Buffalo Chicken Mac and Cheese

Ingredients

• Elbow macaroni (8 ounces)
• Unsalted butter (2 tablespoons)
• All-purpose flour (2 tablespoons)
• Milk (2 cups)
• Cheddar cheese (2 cups, shredded)
• Cooked chicken (2 cups, shredded)
• Buffalo sauce (1/2 cup)
• Blue cheese (1/2 cup, crumbled)
• Green onions (1/4 cup, sliced)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish.
2. In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Stir in the flour, cooking for about 1 minute until smooth and slightly golden, creating a roux.
4. Gradually whisk in the milk, ensuring there are no lumps. Bring to a gentle boil while stirring continuously until the mixture thickens, about 5-7 minutes.
5. Reduce the heat to low and stir in the shredded cheddar cheese until completely melted and smooth. Mix in the buffalo sauce, ensuring an even distribution.
6. Gently fold in the cooked macaroni and shredded chicken, stirring until everything is well coated with the cheese sauce. Season with salt and black pepper to taste.
7. Pour the mac and cheese mixture into the prepared baking dish. Evenly sprinkle the crumbled blue cheese and sliced green onions over the top.
8. Bake in the preheated oven for 15-20 minutes, or until the top is bubbly and golden brown. Let it stand for 5 minutes before serving.