Buffalo Chicken Mac and Cheese

Ingredients

• 8 oz elbow macaroni
• 1 lb boneless, skinless chicken breasts
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cup milk
• 2½ cup sharp cheddar cheese, shredded
• 4 oz cream cheese
• ½ cup hot sauce (e.g., Frank's RedHot)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup blue cheese crumbles (optional)
• 2 green onions, sliced (optional)

Steps

1. Preheat oven to 375°F (190°C). Cook macaroni according to package directions until al dente; drain and set aside.
2. While pasta cooks, poach or boil chicken breasts until cooked through. Shred or dice the cooked chicken.
3. In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
4. Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat to low. Add shredded cheddar cheese, cream cheese, hot sauce, garlic powder, onion powder, salt, and pepper. Stir until cheese is melted and sauce is smooth.
5. Add the cooked macaroni and shredded chicken to the cheese sauce and stir to combine.
6. Pour the mixture into a 9x13 inch baking dish. Bake for 20-25 minutes, or until bubbly and lightly golden.
7. If desired, sprinkle with blue cheese crumbles and sliced green onions before serving.