- 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.
TipsSave chicken breasts and carcass for another use. You can dice some of the white meat in addition to the dark meat if you like, but I find using only dark meat enhances the “Buffalo chicken” flavor.Substitute your choice of blue cheese for the gorgonzola if desired.For more heat, you can add ground cayenne pepper.
Editor’s Note:Nutrition data for this recipe includes the full amount of chicken. The actual amount of chicken consumed will vary.
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