EASY BUFFALO MAC AND CHEESE RECIPES

Steps:

• 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, 8 minutes. Drain.
• Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
• Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually 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 until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
• Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

Steps:

• Preheat oven to 375°. Butter a 9”-x-13” baking dish. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside. Melt 3 tablespoons of the butter in a medium pot over medium. Add flour and cook, stirring, 1 minute. Slowly add milk to flour mixture, while whisking constantly. Continue whisking until mixture thickens, about 5 minutes. Remove pot from heat and stir in cheeses until fully melted. Stir in ranch dressing and buffalo sauce and season with salt and pepper. Fold pasta and crumbled bacon into the cheese mixture and scrape into the prepared baking dish.  Toss panko with melted butter and sprinkle on top. Bake until bubbly and golden, 25 to 30 minutes.  Sprinkle with chives and more hot sauce before serving.