Noodle soup with chicken from Vietnam. I chose to try to cook this soup at home after ordering it at a neighborhood Vietnamese restaurant. This recipe can be easily modified. You are welcome to swap in some of your preferred vegetables or try different types of noodles. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 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
- ½ cup hot sauce (such as Frank’s® Redhot®), or more to taste
- ½ 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.
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- 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.
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- Stir Cheddar and Monterey Jack into the sauce until melted and combined.
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- Stir in hot sauce to the desired level of spiciness.
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- Add Gorgonzola, chicken, and macaroni; mix well to combine.
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- Serve hot and enjoy!
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- Save 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.
- Nutrition data for this recipe includes the full amount of chicken. The actual amount of chicken consumed will vary.
Nutrition Facts
| Calories | 781 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 2 g |
| Protein | 47 g |
| Saturated Fat | 23 g |
| Sodium | 978 mg |
| Sugars | 6 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this recipe! I used Buffalo sauce as it is our favorite. Otherwise I used all other ingredients as the recipe called for. I will say though, this makes enough for an army so I didn’t use all the macaroni plus my husband likes it very creamy. The more the Gorgonzola, the better especially on top of the serving. I Highly recommend to others.
Delicious comfort food!
This is a staple in my household!
This was delish. I made it with a few differences: 1 pack Chicken Thigh- cooked with Curry, Dill, Garlic Powder, Lemon Pepper, Oregano, Smoked Paprika, Parsley, Rosemary and Sage. Left the crispy bits in the pan and used it to place Butter, Flour, Milk, Cheese, Franks, S&P. Then mixed in shredded chicken and Noodles- voiloa the flavor depth is absolutley mmm…
Perfect recipe. The only changes I made was for my own preference. I didn’t use the Gorgonzola cheese and used fat free milk because that’s what we had. I also added more shredded cheese to the top and baked in the oven for 30 minutes.
Welcome to your new Game Day favorite! This mac and cheese has become one of our favorite recipes! I follow the recipe as is and it always turns out great! Definitely a crowd pleaser!
The base recipe is really good, but I have a bad stomach so I only put about 1/8 cup of the hot sauce. Otherwise, I followed the recipe. It was truly delicious!
Very good. Used 1/4 cup hot sauce and put a butter crumb topping and toasted in the oven.
Not bad, but you cannot really taste the buffalo flavor at all. I’d recommend increasing the hot sauce, possibly even doubling it. It could use a little more hot sauce also, though that is more a matter of preference.
Wow!!!! Perfect recipe with easy to follow directions. Thank you for sharing it. I used what I had on hand- cheddar, gorgonzola, almond milk and gluten-free noodles. My husband thought it was the best thing he ever tasted. I used my 8 1/2 quart Calphalon pan and that was a perfect size for the massive quantity. Awesome!
Made this omitting the chicken so vegetarian friends would have an option. I should have made a double serving. Excellent recipe.
Family loves it.
Perfect just as written! YUM
Turned out wonderfully, but I made some modifications to my liking. I added 1.5 times the buffalo sauce, some habenero sauce, some creamy garlic hot sauce, cayenne pepper & garlic powder. I also substituted blue cheese crumbles for the gorgonzola. Topped with some hot cheetos and served with tri tip. Yummy!
I typically like spicy foods & eat mild wings. Love Mac & cheese. However I wasn’t a fan of this recipe. It is very filling & the 1/2 cup of Franks was too hot for my husband. My son enjoyed it though. I could live without it. Tried it but won’t be making it again unfortunately!
Buffalo Chicken Mac and Cheese by Matt R. ‘Liked the kick from the hot sauce.
I made this for my daughter who has always loved mac and cheese. Lately, I have notice that she is starting to like a little kick (hot sauce) to her food. Decided to give this a try. The only thing I had to change was the macaroni- I used chickpea pasta from Costco. My daughter has a problem with gluten. This recipe was GREAT! Will make again.
If you do not like Spicey or hot then cut back on the hot sauce and mix with buff sauce !! – really good and tender . Also I used extra sharp cheddar cheese which I felt gave more flavor
If you like CRAVE Buffalo max n cheese then make this with chicken nugget chunks instead of rotisserie chicken. They’re like $5 and the portion is small whereas this makes an ungodly amount. You’ll be able to pop a minimum of 10 freezer portions or several big containers in the freezer. Regarding the recipe, amazing, so freaking good. I accidentally used too much blue cheese but I can barely notice. I’m not sure how to make a smoother, less gritty sauce. I cooked on a very low temp and added my cheese very slowly but there’s still a mild grit texture you don’t find in processed Mac n cheese. Otherwise so tasty and good. 9/10
So so so so so good! I pretty much never eat Mac and cheese, but I LOVE cheese and buffalo so I thought why not? This recipe is super easy, takes no time, and delicious. Only modification I made was I end up adding 2 entire cups of Frank’s because I like it hotter. I could barely taste the heat with only 1/2 a cup. Blue cheese helps it cool down, but still needed lots of water while eating. Great recipe!
Amazing! I’ve had this at a local brewery and have been trying to replicate it since! This is it! I didn’t use meat but you could dress it up with bacon, chicken-anything you want! Thanks for the recipe!