Buffalo Chicken Mac 'n Cheese

I love buffalo chicken in just about any form.

 From traditional wings to dips, there are so many yummy ways you experiment with buffalo flavor. This mac and cheese is my new fave, and I'm pretty sure it'll be on heavy rotation in our house this winter (hello, elastic waistband pants!). 

This is a super easy recipe you can easily change up based on the flavors you like. If you're not a fan of buffalo, skip it or add with a different wing sauce. Don't like cheddar? Try Colby or a different cheese. Lighten it up using 2% milk (I wouldn't go lower than that!) if you don't want the extra calories. Keep in mind that I tend to eyeball ingredients and season with salt and pepper as I go. If you want to get really crazy, you can mix up the flour, half-and-half and cheese then pour it over the chicken and pasta for a casserole-style entree. 

Bottom line? 

Make it your own and enjoy!

 You will need:

2 tbsp. butter

2 tbsp. flour

1 cup shredded cheddar + 1/4 cup or 2 slices of a spicy cheese (like pepper jack)

about 1 1/2 cups half and half

1 chicken breast, poached and shredded (you can use rotisserie or canned instead)

2 tbsp. buffalo sauce (you can add or use less depending on how much kick you want)

Kosher salt

1 cup cooked pasta (I like to use shells or something with nooks and crannies to soak up the sauce)

To make:

Start by melting your butter over medium head then whisking in the flour to form a roux (paste). Cook while whisking for one minute before you add your cream.

Season with salt and pepper then bring your cream up to a low boil while whisking. Once the cream coats your whisk and is no longer runny, remove the pot from the heat and add your cheese and hot sauce. Finally stir in your chicken and pasta.

Top with crumbled blue or gorgonzola (like below) and a drizzle of buffalo sauce and serve. 

So. Stinking. Good.