Recipes Main Dishes Pasta Macaroni and Cheese Recipes Buffalo Chicken Mac and Cheese 4.6 (217) 167 Reviews 60 Photos This Buffalo chicken mac and cheese recipe was first introduced to me at my local ballpark, and I thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think. Submitted by Matt R Updated on April 30, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 60 60 60 60 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 (16 ounce) package elbow macaroni 1 rotisserie-roasted chicken 6 tablespoons butter 6 tablespoons all-purpose flour 3 cups milk 1 pinch ground black pepper 2 cups shredded Cheddar cheese 2 cups shredded Monterey Jack cheese ½ cup hot sauce (such as Frank's® Redhot®), or more to taste ½ cup crumbled gorgonzola cheese Directions Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. 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 until golden, about 1 minute. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Stir Cheddar and Monterey Jack into the sauce until melted and combined. Dotdash Meredith Food Studios Stir in hot sauce to the desired level of spiciness. Dotdash Meredith Food Studios Add Gorgonzola, chicken, and macaroni; mix well to combine. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS Cook’s Note Save the chicken breasts and carcass for another use. You can dice some of the white meat in addition to the dark meat if you like, but I find using only dark meat enhances the Buffalo chicken flavor.Substitute your choice of blue cheese for the gorgonzola if desired. For more heat, you can add ground cayenne pepper. Editor's Note: Nutrition data for this recipe includes the full amount of chicken. The actual amount of chicken consumed will vary. I Made It Print 1,310 home cooks made it! Nutrition Facts (per serving) 781 Calories 42g Fat 52g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 781 % Daily Value * Total Fat 42g 54% Saturated Fat 23g 113% Cholesterol 157mg 52% Sodium 978mg 43% Total Carbohydrate 52g 19% Dietary Fiber 2g 7% Total Sugars 6g Protein 47g 95% Vitamin C 11mg 12% Calcium 594mg 46% Iron 4mg 20% Potassium 532mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.