To prepare Buffalo chicken mac and cheese in 45 minutes, cook elbow macaroni, shred dark meat from a rotisserie chicken, and make a Dutch oven roux using butter, flour, and milk.
Melt shredded Cheddar, Monterey Jack, Gorgonzola, and hot sauce into the sauce, then fold in the chicken and pasta.
Serve with celery sticks. This guide details the complete ingredient list, step-by-step instructions, recipe tips, variations, and full nutrition facts.
Essential Ingredients and Prep Overview
Gathering exact ingredient measurements and preparing items beforehand guarantees a smooth cooking process when making this stovetop pasta dish in 45 minutes. Below are the core components needed for eight servings.
Primary Pasta and Protein Selection
The recipe requires 1 package (16 ounces) of elbow macaroni. For the protein, select 1 whole rotisserie-roasted chicken. Cut off the wings and legs, remove skin and bones, and chop or shred the dark meat into bite-sized pieces.
Using dark meat improves the overall savory taste compared to white meat. You can save the remaining chicken breasts and carcass for soups or other meals.
Three-Cheese Blend and Hot Sauce
Creating the cream sauce base requires 6 tablespoons of butter, 6 tablespoons of all-purpose flour, 3 cups of milk, and a pinch of ground black pepper.
The cheese combination blends 2 cups of shredded Cheddar cheese, 2 cups of shredded Monterey Jack cheese, and ½ cup of crumbled Gorgonzola or blue cheese.
Mix in ½ cup of hot sauce, such as Frank’s® RedHot®, adjusting the quantity to match your heat preference.
Step-by-Step Cooking Instructions
Following these exact cooking steps ensures the pasta reaches proper texture while the cheese sauce becomes completely smooth without separating or burning on the stovetop.
Boiling Pasta and Preparing Chicken
Fill a large pot with lightly salted water and bring it to a rolling boil on the stovetop. Add the 16 ounces of elbow macaroni and cook, stirring occasionally, for 8 minutes until tender yet firm to the bite.
Drain the cooked pasta thoroughly in a colander and set aside. Meanwhile, strip skin and bones from rotisserie chicken legs and wings, then shred the dark meat into uniform pieces.
Building Dutch Oven Roux and Cheese Sauce
Place a large Dutch oven over medium heat and melt 6 tablespoons of butter. Gradually whisk in 6 tablespoons of all-purpose flour to form a thick paste, cooking for 1 minute until golden.
Slowly pour in 3 cups of milk while whisking constantly for 5 minutes until thickened and bubbling. Continue stirring for 1 minute until completely smooth, then reduce the heat and season with a pinch of black pepper.
Combining Ingredients and Serving
Stir the 2 cups of shredded Cheddar cheese and 2 cups of shredded Monterey Jack cheese into the warm sauce until fully melted. Stir in ½ cup of hot sauce until incorporated.
Add ½ cup of crumbled Gorgonzola cheese, shredded chicken, and drained macaroni. Mix thoroughly until pasta and chicken are evenly coated. Serve hot alongside fresh celery sticks and cold beverages.
Custom Recipe Variations and Preparation Tips
Home cooks frequently customize this base recipe to adjust heat levels, add crunchy baked toppings, or accommodate dietary preferences without altering the core cooking method.
Baked Casserole and Cracker Topping Option
To convert this stovetop dish into a baked casserole, transfer the assembled macaroni into a baking dish. Combine 1 sleeve of crushed Ritz crackers, 1 pound of cooked chopped bacon, and 2 tablespoons of melted butter.
Spread the topping evenly across the pasta and bake at 375°F for 15 minutes. Allow the casserole to rest for 20 minutes before serving so the cheese sauce thickens properly.
Heat Level Adjustments and Gluten-Free Swaps
For higher heat, increase hot sauce to 1.5 times the base amount, or add habanero sauce, creamy garlic hot sauce, cayenne pepper, garlic powder, onion powder, and paprika.
For a mild flavor, reduce hot sauce to ¼ cup or mix it with mild buffalo sauce. To make a gluten-free roux, substitute all-purpose flour with almond flour. Using extra sharp cheddar cheese also intensifies the overall flavor profile.
Nutrition Facts Table
The following nutritional values are calculated per serving based on an 8-serving recipe yield using the full chicken amount.
| Nutrient | Amount Per Serving | % Daily Value* |
|---|---|---|
| Calories | 781 | – |
| 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% |
| Calcium | 594mg | 46% |
| Iron | 4mg | 20% |
| Potassium | 532mg | 11% |
| Vitamin C | 11mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet.
