If done well, buffalo chicken mac and cheese is great, too.

Unfortunately most restaurants do a garbage job with it. They just add the chicken and hot sauce into the mac and cheese and let it sit in a pan until someone orders it. This needs to be made fresh when it’s ordered or it just turns into mediocre mush.

They all always screw up buffalo chicken dip, too. That’s even worse because it’s so easy to make right.

• Rotisserie chicken

• Hot sauce, half a cup to a full cup depending on what you like

• Block of cream cheese

• Bag of sharp cheddar.

• Packet of ranch seasoning. Don’t use ranch dressing, it’ll make it too watery.

• If you like blue cheese, grab a small block or, if you’re lazy, grab a little container.

Use two forks to shred up all the breast meat on the rotisserie. Make the shreds varying in consistency - some should be very fine, some should be normal shredded chicken, some should be little chunks.

Slice the cream cheese into small strips. If you’re using a block of blue cheese, remove the rind and crumble it. I like to use a knife for this because it’s quicker.

Grab a large pan. Throw the chicken and hot sauce in. Set it to medium and mix. When it starts simmering, add everything but the blue cheese. Mix it up until it’s all melted and combined. If you have blue cheese, add it now and keep mixing until you’re happy with it.

Turn off the stove. It’s ready now and you’re about to have some fantastic fucking buffalo chicken dip.