Servings: 8 people
Equipment
Ingredients
- 1 16 oz. box uncooked elbow macaroni
- 1 rotisserie roasted chicken shredded
- 6 Tbsp butter
- 6 Tbsp all-purpose flour
- 3 cups milk
- 1½ cups shredded cheddar cheese
- 2 cups shredded Monterray Jack cheese
- ½ cup buffalo wing sauce
- ½ cup blue cheese crumbles
Instructions
- Cook pasta according to the directions on the package, drain.
- Make a golden roux with butter and flour. In a heavy pot over medium heat, completely melt butter. Add flour and whisk until completely blended with the butter, using caution not to burn. It should be the consistency of a thick cake batter.
- Add milk, whisking until bubbly, about 5 minutes.
- Stir in cheddar and Monterrey Jack cheeses and mix until melted.
- Add buffalo wing sauce and blend into cheese mixture.
- Add chicken, cooked macaroni, and blue cheese, and stir until completely mixed.
- Serve hot and enjoy.
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