Ingredients

1 lb macaroni pasta

2 cups cooked chicken, shredded (rotisserie chicken works well)

3 tbsp butter

3 tbsp all-purpose flour

2 cups milk

1 cup buffalo sauce (adjust based on your spice preference)

3 cups shredded cheddar cheese

1 cup mozzarella cheese

1/2 cup blue cheese crumbles (optional)

Salt and pepper, to taste

1/2 cup breadcrumbs (for topping)

2 tbsp melted butter (for topping)

Chopped green onions, for garnish

Instructions

Preheat oven to 375°F (190°C).

Cook the macaroni according to package instructions until al dente, then drain and set aside.

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux.

Gradually add milk to the roux while continuously stirring to prevent lumps. Cook until the sauce thickens.

Stir in the buffalo sauce and bring to a simmer. Then, add 2 cups of cheddar cheese and all the mozzarella, stirring until the cheese melts and the sauce is smooth.

Combine the cooked macaroni, shredded chicken, and cheese sauce in a large mixing bowl. Season with salt and pepper to taste.

Transfer the mixture to a greased baking dish. Mix the breadcrumbs with 2 tablespoons of melted butter and sprinkle over the top along with the remaining 1 cup of cheddar cheese.

Bake in the preheated oven for about 20-25 minutes, or until the top is golden and bubbly.

Garnish with blue cheese crumbles and chopped green onions before serving.

This dish combines the creamy comfort of macaroni and cheese with the bold flavors of buffalo chicken, making it a perfect meal for spice lovers and a great option for gatherings!