Buffalo Chicken Mac and Cheese
A grown-up twist on classic mac and cheese featuring tender shredded chicken, spicy buffalo sauce, and a rich blend of sharp cheddar and gorgonzola cheeses.
Equipment
Ingredients
Main Ingredients
elbow macaroni
450 g
cooked chicken breast (shredded)
450 g
butter
60 g
all-purpose flour
30 g
milk
480 ml
sharp cheddar cheese (shredded)
200 g
gorgonzola cheese (crumbled)
120 g
buffalo wing sauce
120 ml
salt
5 g
black pepper
2 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente.
Make the cheese sauce base
In a large saucepan, melt butter over medium heat. Add flour and whisk to form a roux.
Add milk and thicken
Gradually whisk in milk and cook until the mixture thickens, about 5 minutes.
Melt the cheeses
Reduce heat to low and add cheddar cheese and gorgonzola. Stir until completely melted and smooth.
Add buffalo sauce and chicken
Stir in buffalo sauce, shredded chicken, salt, and pepper. Mix until well combined.
Combine with pasta
Add the cooked and drained macaroni to the cheese sauce. Stir until pasta is evenly coated.
Serve immediately
Serve hot, garnished with additional gorgonzola if desired.
Storage
Add a splash of milk when reheating to restore creaminess
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