 3 tbsp All-Purpose Flour
  • 2 cups Whole Milk
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 3 cups (12 oz) Parrano Cheese (Gouda, Munster or Monterey Jack are good substitutes)
  • 1 cup Frank's Red Hot Sauce
  • 3/4 cup Blue Cheese (crumbled)

Instruction

  • Preheat oven to 400 degrees F.
  • Cook the macaroni pasta according to package directions.
  • Meanwhile, heat the butter in a large skillet over medium to medium high heat. Whisk in the flour and cook, whisking frequently for about 3 -4 minutes, or until the flour and butter mixture becomes a blond to light brown color.
  • Warm your milk in the microwave for a minute or two.
  • Whisk in the warmed milk to the butter and flour roux. Bring the milk mixture to a simmer, whisking constantly, until it thickens.
  • Take the milk mixture off the heat and stir in the shredded cheese until the cheese is melted.
  • Drain the pasta and stir in the cheese sauce. Then stir in the shredded rotisserie chicken meat and the Frank's Red Hot Sauce.
  • Pour the macaroni and cheese into a greased 9x13 casserole dish and top with the crumbled blue cheese. Bake for about 20 minutes, or until nice and bubbly.
  • Drizzle some additional hot sauce over the top. Serve the buffalo chicken mac and cheese with celery, carrots and Ranch or blue cheese dressing.