Buffalo Chicken Mac and Cheese

Ingredients

• 1 package elbow macaroni , 16 ounce
• 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
• 0.5 cups hot sauce , such as Frank's® Redhot®
• 0.5 cups crumbled gorgonzola cheese

Instructions

1. 1

   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.

2. 2

   Cut wings and legs off rotisserie chicken. Remove skin and bones from wings and legs; chop or shred dark meat into bite-sized pieces.

3. 3

   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.

4. 4

   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.

5. 5

   Stir Cheddar and Monterey Jack into the sauce until melted and combined.

6. 6

   Stir in hot sauce to the desired level of spiciness.

7. 7

   Add Gorgonzola, chicken, and macaroni; mix well to combine.

8. 8

   Serve hot and enjoy!