Buffalo Chicken Mac and Cheese

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 16 oz. cavatappi
  • 6 tbsp. butter
  • 6 tbsp. flour
  • 3 cups milk
  • 2 cups shredded cheddar (8 oz.)
  • 2 cups shredded Monterey Jack (8 oz.)
  • Pinch black pepper
  • 1/4 cup hot sauce (such as Frank's Red Hot)
  • 1/2 cup crumbled Gorgonzola, plus more for garnish
  • 1 1/2 cups chopped cooked chicken (Rotisserie)
  • Chopped celery leaves, for garnish

Directions

  1. Cook cavatappi as directed until al dente; drain.

  2. Meanwhile, melt butter in a large Dutch oven over medium heat. Whisk in flour; cook, whisking constantly, until golden, about 1 minute. Add milk; cook, whisking constantly, until smooth, thickened, and bubbly, about 6 minutes.

  3. Reduce heat to medium-low. Add cheddar and Monterey Jack cheeses; cook, stirring, until melted. Stir in pepper and hot sauce to taste.

  4. Fold in Gorgonzola, chicken and cavatappi; cook, stirring until just heated through. Garnish with additional Gorgonzola and celery leaves.

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