Creamy Buffalo Chicken MAC & CHEESE #shorts

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Check out the prep day video where I cooked the chicken so this can be a super quick weeknight meal: https://youtu.be/MNk1e_o46WI

Creamy Buffalo Chicken Mac and Cheese Recipe

Ingredients:
1 lb. elbow macaroni
2 C cooked chicken, diced or shredded
4 T unsalted butter
4 T flour
1 C sharp cheddar cheese, shredded
1 C American cheese, shredded
3 C whole milk
3 ounces blue cheese, crumbled
½ C buffalo sauce
2 T brown sugar
Kosher salt and ground black pepper to taste
Extra blue cheese crumbles to garnish

Heat a large pot of water to boil for your pasta. Once the water is boiling, add a copious amount of salt. This is the only chance for your pasta to get seasoned. Put your pasta in and cook according to package directions.

Once I dump my pasta in the water, I begin my sauce. In a large, preheated skillet (medium high heat) with at least 2” sides, add your butter. When the butter is melted and bubbly, add your flour and whisk for 2 minutes until all the flour taste is cooked out.

Now, add your milk slowly and whisk continuously until all the butter-flour mixture is combined and there are no lumps. Add in your buffalo sauce and brown sugar, whisk till combined. Let the mixture all come to a bubble and start to thicken about 5 minutes. Remove the pan from the heat and stir in all your cheeses until all combined and creamy. Last, add your pasta (I transfer the pasta right from the pot using a spider) and chicken. Stir it all together.

At this point, your sauce will seem a bit loose. No need to fret, the pasta will swell a bit within a few minutes and tighten your sauce. I just give it 3-5 minutes and your sauce will be perfect! Enjoy!

Note: Your milk and flour mixture will begin to thicken once it comes to a bubble.
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