Buffalo Chicken Mac and Cheese

Ingredients

• 1 lb cavatappi or elbow macaroni
• 3 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup Frank's RedHot buffalo sauce, plus more to taste
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk, warmed
• 4 oz cream cheese, softened
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 8 oz sharp cheddar, freshly shredded
• 4 oz Monterey jack, freshly shredded
• 1/2 cup crumbled blue cheese (or ranch dressing, drizzled)
• 3 green onions, thinly sliced, for serving

Instructions

1. 1

   Cook the pasta in salted water to al dente. Reserve 1/2 cup pasta water, drain, and set aside.

2. 2

   In a large bowl, toss the shredded chicken with 1/4 cup of the buffalo sauce until evenly coated.

3. 3

   In the same pot, melt the butter over medium heat. Whisk in the flour and cook 1 minute.

4. 4

   Stream in the warm milk while whisking. Simmer 3–4 minutes until thickened, then whisk in the cream cheese until smooth.

5. 5

   Stir in the remaining 1/4 cup buffalo sauce, garlic powder, onion powder, and salt.

6. 6

   Remove from heat. Add the cheddar and Monterey jack one handful at a time, stirring until glossy.

7. 7

   Fold in the drained pasta and buffalo chicken. Loosen with reserved pasta water as needed.

8. 8

   Transfer to a serving skillet, top with crumbled blue cheese and green onions, and serve immediately.