Ingredients
8
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
- •0.5 cup hot sauce (such as Frank's® Redhot®), or more to taste
- •0.5 cup crumbled gorgonzola cheese
Instructions
- 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.
- 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.
- Stir Cheddar and Monterey Jack into the sauce until melted and combined.
- Stir in hot sauce to the desired level of spiciness.
- Add Gorgonzola, chicken, and macaroni; mix well to combine.
- Serve hot and enjoy!
Nutritional Facts
Per 8 servings
- Calories: 781
- Carbohydrate: 52g
- Fat: 42g
- Fiber: 2g
- Protein: 47g
- Sugar: 6g
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